• 한국가정과학회지
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• 제8권1호
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• pp.59-70
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• 2005

The purpose of this study is to develop a program that allows older women to provide voluntary services for child nursing facilities, making those women have more social participation, effectively their spare time and ultimately improve the quality of their life. Results of the study can be described as follows. First, social requests about the use of older women as volunteers for child nursing services were analyzed to show that most people working at child nursing facilities perceived lack in the number of child nursing teachers. Those people recognized the need of using older women as service volunteers for the facilities. They were very positive about such use. Second, it is recommendable that volunteers of child nursing service should be not too much older women, or below 65. Voluntary activities that those women participate include taking care of younger children, reading interesting stories for children, helping works of child homes, teaching manners and living attitudes, instructing dietary etiquettes and cooking. Voluntary service activities should be made 1 to 3 times a week, 1 to 2 hours a time, considering psychological and physical states of older people. Third, such older volunteers should be educated about 6 areas, 'the operation and management of child homes, 'practices', 'child health and safety', 'the quality of child nursing', 'child development and counseling' and 'voluntary service training'. Out of these six areas, 'child health and safety' and 'voluntary service training' are more required to be instructed. such training needs to focus on activities in which older women can actually engage as volunteers. Fourth, it is advisable that the recruitment and management of such volunteers are led by the city and that the development of training programs for voluntary service activities and education of the volunteers are referred to universities.

• 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.

• 한국학교보건학회지
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• 제1권2호
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• pp.86-117
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• 1988

The purpose of school lunch service programs (SLPs) is to provide school children with nutritious meals each day, to assist them in improving their mental and physical development, to make them understand the basic knowledge needed for healthy daily living throughout their lives with sound nutritional habits, and further, to enhance the national health status as well as the individual. The major purpose of this study is to describe the history and current status and promotional plans in Korea's SLSPs to improve the nation's health status. The major findings of this study are as follow: 1) The progression of the SLSPs can be devided into four major periods: Relief (1953-1972), Self-supportive (1973-1977), System-establishment (1973-1983), System-development(1984- ). 2) As result of the implementation of SLSPs in Korea, many positive effects have been found in school education, notably in the field of physical growth, social development and personality cultivation. 3) This study deals with a more detailed assessment with regard to the effects of the program on school education activities and the improvement of nutritional habits in the family. Although it is limited and not yet complete, the program implementation has contributed to the improvement in children's food-intake habits, understanding of food, and manners, and increased sanitary consciousness. It has also affected of parent's concerns and attitudes towards the improvement of daily meals as well as national eating patterns, and eventually provided motivation for increased farm production of nutritious food stuffs and reasonable food consumption. 4) The SLSPs does have its stare of problem such as an unsatisfactory budget, lack of understanding of the program by school personnel and parents. However, there is no doubt that the SLSPs should be carried out effectively for better health, and especially for the growth and development of the children. Finally, the problems and promotive Plans of the SLSPs can be approached by aspects of the administrative, financial and operational systems. These system have to coordinate with relevant authorities to expand participation in the program for the successful implementation of the SLSPs. The eventual objective this study is to propose ways and means for mobilizing every available element in the effort to attain the goals of educating and training healthy and competent personnel manpower, stabilizing the demand and supply of food and the ensuring adequate coordination of national food production and consumption.

• 한국학교ㆍ지역보건교육학회지
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• 제1권1호
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• pp.61-82
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• 2000

