• 대한영양사협회학술지
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• 제10권3호
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• pp.364-374
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• 2004

This Study was carried out to investigate dietary life and recognition of diet related factors in elemantary, middle and high school students. This study was surveyed by questionnaires and data were analyzed by SPSS program. Comparative analysis was conducted according to three school student groups(elementary childrens, middle school students, high school students). The subjects were 1,886 school students(female 893, male 959) of 51 schools in nationalwide region. The Distribution of subjects was elementary school childrens 544, middle school students 661 and high school students 681. The results are summarized as follows. Only Sixty percent of the subjects had breakfast regularly. About one forth of the subjects had the habit of skipping breakfast or eating 2-3 times per week. Pricipal reasons of skipping breakfast were 'busy'(50.7%) and 'not delicious or poor appetite'(31.0%). Regularity of having breakfast and reasions of skipping breakfast were significant differences according to school student groups(p<0.001 respectively). About half of the subjects didn't have sufficient amounts in breakfast. Most subjects(92.1%) had lunch regularly by virtue of school lunch service. One forth of the subjects had dinner irregularly. Pricipal reasons of skipping dinner were 'not delicious'(41.7%), 'busy'(15.1%) and 'weight loss'(14.3%). Regularity of having dinner and reasons of skipping dinner were significant differences according to school student groups(p<0.01, p<0.001 respectively). The most delicious meal was dinner in 56.7% of the subjects and lunch in 37.1% of the subjects. There was significant difference in recognition of most delicious meal according to school student groups(p<0.001). Only ten percent of the subjects thought that nutrition education was not needed. Diettitian was recognized as nutrition educator in sixty percent of the subjects. Only 5 percent of the subject recognized teacher as nutrition educator. There were not significant differences in most delicious meal and nutrition educator according to operation type of school lunch service. The findings suggested continuous attention and guidance for healthy dietary life and necessity of nutrition education for both school students and their parents.

• 지역사회간호학회지
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• 제13권3호
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• pp.481-492
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• 2002

The purpose of this study was to understand and analyze the subjective structure of attitude The method was based on a Q-Methodological approach. The results of this study, there were four categories of smoking middle school students' attitude about smoking. The first type named Self Belief type that this type didn't sensible of their surrounding persons when they were smoking and they also were responsible for strong opinion at their behavior. The second type named Other's Awareness type that they were seen the behaviors they always have to see other person when they were smoked, but if they didn't smoke or have tobaccos they feel heavy and are restless. The third type named Solving of Anxiety type. They first used to smoke when they wanted to solve their anxiety, stress, awkwardness and angry. The fourth type named A Sense of Belonging Group type. This type followed if their friends were smoking they also did it with them. As to grasping of their motivation to smoking of middle school of students with smoking, they felt some intimacy and same quality each other. In consideration of various types of attitude about smoking, it was very necessary important to grasp the meaning because we were known about attitude, belief etc. And then Through getting hold of the meaning, we could understand with their thought and value of Students in middle school. Besides, as a substitute for the students were depending on smoking purposelessly will fix right self-confidence.

• PNF and Movement
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• 제19권2호
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• pp.183-193
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• 2021

Purpose: The purpose of this research was to investigate the effects of performing Pilates exercises for eight weeks on the isokinetic trunk strength and balance of female middle school students with lumbago. Methods: Twenty-four female students who met the test requirements were recruited and randomly divided into a control group (CG, n = 16) and a Pilates exercise group (Pilates group; PG, n = 8). The PG performed a Pilates program, which consisted of lumbar muscle strengthening exercises, for 60 minutes three times a week for eight weeks. Data analysis was conducted by two-way repeated ANOVA, and a Bonferroni test was carried out when significant differences appeared. The alpha level was set at 0.05. Results: Following the experimental treatment, the PG showed an increased trunk flexion peak torque of 17% and 13% at angular velocities of 180°/sec and 300°/sec, respectively. The intergroup comparison showed no significant difference at pre-measurement, while the PG increased about 31% (180°/sec) and 15% (300°/sec) higher than the control group at post-measurement. Following the experimental treatment, the PG showed an increased trunk extensor peak torque of approximately 29% and 21% at angular velocities of 180°/sec and 300°/sec, respectively. The intergroup comparison showed no significant difference at pre-measurement, while the PG increased approximately 27% (180°/sec) and 15% (300°/sec) higher than the control group at post-measurement. Both the CG and the PG showed a 20% and 50% decrease in pain index after the experimental treatment, respectively. After the experimental treatment, the PG had about 50% lower pain than the CG. The average error rate of static balance in the PG reduced by 19% from 3.28±0.45 to 2.65±0.36, confirming a significant improvement. Conclusion: Regular Pilates exercise for eight weeks improved the isokinetic trunk muscle strength of female middle school students with lumbago and relieved their pain. Pilates was also shown to be effective in improving balance.

