• 한국지역사회생활과학회지
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• 제21권3호
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• pp.379-393
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• 2010

The purposes of this study were to estimate the effect of related factors such as cultural values and individual characteristics to consumer attitude, and furthermore to estimate the effect of consumer attitude and related factors such as price perception and individual characteristics to consumption behavior(expenditure) of food away from home. To do this, the data was collected from college students and a 2 step approach by using LIMDEP program was applied to estimate the structural equation model. The results of this study were as follows: 1) Consumer attitude toward food away from home was found to be significantly influenced by some cultural values such as health, sensibility, socially responsible consumption and religion, and individual characteristics such as sex and pocket money. If they perceived more positively about the value of health, sensibility and religion, they would be likely to have more positive attitude, while they perceived more negatively about the value of socially responsible consumption, they would be likely to have more negative attitude. In addition, if they were females and had much more pocket money, they would be more likely to have more positive attitude. 2) Expenditure of food away from home was found to be significantly influenced by age and pocket money, while consumer attitude did not have a significant impact on expenditure of food away from home at the second stage in the structural equation model. It might imply that consumption behavior of food away from home for college students would be more constrained by individual characteristics such as sex and economic capital.

• Human Ecology Research
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• 제60권4호
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• pp.484-496
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• 2022

The purpose of this study was implementing the high-school 'Food Safety and Health' curriculum using the workbook, and to evaluate the educational impact on, and satisfaction of student who participated in class. A total of 109 lessons were undertaken in home economics classes by referring to the 'Food Safety and Health' workbook for 1,154 students attending seven high schools located in seven cities and provinces across the Korea. In order to examine the effects of classes by referring to workbooks, pre- and post-evaluations were conducted by devising a questionnaire about dietary behavior associated with food safety, creative problem-solving abilities, community capacities, and social cooperation capacities. The results of the analysis of the collected data from 674 students who participated in the pre- and post-evaluations are as follows. First, according to the results of the paired t-test conducted to examine the effects of using the workbook in classes on dietary behavior, significant positive changes were observed in the dietary behavior related to food safety, creative problem-solving skills, community consciousness, and social cooperation capabilities. Second, as a result of the students' evaluation of classes by referring to the 'Food Safety and Health' workbook, both satisfaction and interest in the class using the workbook were high, and the difficulty level was deemed to be appropriate. Additionally, it was found that the students actively participated in learning activities. The reason for this appears to be that the aforementioned workbook consisted of various student activities such as experiments, practical exercises, and group activities aimed at strengthening the link between life and education, thus enabling increased student participation.

• 한국가정과교육학회지
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• 제18권4호
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• pp.157-172
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• 2006

본 연구는 현행 7차 교육과정 중 가정교과의 식생활 영역에 있어서 한국 전통 음식문화에 대한 교과내용을 분석하고, 한국 전통 음식문화에 대한 고등학생의 인식 및 교육에 대한 요구도를 알아보고자 하였다. 이를 통해 한국 전통 음식문화에 대한 실천적 교육내용과 교육방법 구성에 기여하는 기초 자료를 제공하는 것을 연구목적으로 하였으며 연구결과를 요약하면 다음과 같다. 첫째, 가정교과의 식생활 영역에 있어서 한국 전통 음식문화에 대한 내용은 중학교 3학년의 '상차림과 식사예절', 고등학교 1학년의 '초대와 행사의 계획과 준비', 고등학교 2-3학년의 '음식문화와 음식마련'의 내용으로 구성되었다. 둘째, 고등학생들은 한국 전통 음식문화에 대해 자긍심을 가지고 있었으나, 실제 가정생활에서는 적용하지 못하였고 특히 '명절과 세시풍속의 의미'에 대해 제대로 이해하지 못하는 것으로 나타났다. 셋째, 한국 전통 음식문화의 교과내용에 대한 요구도는 전통 음식문화에 대한 자긍심과 가정 내에서의 계승여부, 인식도에 따라 유의미한 차이가 나타났으며, 요구도의 하위변인(필요도, 흥미도, 활용도)간 상관관계가 유의하게 높게 나타났다. 넷째, 한국 전통 음식문화의 교육은 고등학생이 필요하다고 느끼는 교육영역으로 나타났으며, 교육내용으로는 만드는 방법이, 교육방법으로는 조리실습과 음식문화 체험활동이 요구되는 것으로 나타났다.