The purpose of this study was to find out the general problems of school food service and to explore a way to improve it, by examining elementary school teacher's consciousness and attitude toward it that gave a big impact on children's development of food habit. For attaining the purpose, the following research questions were posed : 1) What's elementary school teacher attitude toward school food service management? 2) What's elementary school teacher attitude toward school food service effect on children? 3) What's elementary school teacher opinion about how to develop school food service? The subjects of study were 328 male or female teachers who served at elementary school in urban and rural area, including eup, myon, or farming and fishing villages, Kyonggi province. A questionnaire survey was conducted over them. The conclusions were as follows: 1) Teacher Attitude Toward School Food Service Management Concerning food service place, the subjects were more satisfied at food service room(73.3%) than at classroom(23.0%). They responded that food service room was more effective, than classroom, for food transportation, distribution and post-arrangement. Their satisfaction at food service place was significantly different. The older teachers considered personnel management and cooking room's sanitary management to be more efficient, and their age made a significant difference to their consciousness of these things. Many teachers(63.1%) thought the measures to prevent and manage group food poisoning were relatively efficient. The male teachers expressed more affirmative view on the efficiency of school food expense management and menu preparation than female teachers, and there was a significant disparity between male and female teachers. 2) Elementary School Food Service Effect School food service was thought to be very effective for physical growth(74.1%) and physical strength improvement(70.1%). Teachers at smaller school revealed more affirmative response toward school food service effect on correcting an unbalanced diet, and older teachers considered its effect on nutrition knowledge acquisition and learning outcome to be more great. Teachers at larger school put less value on its effect on table manners, and school size produced a significant difference. The number of teachers who thought school food service generally raised parent concern and support for school(36.6%) was a little more than that of teachers who didn't think so(15.2%). And the number of teachers who didn't consider its effect on improving parent food life to be good(29.3%) was slightly more than that of teachers who did. 3) School Food Service Reform Measure What's most urgently needed for better school food service management appeared to be an expansion of facilities concerned, followed by more effective food distribution and transport, cooking room's better sanitary management, more successful food poisoning prevention and management, more effective food expense management, and an increase of food service personnel in the order named. The most effective means of school food service education was found to be a creation of link system to family, followed by a development of school food service education program, a development of teaching materials, an insertion of school food service in curriculum, and teacher education in the order named.

• 한국의류학회지
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• 제38권1호
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• pp.19-32
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• 2014

The Taekwondo uniform has remained consistent since it was officially designed in a V-neck form in 1976. Taekwondo is a martial art that emphasizes social etiquette; therefore, it is necessary to dress in a uniform that reflects Korean traditions and ancient oriental philosophy. However, the current official uniform has limitations in endowing traditionality and many usability problems. Thus, recognizing the problems raised with the uniform, the Kukkiwon (World Taekwondo Headquarters) developed a new style official uniform in 2011. This study is to endow traditional meaning to a new style uniform and proposes some design modifications that can convey a more traditional adequacy. The development of the new official uniform began with a specific plan for change from the existing uniform, this study as subsequent work is significant in that its endowment of symbolism and modification proposal is for the actual execution and global dissemination of traditional Taekwondo culture. The results of this study are as follows. First, we can endow Korea's traditional historicity and symbolism to the new uniform in form and colors. All contents of the design (in which the front side is open, the top is adjusted rightward, the rear length is shorter than the front length, comfort provided by side vents, dual collars for children's uniforms, and a belt) are adapted from the Korean traditional costume. Consequently, historicity can be endowed to the uniform. It is also confirmed that the traditional oriental philosophy including heaven and earth (天地), Yin-Yang (陰陽), and Five Elements (五行) can be endowed in the use of colors. Second, in order to project deeper historicity and symbolism to the form of the new uniform, this study proposes design modifications based on the selection as an item of Simui (深衣), a type of traditional clothing that contains a high symbolism similar to the Taekwondo uniform. It proposes giving shape to the practice of manners, the righteous life, and the straightforward mind by modifying the design of the uniform in the fish belly part of the sleeves, collars, back stitches, and side seams.

• 대한영양사협회학술지
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• 제12권3호
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• pp.243-253
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• 2006