• 한국과학교육학회지
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• 제19권4호
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• pp.585-594
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• 1999

The purpose of this study is to examine the concept of Greenhouse Effect as understood by middle school high school university students using a closed-form questionnaire. Based on results of the questionnaire which was administered to 619, the extent to which alternative concepts were held was quantified and compared the difference of various group based on grade level. gender, text and major. Also, subjects were divided into two groups, one is middle school students and the other is high school university students and common themes within conceptual framework of each group were identified by factor analysis. The result showed that students confused Greenhouse Effect with ozone layer depletion in stratosphere and linked familiar contamination around everyday life. acid rain. radioactive contamination, nuclear arsenal to Greenhouse Effect. These trends were more appreciable in female than male, biology major than any other major and text did not make any significant difference. In addition, the result of factor analysis showed that two groups linked familiar contamination around everyday life to Greenhouse Effect and high school university students understand the consequences of an increase in the Greenhouse Effect more systematically than middle school student, perceived the relation between the origin of an increase in the Greenhouse Effect and human activity but confused Greenhouse Effect with ozone layer depletion in stratosphere.

• 한국식품조리과학회지
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• 제25권2호
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• 한국과학교육학회지
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• 제32권9호
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• pp.1391-1404
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• 2012

This study was conducted for the purpose of analyzing the teachers' and students' preferences and reality with regard to their interaction in secondary school science classes. The subjects of this study were 180 teachers and 1,389 students. The contents of the questionnaire for the teachers included the quality of the personal relationships between the teachers and students as well as the teachers' recognition of teaching activities, and the questionnaire for the students dealt with the quality of the personal relationships between the teachers and students as well as the students' perceptions of their classes. The questionnaire responses were divided into preferences and reality for the research. The results are as follows. First, the levels of the teachers' and students' perceptions of their interaction were significantly lower (p<0.05) compared to their preferences with regard to such. Second, the female teachers showed higher levels of preferences and reality compared to the male teachers in the case of the teacher variables, and the middle school teachers showed higher levels of preferences and reality compared to the high school teachers. Third, the male students showed a higher perception level compared to the female students, and both the preferences and reality levels of the middle school students were significantly higher (p<0.05) than those of the high school students. In addition, the level of interaction was lower in big cities than in small cities. Fourth, there was a significant difference between the levels of the teachers' and students' preferences and reality with regard to their interaction.

• 한국식품영양학회지
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• 제19권4호
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• 한국가정과교육학회지
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• 제10권2호
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• pp.13-28
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• 1998