• 한국가정과교육학회지
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• 제7권2호
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• pp.51-66
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• 1995

The purpose of this thesis is to expound reference data on class management such as class formation and so on by comparing Home Economics Education effect of coeducational class and one-sex class in the coeducational middle school. The major findings were follow: 1. More than half of those teacher who answered choose a coeducational class style as an effective class style(51.7%) because of active class atmosphere, preparation for future home life and getting over fixed sexual ideas by equal curricula content. 2. The results of research for basic knowledge about the Part of Food and Nutritional Science, which was conducted before the class, showed that the score of the one-sex class was higher than that of the coeducational calss(p<0.05) 3. The results of evaluation after class were as follows: The score of one-sex class was higher in the protein food group(p<0.01) and carbohydrate food group(p<0.05). The difference of each class in the calcium food group, the mineral and vitamin food group and the oil and fats food group was very small. The total score of two classes was of little difference.

• 한국가정과교육학회지
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• 제30권4호
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• pp.93-112
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• 2018

제1차부터 2009개정 교육과정까지 교육과정의 변천에 따른 식생활 영역의 변화를 살펴보기 위하여 핵심 교육 내용, 내용 특성, 식생활 영역의 비중을 분석하였다. 텍스트 마이닝 기법을 이용한 워드 크라우드 분석을 통하여 가정교과서 40권에 기술된 식생활 영역의 내용으로부터 핵심단어를 추출하였고, 식생활 영역의 비중은 전체 가정교과서에서 식생활 영역에 해당하는 면수의 비율로 계산하였다. 전 교육과정에 걸쳐 가장 많이 등장하는 주요 핵심단어는 '식품'·'음식'·'식사'였다. 제1, 2차 교육과정에서는 식재료와 조미료, 식품에 함유된 '비타민', '단백질' 등의 영양소가 주요 핵심단어로 추출되었고, 제3차 교육과정부터 '영양'·'섭취'·'필요' 제6차 교육 과정에서 '분량', 제7차 교육과정부터 '식단'·'청소년' 등이 핵심단어로 등장했다. 식생활 영역이 가정교과에서 차지하는 비중은 평균 24.3%였으며, 제6차(29.7%) 및 제7차(31.8%) 교육과정에서 가장 높았고 2009개정 교육과정에서는 15.2%로 크게 감소했다. 아울러 식생활 영역의 구성을 살펴보면 제2차와 3차 교육과정에서 10개를 상회하던 식생활영역의 중영역의 수가 2009개정 교육과정에서는 중영역이 없어지고 소영역 2개로 축소되었다. 1차부터 2009개정 교육과정까지 식생활영역의 교육내용은 점진적으로 구체화되고 시대적 요구와 변화를 반영하고 있었다. 다만 2009개정 교육과정에서 식생활 영역의 비중이 대폭 축소되면서 교과서에 관련내용에 대한 정보와 설명이 부족하여 식생활 교육에 대한 질적 저하가 우려된다.

• 한국식품위생안전성학회지
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• 제5권4호
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• pp.205-212
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• 1990

Data used for this analysis were 281 outbreaks of food poisoning, excluding single cases, reported during 1981-1989. Patient size of 10 persons or less occupied 38.0% of the out breaks. The most frequently isolated bacterial pathogen was Vibrio, 35.4% ; followed by Salmonella, 27.2% ; Staphylococcus , 17.7% ; Escherichia coli , 17.7%. Plant toxin occupied 64% of poisonous substances. Sixty-six percent of food poisoning reported in urban area resulted from meals consumed in food consumed at home. Raw and under-cooked seafoods were the major cousative foods in food service establishments. Pork which frequently serviced at home ceremonies wes the major causative food in rural area. Mushroom poisoning generally occurred during regular meals at home.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2004년도 추계학술대회
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• pp.84-84
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• 2004

• 대한가정학회지
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• 제19권2호
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• pp.165-174
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• 1981

The survey was conducted through circulating questionares to three hundred sampled college students in Seoul. the findings are as follows. 1. 52% of MS (Male Students) and 25% of FS(Female Students) brought home-made lunches with them, while 39.2% of MS and 51.6% of FS used food services in campus. 2. Contents of home-made lunches were steamed rice(57%) or steamed ricebarley mix(24%) as a major diet, and Kimchi (Korean style pickled vegetable), fried eggs, soy-sauced sardins as side-dish. The favorite eating places for the students with home-made lunches were found to be campus dining hall for MS, classrooms for FS. 3. The primary reason for not having home-made lunches are the difficulties for handing. 4. The preference for the food served in campus dining hall was the traditional Korean food for MS and western style Snack (bakery and soft drinks) for the FS. 5. Costs spent for lunches were in the range of 200~600 won. 6. Followings are the comparison table for each ingredient compared with recommended daily requirement (RDR).