The purpose of this study was to investigate dietitians' needs of teaching materials about nutrition education for school children in Kyonggi and Chungnam(including Daejeon) areas. This study was carried out using questionnaires via e-mail or in class to the subjects of 166 elementary school dietitians as 68 in Kyonggi and 98 in Chungnam. The number of small(less than 700 meals), medium(700-1400 meals) and large(over 1400 meals) schools based on served meals daily were 48, 62 and 56, respectively. The results are as follows: Frequency of nutrition education for students as well as for teachers was samely very low as 'once per two months' and the education used to perform during lunch time mostly. For preparing nutrition education they obtained informations from the internet(64.0%). The main topics of nutrition education they used to covered were 'et's eat breakfast', 'table manners', 'the relations of body and nutrients', 'food waste', 'foods and calorie', etc.. The largest limit of nutrition education practices faced by school dietitians were pointed out as 'lacks of teaching materials' and 'counseling techniques'. Most dietitians wanted CD or substantial teaching materials for the practices, and required their contents covering 'cooking', 'food and calories', 'let’s eat various foods', 'relations of body and nutrients', 'regular meal is important’ and etc.. Since we expect nutrition teachers to be realized soon, nutrition education/counseling is emphasized more as their duty. Even though school dietitians revealed poor self-confidence, they were positive to get improved by reeducation of nutrition counseling methods and skills. If easy and suitable education materials(CD type) are developed as good as the school dietitians desired, the materials could contribute much to better nutrition education/counseling practices at schools.

• 복식문화연구
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• 제24권5호
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• pp.670-686
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• 2016

The purpose of this study is to delineate and analyze the expression of the kidult and its characteristics and thereby provide data to be used for fashion design in various manners as well as to suggest creative and varied possibilities of fashion design. As a way to study, the author of this paper organized the general terms, concepts and definitions concerning the kidult in the previous papers and journals. The data was collected from the collections represent the characteristics of kidult especially from 2006 to 2015. The results are as follows: Firstly, The characters stimulating the innocence of children were used the most for infantile expression. Parody used characters in the movie or famous logos. Deformation was used to create designs by way of distortion and deformation. Exaggeration thereby showing visually strong impression and inducing surprise and unexpectedness. Depaysement was useful to let us describe concepts and enhance our infinite creativity and interests about objects using surrealistic. Secondly, Infantile characteristics used the images of toys with infantile imagination and sense of humor. Fantasy introduced objects or expressed a dream-like feeling. Unexpectedness used two-faced ideas or conflicting ideas to express conflicts, collision and an interchange with heterogeneous things, avoiding the limit of size and the simplicity of materials. Parody used jocular expressions, satire and ironic expressions to express the original image in a fun manner. Exaggeration transformed changed the structure to restructure objects in a subjective and creative manner, thereby expressing creative patterns using various subject matters by way of special modeling or distortion and transformation.

• 대한지역사회영양학회지
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• 제21권2호
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• pp.152-164
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• 2016

Objectives: This study was conducted to investigate the status and need for nutrition and dietary life education among nutrition teachers at schools. These characteristics were analyzed if they were different between elementary schools and middle-high schools. Methods: Subjects were 151 nutrition teachers from 70 elementary schools, 41 middle schools and 40 high schools in 17 cities nationwide selected by two-stage stratified cluster sampling process. Survey questionnaires included the items on general characteristics, status and need assessment for nutrition and dietary life education. Chi-square test or t-test was used for data analysis by school groups. Results: Nutrition education was implemented at 65.7% of elementary schools and 51.9% of middle-high schools. Nutrition education was mainly performed in 'discretionary activities extracurricular activities' at elementary school and through 'newsletters, school homepage, foodservice bulletin board' at middle-high school (p<0.001). The most needed topic for nutrition education in nutrition teachers was 'healthy dietary habits and table manners' and this was not significantly different by school groups. Responses on adequate frequency (p<0.01), methods used for nutrition education (p<001), materials for nutrition education (p<0.001), information sources for nutrition education (p<0.001) were significantly different by school groups. Major tasks for activating nutrition education included 'securing the time for implementing nutrition education by reducing work loads' and 'developing standardized nutrition education materials' in schools. Conclusions: Nutrition education at schools might be activated by improving working conditions of nutrition teachers and developing the practical programs that reflect the needs of nutrition teachers.

