• Journal of Nutrition and Health
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• 제36권4호
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• pp.405-417
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• 2003

This study was to investigate practical methods for activity-based nutrition education for elementary school students, which help them understand the knowledge of food and nutrition and apply it to their day-to-day lives practically. The concept and necessity for activity-based nutrition education Were investigated and practical nutrition education methods based on activities were developed by referring to literatures related to activity based loaming and nutrition education methods. Activity-based nutrition education is a set of methods by which better food and nutrition habits are introduced by means of various activities, such as nutritional plays and games, story composing, nutritional songs, nutritional diaries, role plays, discussion and cooking. Elementary nutrition education should be based on various activities that take into consideration the children's intellectual and physical development because these students are in a concrete operational stage and they are naturally active, curious, and inquisitive. Thus, various activities were developed for elementary nutrition education, and educational effect and~ teaching methods are suggested. Children can be highly motivated and naturally absorb knowledge and desirable attitudes with respect to food and nutrition by means of these activities because they take into consideration the age and intellectual levels of the children.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 1997년도 Proceedings International Workshop on New Video Media Technology
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• pp.37-42
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• 1997

This paper describes two different S/W-based video codec systems. One is a frame-based video codec with fixed structure based on ITU H.263 standard and the other an object-based video codec with flexible architecture based on ISO MPEG-4 standard currently under specification and planned to be finalized in 1998. These codes are an experimental implementations for examining the feasibility of real-time and/or flexible S/W-based video codecs operating in intra and/or internetworking environments.

• Educational Technology International
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• 제7권1호
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• pp.81-98
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• 2006

The purpose of this study was to apply the ADDIE instructional design model to develop multimedia rich project-based learning methods for effective instruction in a Korean mechanical engineering high school. This study was conducted as action research based on a high school situation. The study included 40 participants in a class purposively selected from 52 classes at 2080 student high school. Data were collected through observations, surveys and artifacts. Results indicated the multimedia rich project-based learning allowed students to take part in learning activities and there was close cooperation with and among group members to create better products. Also, the flexibility in the project-based learning environment allowed the participants to make decisions about their abilities, resources, and plans. Recommendations and implications for teacher educators as well as in-service and pre-service teachers are also presented.

• Asian Pacific Journal of Cancer Prevention
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• 제13권1호
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• pp.231-235
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• 2012

In order to explore the role of nutrients and bioactive related substances in colorectal cancer, we conducted a case-control in Uruguay, which is the country with the highest production of beef in the world. Six hundred and eleven (611) cases afflicted with colorectal cancer and 1,362 controls drawn from the same hospitals in the same time period were analyzed through unconditional multiple logistic regression. This base population was submitted to a principal components factor analysis and three factors were retained. They were labeled as the meat-based, plant-based, and carbohydrates patterns. They were rotated using orthogonal varimax method. The highest risk was positively associated with the meat-based pattern (OR for the highest quartile versus the lowest one 1.63, 95 % CI 1.22-2.18, P value for trend = 0.001), whereas the plant-based pattern was strongly protective (OR 0.60, 95 % CI 0.45-0.81, P value for trend <0.0001. The carbohydrates pattern was only positively associated with colon cancer risk (OR 1.46, 95 % CI 1.02-2.09). The meat-based pattern was rich in saturated fat, animal protein, cholesterol, and phosphorus, nutrients originated in red meat. Since herocyclic amines are formed in the well-done red meat through the action of amino acids and creatine, it is suggestive that this pattern could be an important etiologic agent for colorectal cancer.

• 대한지구과학교육학회지
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• 제12권3호
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• pp.174-183
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• 2019

본 연구는 P광역시 소재 B초등학교 5학년 50명을 대상으로 디지털스토리텔링을 활용한 상황중심수업이 초등학생들의 과학학습 동기 및 과학적 태도에 어떤 영향을 미치는가를 알아본 것이다. 본 연구의 수행을 위해서 5학년 한 개 반 25명을 연구집단으로, 또 다른 한 개반 25명을 비교집단으로 선정하여 연구집단에게는 8차시의 디지털스토리텔링을 활용한 상황중심수업을 실시하고, 비교집단에게는 교육과정에 의한 일반 과학수업 10차시를 실시하였다. 본 연구의 결과는 다음과 같다. 첫째, 디지털스토리텔링을 활용한 상황중심수업은 초등학생들의 과학학습 동기에 통계적으로 유의미한 효과를 미치는 것으로 나타났다. 둘째, 디지털스토리텔링을 활용한 상황중심수업은 초등학생들의 과학적 태도에 통계적으로 유의미한 효과를 미치는 것으로 나타났다. 이것은 디지털스토리텔링을 통한 상황중심수업이 학생들의 일상적 경험을 통해서 과학 원리를 탐구하는데 긍정적인 효과가 있어서 초등학생들의 과학수업동기 및 과학적 태도가 향상된 것으로 생각된다.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.545-555
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• 2009

