• 대한지역사회영양학회지
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• 제19권2호
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 한국농촌건축학회논문집
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• 제13권2호
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• pp.47-54
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• 2011

According to the master plan of the Ministry of Education, Science and Technology, departmentalized class system will be extended to all general middle & high schools by 2014 with the exception only of those having less than 6 classes located in small cities in rural areas. Under departmentalized class system, according to class timetable, students need to move from classroom to another classroom and areas where homebases, lounges, media spaces, rest places, and etc. This study has been undertaken to provide architectural data required in planning for student & learning support space for schools operating departmentalized class system, by investigating and analyzing cases in use at schools operating the system in Chungbuk area. As departmentalized class system is increasingly introduced, student & learning support space should be understood newly as spaces indispensable for students.

• 한국환경교육학회지:환경교육
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• 제20권2호
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• pp.108-122
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• 2007

Recently, a new revised national curriculum('2007 Revised') of the 'Environment' subject for middle and high schools was announced, which is namely the 7th revised national curriculum. In the new national curriculum, the name of the 'environment' subject for middle schools has been unchanged, but the name of the subject for high schools has been changed from the 'Ecosystem & Environment' to 'Environment'. And some of the contents have been revised to incorporate the changed status of environmental education areas since the last announcement of the 'Environment' curriculum, which was in the late of 1997. Especially, in this new curriculum, the concept of the 'Education for Sustainable Development (ESD)' was implemented. The purpose of this research is to investigate the process of developing the new 'Environment' curriculum for middle and high schools and to examine the resulted, new revised curriculum. In order to do these, this research examined the main directions of the revision, compared the new announced curriculum with the current and the proposed one, which was researched by the authors in this article. And this research discussed the process and the announced results of the revised national curriculum of the 'Environment' subject.

• 대한영양사협회학술지
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• 제27권2호
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• pp.92-112
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• 2021

This study compared the job satisfaction and job importance of school dietitians according to various school types in Sejong. One hundred and twenty-six school dietitians working in kindergartens (n=36), elementary schools (n=42), middle schools (n=22), and high schools (n=26) participated in this questionnaire survey. The subjects were divided into four groups according to the school types. Half of the subjects were over 41 years of age, with 64.3% graduating from graduate school. The percentage of nutrition teachers was the highest in middle schools at 95.4%, followed by the elementary school at 90.5% and high school at 73.1%, whereas 100% of the kindergarten dietitians were not nutrition teachers (P<0.001). The percentage of the running status of nutrition education classes/activities was lowest in kindergartens (P<0.001). The job satisfaction score in the job itself area was significantly lower in kindergartens and high schools than in middle schools (P<0.01). The satisfaction scores of human relationships, working environment, personnel evaluation, and welfare did not differ significantly among the schools. As for the Job importance, the scores of nutrition counseling were significantly lower in middle school than in elementary and high schools (P<0.05). In cooking and distribution management, high schools were less important than other school levels (P<0.05). These findings highlight the need for the placement of nutrition teachers in kindergarten to promote nutrition education, the reduction of workload for school dietitians/nutrition teachers and additional placement of dietitians by the appropriate workload such as the number of people and meals to serve.

• 한국과학교육학회지
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• 제15권4호
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• pp.437-451
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• 1995

Middle and high school students' conceptual understanding about stoichiometry, gas laws, and diffusion was compared with essay type test and multiple choice test. Whereas achievement of high school students was higher in stoichiometry, that of middle school students who were expected to go to high schools was higher in gas laws and diffusion. When students' achievement was compared to that of American college students, Korean students' achievement was higher in stoichiometry and was similar in gas laws. These results indicate that algorithmic problem solving is more emphasized than conceptual understanding in high schools and that quantitative aspects focused in chemistry education are not helpful in concept understanding. Nevertheless relatively smaller difference between concept understanding and algorithmic problem solving for high school students in this study seems to be from concept learning in middle schools.

