• 한국과학교육학회지
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• 제31권4호
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• pp.557-566
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• 2011

본 연구는 B-1 교과교실제의 실시에 따라 신설된 과학 재량 과목에 대한 학생들의 인식을 조사하여, 교과교실제의 실시 효과에 대해 알아보고자 하였다. 과학 재량 과목은 탐구 실험 수업으로 교과교실에서 진행되었고, 블록타임제와 분반 수업을 적용하여 실시되었다. 교과교실제 수업과 이 과목에 대한 학생들의 인식을 알아보고자 2차례에 걸쳐 학생 설문조사가 이루어졌다. 연구의 결과, 학생들은 교과교실제 수업으로 인해 교사의 수업 준비도, 수업 흥미도가 높아졌다고 생각하고 있었다. 과학 실험 중심의 과학 재량 과목에 대한 만족도는 매우 높았으며(84%), 이공 계열 지망 학생(p<.05)과 성취도 상위권 학생(p<.01)의 경우 유의미하게 높은 만족도를 보였다. 또한 블록타임제와 분반 수업에 대해서도 긍정적으로 인식하고 있었다.

• 대한영양사협회학술지
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• 제14권3호
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• pp.276-290
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• 2008

This study examined mothers' perceptions on nutrition education for elementary school students according to demographical factors. Questionnaires were distributed to the mothers of 511 elementary school students in the Busan area. According to the results, 50% of the respondents felt that the preschool years or the lower elementary grades were proper times to start nutrition education. Furthermore, they preferred school dietitians (55.4%), outside professional dietitians (16.3%), nurse teachers (13.8%), class room teachers (11.7%), and parents (2.8%) as nutrition educators. The mothers who were college and university graduates had significantly (p<0.001) higher scores regarding the necessity of nutrition education for student growth when compared to mothers who were high schools graduates. However, the high school graduates had significantly (p<0.001) higher scores than the college and university graduates with respect to nutrition education for correcting obesity. The order of importance for nutrition education curriculum content was as follows: eating habits, food safety, health and disease, maintaining ideal body weight, food waste and environment, basic food knowledge, and traditional foods. The college and university graduates, and those of 'A' group schools, had significantly (p<0.001) higher importance scores for proper eating habits. Mothers having experience with nutrition education comprised 43.9% of the subjects, and there was a significantly (p<0.05) higher percentage of employed mothers as compared to unemployed. Eighty-six percent of the respondents wanted to receive nutrition education. For more effective learning, they preferred in-person group education rather than correspondence education using e-mails or printed materials from schools.

• 한국식품영양학회지
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• 제22권1호
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• pp.110-122
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• 2009

Along with the increasing interests of modem-day society toward topics of health and beauty, various studies are being actively conducted on the effects of diet for obesity prevention, and separate from aspects of disease prevention and health promotion. This study aimed to examine individual perceptions of obesity by age, and to prepare basic data for implementing an age-based weight control system, by comparing attitudes toward weight control. The research and analysis were conducted using questionnaires, provided to high school students(teenagers, 189 students), college students(20 or older, 116 students), and adults(30 or over, 88 adults) living in Daegu City. In terms of the respondents' perceptions of obesity, among those who described themselves as overweight, only about 10% were actually proven to be overweight. Also, significantly more female students than male students perceived themselves as overweight, despite the fact that they were in a normal weight range(p<0.007). There was no significant difference in the cause of obesity by gender, but it was found to be attributed to a lack of exercise for teenagers, and poor eating habits for those in their twenties and thirties. Concerning the intention to participate in a weight management class, the female teenagers showed significantly more interest than the male teenagers(p<0.017). Also, with regard to the respondents' attitudes toward weight control, the teenage females showed significantly higher interest in weight control than the teenage males p<0.003 and those in their twenties p<0.001. Moreover, regarding the period in which the respondents became most interested in weight, the teenage male students were most interested in weight during their middle school years and teenage females became most interested during their high school years. Therefore, the information from this study leads us to propose there is a need to correct the suggested reckless dieting that is occurring within an appearance-based society, as well as a need to establish a systematic weight control system, along with gathering subsequent basic data.

