• Proceedings of KHEA Conference
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• 1997.07a
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• pp.222-222
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• 1997

• Journal of Korean Home Economics Education Association
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• v.10 no.1
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• pp.137-151
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• 1998

The purpose of this study is (1)to develop the teaching plan based on Cooperative Learning approach and (2)to investigate the effect of students'Interest on Subject matter and Teaching method and Attitudes to others of the area of Foreign food in Home Economics class. Among those various types of Cooperative Learning's models, this study adopted 'Learning Together'developed by Johnsons. To investigate these purpose, subject matter were analyzed and reconstructed for Cooperative Learning. The tests were developed to evaluate the interest on the Subject matter and teaching methods, and the attitude to others of the students. 108 femail high school students were divided into two groups with 54 students-traditional learning condition, Cooperative Learning condition-and had a 5 session. The subject of the class was Foreign food including Western, Chinese, and Japanes food. Before and after the class, students were tested. The statistical methods used for the study methods used for the study were t-test. The research findings are as follows : When the students in the Cooperative Learning classes were compared before and after the test, (1)Interest on Subject matter were improved considerably(p〈.001) (2)Interest on Teaching methods were improved considerably(p〈.05) (3)Attitude to Others were improved considerably(p〈.001) Therefore when the teaching-learning model based on Cooperative Liarning was used in Home Economics class, their interest on the subject and teaching methods and attitude to others were improved.

• Hwankyungkyoyuk
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• v.12 no.1
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• pp.150-171
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• 1999

This study is aimed to systematize the contents of environmental education in the home education and to develop the environmental education. For this, this study firstly examined the characteristics and goals of home education and its relation to environmental education. Secondly, in the paradigm of environmental education this study analyzed the goals and contents of environmental education in the domain of home education which is included in the practicum subject of the 7th curriculum. Thirdly, this study examined the effective teaching and learning methods for home education and the considerations in organization of textbook contents which reflect these teaching and learning methods. Finally, this study suggested an example of textbooks which reflect all these considerations. It has been found out that: (1) the home education is based on the recognition of environmental problems related to home life, (2) the home education explains the environmental problems, and (3) the home education has its goals of acquring active attitudes and skills to solve these problems. In the teaching contents, the home education was analyzed to have the following concerning environmental education: the utilization of resources for food, clothes, and housing and home life, that is, the domain of ‘environmental sanitation’ related to food ingestion and sanitary life, the domain of ‘sound consumption life’ related to the utilization of resources and their consumption, and the domain of ‘environmental pollution’ on the prevention of every kind of pollutants in the home life. However, the environmental education in the home education according to the 7th educational curriculum has the distinctiveness from the contents of environmental education which were emphasized in the past home education. The distinctiveness are as following: (1)the resources matter is dealt with in the aspect of recycling various resouces from home life, (2)the prevention or reduction of pollutants in life which take the considerable part of environmental pollution is emphasized, (3)children's sensitivity In environment is emphasized to be developed, and (4)the importance of life is emphasized to be taught.

• Journal of Food Hygiene and Safety
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• v.9 no.2
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• pp.95-104
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• 1994

