• Journal of the Korea Convergence Society
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• v.12 no.8
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• pp.85-92
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• 2021

This study was conducted to identify the impact of adolescents' dietary behavior on their stress perception and provide basic data for education programs linked to customized nutrition education by gender. In this study, the 2019 Korea Youth Risk Behavior Web-based Survey was used, and a total of 57,303 middle·high school students were selected. Controlling adolescents' age, school record, economic status, residence type, subjective health and body type perception, and the dietary life variables designed with breakfast, fresh foods(fruit, vegetables, milk, water), processed foods(carbonate beverage, energy beverage, sweet beverage, fast food) were analyzed to have an effects on the stress recognition of adolescents. Breakfast had a negative(-) effect on stress perception in all genders of adolescents, and in the case of fresh food, water for boys and fruit for girls had the highest negative(-) effect on stress perception, and in the case of processed foods, energy drink was the dietary factor that had the highest positive(+) effect on adolescents' stress perception. These results suggest that it is necessary to develop a dietary education program tailored to the gender of adolescents to improve their stress perception, and to provide continuous guidance to form a healthy diet.

• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.193-203
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• 2017

The purpose of this study is to analyze the perception of middle school teachers of character education and to suggest implications for middle school character education. A total of 161 middle school teachers in Korea were surveyed and their responses were analyzed by frequency analysis and descriptive statistical analysis on the approach to character education, problem of character education, general view on character education, constituent of character education program, and teaching and learning method, First, character education was intended to be carried out through life instruction and subject education. Second, the problem of character education is that it is not carried out properly because senior school is given priority. Third, the overall view of character education is becoming more and more problematic for the personality development of students. Fourth, character components to be taught in character education program are consideration, manners, self-control, and responsibility. Fifth, the teaching and learning methods for character education were ranked in order of reflection, mutual learning, experiential activities, and student centering. Sixth, the proper period of the character education program should be continuous throughout school life with consent for continuous and repetitive education. Based on this, it is suggested that it is more important to consider how to organize character education for guidance throughout life and for curriculum than to develop it as one time program.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Journal of The Korean Association For Science Education
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• v.25 no.7
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• pp.794-800
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• 2005

The purpose of this study was to examine the state of management and science teachers perception of science classes and clubs in secondary schools. There ware 125 participants (75 middle school teachers and 50 high school teachers) from eight metropolitan cities and local areas, and more than 80% of the participants had managed science classes or clubs. Results found that a significant number of science teachers felt it necessary to manage science classes and/or clubs in secondary schools. They believed the classes and/or clubs to be beneficial in the activation of students' interest in science, even though they might not be effective ways of improving scientific achievement. In addition, it was found that secondary science teachers desire financial support, in-service programs, and efficacious programs supporting science class and club management.

• Journal of Korean Home Economics Education Association
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• v.24 no.1
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• pp.49-59
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• 2012

This research aimed at identifying the influential factors on high school students' dress code compliance. Specifically, the relationship between the perceived strength and importance of dress codes and dress code compliance, and the relationship between dress code compliance and creativity, self esteem, and school adaptation were examined. For this purpose, reliability tests, multiple regressions, and t-tests were conducted using the data collected from 866 male and female students from six Co-Ed high schools located in Seoul. The results are as follows. First, the more students perceived the school dress codes to be stronger and more important, they were more likely to comply to the dress codes. Second, compared to the low-compliance group, the high-compliance group had higher self-esteem and creativity. Third, compared to the low-compliance group, the high-compliance group showed better adaptation to their teachers, classes, and school rules. However, the two groups were not significantly different in terms of their adaptation to peer groups.

• Journal of Science Education
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• v.44 no.2
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• pp.133-144
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• 2020

As a part of the second-year monitoring study on the implementation of the 2015 revised science curriculum in middle schools, this study focuses more on examining middle school science teachers' perceptions on the process-based assessment (PBA). A total of 105 middle school science teachers (44 teachers from science leading schools, 61 teachers from ordinary schools) responded to the survey questionnaire, and 16 teachers participated in interviews. The results include teachers' perceptions on the changes in their teaching and assessment methods, some challenges of implementing PBA, and educational implications of PBA. Survey results indicate that the teachers perceived themselves using more PBA methods after the 2015 revised science curriculum was launched. The teachers in science-leading schools present statistically higher average scores to the items on the PBA utilization than the ones in ordinary schools. However, the teachers felt confused in conceptually differentiating PBA from prior performance-based assessment. They also experienced some conflicts when implementing PBA under the achievement-oriented school atmospheres. In addition, they often faced difficulties in securing objectivity and reliability of PBA and felt the burden of evaluating individual students. This study suggests the necessity of giving more authority and trust to science teachers regarding PBA, constructing more supportive environment to cultivate teacher competency as evaluation experts, and the need to reduce task burden. However, some teachers who actively implemented PBA express some level of satisfaction as observing students' positive reaction to PBA.

