• Hwankyungkyoyuk
• /
• v.20 no.1
• /
• pp.73-89
• /
• 2007

This study was aimed to find out ancestral environmental protection wisdom in their life style, and to teach environmental education applying its results in primary school. A dissertation survey was conducted to analyze environmental protection eco-wisdom, environmental education about traditional culture, application of indigenous knowledge in ancestral traditional culture for environmental education in the primary school, and Korean traditional culture presented in 5th grade subject courses of the 7th school curricula. In addition, a environmental education program was developed by applying wisdom of traditional life style and the strategy of environmental education utilizing the results from the above data in primary school was explored. It was found that students understand the value of environment education and are more interested in the ancestral life style, environmental protection wisdom from traditional culture. Also, students understand the ancestral thinking in environment, the wisdom of old Korean, and the importance of echo-wisdom related on traditional culture. Based on above results, the suggestions of this study are made as follows. First, by searching for more wisdom from traditional culture vigorously, it is needed that developing more teaching text combined environmental education with traditional culture through other curriculums. In addition, for this kind of teaching being used efficiently in another schools, the place and environmental teaching aid is needed.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.558-567
• /
• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of Korean Home Economics Education Association
• /
• v.32 no.1
• /
• pp.51-76
• /
• 2020

The purpose of this research was to develop the education program on traditional living culture for home economics(HE) based on the 2015 revised national curriculum. The existing school curriculum for traditional living culture tends to overly focus on the theories about traditional culture and suffer from absence of continuity in learning activities. It can be argued that HE is an ideal subject for dealing with traditional living culture as it aims to develop students' ability to recreate the traditional culture, meeting present needs and trends. This study, thus, attempted to present the practical ways of improving the quality of education on traditional living culture by developing HE education program for high school students. To fulfill the purpose, this research, as a teaching topic, selected the traditional patterns and the "Obangsaek"(Korean traditional five colors) which can commonly be dealt with in the subjects of traditional Korean food, Korean costume and Korean style house. In particular, the program was developed following the ADDE process. In the stage of analysis, this article analyzed the HE curriculum and making activities included in HE textbooks based on the 2015 revised national curriculum, as well as the needs of teachers and students regarding traditional living culture education. In the stage of design, this study developed the instructional model, selecting class topics, tools and materials. In the stage of development, the programs on traditional living culture including costume, food and house were developed. In the evaluation phase, this research conducted the validity test and received the feedbacks from 12 HE educators in order to complete the programs. This study finally suggested that future studies in this area examine the effect of the presented programs on enhancing the students' perception of traditional culture and the will of developing and succeeding the traditional living culture.

• Korean journal of food and cookery science
• /
• v.31 no.4
• /
• pp.441-447
• /
• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.19 no.4
• /
• pp.860-864
• /
• 2005

Nowadays most of scholarship is based on the western model. Traditional Chinese Medical education system also follows the western medical education. In the views of medical sociology, it shows very interesting phenomenon that the modernization of traditional area follows the western model of modernization. Moreover, it provides a good chance to discuss whether modernization and westernization of tradition is real development or not. Traditional Chinese Medicine had been the only institutional medicine in China for a long time. But the status of Traditional Chinese Medicine has been changed very rapidly since modern era. Shanghai Traditional Chinese Medical School was established in 1916. But National Party government tried to abolish Traditional Chinese Medicine and it met a crisis of maintenance. But the situation has been dramatically changed when Communist Party got the power in 1949. The Communist Government needed a chief medical service. And Traditional Chinese Medicine could meet the condition. Traditional Chinese Medicine could provide also the ideology of national superiority. Therefore, Traditional Chinese Medicine has been protected and developed by the assistance of the Communist Party. In the process, Traditional Chinese Medical education has been professionalized.

• The Journal of Korean Philosophical History
• /
• no.57
• /
• pp.183-207
• /
• 2018

This article examines the implications of contemporary humanities education, which is raised by traditional education abroad, focusing on the contents of education and modernization of education methods. To this end, this article will cover the following topics. First, as a premise of discussion, we review the necessity of modernization of traditional education and the composition of traditional education element for modern reinterpretation. Second, I will examine the modernization of education contents through the modern education understanding of 'whole person' as a modernization plan of education contents for the traditional study abroad education and the modernization of education contents for strengthening the virtuous cycle of knowledge - practice. Third, we examine two aspects of modernization of education methods for traditional education abroad: strengthening of reflection ability through human formation and habituation through autonomous methods. Finally, briefly summarize the preceding discussion and suggest what future research should aim to do.

• Korean Journal of Acupuncture
• /
• v.33 no.1
• /
• pp.12-17
• /
• 2016

Objectives : This study aimed to overview the current education status of a traditional medicine by medical schools in Japan. Methods : We surveyed the literatures regarding a traditional medicine education in Japan, and get the information via email-interview with an officer of medical schools in Japan as well as from their websites. Results : Japan's education ministry presented the appropriateness of education for traditional medicine to medical students in 2001, and most of medical schools begun to set up the classes in Japan. We received the detail information of the traditional medicine education from 21 medical schools. Nineteen colleges(approximately 90%) of those have the regular classes for traditional medicine while two colleges don't have the education program for the traditional medicine. Most of medical schools have single class for introduction of traditional medicine, and have average $16.2{\pm}8.8$ hours during the $4^{th}$ grade(61.9%). Conclusions : We presented the general feature of education for traditional medicine in Japan, and this result would be basic information for an establishment of a strategy regarding the enhancement of national competitiveness of traditional Korean medicine.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.383-392
• /
• 2007

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.

• Journal of Korean Home Economics Education Association
• /
• v.20 no.3
• /
• pp.17-30
• /
• 2008

The purpose of this study was to investigate consciousness on Korean traditional food and holiday foods of the elementary school dietitians, to provide the basic data for positive utilization of the traditional food and holiday foods in school food service. The survey was conducted from 239 elementary school dietitians in Jeonnam area. The used questionnaire consists of 7 questions on dietitians' general information, 3 questions on the importance of Korean traditional food, 6 questions on the succession and development of education on the traditional food. Data were analyzed by a SAS program and frequency, percentage, mean and standard deviation were calculated from it. According to the survey, the preference of the tradition food was remarkable to the dietitians who were elderly and had worked for a long term. The degree of utilization about Korean traditional food was investigated once a month. Education of Korean traditional food intake was generally executed every 6 months. Then the way for that was utilized school home page or school bulletin board. Dietitians reply positively about providing Korean traditional food for the school food service. The reasons were the followings. to be able to flavor a taste of the Korean traditional food, to hand down Korean dietary customs and to help keep good health.

• Korean Journal of Child Studies
• /
• v.25 no.3
• /
• pp.115-126
• /
• 2004

The purpose of this study was to examine the effects of Korean traditional music education for young children on the development of musical attitude and rhythmic sense of young children. The subjects were 42 four or five-year-old children enrolled in two classes of a public kindergarten. Half were in the experimental and half were in the control group. Instruments were "Music Interest Test for Young Children" (Kim, 2000), "Musical Attitude Rating Scale for Young Children" (Ahn & Han, 1999) and "Primary Measures of Music Audiation" (Gordon, 1986). The procedure included pre-test, treatments and post-test paradigm. Experimental group had Korean traditional music activities three times per week, including listening, appreciation, singing, playing traditional instruments and creative movement. The control group was merely provided with materials related to the Korean traditional music. Data was analyzed by t-test. Results indicated significant differences in music attitude and rhythmic sense between the experimental group and the control group.