• 한국가정과교육학회지
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• 제23권1호
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• pp.113-141
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• 2011

본 연구의 목적은 중학교 기술 가정 교과의 식품표시와 관련된 수업을 ARCS 동기유발전략을 적용하여 개발한 후 이 수업이 학습동기와 식품표시에 대한 인식과 활용에 효과를 주는지 검증하는데 있다. 본 연구의 목적을 달성하기 위해 ARCS 동기유발 전략을 적용한 식품표시 관련 가정과 수업의 교수 학습 과정안을 총 4차시 개발하였고, 사전-사후 실험설계를 사용하여, 실험집단 4학급은 ARCS 동기유발전략을 적용한 수업을, 비교집단 3학급은 강의식 수업을 적용하여 실험집단과 비교집단의 사전 점수와 사후 점수를 비교하였다. 불성실하게 응답한 7부를 제외한 203부를 대상으로 SPSS Win 12.0을 이용하여 공변량분석(ANCOVA)을 실시하였다. 본 연구의 결과는 다음과 같다. 첫째, ARCS 동기유발전략을 적용한 식품표시 관련 가정과 수업의 교수 학습 과정안과 학습자료, 교사용 참고자료를 4개의 학습주제(영양성분표시, 식품첨가물, 유전자조작과 방사선조사식품, 식품품질인증표시)별로 개발하였다. 둘째, 학습동기에 대한 실험에서 사전 학습동기를 통제한 공변량 분석을 실시한 결과, ARCS 동기유발수업을 받은 실험집단과 강의식 수업을 받은 비교집단의 학습동기와 동기유발요소(주의집중, 관련성, 자신감, 만족감) 모두에서 유의미한 차이를 보였다. 셋째, 사전 식품표시에 대한 인식을 통제한 공변량 분석을 실시한 결과, 사후 식품표시에 대한 인식 검사에서 식품표시에 대한 인식이 수업방법에 따라 실험집단과 비교집단 간에 유의한 차이를 보였다. 그리고 식품표시에 대한 인식 하위영역인 식품표시사항 이해도와 식품표시 실생활 도움 및 교육필요도에서도 모두 유의한 차이를 보였다. 넷째, 사전 식품표시 활용도를 통제한 공변량 분석을 실시한 결과, 식품표시 활용도에 대한 사후 식품표시 활용도는 수업방법에 따라 실험집단과 비교집단간에 유의한 차이를 보였다. 그리고 식품표시 활용도 하위영역인 식품표시사항 활용도와 식품선택시 활용도 모두에서도 유의한 차이를 보였다.

• 대한가정학회지
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• 제48권2호
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• pp.121-134
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• 2010

This study was performed to develop the semi-quantitative food frequency questionnaire (SQFFQ) for assessing the usual dietary intake of Korean adolescents. For that, we used 24 hour recall data from the 2005 NHANES(the Third Korean National Health and Nutrition Examination Survey). The cumulative percent contribution and cumulative multiple regression coefficients of 17 nutrients(energy, protein, fat, carbohydrate, fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, retinol, ${\beta}$-carotene, thiamin, riboflavin, niacin, vitamin C) of each food were computed. Among 687 food items, 265 food items were selected and grouped depending on similarities in ingredients, nutrient profiles, and/or culinary usage and re-added food items which were excluded for seasonal effect. Finally, total 19 food groups, 87 food items, were included in SQFFQ. Food intake frequency was quantified using nine categories. The portion size was classified depending on the average size of each selected food item. Each portion size was then categorized as one of three amounts: small (0.5 times), medium (1 times), and large (1.5 times). The SQFFQ covered 91.9% of the intake of 17 nutrients in 2005 NHANES and 86.6% in 2001 NHANES. Therefore, by testing the validity of developed SQFFQ using nutrient intakes, this list was valid to evaluate the usual daily intake in Korean adolescents.