• Journal of The Korean Association For Science Education
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• v.21 no.1
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• pp.89-101
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• 2001

The purpose of this study was to develop the elementary school science instructional material for nurturing students' creativity and to analyze the effects of this material on the changes of students' creativity. This material was composed of student's worksheet and a teacher's guidebook, in which are relevant to the elements of creativity and creative activities that can be applied to elementary science curriculum of 5th and 6th grades. Student's worksheets include various creative activities: imagination, guided imagery, experimental activity, mind mapping as wrap-up, and 'let's think' as an extended activity, game, puzzle, making a cartoon, to be, role playing, and so on. These materials were applied to 5th grade science class, 156 students. They were divided into two groups: the treatment group to which developed material was applied and the control group which was a traditional lecture-centered class. After this material had been applied for 3 months, students of both groups took a test of creativity. Interviews and observation were also carried out with three level groups (higher, medium and lower level) which were divided within the treatment group based on their creativity score. The results of this study were as follows: The treatment group showed higher score on creativity than that of control group(p<0.01). In the result of interviews and observation, the students of the higher and the medium level accomplished their tasks by themselves better than those on lower level.All of them took an interest in visual activity. In a wrapping-up step, the higher level students made mind map more systematically and the medium students improved as time goes on, but low level students feel constrained. In totally, they used various expression methods and were interested in making drawings and cartoons creatively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1293-1300
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• 2001

We surveyed dietitians'perception on usage of cook/chill vegetables, The questionnaires were distributed to 245 dietitians working in elementary schools and other institutions in Busan area. According to the survey, 75.9% of the dietitians perceived that minimally processed ready -to-use vegetal)toes would be helpful for the institutional foodservice They answered that problems of vegetable usage in the foodservice mainly come from long preparation time (45.4%), a large quantity of leftover (13.1%), and a high ratio of disuse (16.0%). Degree of preparedness from raw vegetables was highest for garlic, and was in tile order of platicodcm, onions, carrots, Potatoes, Korean cabbage and radish.40.9% of the dietitians answered that it was necessary Ic develop cook/chill vegetables in their institute restaurants. The high career group ( >6 yrs.) was, however, significantly (p<0.05) negative against the use of cooHchill vegetables. The dietitians were expecting that developing cook/chill vegetables would save cooking time and processes (4.43/5.00), and reduce waste (4.53/5.00) greatly. They also estimated that focal hygiene and quality would be improved, and labor cast be reduced moderately. On the other hand, they thought that the cost of flood would not be reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.808-817
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• 2013

This study was conducted to compare job satisfaction and factors related to job satisfaction between permanently and temporarily employed dietitians in school foodservices in the Gyeongsangnam-do area. A total of 204 questionnaires were used in the final analysis. The average age, length of employment, and monthly wage of temporarily employed dietitians was significantly lower than those of permanently employed dietitians. However, there was no significant difference of overall job satisfaction between permanently and temporarily employed dietitians, although the average pay, welfare benefits, and promotion factors for permanently employed dietitians was significantly higher. Work and pay factors had significant effects on the overall job satisfaction of permanently employed dietitians, while work factors and work atmosphere had significant effects on the overall job satisfaction of temporarily employed dietitians. In conclusion, there was a significant difference in overall factors related to job satisfaction between permanently employed dietitian and temporarily employed dietitians. The pay, welfare benefits, and promotion condition of temporarily employed dietitians should be improved to ensure the efficient management of the school foodservice workforce in the future.

• Journal of Science Education
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• v.42 no.3
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• pp.371-389
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• 2018

This study focuses on the fact that students and teachers commonly have difficulty in 'selecting the topic' in many activities including student-led research that is conducted from topic selection to the drawing of conclusion. The purpose of this study is to develop a manual for science teaching research. The instructional manuals of 4 stages were developed based on practical knowledge that can be implemented in the actual class through previous research and literature. Each stage is composed of , , , and . In the third stage, students are expected to find scientific questions and develop them into research topics through detailed class research on newspaper articles, scientific magazines, traditional knowledge, proverbs, daily life, and textbook experiments. In the experimental group, the final research topic was selected through a variety of sources such as textbook experiments, proverbs, YouTube images, newspaper articles, individual WHY NOTEs, and understood the conditions of the scientific research topic and expressed the variables in the research title. However, in the control group, some students did not consider the research scope of the selected research subjects to be specific or not to be able to study at their level. As a result of giving the students as much autonomy as possible, many groups did not fully understand the previous research and submitted it. Based on the results of this study, it can be concluded that development and use of a 'topic selection stage' centered practice manual for general high school teachers would not only improve the students' abilities to discover solutions to scientific questions, but it will also help shift their attitudes towards science in a positive direction.

