• 한국학교수학회논문집
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• 제6권1호
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• pp.45-63
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• 2003

This study is a research about the effect on achievement, retention and attitude of learning descriptive statistics with the computer software. For this study, 60 students are randomly divided two groups, one is an experimental group using software, the other one is a control group using lecture type of learning statistics. For the analysis, both groups are divided three subgroups according to mathematical ability. Also the topic "descriptive statistics" is divided by 5 subtopics. The test is divided three parts(computation, concept and application) according to knowledge type. The attitude toward statistics is investgated with questionaire and interview with both groups. The achievement test is taken after 8 class periods. The retention test were administered together six weeks after achievement test. The experimental group achieved significantly better than in concept type while the control group performed significantly better than the experimental group in computation type. With respect to the attitude toward statistics, lower ability students may have been negatively affected by the use of software.

• 한국수학교육학회지시리즈A:수학교육
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• 제47권4호
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• pp.487-503
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• 2008

In this paper, descriptive assessment method for middle school mathematics was evaluated by developing a framework for designing and grading problems for descriptive assessment and analyzing the effectiveness of the problems. The new descriptive assessment problems were developed by reviewing the current 7th National Mathematics Curriculum of Korea and aligned mathematics textbooks to define a set of problem design principles and evaluation framework for the assessment strategy. The developed problems were first pilot tested and then revised based on the feedback from the test. The final version was field tested by 100 students in 7th grade middle school. After the field test, the problems were graded by two middle school math teachers and one math education researcher to determine the overall correlation between graders and also to analyze effectiveness of the evaluation framework of the test. This result of this study is expected to assist in the further development of descriptive problems and grading framework by providing a reference work for teachers to better understand the process and the limitations of executing the new assessment strategy.

• 한국수학교육학회지시리즈C:초등수학교육
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• 제12권2호
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• pp.63-80
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• 2009

본 연구의 목적은 수학과 서술형 평가에 대하여 초등학교 교사들의 인식과 초등학교에서 실제로 이루어지는 서술형 평가의 실시 현황을 알아보고, 초등학교에서 실시하고 있는 현행 서술형 평가의 문제점 및 개선방안을 제시하는 데 있다. 초등학교 교사들의 서술형 평가 문항에 대한 인식과 학교 현장에서 서술형 평가의 실태를 알아보기 위해 서울특별시 소재 6개 초등학교에 재직 중인 담임 교사 104명을 대상으로 설문을 실시하였고, 6개 초등학교의 교육과정과 1학기 중간 학업성취도평가의 서술형 문항 비율과 유형을 분석하였다. 본 연구의 결과를 요약하면 다음과 같다. 초등학교 교사들이 서술형 평가의 방향과 목적에 대하여 인지하고 있으나 실제로 실시하고 있는 서술형 평가 문항 비율은 현저히 낮았고, 교과서 및 교육청 등 인증된 기관에서 제작 보급한 자료를 활용하여 동료 교사들과 함께 문항을 제작하였다. 본 연구 결과 시사점으로 교사들에 대한 서술형 평가 문항 제작과 실시에 대한 지속적인 교사 연수 프로그램이 필요하고, 관련 연구기관이나 시도교육청 등에서 채점기준과 함께 다양한 평가문항을 제작하고 보급하며 현장에서 적절히 활용할 수 있도록 제공할 필요가 있음을 지적하였다.

• 과학교육연구지
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• 제46권1호
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• pp.121-149
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• 2022

서술형 평가는 수학과 교육과정에서 강조하는 문제해결 능력 신장, 추론 능력, 의사소통 능력과 관련하여 의미있는 평가 방법이라 할 수 있다. 우리나라에서는 제7차 수학과 교육과정 이후로 수행평가가 강조되면서 중등학교에서 수행평가의 한 방법으로 서술형 평가가 이루어지고 있다. 그렇지만, 대학수학능력시험에서는 여러 가지 이유로 서술형 평가가 도입되지 못하고 있다. 수학교실에서 서술형 평가가 강조되고 교육적으로 충분히 가치가 있다는 것을 감안하면, 대학수학능력시험에서 서술형 평가의 실시에 대한 진지한 논의가 필요할 것이다. 본 연구에서는 우리나라의 대학수학능력시험에 해당하는 러시아의 국가통합시험의 수학 교과에서 실시 중인 서술형 평가를 분석하였다. 문헌 연구를 통해, 국가통합시험에서 수학 시험 문제들이 어떻게 구성되었는지, 시험에서 요구되는 수학적 능력은 무엇인지 고찰하였다. 특히, 국가통합시험의 수학 2021년 출제 문제를 중심으로 문제들의 외적 구조를 분석하였고, 서술형 문제들의 채점 방법을 분석하였다. 본 연구의 결과는 우리나라의 대학수학능력시험에서 서술형 문제의 도입 가능성에 대한 다양한 정보를 제공할 수 있을 것으로 기대된다.

