• 한국생활과학회지
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• 제11권2호
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• pp.211-222
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• 2002

The study was performed to investigate the dietary behaviors and attitudes toward the lesson of Food and Nutrition in Home Economics course among middle school students in rural area. The participants of the study were 647 second-grade students in a middle school in Geumsan-gun, Chungcheongnam-do. The main nutrition problems of the students were found to be deviated food-intake habits and irregular meal time. Twenty six percent of female students and 14.8% of male students skipped breakfast. Seventy three percent of the total students have a tendency of food aversions. The food groups they dislike most were vegetables and pulses. They answered they got nutrition information mostly from the class at school. Their favorite topic in the lesson of Food and Nutrition was cooking. Some students did not like Food and Nutrition because it requires too much memorization. Teaching methods they liked were lecture, discussion, and audio-visual presentation. Although 81.7% of the students thought that the lesson of Food and Nutrition was useful, only 17.1% of the students practiced what they learned from the lesson. These results confirm that nutrition education in middle school is essential to the students in rural area and that it is needed to find an effective teaching method and materials for them to change positively their food behaviors at daily life.

• 동아시아식생활학회지
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• 제17권3호
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• pp.338-350
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• 2007

The objectives of this study were to analyze nutrition-related problems and to develop the nutrition education programs for high school students A survey was conducted with 500 students in the second grade level at high schools in Daegu who differed in socio-economic characteristics. In addition, body composition analysis was accomplished by the Inbody 3.0. The developed questionnaires were distributed and 481 questionnaires were collected with a 96.2% of response rate. Statistical data analysis was completed using SPSS WIN(ver.12.0) for descriptive analysis, reliability analysis, factor analysis, t-tests and $X^2$-tests. We first analyzed students' problems related to nutrition and environmental factors. In a question addressing skipping breakfast, only 11.5% answered they "do not eat" breakfast. In regards to BMI, the male students' degree of obesity was higher. Second, we analyzed living environments, which greatly influence dietary behavior. For the snacks-related categories, most of the students liked bread, cake and other snacks. When they chose the snacks, they mainly considered taste. There were significant difference among the males and females(p<.01) in terms of snacks intake habits, where 43.1 % of the males answered they snack "occasionally" and 43.4% of the females answered they snack "according to how they feel". In the case of beverages, the males consumed significantly more(p<.001). Based on their regional groups, the area A group preferred milk and milk products, and the area B group preferred soft drinks. As for the time of beverage intake, 77.6% of the females answered "with snacks", which was significantly higher than 61.4% of the males(p<.001), 12.2% of the males drank beverages after exercise. For late snacking, 68.0% of the male students and 71.1 % of the female students consumed late snacks. Most of them preferred bread, cake and other snacks. The reasons for taking a late snack were "when I feel hungry" by 61.8% of the males which was higher than the females(p<.001), 23.6% of the females consumed late snacks "impulsively". Ideally, in order to improve the food habits of high school students effective and practical nutrition education programs that consider gender and regional school group, should be carried out.

• 대한가정학회지
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• 제44권10호
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• pp.109-120
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• 2006

This study was conducted to provide basic data for desirable food culture by surveying the perception and utilization of Korean traditional food and fast-food from 6th grade elementary school students in the Ansan region. According to the survey, elementary school students have insufficient perception about Korean traditional food but they understand fast-food relatively well. The key factor for their concern in Korean traditional food was the mass media, while the variety of tastes and quickness were key factors of fast-food. Among the respondents, 76.0% chose Korean traditional food as more nutritious than fast-food. From the investigation of their diet situation, daily meals came out as Korean traditional food, while fast-food covered snacks and nighttime meals. Normally, just following their parents' selection was the biggest reason for going to Korean traditional food restaurants. They chose fast-food restaurants because the price is proper and they can use that place for their conversation. Among Korean traditional foods, their favorite was "Gal-bi-zim" (beef ribs stew), and among fast-food, they liked hamburger and pizza. Over 90% of male and female students ate fast-food within 30 minutes, which was less than Korean traditional food. Generally, Korean traditional food was relatively more expensive than fast food. Respondents usually went to Korean traditional food restaurants with their parents and family members, whereas they went to fast food restaurants mostly with their friends. Positive factors of Korean traditional food, in order of satisfaction, were taste, hygiene, price, and quickness, while those of fast-food, in the same order, weretaste, price, quickness, and hygiene.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.525-535
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• 2010

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was $20.1kg/m^2$. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.

• 한국초등수학교육학회지
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• 제12권2호
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• pp.125-148
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• 2008

최근 수학에 대한 부정적인 학습태도가 초등학생들까지 나타나고 있다. 그러나 초등학생은 수학에 대한 학습태도가 확고히 굳혀졌다기보다는 학습 상황과 주변 여건의 영향을 많이 받는다. 이에 따라 초등학생들의 수학 학습태도를 형성하는 요인을 상황에 따라 구체적으로 조사하고 분석하고 수학 성취도에 따른 주요 요인의 차이를 연구하여 부정적인 수학 학습태도에 대한 해결책 모색과 긍정적인 수학 학습태도를 형성시키는데 시사하는 바를 알아내는데 그 목적이 있다. 초등학생을 대상으로 개방형 설문조사와 면담을 통해 형성 요인들을 분류하여 분석한 후 성취도별 주요 요인을 비교하였다. 그래서 초등학생들은 수학교과 자체 특성보다도 교사의 수학 수업방식에 따라 학습 태도가 좌우되었고, 시험불안의 경우 시험에 대한 부모님의 태도에 의한 것이었다. 그리고 초등학교 학생들도 수학만을 집중해서 가르치는 사교육의 영향이 컸다. 또한 성취도에 따라 주요요인에도 상당한 차이를 보였으며, 특히 성취도 '중'집단의 경우 부모님의 태도 및 학습 환경 등 외적인 요인에 의해 수학 학습태도가 크게 좌우되었다.