• Communications of Mathematical Education
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• v.23 no.1
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• pp.109-128
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• 2009

This study aimed to investigate students' learning process by examining their perception process of problem structure and mathematization, and further to suggest an effective teaching and learning of mathematics to improve students' problem-solving ability. Using the qualitative research method, the researcher observed the collaborative learning of two middle school students by providing problem-posing activities of five lessons and interviewed the students during their performance. The results indicated the student with a high achievement tended to make a similar problem and a new problem where a problem structure should be found first, had a flexible approach in changing its variability of the problem because he had advanced algebraic thinking of quantitative reasoning and reversibility in dealing with making a formula, which related to developing creativity. In conclusion, it was observed that the process of problem posing required accurate understanding of problem structures, providing students an opportunity to understand elements and principles of the problem to find the relation of the problem. Teachers may use a strategy of simplifying external structure of the problem and analyzing algebraical thinking necessary to internal structure according to students' level so that students are able to recognize the problem.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Journal of Korean Home Economics Education Association
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• v.22 no.2
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• pp.15-30
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• 2010

The purposes of this study were intended to examine by variables influencing gender equality consciousness in middle school students and provide basic materials useful for their education of gender equality consciousness by finding out variables influencing equality consciousness. The subjects were the 1,201 students who studied at middle schools in Jeonllabuk-do. Using structured questionnaire surveyed. Data were analyzed with Frequency, Percentage, Mean, Std, Cronbach's ${\alpha}$, t-test, and Multiple Regression using SPSS/PC WIN 14.0 program. The major findings were as follows: 1. The mean value of gender equality consciousness in middle school students was 3.89 in the whole, 3.88 in home life, 3.92 in school life, 4.04 in the workplace, and 3.70 in social and cultural life, suggesting high value in all areas. While the workplace and the school life showed higher gender equality consciousness than the whole, the home life and social and cultural life showed lower consciousness. 2. The whole gender equality consciousness were influenced by sex, mother's gender equality consciousness, homeroom teacher's gender equality consciousness, an enough schooling, desirable school types, perception of abolition of family-head system, and social gender equality consciousness. And the Middle school students' whole gender equality consciousness were explained about 32% by these variables.

• Journal of the Korean Society of School Health
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• v.13 no.2
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• pp.271-282
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• 2000

Primary school is regarded as an important period when many health-related behaviors and life-styles begin to be formed. Acquiring them through school heath education has a strong influence on the health promotion of not only the family but also the community. The goal of this study is to provide baseline data to develop a suitable smoking prevention program for the first graders of middle school. In order to provide this baseline data, the relationships between knowledge and attitudes of the adolescent regarding smoking, and the degree of their stress and self-esteem of the adolescent were explored To achieve this goal a self-administered questionnaire was distributed to the students in two middle schools in Kwang-ju City by school nurses, 400 questionnaires were collected and analyzed using SAS-Fe. The findings were as follows; 1. The subjects of this study were 225 male and 179 female, their average age of than was 12.7. Two students were smoking currently and 49 students had smoked. They started smoking at the mean age of 10.0. 2. Students who were not smoking showed more positive attitudes regarding anti- smoking(F=34.07, p=0.0001), perceived less stress(F=8.32, p=0.0003), and had higher self-esteem(F=15.35, p=0.0001). 3. Those who had the intention to smoke in the future showed more negative attitudes regarding anti-smoking(F=38.97, p=0.0001), perceived more stress(F=4.87, p=0.002) and had lower self-esteem(F=5.55, p=0.0042) 4. Those who had a better self-perception of school performance showed more positive attitudes regarding smoking(F=8.28, p=0.0003), perceived less stress(F=3.48, p=0.0316), and had higher self-esteem(F=22.36, p=0.0001). Those who frequently communicate with their parent showed more positive attitudes regarding anti-smoking(F=4.27, p=0.0082), and had high self-esteem(F=13.28, p=0.0001). 5. There were positive correlations between the attitudes regarding smoking and the self esteem of the adolescent(r=0.36498, p=0.0001), and a negative correlation between the self esteem and the perceived stress of the adolescent(r=-0.34763, p=0.0001). From the above results, we notice adolescent's smoking were related not only with knowledge regarding smoking but also with the intention to smoke in the future, attitudes regarding smoking, and the degree of their stress and self-esteem. So the smoking prevention program to reduce adolescent smoking should include the strategies to increase self-esteem and to address the perceived stress and the dangers of smoking.