• Proceedings of the Korean Nutrition Society Conference
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• 2003.10a
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• pp.182-182
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• 2003

• 건강소식
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• v.28 no.7 s.308
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• pp.43-43
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• 2004

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.148.1-148
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• 2001

• KASI NEWSLETTER
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• s.61
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• pp.20-21
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• 2007

고추로 유명한 경상북도 영양군은 전국 최초의 '영양반딧불이생태체험마을특구' 가 있는 곳이다. 이곳에는 '자연생태공원' 과 더불어 '영양반딧불이천문대' 가 위치하고 있다. 반딧불이는 공기가 맑은 청정한 자연 환경과 밤하늘이 어둡고 깨끗한 곳에서만 서식한다고 하는데, 영양은 전국에서 반딧불이가 가장 많이 서식하는 곳이다. 그 만큼 밤하늘의 별도 셀 수 없이 많이 볼 수 있는 천문대이다.

• Proceedings of the KSCN Conference
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• 2001.05a
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• pp.445.1-445
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• 2001

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.424-432
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• 2008

In this study the author analysed impact of image of regional festival on satisfaction of tourists and their intention for revisit through an example of firefly festival in Youngyang-kun. Current Firefly Festival of Youngyang is its fifth since its beginning. Unlike festivals in other areas it is held during daytime and nighttime respectively. In it natural environment and ecosystem in Youngyang area are highlighted and it is unique in the sense that such festival is performed with live insects. Festival is organized with various sights to see including experiencing flying fireflies in nighttime and making insects etc. In this study the author analysed impact of image of regional festival on satisfaction of tourists and their intention for revisit. In this connection this author chose 20 items in connection with image of regional festival. Then I carried out analysis on various factors in connection with tourists as appeared in regional festival. I performed analysis on diversity, experience, convenience, conveyance of content of festival and its creativity as factors constituting satisfaction of tourists in connection with image of regional festival. Result of analysis undertaken in this study revealed that image of regional festival and satisfaction of tourists who experienced festivals served to their expressing intention for revisiting. For inducing tourists intention for revisiting image of regional festival, conveyance of diverse information, diversity of program of the festival, new experience, sense of expectation are important. Therefore this is need for development of environment and ecosystem friendly programs and it should be developed as a consistent environment friendly festival rather on temporary touch- and-go event.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.77-77
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• 2003

현장경험교육이란 학교교육의 일부로써 학생을 재학 중에 전공관련 작업 환경에 직접 참여시켜 교양적 혹은 직업적으로 필요한 교육경험을 얻도록 계획된 프로그램으로 우리나라에서는 현장실습이라는 용어로 행해지고 있다. 식품영양학 전공과 관련된 학과인 경우 단체급식과목의 일환으로 영양사 현장 실습이라는 교육과정을 시행하고 있는 학교는 많으나 현장실습에 대한 교육효과나 학생들의 요구사항등을 구체적으로 파악한 연구는 매우 제한적이다. 따라서 본 연구에서는 실제로 영양사 현장실습을 체험한 학생을 대상으로 현행 영양사 현장실습이 안고 있는 제반 문제점들을 파악하고 효과적인 실습 운영 방안을 모색하고자 설문조사를 시행하였다. (중략)

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.645-654
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• 2017

Purpose: The purpose of this study was to investigate the current status of dietary education carried out by dieticians or nutrition teachers at elementary, middle, and high schools in Gyeonggi province. We compared dietary education status not only among school level but also between dieticians and nutrition teachers. Methods: The survey using self-administered questionnaires was conducted by dieticians or nutrition teachers at 91 schools (43 elementary schools, 33 middle schools, and 15 high schools) in Gyeonggi province in December, 2015. The questionnaire consisted of questions regarding general characteristics of respondents, current status of dietary education, opinion about dietary education methods, and cooperation level of persons concerned. Results: The placement rate of nutrition teachers was 50.5% overall. Only 36 out of 91 schools conducted regular dietary education, and the percentage of schools conducting regular dietary education was significantly different according to school level with the lowest percentage in high schools, equivalent to 20% (p = 0.003). The average annual dietary education time was 12.4 hours, and it was very low in high schools (5.1 hours) and in schools without a nutrition teacher (1.6 hours). The levels of cooperation and support from principals, teachers, parents, and students were significantly lower in high schools than elementary and middle schools (all p < 0.001) and in schools without a nutrition teacher than schools with a nutrition teacher (all p < 0.05). Conclusion: The results show that the level of dietary education is not enough and needs to be improved, especially at middle and high schools and at schools without a nutrition teacher. Government support polices need to be implemented to encourage dietary educational activities.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.433-444
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• 2018

Purpose: This study examined the status and needs of school-based nutritional education programs for reducing sugars intake in elementary schools. Methods: A total of 230 elementary nutrition teachers participated in this study through an online survey in July 2017. Results: Approximately one-third of the schools conducted nutrition education on reducing sugars intake as a main topic. The most frequent educated grade and education period were $4^{th}$ and $3^{rd}$ grade, and once a year. Most of the nutrition teachers answered that nutrition education related to reducing sugars intake for children was necessary. The nutrition teachers answered that first graders were the recipients in most need of nutrition education for reducing sugars but, realistically, third graders were the most suitable for nutrition education. The appropriate education topics were limited to the lower grades, such as sugars consumption related health problems, foods containing high sugars, and behaviors to reduce sugars intake; however, a wider variety of topics were selected for the upper grades. The experiment was considered to be an effective educational method for both the lower and upper grades. The most appropriate nutrition education media appeared to be a mock-up in the lower grades, and an experiment kit in the upper grades. Games and videos were highly considered to be effective media to educate students in reducing sugars consumption by voluntary participation in free time in the classroom in both the lower and upper grades. Conclusion: Nutrition education programs focusing on sugars intake reduction were conducted in some elementary schools, but the training time was short and the types of activities were limited. The perception and demand for nutrition education was very high. Therefore, the development and dissemination of elementary school-based nutritional education programs for sugars intake reduction is urgently needed. Moreover, to develop an effective nutrition education program, the education environment and demand in the field should be fully considered.

• Journal of Korean Home Economics Education Association
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• v.25 no.2
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• pp.65-78
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• 2013

The following experiment was designed to test the students' involvement in the interactive activities and objectives of the relevant chapters in the newly revised curriculum of 2007. The experiment was carried out with the purpose of understanding the level of participation of the Grade 9 students who have successfully completed the Grade 8 "Choice of Food and Diet" and "Table Manners and Dining Etiquette" courses with classified materials such as tables/diagrams/pictures, reading, and activity resources from Technology Home Economics textbooks. The chapters "Choice of Food and Diet" and "Food Preparation and Etiquette" generally emphasize the practical and experiential part of domestic life through using various activity resources; while the tables/diagrams/pictures and reading materials do not provide the students with first-hand experience, they support the students' learning by explaining the basic knowledge required for doing the activities and solving various problems. Within the main training courses, the objectives which the students achieved the highest marks were(in a descending order) "Table Manners and Dining Etiquette" (3.24), "Checking Nutrition Labels, Food Expiration Date, Country of Origin When Buying Food" (3.18), Additionally "Making Food" and "Planning a Healthy, Balanced Diet" hardly met the goals, the result of which shows clear relations to the well achieved objectives from the list of in-class activities that students directly participated in. Therefore, in order to increase the students' interest in the Food and Diet section of Technology Home Economics textbooks, it is recommended to encourage the students to actively engage in the class activities by developing various learning resources and teacher education/pedagogical materials, rather than following the conventional lecture-based teaching methods.