• 교육철학
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• 제63호
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• pp.105-131
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• 2017

The myth reflects the human way of thinking about the world. Therefore, an important part of myth is human creation and role. This study examines the process of human creation in myth and discusses implications for education. The subjects that can be considered from the viewpoint of education are as follows. The status and role of teachers and students, the relationship between teachers and students, how to create or create humans, and the purpose and results of human creation. First, it is the position and role of the teacher. In myth, being like a teacher is a divine being that transcends human ability. In Dangun mythology, Hwanwoong or Shinwoong descended from heaven, and in the Genesis it is the Creator God. In Dangun mythology, the role of the teacher guides the way of becoming a human and provides necessary tasks. In Genesis, the image of the teacher is the Creator God. God plays the role of a teacher who prepares various environments in which learners can work. Second, the status and role of students in myths. In Dangun mythology, students are symbolized by bear and tiger. They go to the teacher with the desire to become human beings. In Dangun mythology, the student is not a passive existence but an autonomous and active image. In Genesis, the appearance of a student is a passive being created by a teacher. Third, the creation of human beings in myth can be seen in terms of educational process and method. In Dangun Myth, the beginning of education is the wish or expectation of learners. Learners eat mugwort and garlic and participate in human learning. In Genesis 1, however, there is no need for a special method, since human beings are created according to the Creator's command. Fourth, the purpose of education can be discussed through the purpose of human creation. In Dangun mythology, the purpose of education is not to live according to instinct but to become human with culture and personality. In Genesis 1, the purpose of human creation is the role of the Creator in creating and managing the world. Therefore, it is the aim of humans to manage the world in an orderly manner. The purpose of education in Genesis 2 is to enable humans to serve the world.

• 지역사회간호학회지
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• 제22권1호
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• pp.56-65
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• 2011

Purpose: The goal of this study was to analyze the prevalence of Clonorchis sinensis infection in people living within 5 km of the Youngsan River basin, to develop an educational program to prevent the infection, and to examine the effects of the educational program. Methods: This study employed a one group pretest-posttest design, the subjects were 384. This study was conducted from November 20, 2008 to June 16, 2009. The results were analyzed with the SPSS/WIN 18.0 program. Results: Of the residents, 5.7% were infected with Clonorchis sinensis and the knowledge level about the prevention of Clonorchis sinensis was improved significantly from $9.57{\pm}5.12$ points before the education to $15.05{\pm}2.43$ points after the education. One of the important effects was that the willingness to eat raw fresh-water fish was reduced after the education. Conclusion: Based on the results of this study, a continuous research needs to be conducted on how education and knowledge level-up change people's living attitudes for the prevention of Clonorchis sinensis infection and the reduction of the infection rate in the future.

• 동아시아식생활학회지
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• 제12권4호
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• pp.280-288
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• 2002

The purpose of this study is finding a solution to increase the consumption of Korean cookies by investigating and analyzing the actual consumption patterns, suggestions fur improvement and preferences for Korean cookies. The data fer this study was collected from 358 housewives living in Daegu province. Results show that 77.4% of housewives in this locale eat Korean cookies on a special day such as memorial service day of ancestors, festive day or party. The frequency of having Korean cookies were significantly different due to the income (p<.05): the higher the income, the more often people had Korean cookies. They usually purchase Korean cookies on the market rather than making them by themselves. The percentile of housewives who have never made Korean cookies before was up to 51.7% Only the housewives over fifty had some experience making the Korean cookies. The number of people who teamed the method fur making Korean cookies from their family elders increased according to their age. The reasons why they buy Korean cookies on the market are as follows: the most frequent answer (45.5%) was the price. 34.5% of the responder리s did not know how to make them. 32.1% replied that the process is too complex and troublesome. The most frequent requests for the market was expanding the diversity and improving the quality. In response to why they want the Korean cookies to be inherited. 68.8% of respondents answered that it is traditional culture. 4.01% of respondents replied that `ssalyeatgangung' is their favorite Korean cookie. 3.90% of them like 'sanja' the best and 3.91% of the housewives preferred yakwa to other Korean cookies. This study shows that the most preferred Korean cookies are yeatganjung, yakwa and sanja