A study on food sanitation in school textbooks was performed for 7 months from October 1, 1992 through may 31, 1993. A total of 243 textbooks (77 from elementary school level, 52 from junior high school level and 114 from senior high school level) were reviewed and analyzed. This study was performed in order to develop better method for teaching the subjet of food sanitation to students effectively. The results are as follows: 1) A total number of pages of textbooks dealing with food sanitation were 48 pages (0.53%) in elementary level textbooks, 38.05 pages (0.31%) in junior high school level and 105.05 pages (0.34%) in senior high school level. 2) 104.05 pages were allocated for the subject of food storage, 33 pages for insect and rodent control, 32 pages for food poisoning, 15 pages for food contamination and 7 pages for kitchen hygiene. 3) Of the four categories of textbooks, the numbr of pages dealing with food sanitation were 145 in home economics, 31 in physical education, 12 in social studies and 3.0 in science. 4) Home economics and physical education textbooks allocated many pages in dealing with food sanitation. Home economics textbooks had 88 pages for food storage, 26.05 pages for food poisoning, 7 pages for food contamination, and 2 pages for kitchen hygiene. Physical education textbooks had 15 pages about food storage, 4 pages for food poisoning, 5 pages for food contamination, and 1 page for kitchen hygiene. 5) Social studies textbooks had 5 pages for food storage, 4 pages for insect and rodent control, 3 pages for food contamination. 6) The number of pages dealing with food sanitation in elementary school level textbooks were 20 in physical education, 13 in home economics, 12 in social studies, 3 in science respectively. 7) The number of pages dealing with food sanitation in junior high school level textbooks were 31.05 in home economics, and 7.00 in physical education textbooks. 31.50 pages were about food storage, 6 pages about food poisoning, 13 pages about insect and rodent control, and 1 page about kitchen hygiene. 8) The number of pages dealing with food sanitation in senior high school level textbooks were 101.05 in home economics and 4 in physical education textbooks. 64 pages were about food storage, 21.05 about food poisoning, 13 about insect and rodent control, 4 about kitchen hygiene, and 3 about food contamination. 9) Pictures, drawings and tables were used in explaining food sanitation in the textbooks, 32 drawings of a total of 38 cuts in elementary school level textbooks, 8 pictures of 10 cuts in junior high school level and 13 tables of 14 cuts in senior high school level were used. 10) 5th grade textbooks of elementary school did not have a subject on food poisoning. Other grade textbooks in elementary school level did not contain a subject on food contamination and insect and rodent control. It's recommended that these subjects be contained in the textbooks. 11) It is necessary to teach a subject on health or health and environment independently and contain food sanitation in the subject. It is recommended that a textbook on health or health and environment be published and taught to students. 12) It is recommended that teachers specialized in health education be assigened to schools to teach health related subjects. 13) It is recommended that book publishers use the latest information in the textbooks and technical terms be unified.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.105-113
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• 1990

The purpose of this study was to present the basic data for the education of nutrition to female teachers by surveying the degree of nutritional knowledge, the attitute toward nutrition and eating habits of the female teachers, and analyzing the present dietary food. 1. The average score of their nutritional knowledge was 17.53 (the highest mark was 25) and the percentage of the right answers was 73.6. 2. The nutritional knowledge was related to their ages, and whether or not they majored in domestic science. Younger and domestic science majors scores of nutitional knowledge were shown to be higher. 3. They had dinner more regularly than breakfast or lunch and the score of nutritional knowledge was higher in proportion to the regularity of their breakfasts. As nutritional knowledge was reflected in their daily lives and bread was used as a substitute of their meals, the degree of their nutritional knowledge was higher. 4. For self evaluation of nutritional knowledge, the higher the score of their nutritional knowledge was, the more they thought they knew and those with high scores seemed to get information about nutrition through specialized books and cookbooks.

• East Asian Journal of Business Economics (EAJBE)
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• v.10 no.3
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• pp.75-91
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• 2022

Purpose - This study aims to predict the future market and draw policy implications by analyzing the trend of outsourcing housework through the food subscription service. Research design, data, and methodology - Content analysis was conducted on the consumption value emphasized in advertisements by item targeting food subscription service advertisements. Advertisements used as research data were extracted via keyword searches on Google web pages. A total of 30 advertisements selected were used for the final analysis. Result -The consumption values emphasized in the advertisements for staple foods, refreshments, and special foods were analyzed by considering the following factors: price, convenience, health, and pleasure. Convenience and health were emphasized in the staple foods, and price and pleasure were emphasized in the snacks. In the case of special foods, convenience and pleasure appeared together with a focus on health. Conclusion - Based on the trend of food subscription services, the implications for the market and policies for outsourcing housework through home meal replacement can be presented. Considering that the consumption value of a food subscription service is differentiated by item, it is necessary to formulate a plan to develop the market and policies related to outsourcing housework.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.35-43
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• 1977

