• 한국학교보건학회지
• /
• 제23권2호
• /
• pp.172-180
• /
• 2010

Purpose: To analyze the current status of health education and problems of elementary, middle, and high schools by national health education guideline. Methods: Study subjects were 991 school health teachers of elementary, middle, and high schools in one province and the data was collected by mail. The data was analyzed by $x^2$-test and Fisher's exact test. Results: The rates of school health education implementation were 99.6% in elementary school, 98.1% in middle school, and 96% in high school. The rates of school health education were reported much higher than former studies. The most barrier in providing school health education was 'health room management during health education'. During health education by school health teachers, the health rooms were managed by other teachers in elementary schools or by locking the health room with announcement memo in middle and high schools. Conclusion: To improve the school health education, higher school health teacher placement and administrative supports for health clinic were recommended.

• 보건교육건강증진학회지
• /
• 제29권1호
• /
• pp.109-120
• /
• 2012

Objectives: The objectives of this study were to assess the implementation status of Health Promoting Schools (HPS) among elementary, middle and high schools and to identify characteristics of the schools that affect the implementation of HPS. Methods: A total of 703 teachers (male 32.2%, females 67.8%) from 70 elementary, middle and high schools in Seoul and Gyeonggi participated in the survey. A 60-item self-evaluation questionnaire was used to assess implementation status of HPS. Results: Implementation of HPS in elementary schools were more favorable than middle and high schools after controling for participants' characteristics, such as age, gender, and their duties at school (<0.001). Being a private school was associated with higher score on implementation of HPS in both elementary (${\beta}$=0.170) and middle/high schools (${\beta}$=0.275). However, being located in rural areas (${\beta}$=-0.409) and having larger number of students (${\beta}$=-0.521) were associated with lower score on implementation of HPS in middle/high schools. Conclusions: Middle and high schools, especially large public and/or rural schools, were less favorable in implementing HPS. Therefore, supporting those schools are necessary and developing evaluation and monitoring system for HPS implementation will contribute to promote students' health.

• 한국지열·수열에너지학회논문집
• /
• 제14권2호
• /
• pp.1-7
• /
• 2018

The purpose of this study was to analyze the energy consumption of Elementary, Middle and High Schools in Daejeon Metropolitan City. The main results are as follow: 1) Annual energy consumption per class was 12,825 (kWh/class) at elementary schools, 15,780 (kWh/class) at middle schools, and 29,447 (kWh/class) at high schools, 2) Generally the smaller the size of the school, the higher the energy consumption per class. However according to the HVAC system there was no consistent pattern of energy consumption per class. 3) According to Box and Whisker's Chart, distribution of energy consumption of elementary and middle schools' had small range. However, the range of high schools increased. 4) Energy consumption in winter season was larger than that of summer season in schools.

• 교육녹색환경연구
• /
• 제5권2호
• /
• pp.53-66
• /
• 2006

Recent color plans in school buildings are made by experts through public offerings for prizes for designs etc in relatively many cases. But it is necessary to review if such color plans are actually well conform to students' emotions and what trend the color plans made as such have. Therefore, this study examined and analyzed the exterior colors of the school buildings planned by public offerings for prizes for designs and reviewed the result comparing to the color preferences of students that had already been studied to figure out the differences between existing theories and the realities. And it was examined what differences were existing in the trends of color plans and color images examined between each of school levels. The result of the study compared to theories is as follows. First, when the color distributions were reviewed for each school level, it could be confirmed that the overall distributions moved from Y category to B category and whereas warm colors were more widely distributed and the number of colors were greater compared to cold colors in case of elementary schools, the distributions of warm colors gradually decreased as school level moves to high schools. Second, the color use distributions of elementary school students were revealed to be more diversified than middle and high school students and also the number of colors used was 9.5 in average in elementary school and middle schools and high schools were similar to each other with average 5.86 colors in middle schools and 6.33 colors in high schools showing a little differences in color use distributions among school levels of elementary schools, middle schools and high schools. Third, in case of elementary schools, except main colors, both of subsidiary colors and emphasizing colors had the distributions of warm colors of R, YR, Y categories and cold colors of B, PB categories and this is also consistent with the results of existing research results indicating that low grade students prefor for warm colors and high grade students prefer for cold colors. Fourth, in case of middle schools and high schools, although the distributions of warm colors decreased, the distributions of warm colors and cold colors were revealed to be similar. This is considered to be consistent with the existing research results indicating that girl students prefer for warm colors even if their ages go up. Fifth, as for the images of main colors, subsidiary colors and emphasizing colors resulted from the comparisons by solid color Image Scales and adjective Image Scales, first, in case of main colors, natural images or clear images appeared the most in all of elementary schools, middle schools and high schools indicating that basically calmness is emphasized with soft images rather than hard images and static images rather than dynamic images. Also, in case of subsidiary colors or emphasizing colors, cheerful images or splendid images are also seen to decrease as school level goes from elementary schools to high schools in adjective Image Scales and this is considered to reflect the color sentiment differences between children and juveniles based on ages.