• 대한영양사협회학술지
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• 제12권3호
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• 대한영양사협회학술지
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• 제9권3호
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• pp.185-196
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• 2003

In order to investigate the recognition of processed foods, use of food labeling, and their influencing factors in adolescents, 277(male 125, female 152) middle school students were conveniently selected from Cheonan city, and were surveyed by self-recording questionnaire on June, 2000. Subjects' parents were also surveyed using the similar questionnaire. Food labels of all 222 processed foods collected from stores around schools, were well labeled in most items, but food additives(35.6%) and the origin of major ingredient(27.0) were not well indicated. The recognition score of processed foods was 55.0 out of a full score 100 in students and 68.5 in parents. The scores of students were positively correlated with those of their parents and with father's education years, while negatively correlated with snacking expenses. The rate of reading food labels was significantly different between students(51.3%) and their parents(89.9%). The main purposes of reading food labels, in case of students, were to check expiry date(93.7%), price(70.4%), and how to eat(46.5%) in order. While in parents, those were to check expiry date(95.6%), additives(59.0%), and manufacturer(45.8%). Similarly, the most three important items in food labels were expiry date, price, and quantity to the students, but to the parents they were expiry date, manufacturer, and ingredient. The most significant reason not to confirm food labels was because of small size and complication of labels. The students who did not read food labels had more snacking money and more frequent snacking, and showed lower recognition score of processed food, compared with the students who read food labels. In conclusion, the students did not well recognise processed foods and only a half of them read food labels at purchasing. The recognition score of processed foods, snacking moneys, and snacking frequency may be influencing factors on the reading of food labels in students. The high recognition of processed food of parents may positively affect the students' recognition, but did not affect directly the reading food labels.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.265-276
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• 2012

This study was targeted at 91 students living in a boys' high school dormitory and centered on the how the consumption of fish and vegetables changed after students were educated according to nutrition education and cooking methods. First of all, the primary investigation of the leftover amount in the beginning of the semester was conducted five times for five days from March 21st to 25th, 2011. The secondary investigation was conducted with the same diet for five days as well from December 1st to 7th. Then the tertiary investigation was performed eight times from December 12th to 30th, after cooking method changes. There was a difference of the total leftover food amount between the first grade and the second grade during the beginning of the semester, but after the nutrition education there was no difference of the leftover food amount. In particular, leavings of vegetables and fish both significantly decreased in the first grade, after the nutrition education to encourage students to eat fish and vegetables. However, there was no difference in the leftover food amount of the second-grade students who received the education before, between the beginning and the end of the semester. When cooking fish the way students preferred, they had fried fish fillets the most, followed by roasted fish fillets, roasted bone-in fish, and braised fish. There were significant differences. Regarding vegetable, students ate salad the most, followed by Geotjeori and blanch, and there were significant differences.

• Journal of Nutrition and Health
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• 제54권1호
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• pp.104-115
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• 2021

Purpose: With increased time spent at home due to prolonged online classes, this study sought to determine how the coronavirus disease 2019 (COVID-19) pandemic has impacted the mukbang- and cookbang-watching patterns and dietary life of college students. Methods: All students majoring in food and nutrition (FN) at a college in Gyeonggi, Korea, participated in the survey in April 2019 (M/F = 36/106) and June 2020 (M/F -37/130) and data were analyzed using SPSS 26.0. Results: Compared to students responding in 2019, those in 2020 reported more frequently eating alone (p < 0.01) and cooking (p < 0.01), and evaluated their diets better regarding pleasant mealtimes atmosphere (p < 0.05), moderation in drinking (p < 0.05), and not consuming excessively delivery foods (p < 0.001), processed foods (p < 0.01), foods with animal fat (p < 0.01), salty foods (p < 0.01), and sweets (p < 0.01). Although the proportion of respondents who answered that they watched mukbang and cookbang at least occasionally did not change, greater proportions of respondents reported watching both genres frequently (p < 0.001, respectively) and spending less time/day in watching mukbang (p < 0.05) in 2020 vs. 2019. While they evaluated the effect of mukbang- and cookbang-watching on overall diet similarly, the proportion of respondents that reported feeling as though mukbang-watching prompted them to eat more of less-desirable foods decreased from 54.3% to 41.5% (p < 0.05). Diet improvement of participants due to COVID-19 resulted in that the association between frequent mukbang-watching and unhealthier dietary habits in 2019 was not shown in 2020. Conclusion: Our results suggest that the prolonged at-home stays due to COVID-19 might have improved many aspects of diet and decreased undesirable effect of frequent mukbang-watching in case of college students majoring in FN.