• 한국콘텐츠학회논문지
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• 제20권7호
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• pp.292-301
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• 2020

본 연구는 유아교육기관에서 텃밭 가꾸기 활동을 통하여 유아의 영양 지식과 식습관 형성의 변화를 탐색하였다. 경기도 수원 H 어린이집과 화성 H어린이집 유아를 대상으로 실험집단 18명과 비교집단 18명으로 나누고, 사전사후 검사를 하였다. 실험집단과 비교집단이 거주하고 있는 두 지역 유아들은 아파트에 거주하고 있으며 비교집단은 텃밭 가꾸기 활동을 실시하지 않는 시설이다. 연구 도구는 영양지식 측정도구와 식습관 측정도구를 사용하여 수집된 자료를 SPSS 프로그램을 이용하여 분석하였고, 분석기법으로는 실험집단과 비교집단의 동질성 검증을 위해 t-test(검증)을 실시하였다. 분석결과 첫째, 텃밭 가꾸기 활동을 경험한 실험집단의 만 3, 4세 유아들이 비교집단의 유아들에 비해 영양지식이 높은 것으로 나타났다. 영양지식의 경우, 텃밭 가꾸기 활동을 실시하기 이전에는 실험집단과 비교집단이 통계적으로 유의한 차이가 없는 것으로 나타났으나 실험처치 후에는 실험 집단이 비교집단의 사후 검사에서 영양지식(음식을 먹는 이유, 식품의 종류 및 기능, 위생, 텃밭)에 대한 개념 향상에 통계적으로 유의미한 차이가 나타났다. 둘째, 텃밭 가꾸기 활동을 경험한 실험집단의 만 3, 4세 유아는 경험하지 않은 비교집단의 유아들에 비해 식습관 태도 하위요소 중 식사예절과 식사 행동에서 유의미한 차이가 나타났음을 알 수 있다. 결론적으로 텃밭 가꾸기 활동은 유아의 영양 지식과 식습관 형성에 긍정적인 변화를 기대할 수 있는 측면에서 교육적으로 유용성을 가진다고 볼 수 있다.

• 동양고전연구
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• 제49호
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• pp.161-185
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• 2012

본고는 조선 중기 사대부 여성 윤씨부인의 일생을 서포(西浦) 김만중(金萬重)의 "선비정경부인행장(先?貞敬夫人行狀)"을 주 자료로 하여 재구하여, 아들에 의해 형상화된 사대부 여성의 여사(女師)적 이미지를 고찰하였다. 윤씨 부인의 삶은 한 마디로 여사적(女師的) 삶이라고 규정할 수 있다. 그녀는 당대 최고 명문가인 해평 윤문의 외동 딸로 태어나 할머니인 정혜옹주에게 엄격한 훈육을 받고 강한 의지력과 절제력을 지닌 사려 깊은 여성으로 성장하였다. 이후 조선 최고의 예학 집안인 광산 김문으로 출가하지만 병자호란이라는 미증유의 국난에 남편 김익겸이 순절하여, 윤씨부인은 남편, 아버지의 자리를 대신하여 가문의 여사가 되었다. 집안의 정신적 지도자, 여사로 윤씨부인은 손녀 딸 인경왕후를 덕망을 갖춘 왕가의 여인으로 훈육하였다. 그녀는 손자, 조카들의 교육에도 열과 성을 다하였는데, 그 결과 두 아들과 손자가 대제학에 오르는 가문의 번성을 이루게 된다. 만년에 연이은 정변으로 가문에 위기가 닥쳤을 때도 윤씨부인은 집안의 여사로서 중심을 잡고 법도를 준수하여 가문의 앞날을 기약하였다. 손자와 종손들에게 학업에 힘쓸 것을 당부하였고, 며느리, 손부들에게는 근검한 집안의 법도를 지킬 것을 유언으로 남겼다. 보통 사람으로는 감당하기 어려웠던 고난과 좌절을 강인한 의지로 극복해 낸 윤씨부인의 삶은 가부장 제도에 순종한 여성의 수동적 선택으로 평가하는 것은 온당하지 않다. 그녀는 아름다운 자질을 지니고 태어난 현명한 여성으로 자신에게 주어진 운명의 길을 능동적으로 걸어간 것이다. 윤씨부인은 고난과 궁핍을 두려워하지 않고 극복하며 다른 사람의 본보기가 되는 삶에 진정한 가치를 둔 진정한 스승, 여사(女師)였던 것이다.