• KIEAE Journal
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• v.14 no.5
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• pp.5-12
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• 2014

Building has been deteriorated gradually owing to geographic, physical complex and other factors. School living condition has a key role to improve the learning ability, life attitude and qualifications to adopt to social life. Therefore, it is important for school environment to keep the living condition. Repair time and scope of school facilities are required to maintain the function and performance to plan the long term repair. But there are little information about the school maintenance such as repair time and function. In this paper, it aimed at providing the service life to suggest the repair time and scope in the roof-proofing and floor finishing which used the three estimation method in probabilistic approach. The service life has a key role to decide the repair time and to make the plan for the repair maintenance. Results of this study are as follows ; First, the 1st repair time were taken through three methods in probabilistic and deterministic functions to eliminate the estimation bias. Second, the service life is suggested 36 years of an elementary school, 34 years of a middle school and 41 years of a high school. Third, the service life of a floor finishing is 43 years of an elementary, 39 years of a middle school and 41 years of a high school. The above study could not include the detailed information about the materials and repair works. Therefore it needs a further study to reflect the detailed information and to make a repair strategy.

• Journal of Korean Elementary Science Education
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• v.20 no.1
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• pp.91-105
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• 2001

This study was to analyze science process skills related to 'state of matter' and 'state change of matter' in the kindergarten, elementary and middle school science textbooks. On the base of articulation, we analyzed science textbooks of the 5th kindergarten curriculum, the 6th elementary school science curriculum and the 6th middle school science curriculum. The findings indicated that the scientific inquiry abilities of predicting, classifying, hypothesizing and designing investigations are not enough in all grade science textbooks. Also, while young children have measuring ability theoretically, it was represented only in high grade textbooks. We concluded that these were inappropriate from the viewpoint of articulation which is related to scientific inquiry ability.

• Korean Journal of Community Nutrition
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• v.25 no.5
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• Proceedings of the KSCN Conference
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• 2000.11a
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• pp.82-82
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• 2000

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.111-119
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• 2017

Purpose: School meal programs should be part of the educational process to promote good eating habits for students. The purpose of this study was to develop an evaluation scale for educational school meal programs and evaluate the achievement level of educational school meal programs using the developed scale. Methods: The evaluation scale for educational school meal programs consisted of 23 items in eight categories and was developed using content validity ratio (CVR) analysis and analytic hierarchy process (AHP) by 15 related experts. The results of a survey on nutrition teachers or dietitians at 91 elementary, middle, and high schools in Gyeonggi province, South Korea were analyzed to evaluate the achievement levels of educational school meal programs. Results: Overall, total average score was 45.7 out of 100, with significant differences among schools (p = 0.005). Elementary schools (51.9) showed a higher average score than middle (41.5) and high schools (37.1). The score for the category of regular nutrition and dietary education was the lowest (5.7 out of 33.7). In addition, school meal environment (5 out of 10), educational activities through school meal time (9.2 out of 19), and extra-curricular experiential activities (3.5 out of 10) also showed inadequate levels. Conclusion: The results show that the overall level of educational school meal programs is not adequate and needs to be improved, especially at middle and high schools. Government support polices need to be implemented to encourage educational activities related to school meal programs.

• Child Health Nursing Research
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• v.13 no.2
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• pp.182-190
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• 2007

Purposes: The purposes of this study were to identify the level of knowledge of good posture and postural habits among elementary school children and to identify the relationship between knowledge of good posture and postural habits. Method: A descriptive correlational study was conducted. The participants were 507 elementary school children in Jangheung County. Data were collected using self-administered questionnaires. Descriptive statistics, t-test, ANOVA, and correlation were used for data analysis. Results: The percentage of correct answer for the knowledge test was 65.83%. Postural habits were not good. Although the strength of correlation was low, there is a statistically significant positive correlation between knowledge and postural habits. Not only school health nurses but also class teachers and parents played important roles in spinal health education. Educational needs for spinal health are high. Conclusion: Although more research in this area is warranted, there is a pressing need for interventions aimed at developing healthy habits that promote postural hygiene among elementary school children. Development and evaluation of back education programs in elementary school is necessary.

• Journal of The Korean Association For Science Education
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• v.29 no.6
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• pp.693-711
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• 2009

One of the most important objectives in science education is to develop students' science literacy. The purpose of this study is to analyze the relevance between biology instructional objectives in the 7th curriculum taught in elementary and secondary schools. For this study, 7 major parts in each grade were analyzed including cell, the form and function of plants, the form and function of animals, genetics, diversity, evolution, ecology, and environment. The strand map of instructional objectives is completed that represents the relation between the objectives. The summary of the results from this study is as follows. First, the concept about cells is not fully covered in lower grades including elementary schools. While the concept of energy metabolism is repeatedly covered, there is no concept of energy covered in learning the concept of energy metabolism in elementary schools. Second, the textbooks in elementary and middle schools have main concepts about the form and function of plants while those in high schools don't. The concept related to the part of the form and function of animals is repeatedly involved in the curriculum throughout the elementary, middle, and high schools. Third, the concepts such as genetics and evolution are involved in higher grades since these concepts are abstract ones. The part of genetics and evolution as well as diversity has no connection between grades in schools, so the development of "notion between" is necessary to relate these concepts with each other. Fourth, the 4 parts of diversity, ecology and environment, evolution, and the form and function of plants are covered in limited grade levels. The results of the relevance of gene in lesson goals will play an important rein as the primary material in developing the connection between textbooks in which lesson goals are closely related to each other throughout all grade levels in elementary, middle and high schools.

• Journal of Korean Academy of Nursing
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• v.45 no.1
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• pp.76-83
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• 2015

Purpose: The purpose of this study was to investigate factors that influence sexual intercourse among middle school students in South Korea. Methods: Using statistics from the 8th (2012) Korea Youth Risk Behavior Web-based Survey, hierarchical logistic regression analysis was conducted. The study sample comprised 37,297 middle school students aged primarily 12 to 15. Results: The significant predictors of sexual intercourse were grade, ever smoking, ever drinking, habitual or purposeful drug use, economic status, weekly allowance, cohabitation with family, and type of school. Conclusion: The results suggest that intensified sex education is needed not only in the 1st grade of middle school, but also in the upper grades of elementary school. Sexual health interventions for high-risk groups may be needed, given the factors predicting sexual intercourse.

• Journal of Internet of Things and Convergence
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• v.5 no.2
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• pp.27-32
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• 2019

Recently, the introduction of the elementary and middle school software education essential courses in 2018, the emergence of educational solutions, and the need for digital content for software education rather than simple coding. In addition, in the case of current coding education, it is necessary to study how to induce interest in elementary, middle and high school students. In this study, we included the interactive (UX / UI) function using MR(Mixed Reality) and induced interest in coding education, and it was possible to cultivate logical thinking by applying storytelling coding rather than injection education. Suggested way. As a result of research, elementary, middle, and high school students easily proposed logical thinking education beyond the existing injection education method using mixed reality(MR) technology, and will break away from the injection coding education which is a problem of the school and school.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.342-352
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• 2017

Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.