• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.262-269
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• 2010

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.314-325
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• 2023

This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

• Journal of The Korean Association For Science Education
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• v.32 no.10
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• pp.1567-1579
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• 2012

This study carried a survey to investigate teacher's cognition on preference and actuality about science laboratory and class environment targeting 262 science teachers. The results of this study are as follow: First, the actuality cognition of science teachers on science laboratory and class environment was lower than preference (p<.05). Second, there were no differences between preference and actuality regardless of gender (p<.05). However, the cognition on all of subordinates of preference appeared higher in females than males (p<.05). Third, at all levels of schools, preference is higher than actuality for science laboratory and teaching environment (p<.05). In case of preference, all of the subordinates indicated the difference between elementary and high school teachers (p<.05). On the other hand, in actuality there was a difference between elementary and middle school teachers in 'science laboratory facilities condition' domain only (p<.05). Fourth, the preference was higher than actuality in all school locations (p<.05). And in case of preference, there was no difference in all subordinates regardless of school sites. Whereas the cognition of small-medium city teachers was lower than metropolitan in actuality on the three domains of 'science laboratory facilities condition,' 'teaching condition and service support,' and 'staff policy and practice' (p<.05). As a result, this study informs that upgrading is necessary to achieve inquiry activity in science class in overall teaching environment including science classroom and laboratory.

• Journal of Korean Elementary Science Education
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• v.26 no.1
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• pp.1-11
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• 2007

The purpose of this study was to investigate interaction patterns and characteristics of small group discussions during elementary school science classes. Four heterogeneous groups were formed according to preferences and non-preferences, consisting of male and female students. Verbal interactions during small group discussions were audio and videotaped, transcribed and analyzed. The interaction frequency of each group was compared in terms of their cognitive and affective aspects. The results in terms of the cognitive aspect showed that there were no significant differences in the frequency of interaction between preference and non-preference groups' verbal behaviors. However, the quality of interaction was superior and the number of high level types of interaction were more frequent in the preference group. From the affective perspective, both groups of students exhibited a positive attitude in the preference group and a negative attitude in the non-preference group. The differences of interaction between the male and female student's groups were that in the case of the female group, the frequency and the quality of interaction was higher. Moreover, in contrast to male students, female students revealed satisfaction and favorable attitudes in their non-preference group because they felt more a acceptable atmosphere and attitude in that group. These results suggest that the interactions of the preference group are more interactive and elaborate in nature than those of the non-preference group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.315-321
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• 2002

This study was focused on identifying the difference of food preference according to body size of elementary school boys in Daejeon city. In order to measure the food preference, the degree of liking by means of a 5-point Hedonic scale was asked to 198 boys of 5th grade from six schools throughout Daejeon for 144 food items in 17 food groups composed of main dish, side dish and dessert : cooked rice, noodles or breads, as main dish, kimchi, tang.guk.zzigae, gui, zzim, bokeum, fried.pan-fried, jorim, muchim.namul or jangachi, as side dish, fruits, beverage, milk, rice cake or anacks, as dessert and for best preferred taste among five basic. The survey was conducted in rune, 1997 by questionnaires. Overall food preference of the subject was inclined to be higher in most of dessert food : fruits, beverage, milk or snacks, but to be lower in side dishes of Korean conventional food : jangachi, muchim, namul, jorim, kimchi and tang.guk .zzigae. The percentage of boys preferring cocked rice to noodle or bread as main dish was as much almost double in overweight boys as those of underweight or normal weight boys. None of the food group among 17 groups was significantly different in the food preference by body size of the subjects. However, food preference score of overweight group showed a trend to be higher in 11 food groups except less calorie-dense food groups such as fruits, noodles, rice cake, cooked rice, soup and stew and braised food (jorim) than normal or underweight group, and they seemed to prefer especially high-protein and high-fat foods. Being based on 3 points of preference score as the criterion for comparison, underweight group showed higher preference only in fruits group but showed lower preferences in 12 food groups among 17 groups than other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1058-1068
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• 2008

