한국가정과교육학회지 (Journal of Korean Home Economics Education Association)
- 제17권2호
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- Pages.221-238
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- 2005
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- 1225-1488(pISSN)
초${\cdot}$ 중등학교 교과서의 우유 영양교육 내용 분석
Content Analysis of the Milk-Related Nutrition Education Found in Elementary and Secondary School Textbooks
- 윤인경 (한국교원대학교) ;
- 김규태 (서울공업고등학교) ;
- 김정현 (배재대학교) ;
- 박동호 (당현초등학교) ;
-
서지영
(한국교육과정평가원) ;
- 박선영 (서울사대부설여자중학교) ;
- 장명희 (한국직업능력개발원)
- Yoon In-Kyung (Korea National University) ;
- Kim Gyu-Tae (Seoul Technical High School) ;
- Kim Jung-Hyun (PaiChai University) ;
- Park Dong-Ho (DangHyeon Elementary School) ;
-
Seo Ji-Young
(Korea Institute of Curriculum & Evaluation) ;
- Park Sun-Young (Seoul National University Girls' Middle School) ;
- Jang Myung-Hee (Korea Research Institute for Vocational Education & Training)
- 발행 : 2005.06.01
초록
본 연구의 목적은 현행 초등학교, 중등학교 교과서에 수록된 우유에 대한 영양 교육 내용을 분석함으로써 향후 학교 교육을 통해 학생에게 우유에 대한 영양 섭취 및 소비행동에 유익한 정보를 체계적으로 제공할 수 있는 기초 자료를 마련하는데 있다. 이 연구의 목적을 달성하기 위해서 초
This study analyzed the contents of the milk-related nutrition education currently found in elementary and secondary school textbooks. An attempt was made to develop the basic data needed to in the future provide students with pertinent in formation regarding the nutritional attributes of milk, as well as the desired consumption behavior, within the school education system. To attain the objectives of this study, the researcher analyzed the contents of the milk-related nutrition education described in elementary and secondary school textbooks(1st-10th grades). Based on the results of this analysis, measures were developed to organize the contents of the milk-related nutrition education that should be taught within the school education system. At the elementary school level, milk-related nutrition education was included in the textbooks for the integrated curriculum for the lower grades, as well as in the science, practical arts, and physical education textbooks for every grade, except the End and the 6th. The practical arts textbook, which contained basic knowledge related to the nutritional attributes of milk and the proper method in which to intake milk, was found to be the one which dealt with milk-related nutrition education in the most detail. At the secondary school level. milk-related nutrition education was included in the 7th-10th grade textbooks for the science, technology and home economics, and physical education courses. In this instance. the technology and home economics textbooks were the ones which were found to contain the most milk-related nutrition education covering such aspects as the nutritional attributes of milk, the special characteristics of milk as a food. how to select and store milk. as well as how to use milk as part of a balanced diet in everyday life. However, as was the case at the elementary school levet the repetitious nature of the milk-related contents found in the textbooks for various school subjects and at different school levels, as well as the inefficient hierarchical structure in which the knowledge is presented, were identified as key problems. There is a need to establish the appropriate milk-related nutrition education for each school level. The need to develop education programs, which could be linked to the school subjects and special milk programs, was also emphasized.