• 한국과학교육학회지
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• 제32권10호
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• pp.1551-1566
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• 2012

이 연구에서는 중학교 과학 수업에 협동학습 전략을 적용하여 학생들의 집단주의 성향을 고려한 소집단 구성이 학업 성취도, 과학 학습 동기, 과학 수업 환경에 대한 인식에 미치는 효과를 조사하였다. 또한, 협동학습에 대한 인식도 설문과 면담을 통하여 조사하였다. 188명의 학생들을 통제 집단과 이질 및 동질집단으로 무선 배치하고, 12차시 동안 수업을 실시하였다. 분석 결과, 학업 성취도, 과학 학습 동기, 관련성에서 수업 처치와 집단주의 성향 수준 사이의 상호작용 효과가 나타났으며, 자신감, 과학 수업 환경에 대한 인식, 친화성, 규칙의 명확성 영역에서 수업 처치의 주 효과가 나타났다. 집단주의 성향 하위 학생들의 학업 성취도는 이질 집단에서보다 동질 집단에서 더 높았다. 집단주의 성향 상위 학생들은 이질 및 동질 집단에서 과학 학습 동기와 관련성이 높게 나타났다. 또한, 동질 집단과 이질 집단의 자신감과 친화성 검사 점수가 통제 집단에 비하여 유의미하게 높았다. 동질 집단의 과학 수업 환경에 대한 인식과 규칙의 명확성 검사 점수가 통제 집단에 비하여 유의미하게 높았다. 집단주의 성향 수준에 따라 학생들이 가진 협동학습에 대한 인식의 차이가 있었다.

• Nutrition Research and Practice
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• 제7권1호
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• pp.59-65
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• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• 한국초등과학교육학회지:초등과학교육
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• 제27권4호
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• pp.446-454
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• 2008

The purpose of this study was to examined the effects of different grouping according to the levels of students' achievement in science cooperative learning on students' science academic achievements, science-related attitudes, perceptions of science learning environment and self-efficacies. The results of this study can be summarized as following. First, the homogeneous grouping was more effective than the heterogeneous grouping in improving the science academic achievements of high academic ability students. Second, the homogeneous grouping was more effective than the heterogeneous grouping in improving the science-related attitude of students, especially for low academic ability students. Third, both the homogeneous grouping and the heterogeneous grouping improved the perceptions of science learning environment of students. For low academic ability students, the homogeneous grouping was more effective. Fourth, the homogeneous grouping was more effective than the heterogeneous grouping in improving self-efficacies of students, especially for middle and low academic ability students.

• 대한지구과학교육학회지
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• 제6권1호
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• pp.60-68
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• 2013

The aim of the study is determined to find out how elementary science localization teaching strategy would influence environmental perception of students. In order to fulfill the research purpose, a total of 51 fifth graders from two classes in M Elementary School in U City were divided into a 26 of experimental group and a 25 of comparative group. The study was carried out from September to November of 2012. For the experimental group, an elementary science localization classes were conducted while for the comparative group, a general science classes were performed. The results of the research are presented as follows. First, it was learned that the experimental group with the elementary science localization class would have a significantly and statistically high environmental sensitivity comparing to that of the comparative group. That proves the elementary science localization class's being efficient at improving the students' environmental sensitivity. Second, the experimental group with the elementary science localization class turned out to have a significantly and statistically strong will to protect the environment than the comparative group would do. Such finding says that the elementary science localization class is helpful to enhance the students' will to preserve the environment. In conclusion, the study came to understand that the elementary science localization teaching strategy can improve the environmental perceptions of the students for such elementary science localization class would efficiently encourage environmental interest of the students.

