• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.59-72
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• 2001

This study investigated the effects of factors on the academic achievement in the 'Food and Nutrition' units in the Practical Arts : factors such as gender. family and home environment. and participation in. interest in attitude toward. and encouragement by mother in meal management. The factors were surveyed for 453 grade four elementary students (226 boys and 227 girls) and their mothers in Busan. The extent of participation in meal management. of interest. of attitude. and of the mother's encouragement was broken into three groups. Upon completing the 'Table Setting with Fruits'unit. the students'academic achievements were evaluated and compared according to these factors. The results were as follows : 1. The girls participated in meal management more frequently than the boys. Most of the children exhibited a high interest. the girls showing a higher interest than the boys. Both sexes showed a positive attitude toward meal management. Mothers encouraged girls more often than boys to manage meals at home. 2. The academic achievement of the girls was higher than that of the boys. Children living in apartments and more affluent environments scored higher than those who were less well off and living in independent households. 3. Those who frequently participated in meal management. exhibited a high interest. and showed a positive attitude towards it. achieved higher scores than those who showed a lower interest. less positive attitude. and only occasionally participated in it. 4. Those who were encouraged frequently to manage meals by their mother showed a tendency to score higher than those who wee encouraged only occasionally. In conclusion. academic achievement in the 'Food and Nutrition'units in Practical Arts was affected by gender. domestic economy. type of residence. participation in meal management in the home. interest in it. attitude toward it. and encouragement in participation by the other. Thus academic achievement in food. nutrition. and meal management is dependent upon both the school and home environments. Children would learn more in the 'Food and Nutrition'units when their parents set a positive and encouraging environment in the home.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.598-606
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• 2010

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

• Journal of Korean Home Economics Education Association
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• v.29 no.2
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• pp.23-39
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• 2017

The Purpose of this study is to present the basic data for selecting and improving the safety education contents which help practically middle school students through analysis of contents of safety education in 'field of home life' of 2009 revised middle school textbooks. The subjects of analysis are 12 types of middle school textbooks: in total 24 books written by 12 publishers in terms of the revised curriculum in 2009. The analysis criteria is developed by the researcher referring to preceding studies regarding safety education based on the seventh safety education standard presented by the Ministry of Education (2015). With such analysis criteria, all words related to the contents of the safety education of analysis criteria were extracted from each textbook, such as words directly mentioned as 'safety', words mean as 'psychological safety' and 'happy life', words related to 'attention', 'note', 'stability' etc. Under the analytic frame of safety education contents according to a home economics textbook, content analysis method was used for producing the frequency and percent of those words. The textbook analysis shows that the number of pages regarding safety education is 336.3 pages, as 9.8% in total 3,412 pages of 12 types of technology and home economics textbooks. As following the analysis of each textbook volume of the proportion in the contents related to safety education, 224.9 pages are on the first volume and 111.9 pages are on the second volume. As grades increase from year one to year three, the proportion of safety education in home economics textbooks is decreased. The highest number of safety education contents unit is 'Self-management of youth' which includes three parts of safety education. In the case of a unit for emphasizing practice, experience and practical exercise such as 'Life of youth' and 'Practice of eco-living', safety education content in the area of 'life safety' are mostly contained. Safety accidents related to the most student experienced, Household accidents (1.4%) and experiment or practice accidents (0.3%) are presented in a low figure. The contents of universal housing and school violence are duplicated on first and second volume of text. The most presented safety education content in the 12 types of textbooks are proper sexual attitude, dietary problems, family conflict and food choice. The least common contents are dangerous drugs, family welfare, internet addiction and industrial accident compensation insurance. As this study is to analyze 12 textbooks developed in 2009 revision curriculum, it is necessary to compare it with the textbook written by the revised curriculum in 2015 and to clarify the contents system of safety education and to avoid duplication of contents. In addition, it is necessary to develop and distribute a safety education program that can support textbooks.

• Journal of Korean Home Economics Education Association
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• v.7 no.2
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• pp.51-66
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• 1995

The purpose of this thesis is to expound reference data on class management such as class formation and so on by comparing Home Economics Education effect of coeducational class and one-sex class in the coeducational middle school. The major findings were follow: 1. More than half of those teacher who answered choose a coeducational class style as an effective class style(51.7%) because of active class atmosphere, preparation for future home life and getting over fixed sexual ideas by equal curricula content. 2. The results of research for basic knowledge about the Part of Food and Nutritional Science, which was conducted before the class, showed that the score of the one-sex class was higher than that of the coeducational calss(p<0.05) 3. The results of evaluation after class were as follows: The score of one-sex class was higher in the protein food group(p<0.01) and carbohydrate food group(p<0.05). The difference of each class in the calcium food group, the mineral and vitamin food group and the oil and fats food group was very small. The total score of two classes was of little difference.

• Journal of Korean Home Economics Education Association
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• v.2 no.1
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• pp.101-110
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• 1990

The purpose of this study is to survey the learner’s need achievement, interest and practical level of the learning objectives according to the teacher’s teaching method in home economics of middle school(Dietary Life Unit), to examine the differences according to the local situation, and to get some information to improve the teaching method. This study surveyed the eight units of dietary life with 459 students in the rural community (224 students) and Seoul(235 Students). The collected data were analyzed by T-test, F-test. To sum up this study are as follows: 1. When the need, achievement, interest and practical level of unit “food”are compared the students of seoul with those of rural community, the student of Seoul show high in “The use of Processed Foodstuffs” and low in “Cooking the Processed Foodstuffs.”The student of rural community show in “A kind of Cooking Method”and low in “Environment and Food Life”. 2. The need, achievement, interest, practical level of the whole unit in rural community is higher than those is Seoul. 3. According to teaching method, comparison Seoul with rural community is revealed as follows. Seoul region is revealed significance to discovery learning in “Cooking Foodstuffs(The achievement and interest level) and ”Environment and Food Life”(interest level). Rural community is revealed significance to discussion learning in “The constituent and Food Life”(The need level, interest level). Rural community is revealed significance to explanation learning in “Environment and Food Life”(The achievement level).