This study was designed to compare by the body composition in 4 groups of Sprague-Dawley rats during starvation previously fed with standard, high Carbohydrate, high protein or high fat diet. A) In different internal organs and skeletal muscles, the weights were differently reduced during starvation. Especially the weight reduction of liver was the highest level at $50{\sim}70%$, and adrenal glands did not change significantly. After death due to starvation, body weight decreased morethan 40% comparing to the initial body weight and epididmal fat pads disap peared completely. B) In rats starved to death, the changes of body composition (%) were following; lipid content was markedly reduced, while protein was similar to that of zero day starvation, ash increased slightly and water content increased. C) Five days starvation did not change body composition and body weight significantly. D) Effects of succeeding starvation after feeding 4 different diets were not significant, and it seemed that 4 different diets did not affect life span due to starvation.

• Journal of Korean Home Economics Education Association
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• v.9 no.1
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• pp.19-37
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• 1997

The aim of this study is to research and analyse how junior-high students, both male and female in Inchon area, are recognizing the contents of the curriculum in the subject of home economics and how effectively they are learning and applying it in their actual life. 772 students, both male and female, who started to learn the subject of home economics from the 7th grade as compulsory are the respondents, and the survey is done by using questionnaire. The result shows that after taking the course of home economics, both male and female students have got more positive view on the necessity of learning the subject. But still, on the whole, female students are more intersted and more active than males the subject in learning. As for food and nutrition part, large percentage of the respondents, both male and female, answer that it is very helpful. They tend to be on more balanced diet and when they purchase food or when they eat at restaurant they refer what they learn about nutrition at school more often than not. A number of the students are re-practicing cooking at home after they learn it at school. Also the fact in the survey shows that more and more mothers are getting active in asking their children to re-practice cooking. One of the difficulties for male students to take the course is stereo-typed thinking on the separate role of man and woman in the family. But many of them started cooking some food, even though it is very simple, and the survey shows that their interest in nutrition and health increased after they were initiated into this course.

• Journal of Korean Home Economics Education Association
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• v.10 no.2
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• pp.87-99
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• 1998

The purposes of the study are to see as to how much of changes has occurred in the newly revised high school Home Economics Textbooks required by the 6th Curriculum and to seek future policy directions which can be improved even better, if any, for further revision. To implement this proposal, the study employs 6 different textbooks published in 1996 geared for the 6th Curriculum for data base. The components of the contents divides into two major parts. The first part faUs into a category of holistic analysis of the textbooks, which gives a general perspective of the changes in the textbook revised. It includes those areas of changes in the total number of pacover page, illustrations, table of contents, appendices, unit cover, introductory remarks, summary and evaluation, etc. It also covers the information on authors of textbook. The latter part consists of several specific areas of major changes occurred in the textbooks for the 6th Curriculum. It covers such areas of changes in the composition of category and its weigh laboratory experiences, and illustrations and tables. To conclude the study, there found followings key features : 1) The new textbooks have adopted more of varieties in physical appearances and contents per se as to the older ones. And yet, there still found a weakness in numbers of authors participated to a full reflection of contents variety. In addition, the background of authors reflected on an unrealistic idealism which lacks the on-site information provided by the school teachers. 2) The content area consists of 3 major areas of Human Development & Family Relationship. Food and Nutrition. Clothing and Textiles with ratio of 23.8%, 23.1%, and 21.9% respectively. 3) Human Development & Family Relationship area ranked first with 71 times in the numbers of laboratory activities for each content area. followed by Food and Nutrition with 56 and Family Resorces & Consumerism with 54. These increased numbers of laboratory activities in textbooks represent the changing contents of Home Economics and imply the desirable and positive directions of Home Economics education in Korea. numbers of laboratory activities for each content area. followed by Food and Nutrition with 56 and Family Resorces & Consumerism with 54. These increased numbers of laboratory activities in textbooks represent the changing contents of Home Economics and imply the desirable and positive directions of Home Economics education in Korea.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.369-374
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• 1989

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.