• 대한한방부인과학회지
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• 제21권3호
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• pp.143-166
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• 2008

Purpose: The purpose of this study is to ascertain the awareness or incidence of SHP and postnatal care. Methods: We analyzed the results of Questionnaires for 104 women who have experienced childbirth within the last 10 years and examined June 2007 to December 2007. We divided to three groups according to age and investigated. Results: 1. Awareness of SHP and postnatal care. Responses about "How informed are you about the syndrome known in Korea as SHP?", Person's ration who know is 72.11%. Responses about "Are you aware of current traditional postnatal practices in Korea?", Person's ration who know is 80.77%. "Do you think that postnatal care as practised is Korea is necessary?", Person's ration who know is 84.62%. "Do you think that in general postnatal care is necessary?", Person's ration who know is 93.27%. "Do you believe, if you are unable to practice postnatal care, you will subsequently develop health problems?", Person's ration who know is 91.35%. 2. Relevant comments of postnatal care. Responses about lifestyle after childbirth are Prevent bodily hard work 35.37%, Prevent cold stimulus 27.21 %, Hold body warmly 17.69%, Psychologically comfortably 7.48%, Eat good food 7.48% Etc 10.88%. Foods after childbirth are Avoid cold foods 22.38%, Avoid hard foods 17.48%, avoid hot foods 16.78%, avoid salty foods 10.49%, avoid excitative foods 8.39%. Medication after childbirth are Oriental medicine and restorative medicine 21.24%, iron was 15.04%, pumpkin 15.04%, vitamin 9.73%, calcium and snakehead each 7.96%. 3. Postnatal care practices Correlation postnatal care practices with present health condition are 19 items of 31 items. Conculsion: We hope these results could be helpful to diagnosis and treatment of SHP.

• 대한지역사회영양학회지
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• 제18권2호
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• pp.112-124
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• 2013

This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers' participation in food service practice between the two groups, except for serving method; 'Pre-plated' serving was used significantly more often in Younger Group, whereas 'Line-up' serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as "sit up straight when you eat" about eating manner, "don't be picky with your food" about eating habit, and "wash your hands before eating" about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers' perceived difficulties in food service between the two groups. These results indicated that child-care teachers' participation and mealtime instruction in food service did not differ between the two age groups, although children's development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children's age.

• 치위생과학회지
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• 제22권1호
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• pp.44-50
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• 2022

Background: This study compares and analyzes the degree of oral health information literacy by 25% for upper and lower grades to assess how differences in mothers' oral health information literacy affect infants' oral health behavior. Methods: The study surveyed 201 mothers with infants and children using a 36 question survey tool. Cross-analysis was conducted to determine the difference in oral health information literacy between the upper and the lower 25%. Results: Comparing 25% of the upper and lower grades of verbal oral health information literacy scores, the word with the most significant difference in the correct answer was resin. An item asking about the time to eat after fluoride varnish application showed the most significant difference in the correct answer on the functional oral health information literacy scale. Mothers' oral and functional oral health information literacy scores showed that verbal literacy was statistically significant for brushing guidance after children's meals, brushing guidance before children's bedtime, food intake restrictions before bedtime, and restrictions on consumption of cavity-inducing foods (p<0.05). Functional literacy was statistically significant in the post-brushing test of children and the correct brushing method map items (p<0.05). Conclusion: As a result of comparing and analyzing the upper and lower 25% of the mother's oral health information literacy, it was found that the mother's oral health information literacy affected the infant's oral health behavior. Therefore, systematic education is needed to raise literacy by grasping the level of oral health information literacy of mothers, and oral health education by level according to oral health information literacy should be developed.