• 한국환경교육학회지:환경교육
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• 제19권2호
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• pp.81-95
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• 2006

School is an excellent place for children to loam environment-conscious behavior and for teachers to bring up environmental education. School has a plenty of teaching materials such as school building, pond, school forest, waste and school supplies. Especially, the environmental education for and with school supplies can be very effective, as it is mostly the first products for children to learn the buying and consumption in their daily life. In this study we conducted a survey on the environmental attitude of two groups of 5th graders towards environmentally friendly school supplies. The experimental group received environmental education on school supplies and the control group did not. The survey results showed that almost 50% of the children did not consider the environmental impact, but rather the price, design and function when buying the school supplies. However, more than 70% of children were willing to use the recycled school products, implying that they are aware of environmental Issues and want to contribute to the preservation and improvement of the environment. The children recognized paper/notebooks and paints/crayons as the major environmental problems. Writing appliances such as pens, pencils, highlighters and markers were also considered as environmental concerns, since most of them are made of plastics and they are not easily biodegradable nor refillable. We also exemplify a lesson-plan for environmental education program on school supplies and make suggestions to encourage the use of those eco-friendly school materials.

• 한국식품조리과학회지
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• 제25권3호
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• pp.357-364
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• 2009

The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.376-389
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• 2012

The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.

• 한국식생활문화학회지
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• 제30권3호
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• pp.345-361
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• 2015

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were 'too much amount (38.3%)' and 'disliked menu (33.6%)', and the preferred ways for reduction of leftover food was 'to cook deliciously (34%)'. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was 'not to waste the foods (35.5%)'. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted 'twice per week for leftover food-free day' and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

• 대한영양사협회학술지
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• 제15권1호
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• pp.41-51
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• 2009

The objective of this study was to determine the overall conditions related to family meals-including perceptions, attitudes, and behaviors-among elementary school children. The data were collected from 464 male and female students attending elementary schools in Seoul and Gyeonggi-do in December 2006 to February 2007, using self-administered questionnaires. The results were as follows: 77.7% of the students regarded family meals as meals eaten with all family members living together in a household. With regard to the frequency of family meals, 40.9% of the students reported that they ate with their family 'more than once per day'. 74.7% of the students reported that they enjoyed family meals because mealtime is a time to talk with other family members. When the degree of satisfaction with life was evaluated using a Likert scale (strongly satisfied-5 points, strongly unsatisfied-1 point), the results showed a significantly higher level of satisfaction with their daily lives, health, nutritious conditions, and family care. Students had more positive psychological feelings as the frequency of family meals increases. Likewise, the groups who frequently ate family meals scored higher in positive attitudes and behaviors toward family meals, thereby implying that the consumption of family meals is associated with the promotion of familial relationships, psychological stability, and positive thinking in children. These findings indicate that attention should be directed toward increasing the frequency of family meals and creating a positive family meal environment.

• 대한영양사협회학술지
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• 제14권3호
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• pp.276-290
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• 2008

This study examined mothers' perceptions on nutrition education for elementary school students according to demographical factors. Questionnaires were distributed to the mothers of 511 elementary school students in the Busan area. According to the results, 50% of the respondents felt that the preschool years or the lower elementary grades were proper times to start nutrition education. Furthermore, they preferred school dietitians (55.4%), outside professional dietitians (16.3%), nurse teachers (13.8%), class room teachers (11.7%), and parents (2.8%) as nutrition educators. The mothers who were college and university graduates had significantly (p<0.001) higher scores regarding the necessity of nutrition education for student growth when compared to mothers who were high schools graduates. However, the high school graduates had significantly (p<0.001) higher scores than the college and university graduates with respect to nutrition education for correcting obesity. The order of importance for nutrition education curriculum content was as follows: eating habits, food safety, health and disease, maintaining ideal body weight, food waste and environment, basic food knowledge, and traditional foods. The college and university graduates, and those of 'A' group schools, had significantly (p<0.001) higher importance scores for proper eating habits. Mothers having experience with nutrition education comprised 43.9% of the subjects, and there was a significantly (p<0.05) higher percentage of employed mothers as compared to unemployed. Eighty-six percent of the respondents wanted to receive nutrition education. For more effective learning, they preferred in-person group education rather than correspondence education using e-mails or printed materials from schools.

• 수산해양교육연구
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• 제27권4호
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• pp.1147-1159
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• 2015

The purpose of this study was to verify the analysis of level of importance and satisfaction in recognitions of elementary school students on useful classes among school sport clubs using Importance-Performance analysis. In order to achieve this objective, samples were taken by using convenience sampling method among non-probability sampling methods, and 384 data were used as the final valid samples for this study except 16 data with missing items or insincere responses. The results of frequency analysis, exploratory factor analysis, independent samples t-test, IPA analysis by using SPSS 20.0 were as follows. First, Iquadrant included education contents of enhance ability to ingenuity, teaching method of provides option, teaching method of encourage participation activity, education contents of the aspect of fun, evaluation of motor function and emotion, education contents of explains key contents easily, and education contents of understanding overall context. II quadrant included education environment of good sport facility, class environment of fair opportunity for activity, class atmosphere of arouses interest, and class atmosphere of autonomous and voluntary. III quadrant included diverse teaching method and instructor's demonstration, class atmosphere of systematic learning, evaluation of fairness, objectivity, and credibility, and an atmosphere that can exercise. IV quadrant included education contents of enable acquisition of knowledge and degree of improvement into consideration, and class atmosphere of trust and respect between instructor and student.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

• 정보교육학회논문지
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• 제26권5호
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• pp.407-416
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• 2022

세계적인 기상이변과 재해로 환경교육에 대한 관심은 높아지고 있지만 아직까지 초등과정에서는 독립 교과가 아니고 여러 교과에서 관련 주제를 다루고 있지만 시간과 내용이 부족한 것이 현실이다. 본 연구에서는 초등학교에서 환경교육과 소프트웨어교육을 융합하는 방법을 개발하였다. 환경교육에서는 분리배출에 대한 주제를 중심으로 인공지능 프로그래밍을 활용하여 학습하고 개발된 인공지능의 도움으로 분리배출을 실천하는 내용을 포함한다. 학습과정에서는 새롭게 개발한 문제인식→기계학습↔인공지능활용→협력활동의 교수-학습 모형을 적용하였으며 학습 후 학생들은 융합학습의 흥미도, 환경교육에의 이해도, 인공지능에 대한 이해도와 향후 인공지능 프로그래밍의 학습 희망에 약 80%이상 긍정적인 답변을 하였다.

• 대한한방소아과학회지
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• 제37권3호
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• pp.94-100
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• 2023

Objectives We aimed to investigate the experience of Korean medicine use among elementary school students and their perception of Korean medicine and to determine whether the school doctor program improved the perception of Korean medicine. Methods This study was conducted as part of a school doctoral program in Korean medicine. A Korean medicine doctor was dispatched to the school to conduct a program that included career education in Korean medicine. Self-report surveys were conducted before and after the program. The pre-program questionnaire assessed the experience of using Korean medicine and the perception of Korean Medicine, whereas the post-program questionnaire measured the perception of Korean medicine and satisfaction with the program. Results A total of 82 students from an elementary school participated in this survey. Among them, 32 sudents (41.0%) reported having used Korean medicine in their lifetime, and 8 (10.4%) had used Korean medicine in the last three months. There was no statistically significant association between the experience of using Korean medicine and perception of Korean Medicine. However, perceptions significantly improved after the school doctorate program, and students who were more satisfied with the program evaluated Korean Medicine more positively.