The purpose of this study is to compare of learning effects between the inquiry training model and traditional lecture method in the unit of food and nutrition of home economics in the middle school and propose a teaching-learning method of home economics in the middle school.For this study I sampled one hundred students both male and female who were in the first grade students of middle school in Ansan city.The students were divided into two groups each of which was composed of one male class and one female class. One was called the inquiry training model group, which was taught by the inquiry training model, the other the traditional lecture method group, which was taught by traditional lecture method .They learned about food and nutrition unit during the same time. To evaluate the effectiveness of learning, learning achievement degree, instruction interest degree, and the powers of exploration process, a creativity lest by using a Questionnaire was gIven.The resuits of this study are as follows: 1. In the traditional lecture method group between the inquiry training model one, the difference of learning achievement degree was not significant. The score of learning achieve ment degree in the inquiry training group, the female class got higher scores than .the maleone, but the difference was not significant. 2. In the test of instruction interest degree, the traditional lecture method group got higher scores than the inquiry training model one. (p<.001.). In the inquiry training group the male class got higher scores than the f ema Ie one. (p < .001 ) 3. In the test of powers of exploration process, the traditional lecture method group got higher scores than the inquiry training model one.( p< .00 1). In the inquiry training group, the male class got higher scores than the female one, but the difference was not significant. 4. In the test of creativity, the traditional lecture method group got higher scores than the inquiry training one. (p < .00 1). In the inquiry training group, the female class got higher scores than the male one, but the difference was not significant Therefore, the inquiry training model is the more effective instruction model for both male and female students, rather than the traditional lecture method for instruction interest de¬gree, powers of exploration process, creativity and extends instruction interest degree for the male studentsale students.

• 한국가정과교육학회지
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• 제13권2호
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• pp.101-111
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• 2001

The purpose of the study is to investigate the relationships between the BMI and food preference. eating behaviors. and nutrition knowledge score among the middle school male and female students. A total of 394 students from 4 different middle school in Seoul were participated in this study. The students were categorized into 3 groups by BMI : under-weight(〈20). ideal(20$\leq$BMI〈25). and overweight($\geq$25) groups. The data on food preference. eating behavior. and nutrition knowledge were collected by a questionnaire. All data were analyzed by means as frequency. percentage. mean and standard deviation. F-test. $\chi$$^2$-test. and correlation analysis. The results obtained are summarized as follows : 1. BMI average of the male students was 21.4 About 45% of the students were in ideal weight group. 40% were in under-weight group. and 15% were in overweight group according to BMI. 2. About 62% of the participants wanted to lose weight : 43% of the male students. and 82% of the female students. And 33% of the students wished to lose more than 7kg of body weight. 3. Preference score for animal protein foods was the highest in overweight group. On the other hand. preference score of vegetables was the highest in under-weight group. 4. All 3 BMI groups eat more foods on dinner compared to lunch or breakfast. Eating amount score of between-meal was highest(eat more) in under-weight group. and the lowest(eat less) in overweight group. But the percentage of students who eat snack at night was the highest in overweight group. 5. Among the eating behavior variables. eating frequency of snack at night and eating speed were significantly different among 3 groups. Overweight group eat snack at night less frequently and eating speed is faster than the other groups(p〈.05). 6. Nutrition knowledge score was the highest in overweight group. but the difference was insignificant. It is shown that about 40% of the participants belong to under-weight group. but 62% wished to lose weights. Parents and teachers should watch out the juvenile students'health. especially whether they try to lose weight or maintain unrealistically low weight.

• 동아시아식생활학회지
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• 제14권1호
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• pp.74-82
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• 2004

The study was aimed to estimate the degree of recognition of, satisfaction with and needs for cooking practice education. 300 female students of middle schools and high schools in Seoul, Kyung-gi, Inchon area were targeted fer the research, which has been conducted from January 1st to December 20th in 2003. The crosstab, the t-test, and the ANOVA analysis were processed as methods using SPSS. The study showed that most of students had experienced cooking exercises, and the degree of satisfaction of the high school group was higher than that of the middle school group. Both groups answered they wanted more time for the cooking practice classes and the middle school group had the greater necessity. The necessity far practice lessons of cooking traditional foods reaches n high level in both groups, All the students answered they liked both western and traditional foods, but preferred the traditional food to the western one. They also believed the traditional food was more healthy than the western one. In terms of the needs for cooking practice education, the middle school group wanted to learn how to cook cake, pie, steak potato chip, and hamburger, while the high school group wanted cake, pie, steak sandwich, and potato chip. As for the traditional food, the middle school group wanted to learn how to cook Naegmyun(cold noodles), fried rice, rice hash, dumpling soup, and knife-cut noodles. The high school group, however, picked knife-cut noodles, fried rice, iced noodles, rice hash, and rice-cake soup.