• Journal of Dental Rehabilitation and Applied Science
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• v.16 no.3
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• pp.229-236
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• 2000

The purpose of this study was to analyze the prevalence of Oral and maxillofacial injuries of elementary school children in Suwon, Korea. The sample consisted of 850 boys and girls in a elementary school children in the city. This study conducted a survey by sending questionnaires to school-aged boys and girls, to study a condition of traumatic injuries of teeth. 1. The students who had a traumatic injuries in a oral & maxillofacial area are 125 persons(14.7%); boys 93 persons(21%), girls 32 persons (7.9%). 2. Incidence of traumatic injuries was 1 time 102 persons(81.6%), 2 times 14 persons(11.2%), others 9 persons(7.2%). 3. The causes of traumatic injuries were fall down 65.6%, blow 10.4%, sports 9.6%, traffic accidents 7.2%, tripping 3.2%, others 4%. 4. The distributions of sports related traumatic injuries were roller blade 7 persons, bicycle 2 persons, football 1 person, baseball 1 person, basketball 1 person. 5. Types of traumatic injuries were soft tissue injury(40.8%), tooth fracture(36.8%), extrusion(8.0%), jaw fracture(3.2%), others(11.2%).

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.3
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• pp.420-435
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• 2009

The aims of this study are to analyze and compare the elementary textbook contents of science in Korea, USA and England and to make suggestions for the improvement of integrative contents in Korean science textbooks. For this study, lessons on living things in the three grade science textbooks of three different countries were selected and analyzed according to the five criteria: component elements of the lesson, integration of knowledges and investigations, integration of subject and life, connection with other subjects and focus of integration. From this comparative study, five suggestions are inferred for the improvement of the Korean elementary science textbooks. First, it is recommended that Korean textbooks should present unit objectives and evaluative components in the introductive part and last part of each lesson. Second, Korean textbooks should include scientific knowledges as a way of presenting educational contents. Third, Korean textbooks are recommended to include integrated contents fitting for students' life context. Fourth, Korean textbooks are recommended to integrate contents in connection with mathematics, arts, literature and so on. Fifth, issues which can facilitate students to understand contents in the textbooks and to relate to their life should be more employed.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.25-39
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• 2000

This study investigated the nutrient contents, nutrient density. and food group intake patterns of elementary school lunch programs in Kesngju. Four hundred students from four elementary schools participated in this study. Menus served in 60 schools on a weekly basis during each season were analyzed. Parents regarded hygiene as the most important factor in their children's diet. but they showed little concern for the necessity of nutrition education in the school curriculum. Parents considered that the most significant benefit of their children eating school lunches was to reduce unbalanced diets. On the other hand. children considered to be able to be on intimate terms with their friends as the greatest benefit of the school lunch program. The contents and nutrient densities of the meals provided were higher than those calculated from the Korean RDA. However, the content and nutrient density of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was very high. Therefore the nutritionists should consider the Iron and cut down the amount of sodium. The 91.7% of 1,200 meals served contained more than four food groups and the school lunch program provided a sufficient variety of foods. In conclusion. the quality of nutrition in meals served by school lunch programs was considered satisfactory overall.

• Perspectives in Nursing Science
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• v.17 no.1
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• pp.1-11
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• 2020

Purpose: The purpose of this study was to develop a forest-based health promotion program for vulnerable school children. Methods: The specific process for program development involved establishing a program goal, assessing the needs of the participants, analyzing existing programs and constructing a forest-based program. Results: Each session of the program, which consisted of a total of 10 sessions, included 40 to 50 minutes of indoor education for children's physical and psychosocial health and 60 to 70 minutes of forest experience activities with nursing student mentors. For the application of the program, guidelines for mentor selection and prior education, physical environment check, children's safety, criteria for evaluation of the program effects and operation of the program were developed. Conclusion: This study presents the specific procedures and contents for developing a forest-based program for vulnerable school children. The results of this study will provide useful data to develop a community-based program to promote the physical and psychosocial health of vulnerable school children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.747-754
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• 1999

Food waste in school foodservices is an important factors in managing expense and in evaluating the acceptance of served meals. This study was undertaken to investigate the management of food waste and the opinion of dietitians in one hundred fourty nine elementary school foodservices, in Pusan, Korea. When serving places were compared, the classroom generated more leftover and plate waste than those of lunchroom(p<0.05). In rank for generating raw waste, the residue from vegetables was the highest in first order. Fruit, eggs, fish, and shell fish also left the most raw waste, respectively, in descending order. The residue that generated the most plate waste in the first and the second order was from soup and pot stew, and vegatables side dishes, respectively. The treatment process of food waste which was the most common in school foodservices was the fertilization by processing machine in order to make recyclable fertilizer(52.1%). Food waste at 30.8% of foodservices was processed for live stock feed. At 92.3% of investigated foodservices, food waste water was drained through a round net basket. Before treating as a waste, food residue was recycled at only 41.9% of foodservices. The main utilization of food residue was the production of soap from used oil. Most dietitians in school foodservices recognized that treating food waste was not so inconvenient, although, the problems of odor and hygiene were not solved. They also thought that the liquid residue(54.1%) and oil(30.4%) among food waste were primarily responsible for resulting environmental pollution.

• Science of Emotion and Sensibility
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• v.7 no.2
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• pp.187-194
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• 2004

This study is to investigate whether or not the aroma treatment has a positive impact on the reduction of anxiety of the school children when presenting a speech. Participants were 70 school children(20 males and 15 females for the control group, and 21 male and 14 females in the experimental group). They were exposed to 4 different scents i.e., lavender barreme, lemon, orange sweet, chamomile roman that were vaporized through humidifiers. Pre and post self-report type of SAS done by the children and SBES done by teachers were done before and one and two weeks after the treatment. The result indicated that children with aroma treatment than children who had no treatment showed a significant decrease in speech anxiety and improvement in behavior during speech.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.390-395
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• 2003

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.672-681
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• 2008

The principal objective of this study was to assess the current status of elementary students' intake of dietary supplements, in an effort to diagnose any overnutrition, and to employ the results as basic data for the establishment of a balanced nutritional education. A survey was conducted by using a questionnaire administered to 734 elementary students’ parents in Seoul, and the analyzed results were as follows: Most parents believed that their nutritional knowledge was better than the norm(91.5%). However, almost half of the parents(49.2%) were feeding certain dietary supplements to their children, despite their perception that their children were already healthy, and were not recognizing any significant beneficial effects from those supplements. The most popular dietary supplements being fed were vitamin complexes. The majority of children took at least one type of dietary supplements at a monthly cost of approximately 10,000${\sim}$30,000 won. These results revealed the potential for overnutrition in some of the elementary students as the result of dietary supplement intake; thus, further studies involving assessments of risk for dietary supplement overconsumption in children and proper dietary education for the parents are suggested.