• 대한영양사협회학술지
• /
• 제24권1호
• /
• pp.62-74
• /
• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• 한국학교보건학회지
• /
• 제18권1호
• /
• pp.1-14
• /
• 2005

Purpose: The purpose of this study was to identify the needs of health education in students, their parents and teachers in the elementary, middle and high schools and the current situation of health education class. Method: The subjects of this study were a total of 9450 persons including students, their parents and teachers from 279 schools throughout the country. They were selected through convenient sampling. Data were analyzed through $\chi^2$-test and ANOVA. Result: Students, their parents and teachers replied that 18 dimensions of health education class (DHEC) are necessary. The four DHEC - healthier life style, sex education, mental health and safety education - showed high educational needs in students, their parents, and teachers. High school students had higher educational need of 'symptom management for daily living' than elementary and middle school students. Students, their parents and teachers in elementary school had higher educational needs of 17 DHEC than those in middle and high school. The percentages of schools with health education class taught by health teachers were 99.2%, 75.5% and 66.0% respectively in elementary, middle and high schools. Health education was given mainly using physical education classes at elementary schools, and creative class hours at middle and high schools. In general, health education took 1-3 hours per week at elementary schools, and less than an hour at middle and high schools. Conclusion: Therefore, based on the results, systematic health education class should begin from elementary school to meet the need of health education in students, their parents and teachers, and further study should be made on the number of hours required and the amount of contents of 18 DHEC.

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

• 대한지역사회영양학회지
• /
• 제19권2호
• /
• pp.198-211
• /
• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 동아시아식생활학회지
• /
• 제26권2호
• /
• pp.181-191
• /
• 2016

This study aimed to investigate current nutrition education and effective plans for nutrition teachers in schools. Data were collected by a face-to-face questionnaire. Surveyed schools were elementary, middle, and high schools at percentages of 32.4%, 35.1%, and 32.4%, respectively. Percentage of nutrition education was above 90%, whereas off-line education was very uncommon in middle (8.3%) and high schools (27.3%) compared with elementary schools (63.6%), (p<0.05). Satisfaction of nutrition education was also very low in middle (7.7%) and high schools (8.3%) when compared with elementary schools (41.7%), (p<0.05). The main reason for this was due to 'work overload of mealing service (44.4%)' and 'insufficient time of students (25.9%)'. Effective education plans were as follows: beginning of education and education scale were 'elementary school (67.6%)' and 'below 20 people (81.1%)', and the most preferred counterplan was 'development of diverse education programs (4.81 score)' > 'systematic education process (4.76 score)' > 'professional nutrition education (4.51 score)'. Most important duty was 'nutrition education and consultation (51.4%)', although it achieved the lowest satisfaction at a score of 2.46. Overall analysis, demand and awareness of nutrition teachers for nutrition education were very high. Therefore, an institutional strategy and environmental improvements are required by setting up curriculum subjects and developing diverse education programs for systematic nutrition education.

• Nutrition Research and Practice
• /
• 제18권5호
• /
• pp.746-759
• /
• 2024

BACKGROUND/OBJECTIVES: To encourage schools to transform school meal programs to be more educational, it is necessary to evaluate the related environment using a whole school approach. We developed a school food culture evaluation tool to quantitatively evaluate school food culture in Gyeonggi Province, Korea. SUBJECTS/METHODS: Based on a literature review, a school food culture evaluation system consisting of areas, subareas, indicators, and questions (scored on a 5-point scale) was constructed. The validity of the tool was reviewed using focus group interviews, the Delphi technique, and a preliminary survey. Subsequently, evaluation tool was applied to elementary, middle, and high schools in Gyeonggi Province. Data from 115 schools were used for the final analysis. This included 64 elementary schools, 29 middle schools, and 22 high schools. At least one respondent from each group-school administrators, teachers, and nutrition teachers (or dietitians)-participated. The results were compared at the school level. RESULTS: The evaluation tool consisted of 66 questions in 5 areas (institutional environment, physical environment, educational environment, educational governance, and school meal quality). The total average score for school food culture was 3.83 points (elementary school 3.89 points, middle school 3.76 points, and high school 3.76 points) and did not differ significantly among school levels. Among the 5 evaluation areas, scores were highest for institutional environment (4.43 points) and lowest for physical environment (3.07 points). Scores for educational environment, educational governance, and school meal quality were 3.86, 3.85, and 3.97 points, respectively. CONCLUSION: It is necessary to improve the physical environment to create a desirable school food culture in Gyeonggi Province. To effectively promote healthy eating, ongoing investment and interventions by local authorities at improving school food culture are needed, with an emphasis on particular factors, such as the eating environment and staff training.