• Journal of the Korean Chemical Society
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• v.61 no.6
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• pp.378-387
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• 2017

In this study, we analyzed the causes of decrease in the number of students taking Chemistry ? in the College Scholastics Ability Test (CSAT) by analyzing the adequacy of the Chemistry I question in the CSAT and the recognition survey of students and teachers about the Chemistry I choice. We analyzed some questions in Chemistry I of the CSAT from the year 2014 to 2016. The questions were analyzed to determine whether they were appropriate to the curriculum content, achievement standard, and achievement level. The target of the survey for perception was 452 senior high school students and 68 science teachers. The result of the study showed that the questions in Chemistry I are somewhat difficult compared to the depth and achievement level required by the curriculum, and it also requires mathematical thinking ability. Students recognized the mathematical thinking and complex mathematical skills are needed to solve problems in Chemistry I. Teachers also thought that the choice of Chemistry I is unfavorable in aspect of meeting the minimum academic ability standard, and accordingly, they did not actively recommend students to take Chemistry I. Moreover, most of the teachers recognized that it is necessary to improve the direction of writing questions for Chemistry I. Therefore, setting questions that can be solved using chemical knowledge, not mathematical ability need to be addressed.

• Journal of the Korean Society of Earth Science Education
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• v.12 no.2
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• pp.141-150
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• 2019

The purpose of this study is to investigate the effect of the pre-service teacher's maker project learning on self -directed learning ability and creative personality. This study established an eight-week period of experimental treatment from March to April 2019, and the students who participated in the study formed a research group of 75 students in three of their advanced classes who are attending the second semester of B University of Education and taking courses in 'Teaching Research 1'. The experimental treatment of research groups was conducted by the process of producing creative outputs through training of manufacturers. The experimental group of the study group was a process of producing creative output through maker education. The theme was set up to create creative output by group, worked with the main tool, 3D pen, and utilized the recycling material. When the creative output is completed, it is announced by presenting the actual product in each group. The results of the study are as follows. First, project learning by pre-service teachers had an effect on self-directed learning ability. Second, project learning by pre-service teachers had an effect on creative personality. Third, pre-service teachers was interested in learning about the project and responded positively to the students' perception.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.957-967
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• 2012

The purpose of this study is to offer youth with the basic materials for developing nutrition education programs and to help domestic science teachers in schools implement effective dietary education by examining their awareness of food additives. In the source of acquiring knowledges on food additives, the results were through mass media, technology and home economics teachers, and family members in order. The majority of students thought that they don't need the education about food additives. As effective teaching methods, they first selected the use of visual media, followed by experimental cooking classes, field trip, and inquiry lessons using processed foods. As a result of analyzing the education on food additives in accordance with demographic factors, more number of female students, compared to male students depicted the need for education on food additives. Further, the lower the cost students spend on purchasing processed foods per day, the higher the necessity of the education they indicate. The necessity of education content on food additives showed significant difference depending on the cost of buying processed foods, and the degree of interest and help real-life according to gender indicated significant differences. The satisfaction with education on food additives, which was implemented in home economics education revealed significant differences according to gender. This study aims to provide the basic data for the development and research of educational programs regarding good eating habits among the general youth. However, there are limitations to the presentation of the practical training program. For this reason, based on the results of this study, further studies should follow this study in order to develop and study educational programs related to food additives for teaching and learning purposes.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.276-290
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• 2008

This study examined mothers' perceptions on nutrition education for elementary school students according to demographical factors. Questionnaires were distributed to the mothers of 511 elementary school students in the Busan area. According to the results, 50% of the respondents felt that the preschool years or the lower elementary grades were proper times to start nutrition education. Furthermore, they preferred school dietitians (55.4%), outside professional dietitians (16.3%), nurse teachers (13.8%), class room teachers (11.7%), and parents (2.8%) as nutrition educators. The mothers who were college and university graduates had significantly (p<0.001) higher scores regarding the necessity of nutrition education for student growth when compared to mothers who were high schools graduates. However, the high school graduates had significantly (p<0.001) higher scores than the college and university graduates with respect to nutrition education for correcting obesity. The order of importance for nutrition education curriculum content was as follows: eating habits, food safety, health and disease, maintaining ideal body weight, food waste and environment, basic food knowledge, and traditional foods. The college and university graduates, and those of 'A' group schools, had significantly (p<0.001) higher importance scores for proper eating habits. Mothers having experience with nutrition education comprised 43.9% of the subjects, and there was a significantly (p<0.05) higher percentage of employed mothers as compared to unemployed. Eighty-six percent of the respondents wanted to receive nutrition education. For more effective learning, they preferred in-person group education rather than correspondence education using e-mails or printed materials from schools.

• Journal of Gifted/Talented Education
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• v.7 no.1
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• pp.31-50
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• 1997