• 보건행정학회지
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• 제13권3호
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• pp.1-20
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• 2003

The purpose of this study was to investigate the current status of health promotion policies about antismoking, and the relationship between policy status, enforcement of smoking restrictions and perceptions of smoking behaviour among teachers. A representative sample of 173 teachers$.$school inspectors from 150 elementary$.$middle$.$high schools in Gangwon-do was surveyed during Gangwon-do Office of Education's antismoking and temperance training course in 2002 (response rate 60.7%). One staff member from each school was also analyzed regarding school antismoking polices for students and teachers in several locations within and outside the school building. The results showed that 118 elementary$.$middle$.$high schools (78.7%) had an antismoking policy and more schools had a written policy on student antismoking than on teacher antismoking. Most schools (92.4%) in the sample banned smoking by students, but 52 schools (44.1%) allowed smoking by teachers in restricted areas. However, teachers reported seeing smoking sometimes in the toilets (42.7%) or the playground (40.0%) among students and sometimes in the staff room (31.3%) or about every day on school premises (52.7%) among teachers. Irrespective of the type of policy or restrictions on smoking, the association between having a ban on student/teacher smoking and teachers' perceptions of student/teacher smoking in school was not significant. In conclusion, we suggest that most schools must have explicitly an antismoking policy on both students & teachers and enforce consistently a ban in promoting a healthy school environment(smoke-free schools).

• 동아시아식생활학회지
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• 제26권2호
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• pp.181-191
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• 2016

This study aimed to investigate current nutrition education and effective plans for nutrition teachers in schools. Data were collected by a face-to-face questionnaire. Surveyed schools were elementary, middle, and high schools at percentages of 32.4%, 35.1%, and 32.4%, respectively. Percentage of nutrition education was above 90%, whereas off-line education was very uncommon in middle (8.3%) and high schools (27.3%) compared with elementary schools (63.6%), (p<0.05). Satisfaction of nutrition education was also very low in middle (7.7%) and high schools (8.3%) when compared with elementary schools (41.7%), (p<0.05). The main reason for this was due to 'work overload of mealing service (44.4%)' and 'insufficient time of students (25.9%)'. Effective education plans were as follows: beginning of education and education scale were 'elementary school (67.6%)' and 'below 20 people (81.1%)', and the most preferred counterplan was 'development of diverse education programs (4.81 score)' > 'systematic education process (4.76 score)' > 'professional nutrition education (4.51 score)'. Most important duty was 'nutrition education and consultation (51.4%)', although it achieved the lowest satisfaction at a score of 2.46. Overall analysis, demand and awareness of nutrition teachers for nutrition education were very high. Therefore, an institutional strategy and environmental improvements are required by setting up curriculum subjects and developing diverse education programs for systematic nutrition education.

• 교육시설 논문지
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• 제18권4호
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• pp.25-32
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• 2011

This study was carried out to obtain basic data for architectural plans about factors on the facilities relocation needed in management of variation type. For this, floor plans of thirteen middle schools located in Korea and Japan were compared. The results showed a successful conversion to block system according to each subject after remodeling in the schools of our country, however, a monotonous spacial composition excluded other spaces such as media space, teachers' station and preparation room was also shown. These mentioned spaces were important factors in the investigated schools of Japan. By the results of the spacial composition about each space required to the management of variation type, a space share of supplemental areas for learning activities and movement, had shown comparatively low share before remodeling, was improved to 6% and 11.6%, respectively. However, the spacial share of two areas were 16.8% and 12.9%, respectively, in the schools of Japan and it meant the distribution of area was more even than the cases of our country.

• 수산해양교육연구
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• 제20권2호
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• pp.286-296
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• 2008

This study aims to examine the relationship between teachers' parcitipation levels in the decision making process and the organizational effectiveness in the middle schools. To achieve this objectives, 559 teachers of 18 middle schools in Busan were involved through a questionaire. The results are as follows: First, teachers consider their participation in decision-making to be low. Second, teachers view the effectiveness of school systems higher than average. Third, the correlation between teachers' participation and the system effectiveness (including job satisfaction, organization adaptability and job achievement) was positively high. When teachers' participation levels were divided into 3 groups - low, middle, and high-, the system effectiveness appeared highest with the high- level participation group. These results suggest the need for teacher participation in decision making to enhance the effectiveness of school systems.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.