• Journal of the Korean Chemical Society
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• v.58 no.5
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• pp.463-477
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• 2014

The purpose of this study is to investigate the teaching-learning effects in the experimental classes for the 'Redox' unit of science textbook of 11th grade using self-regulated learning strategy. Simultaneously, the effects of teaching-learning through the student's characteristics of the scientific high school were also included. The experimental and the controlled groups were selected by the teaching-learning method established on self-regulated learning strategy and regular laboratory activity based on the teacher' instruction, respectively. The questionaries of the scientific inquiry and scientific attitude were examined by the student. For their achievement, the total score which was obtained from the formative evaluation and performance assessment was utilized. After the laboratory activity for the unit grounded on the self-regulated learning strategy, the mean values of the scientific inquiry, scientific attitude, and achievement by the experimental group were higher than those of the controlled group. There was significant difference between the two groups in the post-test. By the results of the post-test for the experimental group, there has been somewhat relationship between the self-regulated learning strategy and the scientific inquiry, the scientific attitude, and the scientific achievement.

• Journal of The Korean Association For Science Education
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• v.31 no.5
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• pp.788-800
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• 2011

The purpose of this study was to investigate the elementary school teachers' perception of science writing. In this study, 10 elementary school teachers who have taught in the 3rd or 4th grade science lesson in 2010 were selected. Researchers constructed interview guide in three parts including the teachers' understanding of science writing, the status of science writing teaching and the difficulties of science writing in their classes. For the investigation, semi-structured in-depth interviews with 10 elementary school teachers were conducted individually. The results showed that the elementary school teachers were unfamiliar with the word ‘science writing’ and considered science writing as a writing using science learning contents. Also, they think that teaching science writing in their science lessons was not needed and didn't assess and provide detailed feedback with the students' written works. Most teachers needed teaching materials and assessment tools for science writing. To develop elementary teachers' understanding of the value and use of writing for learning in science, they will need to participate in science writing programs for in-service teachers and various teaching materials and assessment tools should also be developed.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.382-394
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• 2010

The purpose of this study was to evaluate the effects of a nutrition education program as part of health promoting projects in an elementary school. A total of 168 students in the 4th grade were enrolled in the program for 6 months. A self-administered questionnaire was developed to assess nutrition knowledge and dietary habit. Nutrient intakes and body shape perceptions were measured using 24-hour recall method and self-ratings of body shape figures, respectively. The education program was conducted in various ways, focused on healthy dietary behavior, nutrients' roles and sources, and proper body shape perceptions, etc. After the education program, nutrition knowledge and dietary habit were significantly improved. Dietary habit scores were significantly and positively related to nutrition knowledge levels. Body shape perceptions were significantly and properly changed after the program. Dissatisfaction with perceived current body shape and discrepancy between shapes desired and considered healthy were significantly decreased. But girls still indicated a desire to be leaner than shapes which were perceived current and considered healthy. Nutrient intakes were partly improved by the program, but some nutrients, such as calcium, folate, zinc, sodium and niacin, were still remained deficient or excessive. These findings indicate that enhancement of nutrition knowledge is extended to the improvement of dietary habit. In addition, establishment of proper body shape perception is closely related to healthy dietary habits and is required to good nutrition and health.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.200-210
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• 1998

This study was conducted to find out the actual condition of dining-out and the preferences of restaurant and food according to age groups and sex distinction in Pusan area. The survey was conducted on 564 peoples who live or work, including students aged more than 4th grade in elementary school in Pusan area. The results of the questionnaires are as follows ; The reasons of prefferring restaurant were in order of "delicious taste", "comfortable atmosphere" and "economical price", and of no prefferring restaurant were in order on "untasty", "unsanitary" and "unkind employees". Female and student group were more in the items of unexperinced food than male and older group. The menu of preferring were in order of "sliced raw fish", "pizza", "bulgogi", and of no preferring were in order of "dog soup", "gopchang jengol", "ox tail soup" male and older group showed a relatively highest preference for "traditional food", however, female and younger(student group and young group) showed a relatively highest preference for "fast foods". The reasons of prefferring food were in order of "delicious taste", "something like" and "abundance of nutrition", and of no prefferring food were in order of "untasty", "hatred food" and "doesn't suit constitution". Male and older group showed a relatively highest preference for "abundance of nutrition", however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ot;, however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ge groups.