'I'his study investigated students' attitude toward mathematics. and how behavior/cognitive training affects level of math anxietv and level of math achievement. Subjects were all the freshmen attending Taejon Science High School, and they were given Mathematics Attitudes Scale and Attributional Style Questionnaire prior to and post training sessions. Twenty out of 84 freshmen voluntarily participated in nine sessions of training program. Participants were asked to do self-evaluation. Math achievement was measured prior to and post training. and was compared between two groups. Training program utilized behavior/cognitive approach. such as understanding one's feeling through muscle relaxation, breathing and meditation; modifying negative attributional style; imitating effective cognitive strategies for math problem solving, and so on. 'I'he result shows that students' math confidence in general was relatively low out of expectation, a nd they perceived teachers not supporting their math abilities :IS much as expected. On the other hand, students in general had strong math achievelment needs, and considered math utility very high. Sex difference was seen in the attitude toward female math abilities, to result that female students had more positive perception than male students. Female students of 'I'aejon Science High School seem free from conventional idea about female abilities including theirs. Participants' ~attitude change was compared with non-participants. and participants showed statistically significant change in their math confidence, and also in their math achievement. Participants had much higher math confidence and ~achievement than non-participants. And, they showed increased level of perceiving teachers' expectation. more realistic in needs, and more involvement in math. Math achievement was found positively related to math confidence, and participants' math achievement change was explained by their belief in math utility. Not only training program effect hut also participants' voluntary involvement and teacher\ulcorner' support of the program and participation seem to increase their math achievement. Based upon the result of study it was suggested that behavior-/cognitive training program be provided along with academic curricula for gifted students of Korea to help their emotional and psychological development enhance the efficacy of their cognitive learning.

• Journal of The Korean Association For Science Education
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• v.39 no.6
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• pp.777-790
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• 2019

The purpose of this study is to investigate the experience of teachers who apply Smart-technology in elementary school STEAM class and the reasons, difficulties when applying the technology and required support. Semi-structured in-depth interviews were conducted with six elementary school teachers with specialized knowledge in STEAM education who have experienced STEAM lessons several times before. The research findings are as follows: First, research participants utilized a variety of Smart-technology in STEAM class, most of which were experiential or interactive technology. Among the STEAM learning criteria, the Smart-technology in 'Creative Design' course was most often applied. Second, they adopted Smart Technology in STEAM class to encourage students to feel interested, actively participate in the class, enjoy indirect experience, and nurture interest in state-of-the-art technology. They used it to prepare for future societies and organize classes that are suitable for STEAM learning criteria. They also used Smart-technology because it was easy to use. Third, they found it difficult to find, secure, and use suitable Smart-technology when applying Smart-technology in the STEAM class. They also had trouble restructuring the curriculum. In addition, there were difficulties in using Smart-technology in the class such as lack of class hours, increased level of activity, insufficient physical environment and unexpected malfunction of Smart-technology, thus interrupted the class. After the class, it was hard to manage Smart-technology and also, there were difficulties in assessment, record, and negative awareness of surrounding people. Fourth, they mentioned that's suggesting education guidelines, develop, and distribute educational materials are required to enable 'Creative Design,' reduce educational content, provide training, secure Smart-technology equipment and provide Wi-Fi, support teacher's club and communities and create an atmosphere to emotionally support teachers in order to activate using Smart-technology in STEAM class.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.240-252
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• 2010

The purpose of this research was to develop risk communication (RC) strategy and educational web-site on food additives for elementary students and their parents to improve their perception on food additives and dietary life. First of all, a survey was conducted from 1,200 elementary children and their parents to diagnose the perception and information needs on food additives. The survey revealed that most children and their parents did not have enough knowledge on food additives and demanded the safety information on food additives. Second, previous researches on food communication were analyzed to develop a risk communication model, and it was directly applied in this study. Third, a web site (www.foodnara.go.kr/foodaddy) was developed to upload the education materials along with up-to-date information and classroom activities for teachers on food additives. Fourth, the developed homepage was evaluated by applying to about 100 children and parents each, and majority of them showed high levels of understanding (children 85.7%, parents 79%) and satisfaction (children 77.2%, parents 64%), and the effect of getting over the prejudice against food additives was observed. The RC model developed in this study could be applied to any food risk communication, and the content and materials in this web site including booklets, animations, and quiz could be used effectively to promote the communication on food additives. In the future, it will be necessary to advertise the web site to be utilized by various consumer levels and to update the contents continuously by developing consumer-friendly communication materials.

• Journal of the Korean Society for Library and Information Science
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• v.51 no.3
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• pp.5-21
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• 2017

The purpose of this study is to investigate the perception of records for reading activities in high schools and to make a suggestion for improvement of reading activities records. Data for 120 high school students were collected and analyzed for this study. This study showed negative response results in terms of the satisfaction of the 'reading activity situation' record, the necessity of the reading activity record, and the method of recording the reading activity. It is, however, necessary to improve the current recording method to invigorate high school students' reading activities. Since it is not easy to identify students' development in reading by the titles which they provides for the reading activity records, a variety of reading activities need to be recorded for understanding students' development process and interaction activities with teachers. It is expected that the findings in this study will be significant data to improve evaluation methods of reading activities for college admission and to cultivate proper reading culture in high schools.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.492-502
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• 2022

Objectives: This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens. Methods: This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis. Results: A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations. Conclusions: There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

• Korean Security Journal
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• no.44
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• pp.117-137
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• 2015

As school violence gets serious, the school system created the local board against school violence in order to respond to school violence effectively. Yet, there are not many studies about the effectiveness of the local board against school violence. A few studies investigated teachers' perception about the local board while the information about the school resource officers' perception is not known much. The current study surveyed school resource officers about their perception towards the function of the local board, its member, and the response of the principal to school violence. Participants are the school resource officers working for the four metropolitan police agencies(Seoul, Kyunggi, Busan, and Ulsan) in Korea, and were asked to answer to structured and open-ended questions. The results indicated that the officers thought the local board did not very well for the function of protecting the victim's rights. In addition, they believed that the participation of parents needs to be limited in the membership, and more experts should be included in the membership of the local board. They also thought the principals should be tough in dealing with school violence. The discussion includes ideas about improving professionalism of the membership and making changes on the related regulations.