• Journal of The Korean Association For Science Education
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• v.43 no.3
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• pp.265-276
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• 2023

The purpose of this study was to develop a plan to ensure that students lacking basic science skills acquire the minimum needed science learning ability while completing the common curriculum. We surveyed 27 elementary and secondary science teachers with experience in research and teaching related to basic skills support to investigate their perceptions of the criteria for minimum achievement standards using Consensual Qualitative Research (CQR) and Analytic Hierarchy Process (AHP). The results indicated that the science teachers tended to describe low achievers as lacking science learning competency, accumulating a science learning deficit, and lacking prerequisite knowledge. However, there were some differences in the characteristics that the elementary and secondary teachers paid attention to in students with insufficient science and basic academic skills. Specifically, the secondary teachers demonstrated greater sensitivity towards low learning motivation and difficulties in using scientific symbols, whereas the elementary teachers were more sensitive towards students' attitudes towards science or lack of experience. Furthermore, it has been observed that the prioritization of items, categorized by school level, differs in terms of setting minimum achievement standards to ensure basic skill support. This implies the need to develop minimum achievement standards considering various variables based on the school level. As there are diverse opinions among science teachers, depending on their expertise, regarding the factors to be considered when developing these standards to guarantee science and basic skill support. Based on the findings of the study, policy support is required to enhance teachers' professionalism in developing students' basic skills while considering the individual context and diversity of low achievers. Additionally, it is crucial to establish a shared vision for students lacking basic skills to reduce the gap between national policy and the practices of science teachers in ensuring support for basic skills.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.147-165
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• 1998

The object of this study was to help designing of well-fit and comfortable brassieres for the elementary school girls through the survey on actual condition of wearing brassieres. The subjects of investigation for this study was the elementary school girls in the province of Jeonbuk and Taejeon city. The conclusion of this study was as follows; The 40.2% of the total subjects were wearing brassieres like the 63.3% of the fourth, the 85.4% of the fifth, and the 89.7% of the sixth grade students. The main reason of non wearing brassieres was for the underdeveloped breast, and also that of wearing brassieres was for the good shape of the breast. The main types of brassieres were ranked "Tank Top type", "Mold type", and "Adolescent girl-Bra". They had started to wear brassieres by the recommendation of adults who were their mother or teachers, and usually wearing brassieres all day. They usually purchased brassieres "with mother together" or "only by their mother". The standard of choosing brassieres was also ranked by FASHION, CONVENIENCE, SIZE, TOUCH, and SWEAT ABSORPTION. The total score of satisfaction for wearing brassieres was showed "Average score" and the score higher in Jeonju and Taejeon than in Kunsan. The higher grade and fatter was showed decreasing the score of satisfaction. The higher grade became, the more various for the size and preferable a pure cotton fabric for brassieres. The favorite types of brassieres were "Sport Bra" and "Volume-up Bra". They usually purchased a little larger size than their original size of that.

• Journal of dental hygiene science
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• v.11 no.3
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• pp.279-284
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• 2011

The purpose of this study was to develop an educational program to promote oral health habits and to analyze it's effects among elementary students. The study was a "one group, pre-test, post-test design", which included 158 3rd grade students from three elementary schools in Seoul. The effects were measured after each group had received a 40 minute program each week for three weeks. The program consisted of a lecture, 1:1 tooth brushing demonstration and practice, and viewing the oral health DVD. The students were given a questionnaire with 26 questions at the beginning and at the end of the study (6 questions about their toothbrushing habits, 5 oral health related habit questions, and 15 oral health related knowledge questions). All students received an oral-health practice pamphlet at the beginning of the program. The students who participated in the program had higher levels of oral health knowledge (t=27.23, p<.001), better toothbrushing habits (t=13.72, p<.001), and oral related habits ($X^2=34.22$, p<.001) after receiving the structured oral health educational program.

• Korean Journal of Human Ecology
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• v.22 no.4
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• pp.593-607
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• 2013

This study was conducted to identify adults' knowledge, dietary behavior related to sodium, and attitude towards. The purpose of this study is to examine the effects of the quality of multiple roles and psychological well-being upon parenting behavior among employed mothers. The subjects were 172 employed mothers living in Seoul, Korea. The results are as follows. First, the quality of parental role was related to all of subscales of parenting behaviors of employed mothers. Second, employed mothers' higher autonomy was significantly associated with greater intimacy and reasoning guidance in their parenting. Third, employed mothers with greater positive relationship and autonomy were more likely to exhibit limit setting. Finally, higher level of environmental mastery and autonomy was related to greater parental involvement. Mothers' psychological well being was not significantly related to mothers' responsiveness.

• Journal of The Korean Association of Information Education
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• v.18 no.1
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• pp.25-33
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• 2014

Due to the recent development of educational robot hardwares, processing speed and scalability have been greatly improved. Thus, the robot hardwares that are compatible with temperature sensor for MBL and gyro sensor made a data logging possible. Students can conduct an experiment on scientific research and prediction, collecting and data analysis with robots that can process data logging. Therefore this research constructed and adopted science project class that introduced a Smart r-Learning that utilizes Class SNS and smartphone. As a result of applying a data logging smart r-Learning to elementary school 5th graders, it has shown that the students' logical thinking ability four of the six areas have been improved in t-test.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.643-651
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• 2011

The purpose of this study was to investigate the perceptions, intake levels and information needs of elementary school students on artificial food colorants in order to provide better understanding and proper dietary education to these students. From May to June 2010, a survey was conducted from 315 elementary school students at fifth and sixth grade level who were living in Seoul. The questionnaire was distributed by 14 elementary school teachers to their classroom students. The results showed that food safety was regarded as the most important factor in purchasing food items, and artificial food colorants were the most interested among various food additives. Although there was a lack of general knowledge and the students' estimated intake levels of artificial food colorants from processed foods were comparatively low, most (82.7%) believed that artificial food colorants were dangerous for health. The information they wanted to know most was the safety, necessity, and function of artificial food colorants, in order. Above results suggested the necessity of providing accurate information on artificial food colorants to elementary school students possibly by developing educational materials which can improve the perceptions on artificial food colorants and encourage a safe dietary life.