This study was conducted to establish size specification of food material for elementary school meals, researched at school meal scene and surveyed with questionnaires about the management of food materials by workers devoted to preparing school meals. Most subjects (80.7%) answered that students were served smaller size than adults, whereas 11.0% answered that they served different sizes according to school age and 8.3%, that they served same size as adult. About the food material size specification for elementary school student, a majority of respondents reported that 3/4 or 2/4 of adult served size was suitable. The serving size was decided and executed to investigate the actual intake and the preference of students for food size by 2 methods, intake ratio and questionnaire in 6 elementary schools. It showed that intake ratio and preference of students may be changed by serving size. According to the result, food serving size was divided in 3 types per menu and food size was measured precisely using the white board inscripted calibration. Actual food serving size for adult and recommended food serving size for elementary school student was compared. The data collected were coded and used to decide food material specifications for 12 cooked vegetable items, 15 raw vegetable items, 9 kimchi items, 2 fermented fish and fish sauce items, 8 deep-fried items, 5 meat and meat product items, 19 fish items and 5 dried food items.

• Journal of The Korean Association For Science Education
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• v.22 no.4
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• pp.906-921
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• 2002

The purpose of this study was to survey the students' career choice related to science. Important factors of career choice were identified through factor analysis. 'Perception of career related to science', 'preference for science learning' and 'participation in science-related activity' were three main factors of science-related career choice. Students' responses to the three main factors were compared according to their career choice, grade and gender using ANOVA. Regression analysis was adopted to find out the relative importance among the three main factors. The subjects were 947 grade 6, 9 and 11 students in Seoul. Numbers of boys and girls in each grade was almost same. The questionnaire was developed to know the factors of students' science-related career choice after preliminary research and literature survey. The ratio of science-related career choice was not high (26%). Students' responses to and the relative importance of the three main factors differed with the grade and gender. From the results, making students have preference for science and giving them more opportunities of science-related activity is more important than making them have positive perception of science-related career. It is required to make a material for science career education considering the differences of age and gender using this study results.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.377-398
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• 2013

The research has provided elementary and junior high school students at Children's Center in Incheon district and analyzed its effective factors in both educational and operational aspects. The educational factors in reading discussion include reading, writing, presenting, listening, and rethinking. In the result, the influential factors are as follows: the respondents' emotional intelligence, the level of reading completion, the level of sympathy with class participants, and the level of advance preference on reading. There are additional factors that have influences on the result, including suitability of topics, capabilities of leaders, selection of books, and combination of basic educational training, like speaking and writing.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1009-1020
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• 2010

In this study, we applied a hierarchial linear model to Anyang city data because students and their schools are hierarchial data structure. As a result, main factors which affect parents' satisfaction to school which their children go to are parents' satisfaction to Anyang city's education policies and areas which their schools located at. We suggest based on the analysis by this hierarchial linear model that if Anyang city make educational policies more efficient and effective in order for students to study in public school without private education and if Anyang city improve environment related with school like those of new cities, parents' satisfaction to school which their children go to will be increased.

• Journal of Digital Contents Society
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• v.18 no.8
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• pp.1501-1507
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• 2017

Telepresence in robot assisted learning has preferred low-height, shorter than life-size robotic platforms for reasons such as operational stability, user convenience and psychological comfort in human robot interaction. If, however, the reason for using a telepresence robot is to display the authority of a social superior to a social inferior, one can hypothesize that a robotic platform which reflects real-life height advantage would be better suited for the stated purpose than conventional low-height platforms. In order to test the hypothesis, we examined whether the height of the robot had an effect on an instructor connected to a telepresence robot in robot-assisted learning with regard to controlling a large number of elementary school students. The pre-and post experiment demonstrates that the use of a life-size telepresence robot, compared to a child-size telepresence robot, failed to make a meaningful difference in the instructors' authority being accepted by the students. However, behavioral measures shows that a taller robot has more merits in controlling students.