School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

• 한국수학교육학회지시리즈A:수학교육
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• 제61권2호
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• pp.239-256
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• 2022

이 연구는 고등학교 수학 교사의 과정 중심 평가에 대한 인식과 실제 수행, 어려움 및 문제점을 조사하기 위해 진행되었다. 연구를 위해 인천 지역 고등학교 수학 교사 6명을 대상으로 과정 중심 평가 경험에 따라 두 그룹으로 나눈 뒤 심층 그룹면담을 실시하였다. 연구 결과, 참여자의 과정 중심 평가에 대한 인식과 실제 수행에 대한 생각에 차이가 나타났고 평가 경험의 많고 적음에 따른 차이도 확인되었다. 그리고 교사들이 과정 중심 평가를 수행하는 데 있어서 느끼는 어려움을 네 가지 차원의 제약(물리적, 교사의 전문성, 학교 문화, 사회 문화 차원)으로 나누어 분석하고, 그 연구 결과를 바탕으로 시사점을 제안한다.

• 한국문헌정보학회지
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• 제58권1호
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• pp.31-51
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• 2024

본 연구의 목적은 에듀테크 기반 학교도서관활용교육 설계 모형을 제안하는 것이다. 에듀테크 기반 교육은 학습 경계를 확장하고, 학습자 중심의 디퍼러닝을 위한 새로운 수업 환경과 학습 경험을 필요로 한다. 이에 본 연구에서는 체제이론에 기반을 둔 ADDIE 모형을 수정하여 '분석 단계, 사전 학습 및 개발 단계, 수업 운영 단계, 협동수업 평가 단계'로 구성된 4단계 교수 설계 모형(안)을 제시하였다. 이 모형은 플립러닝과 백워드 교수 설계 요소 및 탐구기반학습 요소를 반영하여 학생 맞춤형 자료 개발과 탐구활동이 이루어지도록 하였다. 또한, 학습의 범위를 사전 학습, 대면 학습, 추가 학습으로 확대하여, 협동수업의 다양성을 도모하였다. 그리고 에듀테크 환경에서 학교도서관활용교육 활성화 방안을 사서교사의 전문성, 학교도서관 공간, 예산, 표준 교육과정 개발 및 독서교육종합지원시스템 측면에서 제안하였다.

• 한국간호교육학회지
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• 제19권2호
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• pp.215-227
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• 2013

Purpose: The purpose of this study is to develop a 12-week web-based obesity management program for elementary school students and to evaluate the appropriateness of the developed program from experts and users. Methods: The development of a web-based obesity management program proceeded through the stages of analysis, design, development, and evaluation. After the application of the web-based obesity management program, the evaluation of appropriateness were conducted for knowledge of obesity, obesity control behavior and satisfaction of the program. Collected data has been analyzed using SPSS 19.0. Results: The name of the program developed by this study is healthful weight management and its URL is http://ihealth.or.kr. There were 6 major menus and 18 sub menus including diet, exercise and behavior modification in this program. This study showed that this web-based obesity management program had high satisfaction for a system and increase knowledge of obesity and obesity control behavior for obese children. Conclusion: We expect the web-based obesity management program for elementary school students developed by this study will be able to lead the practice and participation of obese children and decrease the degree of obesity.

• Journal of Nutrition and Health
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• 제36권5호
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• pp.500-507
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• 2003

This study was carried out to evaluate the effects on elementary school children of Internet-based nutrition education programs. The subjects consisted of 80 boys and girls (book-loaming group : 42, Internet-based teaming group : 38) in the 5th grade of elementary school. The results were as follows : The evaluation of Internet-based education programs by Internet-teaming group showed above average in all domains. As the favorite and wholesome menu chose‘nutrition kingdom’(52.6%) made of animation. The educational effect of this program was evaluated by comparing the methods of the Internet-learning group with those of the book-learning group. For effect-evaluation were measured the degree of nutrition knowledge and diversity score of dietary intake from before and after education. Before undertaking the program, there was no significant difference between the two groups in terms of their nutrition knowledge. However, the nutrition knowledge of the Internet-based teaming group after the program had increased significantly (p < 0.01) compared to the book-learning group. There was no significant difference between the two groups in terms of the diversity of dietary intake before the start of the program, but upon its completion, the Internet-based learning group showed a significant increase compared to the book-loaming group (p < 0.05). This suggests that Internet-based educational programs could be effective in drawing the interest and boosting the concentration levels of schoolchildren. In conclusion, Internet-based nutrition education shows the potential to be an effective alternative education method. (Korean J Nutrition 36(5): 500∼507, 2003)