• Journal of Korean Elementary Science Education
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• v.38 no.4
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• pp.465-474
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• 2019

The purpose of this study was to investigate the effect of the experience-based ecology-environmental STEAM education on ecological sensitivity of elementary students. The research subjects were 62 third graders of S elementary school located in Incheon. They were divided into the experimental group of 33 students and the comparative group of 29 students. The experimental group was provided the educational program with the experience-based ecology-environmental STEAM education. The comparative group was provided the theoretical and ecological self activity program based on the textbook. The results of this study can be summarized as follows; First, the experience-based ecology-environmental STEAM education had a meaningful effect on improvement of ecological sensitivity. Second, we found that access to the ecological environment education is important in all subjects, not in education that is biased toward. Third, in ecological environment education, experience-oriented education methods are more meaningful than indirect experiences trapped in textbooks. Fourth, ecological environment education can contribute to the improvement of ecological sensitivity as well as the intellectual aspect of ecology and environmental science. In conclusion, it was found that the ecological environment program should be conducted with activities of experience.

• Journal of Nutrition and Health
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• v.55 no.2
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• pp.309-320
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• 2022

Purpose: This study aimed to investigate the association between steamed food intake and risk of metabolic syndrome (MetS) in Korean females. Methods: Using Ansan/Ansung data of Korean Genome and Epidemiology Study, general characteristics, nutritional intake and biochemical and anthropometric markers of a total of 4,056 females aged 40 to 69 years were analyzed. MetS was defined following National Cholesterol Education Program Adult Treatment Panel III with some minor modifications. Logistic regression models were established to present the association between steamed food intake and the risk of MetS. Levels of food and nutrient intake by the frequency of steamed food intake and MetS phenotype were analyzed using general linear models. Results: A total of 38.4% of females had MetS. Among them, 24.9% of females with MetS had steamed food more than 1-3 times per week, which reduced the risk for MetS by about 25% (95% confidence interval [CI], 0.650-0.865). However, such association was not evident when various lifestyle factors were considered in statistical models. In rural residents, the benefit of having more steamed food was observed (adjusted odds ratio: 0.747; 95% CI, 0.583-0.958). The frequency of steamed food intake was associated with various food and nutritional intakes. However, trends in those did not differ by MetS phenotype. Conclusion: Having steamed food more than 1-3 times per week may reduce the risk of MetS compared to those who had less steamed food in Korean females. This protective effect of steamed food intake may differ by lifestyle and environmental factors. Although a clear difference in food and nutritional intake was not observed in this study, steaming could be an effective cooking method for a healthy diet for disease prevention and management.