• Journal of Korean Home Economics Education Association
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• v.32 no.4
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• pp.103-124
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• 2020

The purpose of this study was to develop and implement a home economics convergence education program applying problem-based learning method focusing on the middle school food and nutrition life unit, and verify the effect of this class on the problem-solving ability of students. For this, the study set up the theme of 'sustainable life' by examining the relationship with other subjects, and set the key question as 'what is the relationship with the environment of food resources, the influence of individual level, and the solution method?' was postulated. And developed the problem and the total of 8 classes. As a result of conducting the convergence education program with home economics applying problem-based learning method, the pre-test and post-test scores were 3,54 and 3.96, respectively, which showed a significant increase in problem-solving ability (p<.001). There were significant differences in the dimensions of problem-solving ability, except for problem clarification. Therefore, it was confirmed that the home economics and convergence education program applying problem-based learning method is an effective class for improving students' problem-solving ability.

• Journal of Korean Home Economics Education Association
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• v.16 no.4 s.34
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• pp.43-56
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• 2004

The purpose of this study was to develop the web-based practical problem-solving teaching plans for middle school home economics class. Five practical problems which were obesity, food waste, processed food, genetically-modified food, and imported food were selected based on the food, nutrition and diet of adolescent in middle school home economics syllabus. Web-based practical problem-solving teaching plans were consisted of 5 processes: 1)recognition of the practical problem, 2)gathering and evaluation of various information, 3)figure out the best way to tackle the practical problem, 4)put into behavioral practice, and 5)analyze the results of the behavioral practice. For the effective lesson, several supplemental materials, such as individual and group reports format. obesity test methods, animations. pictures, and modules were developed. Teaching plans including supplemental materials provided might be useful to middle school home economics teachers.

• Journal of Korean Home Economics Education Association
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• v.33 no.4
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• pp.65-84
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• 2021

The purpose of this study was to develop and evaluate the Home Economics(HE) Flipped Problem-Based Learning(FPBL) education plans focusing on 'food selection and storage' unit for middle school students. The results of this study are as follows. First, middle school students who participated in the class had mainly experienced lecture-style classes previously, but they preferred group activity classes to lecture-style classes. Their 'preferred on-line class tools' was 'Miricanvas', and the 'helpful on-line class tools for learning' was 'Tinkerbell'. Second, the HE FPBL education plan was designed and developed to conduct block time classes, twice a week for 3 weeks by applying the '13 stages of FPBL'. The main topic of the class is "food selection and storage that protects health and the environment". The practical and unstructured problems in the FPBL was to participate in the 'Food Selection and Storage to Protect Health and Environment' mission development contest of a TV entertainment program. Learning materials(stepping video, reading materials, activity sheets, and evaluation tools for process-based evaluation) were developed. The 206 senior students at a middle school in Haeundae-gu, Busan, took the class for three weeks and evaluated it as a good class that helps them learn, is satisfactory, interesting, and suitable, leads to class participation, and is differentiated from other teaching methods.

• Journal of Korean Home Economics Education Association
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• v.22 no.2
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• pp.101-113
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• 2010

The purpose of this study is to develop and evaluate the practical problem-based lesson plan for high school home economics class focusing on consumer choice of genetically modified(GM) food. The ADDIE instructional design model was applied. The first analysis step, practical problems were chosen based on the previous studies and the educational goal suggested in the 2007 revised curriculum. The next design and development steps, 4 hours of lesson plans were developed by reconstitution a chapter of Food Safety. Additional learning materials(17 student activity papers, 17 student reading materials, 3 teacher reading materials) were also developed. The implementation step, the lesson plans developed were applied to the S high school students in Bundang, Geyonggi-do. The last evaluation step, the perception change about GM food and the adequacy of teaching method were evaluated. As results, the studens' attitudes and minds towards the GM food were changed. The level of concern on GM food increased, and the ratio of students who would check whether GM food or not was increased. Also students showed high level of satisfaction on teaching method and materials.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.653-664
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• 2007

This study intends to consider about the food culture during the latterly Chosun Dynasty through the genre paintings which are depicted realistically about the total food life figures for example not only the foods, but also that people who eat and drink the food and eating implements, eating methods. There are 9 pieces of works Kim hong-do's which are the best appraisal on the incorporated Korean emotion and on the real life of general public. Those are selected for this study's characteristics through the literature consideration. The characteristics of the tableware pottery and food culture are following things. The first is a white porcelain's development and popularization. In the latterly Chosun Dynasty period, the development of the agriculture and commerce made been connected to the affluent food cultures, these made increase the porcelain's use of upper classes and these made been connected to the development of the porcelain's cultures. The second is the development of various pottery with a dark brown glaze manufactures. The development of agriculture and economy power made bring the development of the kinds of sauces and Kimchi culture with an inflow of foreign crops and these made making the large an earthenware pot or jar which could store something during the long time. The third is the development of the small dining table on the eating the bread of idleness. In the Chosun dynasty period, the food style was been unified to he eating the bread of idleness and been lowered. These made developed of various small dining table through the underfloor heating system's generalization. The fourth is the development of the spoon with the soup culture. It is the East Asia called that the spoon culture boundary, this show the characteristic that we use the spoon mainly compare with another countries. Finally, it is universal use of the fixed quantitative implements. They could live quantitative life with the scales which are jar of soy sauce, liquor jug, jar, scoop leading a set of tableware.