• 한국수학교육학회지시리즈A:수학교육
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• 제55권3호
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• pp.357-382
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• 2016

The purpose of this study was to report the effects of self-directed and self-regulated learning programs on elementary, middle, and high school students through meta-analysis of previous studies. For this research, 22 of previous studies were selected which were all conducted in the country, and calculated the effect size of 'standardized change of the mean difference' for many factors included in each research. The findings were as follows: first, the overall effect sizes of self-directed and self-regulated learning programs on elementary, middle, and high school students were .665 and .702 in the affective and cognitive domain, respectively, meaning that the self-directed and self-regulated learning programs had average or greater effects on elementary, middle, and high school students and exerted somewhat greater effects in the cognitive domain. Second, when the areas of moderating effects were divided into self-directed and self-regulated learning, the former and latter had more influences on the cognitive and affective domains, respectively. Third, the elementary school level recorded a larger effect size both in the affective and cognitive domains than the secondary school level. Fourth, the findings show that the characteristics of affective domain, "reflective thinking" and "self-confidence," recorded a very large effect size both at the elementary and secondary school levels. Finally, the programs were more effective when the application period was one to four weeks in the affective domain and more than four weeks in the cognitive domain. And, Significance and implications of this research were discussed.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2016년도 춘계 종합학술대회 논문집
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• pp.385-386
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• 2016

The amended School Education Act, which was enacted in 2007, stipulated the implementation of the education that enables children with disabilities who attend elementary and middle schools to overcome their difficulties that were caused by their disabilities. In 2014, 49,706 of special needs education supporters were dispatched by using 53 billion Yen through local fiscal measures, which is the amount of budget that can dispatch 46,300 special needs education supporters; 5,638 to public kindergarten, 43,586 to public elementary and middle schools and 482 to public high schools. The number of special needs education supporters has increased steadily.

• 한국동물학회:학술대회논문집
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• 한국동물학회 2003년도 한국생물과학협회 학술발표대회
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• pp.220.2-220
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• 2003

No Abstract, See Full Text

• 한국농촌건축학회논문집
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• 제4권2호
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• pp.1-11
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• 2002

The integrated school has an expectation of the total education environment in which has some problems as regional, emotional, teaching treatment, establishment equipment part because of the based relative establishments are abolished. The expectations are the educating effective rising, the reduce of the responsibility of the teacher, a smooth teacher placing and saving the educating estimate. As the new education course propulsion is raising the school and students discretion and expanding the way of educating, being close to the course of studies, the integrated operation is earnestly needed and such as these versatile background the small schools will keep on getting integrated. So, in this paper I'll object the need and purpose of the integrate operation and show the integrated schools that are now in use. Investigate about actual condition of the integrated school, so after these research I've concluded these things below about the integrated school operating.

• 대한지역사회영양학회지
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• 제23권3호
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• pp.243-256
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• 2018

Objectives: We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings. Methods: Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction. Results: The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively. Conclusions: Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

• 대한지역사회영양학회지
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• 제25권5호
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• 한국환경교육학회지:환경교육
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• 제19권3호
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• pp.20-39
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• 2006

The purpose of the study is to develop e-Learning contents of environmental education for middle school students. The contents were developed based on literature review, the analysis of domestic and foreign programs and e-Learning contents on environmental education and expert advice. There are five main characteristics. First, this program has 12 sessions and is divided into six parts: introduction, air, water, animals and plants, soil, and resources and energy. Second, the contents were developed with consideration of middle school students' consist of optimized for learners by analyzing the needs of middle school students. Third, each part consists of five steps: "open", "unfold", "foster", "strengthen & refine", and "addition." Fourth, the contents have been developed in line with SCORM, an international standard for distnt education, to ensure reusability, accessibility, interoperability, and durability. Fifth, the contents are developed for blending online and off-line education. Developed program evaluated by 8 environmental education experts according to 10 evaluation item of total contents and contents development structure. In result, it evaluated comparatively high score.

• 한국생활과학회지
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• 제21권4호
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• pp.729-744
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• 2012

The purpose of this study was to investigate the effects of youth voluntary on sense of citizenship, positive self-perception, and peer relations, which procedures was conducted by being comparison between middle school students and high school ones. This study also use the data given by 2st of the Seoul Education Longitudinal Study(SELS), which subjects were 7,593 youths(3,566 in middles school students and 4,027 in high school ones). The most significant variable for youth's peer relations was sense of citizenship both middle school and high school student, which indicates not only that it is encouraged by sense of citizenship but also that developing and leading the sense of citizenship for youth should be given by the school welfare policy. Positive self-perception in middle school youth influenced the second effect on their peer relations, but high school student's peer relation was impacted by the voluntary service into a secondary effect.

• 한국조리학회지
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• 제13권2호
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• pp.188-200
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• 2007

This study was carried out to investigate fast food consumption patterns, nutrition knowledge, dietary attitude of middle and high school students in Busan. A questionnaire survey was conducted among 562 students from April 8 to April 22 in 2006. The results are summarized as follows. Convenience to eat is the best motive for visiting fast food restaurants. Nutrition knowledge scores of middle school male students were lower than those of the other groups. The more nutrition knowledge female students have, the lower fast food consumption became. There was no significant difference in nutrition knowledge and fast food consumption in male students. There was a significantly positive correlation between education levels of their parents and dietary attitude of the subjects(p<0.01). Pocket money showed a significantly negative correlation with dietary attitude and with fast food use frequency(p<0.05). There was a significantly positive correlation between nutrition knowledge and dietary attitude of the subjects. The use frequency of fast food showed a negative correlation with dietary attitude(p<0.01) and nutrition knowledge(p<0.05) of the subjects. Therefore, proper nutrition education is required to improve their nutritional status and dietary attitude.

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