• 영재교육연구
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• 제22권3호
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• pp.663-677
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• 2012

본 연구는 Mayfield와 Mayfield(2010)의 창의적 환경에 대한 인식척도를 학교환경에 맞게 수정하여 요인분석을 통해 타당성을 검증한 연구이다. 또한 이 연구는 집단별 차이분석을 통해 창의적 학교환경에 대한 학생들의 인식에 영향을 주는 요인들을 살펴본 연구이다. 연구대상은 경기지역 초등학생 5~6학년 203명이었다. 요인분석 결과 척도는 창의성을 지지하는 환경요인, 일 특성 요인, 창의성을 저해하는 방해 요인으로 구성되어 있었다. 또한 기존 척도와의 상관분석을 통해 수렴타당성을 검증하였는데 척도가 타당한 것으로 나타났다. 독립표본 t 검증 결과 인식에 집단차이가 있는 것으로 나타났는데 6학년이 5학년보다 학교환경이 창의성을 더 방해하고 있다고 응답했다. 또한 창의적 아이디어를 잘 만들어 내는 행동특성을 보이는 학생의 경우는 학교환경이 창의성을 지지하는 것으로 인식하고 있었고, 부정적인 아이디어 생성행동을 보이는 학생의 경우는 학교환경이 창의성을 저해하고 있는 것으로 인식하고 있었다. 이처럼 창의적 학교 환경에 대한 학생들의 인식은 학년과 창의적 아이디어 생성행동과 관련이 있는 것으로 나타났다. 그러므로 교사는 학년별 그리고 창의적 아이디어 생성행동별 집단차이를 고려하여 창의적 학교환경에 대한 학생들의 인식을 변화시킬 필요가 있다.

• 영재교육연구
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• 제25권2호
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• pp.339-358
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• 2015

본 연구에서는 영재와 평재 고등학생들이 IT 역량을 어떻게 인식하고 있는지에 대해 비교해 보고자 하였다. 이를 위해 영재학교 2개교와 IT 특성화 고등학교 1개교 그리고 공업고등학교 1개교, 총 370명을 대상으로 표집 하였으며, 이들을 대상으로 IT 기업 인재 채용 시에 중요하게 고려되는 요인, IT 역량 향상을 위해 필요한 교과목과 이를 위한 효과적인 교육방법, IT 핵심역량에 대한 생각에 대해 응답하도록 하였다. 이 중 351명을 최종 분석 대상으로 선정하여 분석한 결과, 고등학생들은 IT 기업의 신규채용 시 중요한 요인이 IT 전문역량이라고 인식하고 있었으며, IT 역량을 향상시키기 위해서는 실무중심 교육과 실습위주의 교육 등 '실습 위주 교육'이 가장 필요하다고 응답하였다. 또한, IT 핵심역량 중에서 가장 중요하다고 생각하는 하위 요인으로 영재학교와 정보과학고등학교는 '소프트웨어 기본역량'이 가장 중요하다고 인식하고 있었고, 공업고등학교는 '네트워크 및 보안 기본역량'이 가장 중요하다고 지각한 것으로 나타났다. 마지막으로, IT 역량 함양을 위해 가장 필요한 교육과정으로는 학교 유형별로 다르게 인식하고 있었는데, 영재학교 학생들은 '알고리즘'이 가장 필요하다고 인식하였고, 정보과학고등학교 학생들은 '자료구조' 및 '컴퓨터 구조'의 필요성을 가장 크게 인식하고 있었다. 공업고등학교 학생들의 경우에는 '프로그래밍 언어'가 가장 필요한 교과목이라고 응답하였다. 또한, IT 기업 채용시 중요한 요인(IT 전문역량, 학력, 기초직업능력, IT공통역량), IT 핵심역량 함양 교육방법(학교교육), IT 핵심역량 중요도(소프트웨어 기본역량, 데이터베이스 기본역량, 네트워크 및 보안 기본 역량, 통합적인 역량), IT 역량 향상을 위한 교육방법(운영체제, 하드웨어)에서 영재학생이 평재학생보다 더 중요성이나 필요성을 높게 인식하는 경향이 있는 것으로 나타났다. IT 교육을 받고 있는 영재학생, 정보과학고등학생 및 공업고등학교 학생들이 인식하는 IT 핵심역량을 비교분석한 본 연구결과가 향후 IT 인력 양성을 위한 교육과정 및 교육방법을 개선하고 보완하는데 기초자료로 활용될 수 있기를 기대한다.

• 한국식품조리과학회지
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• 제25권3호
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• pp.357-364
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• 2009

The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.