• 한방안이비인후피부과학회지
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• 제19권3호통권31호
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• pp.134-145
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• 2006

Objective : This study was carried out to investigate what type of assumption and conditions are needed for the application of various statistical techniques such as descriptive statistics, t-test, analysis of variance, correlation analysis, regression analysis and chi-square test and to evaluate that they are used correctly in the research process. Methods : One more methods of statistical analysis were used in 91 papers among 162 papers selected from the journal of Korean oriental medical Ophthalmology & Otolaryngology & Dermatology from April 2003 to December 2005. So we analysed the type of statistical analysis method in 91 papers(clinical and experimental study) and assessed the their validity of statistical techniques by the check list consisting of 34 items(3 items for validity assessment of descriptive statistics, 6 items for t-test, 7 items for analysis of variance, correlation analysis and regression analysis, respectively, 4 items for chi-square test) Results : 1. The type of 65(40%) cases is experimental trial, the type of 55(34%) cases is case report, the type of 26(16%) cases is clinical trial and the type of 16(10%) cases is review, in 91 papers using statistical techniques among 162 papers selected from the journal of Korean oriental medical Ophthalmology & Otolaryngology & Dermatol-ogy from April 2003 to December 2005. 2. One more methods of statistical analysis were used in the experimental and clinical study. When we classified 125 units using statistical analysis methods in 91 papers according to statistical techniques such as descriptive statistics, t-test, analysis of variance, correlation analysis, regression analysis and chi-square test, the number of independent sample t-test is 33(26%), the number of only descriptive statistics is 28(22%), the number of independent sample t-test is 33(26%), the number of only descriptive statistics is 28(22%), the number of one way ANOVA is 15(12%), the number of non-parametric test 10(8%). 3. After carrying out one way ANOVA, the number of using multiple comparison methods is 15(Scheffe:6(26%), Duncan:4(17%), Dunnett:3(13%), Tukey:2(9%)) out of 23 (total case carrying out one way ANOVA). 8(35%) out of 23 did not enforce multiple comparison methods after carrying out one way ANOVA. 4. From the assessment of validity about 63 cases using statistical techniques(except descriptive statistics), 5(8%) cases are proper, the other 58(92%) are improper, so we recognized a serious misuse of statistical application in our journal. 5. The number of case below 10 sample size in experimental and clinical study(except descriptive statistics) is 31(34%) and frequent. Also the number of case containing no mention of sample size is 41(45%, including culture study). 6. For example of statistical error, there are wrong choice of statistical technique, lack of check on standard assumption(such as standard distribution, equivariance, independence), and so on. Conclusions : We investigated the validity of statistical analysis methods in our journal by check list consisting of 34 items and suggested correct statistical analysis methods. We should practice the spread of education about statistical analysis methods and precis application, enhance objectivity and reliability of our thesis and further correspond with purpose of scientific study.

• 한국초등수학교육학회지
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• 제14권3호
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• pp.885-905
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• 2010

수학과 평가에서 주로 제기되는 문제점은 평가 내용이 단편적인 지식을 암기하는 쪽으로 치우쳐 있다는 점과 평가 문항이 객관식 문제 중심의 지필 검사에 한정되어 있다는 것이다. 교육현장에서는 이러한 문제점올 해결하기 위한 방안으로 서술형 평가를 통해 학생들의 문제해결과정을 검토하고, 이 과정에서 비롯되는 오류 유형을 분석하려는 연구가 진행되어왔다. 곧, 서술형 평가를 통해 학생들이 알고 있는 수학적 지식을 수학적 용어로 자유롭게 표현하는 과정에서 그 과정이 옳은지, 개념 이해가 정확한지를 검토하고, 만약 잘못 이해하고 있다면 무엇 때문에 이러한 오류를 범하고 있는지를 분석함으로써, 수학문제해결과정에서 비롯되는 오류에 대한 피드백을 제공할 수 있기 때문이다. 본 연구는 초등학교 4학년 학생을 연구대상으로 하며, 수와 연산 영역에서 서술형 평가 문항을 개발하여 진행된 것이다. 연구 과정은 먼저 서술형 평가에서 나타나는 오류를 문항 이해의 오류, 개념 원리의 오류, 자료 사용의 오류, 풀이 과정의 오류, 기록 단계의 오류, 풀이 과정의 생략 등 6가지 유형으로 구분하여 문항별 답안에서 나타나는 유형별 오류를 분석하였다. 이와 함께 학업성취도에 따라 오류 유형이 다르게 나타날 수 있다는 점에 착안하여, 상 중 하 성취도에 따른 오류 유형을 분석하였다. 서술형 평가를 통해 학생들의 문제해결과정을 검토하고 이 과정에서 나타나는 오류를 분석함으로써, 평가를 통한 피드백이 효과적인 수학학습지도로 연결될 수 있기를 기대한다.

• 대한화학회지
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• 제60권5호
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• pp.353-361
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• 2016

The goal of this study was to examine the current status of science teachers’ stage of concern (SOC) and level of use (LoU) on descriptive assessment and determine the relationship between SoC and LoU. To achieve this, concerns-based adoption model (CBAM) was used, and a survey was conducted on 138 science teachers. The data from this study were analyzed by frequency analysis, percentile analysis based on CBAM, χ² test, and Spearman correlation analysis. SoC and LoU of the science teachers observed in this study are as follows. First, the science teachers’ overall SoC for the descriptive assessment was low and showed a typical pattern of the initial stage when the program was introduced. Second, LoU analysis on descriptive assessment showed that the “mechanical Use” (N=49, 35.5%) or “routine” (N=48, 34.8%) accounted for the majority. Third, the Spearman correlation between SoC and LoU on descriptive assessment was .299(p<.01). This suggests that teachers’ SoC needs to be increased in order to promote higher LoU on descriptive assessment, which requires new alternative measures.

• 한국식품영양학회지
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• 제30권2호
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• 한국자원식물학회지
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• 제28권6호
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• pp.734-742
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• 2015

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.

• 한국식생활문화학회지
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• 제37권3호
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.