• 한국환경교육학회지:환경교육
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• 제20권1호
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• pp.73-89
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• 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.

• 한국식생활문화학회지
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• 제25권5호
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• pp.558-567
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• 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.

• 한국가정과교육학회지
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• 제32권1호
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• pp.51-76
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• 2020

본 연구는 2015 개정 고등학교 가정과 교육과정에 적용할 수 있는 전통 생활 문화 교육 프로그램을 개발해 제안하는 것이다. 가정 교과는 전통 생활 문화를 교과 내용으로 다루고 있으며, 현대생활에 적합한 새로운 문화를 재창조할 수 있는 능력을 함양하는 것에 목적을 둔다. 기존 학교에서의 전통 생활 문화 교육은 이론 교육 위주 혹은 일회성의 체험 위주의 교육이 이루어져 왔다. 또한 주로 초등학생과 중학생 대상의 프로그램이 개발되어, 고등학생을 위한 프로그램은 부족한 실정이다. 이에 본 연구는 고등학생을 위한 가정과 프로그램을 개발해 전통 문화 교육의 발전적 방향을 제시하고자 하였다. 이를 위해 한식, 한복, 한옥에 공통적으로 다룰 수 있는 전통 문양과 오방색을 전통 생활 문화 교육 주제로 선정하고, ADDE의 단계를 따라 전통 생활 문화교육 프로그램을 개발하였다. 분석 단계에서는 2015 개정 고등학교 가정과 교육과정과 12종 가정 교과서의 만들기 활동, 교사와 학습자의 생활 문화 교육에 대한 경험과 요구를 분석하였다. 설계 단계에서는 프로그램 개발을 위한 스토리텔링 기반 메이커 교육 모형 설계와 수업 주제 도출, 만들기 활동, 메이커 도구와 재료를 선정하였다. 개발 단계에서는 전통 의·식·주 생활문화 교육을 위한 프로그램을 개발하였다. 평가 단계에서는 가정과 교육 전문가 12명을 대상으로 타당도 검사 및 피드백을 받아 수정하여 프로그램을 완성하였다. 추후 연구로 이 프로그램을 적용해 학생들의 전통 생활 문화에 관한 인식과 전통 생활문화의 발전과 계승 의지 등의 효과를 살펴보는 연구를 제언한다.

• 한국식품조리과학회지
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• 제31권4호
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• pp.441-447
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• 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.

• 동의생리병리학회지
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• 제19권4호
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• pp.860-864
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• 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.

• 한국철학논집
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• 제57호
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• pp.183-207
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• 2018

이 글은 전통 유학교육이 제기하는 현대 인성교육에 대한 시사점을 교육내용과 교육방법의 현대화 방안을 중심으로 살펴보고 있다. 이를 위해 이 글은 다음의 내용을 다루고자 한다. 첫째, 논의의 전제로서 전통유학교육 현대화의 필요성과 현대적 재해석을 위한 전통교육 요소의 구성요건을 검토한다. 둘째, 전통 유학교육에 대한 교육내용의 현대화 방안으로서 '전인(全人)'의 현대교육적 이해를 통한 교육내용의 현대화 방안과 지식-실천의 선순환 강화를 위한 교육내용의 현대화를 살펴본다. 셋째, 전통 유학교육에 대한 교육방법의 현대화 방안으로 자율적 방법을 통한 인간형성과 습관화를 통한 성찰적 능력의 강화의 두 측면을 살펴본다. 마지막으로 앞선 논의를 간략히 요약하고 후속 연구가 지향해야 할 바를 제시한다.

• Korean Journal of Acupuncture
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• 제33권1호
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• pp.12-17
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• 2016

목적 : 본 연구는 일본 의과대학에서의 전통의학의 교육 현황에 대한 개괄적 정보를 생성하기 위함이다. 방법 : 연구자들은 그 동안의 발표된 논문을 비롯한 일본 의과대학에서 웹사이트에 공지된 내용 및 각 의과대학의 행정부서와의 전자메일을 통해서 취득한 정보를 통하여 전통의학 교육에 대한 분석을 하였다. 결과 : 2001년 일본 문부성이 의과대학생의 전통의학에 대한 교육의 당위성을 고지한 이후에, 대부분의 일본의 의과대학에서는 전통의학의 과목을 신설하기 시작하였다. 본 연구에서 자세한 정보를 확보한 의과대학의 전통의학 교육에 대한 분석 결과, 약 90%의 일본 의과대학에서 정규과목으로서 전통의학 관련 교육을 실시하고 있었다. 교육내용은 대부분이 전통의학 개론에 대한 것으로, 61.9%가 4학년 학생들에게 실시되고 있으며, 평균 강의시간은 $16.2{\pm}8.8$ 시간이었다. 결과 : 본 연구의 결과는 향후 한국한의학의 국제화를 비롯한 대외적 경쟁력 확보 전략의 수립에 중요한 기초자료로 활용되길 기대한다.

• 한국식생활문화학회지
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• 제22권4호
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• pp.383-392
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• 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.

• 한국가정과교육학회지
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• 제20권3호
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• pp.17-30
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• 2008

본 연구는 학교급식 영양사들의 한국의 전통음식과 절식에 대한 인식을 파악하여 전통음식과 절식을 학교급식에 적극적으로 활용하기 위한 기초자료를 제공하고자 하였다. 조사 대상자는 전남지역 초등학교 영양사 239명이었고, 수집된 자료는 SAS program을 이용하여 빈도, 백분율, 평균, 표준편차를 산출하였다. 주요 연구 결과는 다음과 같다. 전통음식과 절식에 대한 선호도는 영양사의 경력이 많을수록 높았다. 학생들에게 실시하는 전통음식과 절식에 대한 교육은 매월 또는 6개월마다 실시하였고, 교육방법은 학교 홈페이지 활용, 학교급식 게시판을 활용하였으며, 교육 장소는 학교와 가정에서 우선되어져야 한다고 하였다. 영양사의 대부분이 전통음식과 절식을 학교급식에 활용하여 계승발전 시켜야 한다고 긍정적인 반응을 보였으며, 전통음식과 절식의 전통을 계승발전 시켜야 하는 이유는 "우리의 미풍양속이므로'에서만 학교급식 유형에 따라 유의한 차이를 나타내었다.

• 아동학회지
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• 제25권3호
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• pp.115-126
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• 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.