• 한국콘텐츠학회논문지
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• 제10권12호
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• pp.477-491
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• 2010

본 논문은 고등학생이 선호하는 수학능력시험 대비 인터넷 강의의 유형과 이유를 반구조화된 질적 인터뷰를 통해 분석하였다. 연구 결과, 학업성취도가 높은 수준 집단이 인터넷 강의에 대한 관심도 및 활용도가 가장 높았으며, 다음으로는 학업성취도가 낮은 수준 집단, 그리고 중간 수준 집단의 순서였다. 한편, 학업성취도가 높은 수준 집단은 사교육 업체에서 운영하는 인터넷 강의를 선호하였으며, 다른 두 집단은 상대적으로 EBSi를 선호하였다. 인터넷 강의에 지출되는 비용은 학업성취도 상 중 하 집단별로 전체 사교육비 지출대비 각각 57%, 2%, 16%였는데, 이는 거주지역과도 상관이 있는 것으로 분석되었다. 제언으로, 학습자의 자기주도적 학습능력 향상, 공교육 인터넷 강의의 질적 향상, 그리고 인터넷 강의와 학교교육의 연계성이 강조되었다.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.475-485
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• 2001

This study was conducted to find the differences in the physical changes, eating habits and dietary intake by obseity index of sixth grade primary school students is Seoul.The subjests were classified into three groups, an underweight group(90% under, 12l Ug), normal group(between 90-110%, 153, NG), and obese group(110% over, 91, OG) according to WLI(Weight-Length Index)calculated with their present (6th grade) height and weight. The physical growth of the subjects was generally good, although problems of both underweight and obesity were existed together. The mean heigh growth velocity per year, weight growth velocity per year and WLI changes per year of OG were higher than those of the other groups(p〈0.01). The past physical status of the three groups were maintained from 1 st grade to sixth grade, As eating habits and lifestyles, they were not statistically significant but there were some differences among the three groups. More students of the UG disliked a certain food than those of the other groups. UG liked fried or roasted foods more(p〈0.001). NG tended to eat three meals more irregularly. OG tended to have meal times more regularly and do more regular exercise than the other groups. The dietary intakes of three groups were generally good. They were not statically significant among the three groups. With theses difference among the three groups, it is recommended to educate about unbalanced diet for the underweight group, regularity, of meals for the normal group, doing exercise for the obese for the obese group, and increasing Ca and vitamin A intake for most students, As the physical status for th lower grades have been maintained up to the sixth grade, nutrition education programs should be started at the lower grades in the elementary school.

• 한국수학교육학회지시리즈C:초등수학교육
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• 제10권1호
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• pp.41-56
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• 2007

본 연구는 수학 영재에게서 나타나는 특성을 알아보기 위한 목적으로 초등학교 6학년에 재학 중이며 영재교육원에 다니고 있는 2명의 수학 영재를 약 4개월에 걸쳐 관찰 및 면접한 결과를 분석한 사례연구이다. 본 연구에서는 수학 영재의 특성을 입학하기 전, 일반 수업 시간, 방과 후로 나누어 그들이 보여준 주된 특성을 기술하고 있다. 본 논문을 통해 수학 영재가 그들의 자질을 잘 발휘하도록 하기 위해서 영재교육원, 일반 학급, 가정에서 어떻게 지도해야 할지에 대한 시사점을 주게 된다.

• 한국식생활문화학회지
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• 제16권4호
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• pp.276-295
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• 2001

In this paper, Korean's dining-out behaviors were compared and investigated according to gender and age. The change and the problem of dietary pattern in Korea were understood and we intend to provide the basic information for guidelines of Korean's dietary habits. The subjects are composed of 46.5% male and 53.5% female. According to age, groups aged $10{\sim}19$ are 26.3%, 20's are 24.6%, 30's are 16.8%, 40's are 18.7%, and 50 and over age group is 13.6%. All of the age groups ate out for celebration of a special day or for social purposes. When dining-out, the most important criteria for selecting a restaurant was the taste of food. All age groups liked Korean-style restaurants the most. All age group eat a house meal at breakfast. At lunch, age groups 40 and below go to a restaurant in school or company and 50 and over age group eats house meal. In general, all age groups ate a house meal at dinner. At breakfast, all the age groups do not eat out. For lunch, they eat out four or five times a week. For dinner, the most of age groups except the 20's eat out two or three times a month and for the 20's age group, two or three times a week. The reason for selecting a Korean-style restaurant is that the food is 'well matched with one's appetite'. According to the above results, the dietary habits of 30 and over age groups are relatively good. On the other hand, in 10's and 20's age groups, they have an irregular meal and the ratio of skipping a meal is high. And they frequently use fast-food restaurants. In the future, the unbalance of nutrition in these age groups is expected. Therefore, the correct nutritional facts should be educated so that these age groups have a healthy dietary habit.

• 수산해양교육연구
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• 제17권3호
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• pp.413-426
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• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.