• Journal of Korean language education
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• v.29 no.2
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• pp.1-23
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• 2018

This study aims to analyze words and phrases which are frequently used in newsletters from Korean elementary schools. In order to achieve this goal, high frequent words from school newsletters were selected and classified into content and function words, and the domains of the words were looked up. For this study 1,000 school newsletters were collected in the areas of Busan, Ulsan and Gyeongnam. In terms of parts of speech, nouns, especially common nouns, most frequently appeared in the school newsletters followed by verbs and adjectives. This result shows that for immigrant women who have basic knowledge on Korean language, it is useful to give translated words to get the message of school letters. Furthermore, school related terms such as facilities, regulations and activities of school and Chinese-based vocabularies are found in school newsletters. In case of verbs, the words which contain the meaning of requests and suggestions are used the most. Adjectives which are related to positive value and evaluation, and describing weather and season is frequently used as well.

• Journal of Korean society of Dental Hygiene
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• v.12 no.4
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• pp.723-732
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• 2012

Objectives : This study aims to analyze the tasks, recognition and obstacles in operation of school dental clinics and to examine opinions on installation, operation and prerequisites for toothbrushing facilities. Methods : It conducted a survey t o the persons in charge at 378 school dental clinics in Korea and total 127 sheets, excluding incompletely answered data, were used for analysis by using SPSS 18.0. Results : Two regular dental hygienists visit school dental clinics 2-3 times per week and work 4-6 hours per week on average. Their tasks include oral health education, toothbrushing instruction, oral examination, sending school newsletters, and dental sealants. The obstacles of operation include excessive workload other than the work for the school dental clinic, lack of dentists, and lack of cooperation of principals and teachers in school. The persons in charge think that the chief task of the school dental clinic is the continuous oral health management, and it effectively affects students' oral health improvement. Most of them were for the installation of toothbrushing facilities. They said that it will be effective in students having an adequate toothbrushing habit and their toothbrushing rate increasing higher. They thought that if the school dental clinic is changed to toothbrushing facilities, it will improve students' oral health management. The prerequisites for toothbrushing facilities are the support of manpower in charge, principal's support, and development of operational programs. Conclusions : The most effective function of school dental clinics is constant oral health management. However, when public health doctors are reduced and dental sealants get included in health insurance, the budget of local government will decrease and then it will eventually reduce the work of school dental clinics. Therefore, it is needed to enhance support for school dental clinics or install a toothbrushing facilities rather than a school dental clinic.

• Korean Journal of Community Nutrition
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• v.24 no.5
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• pp.422-432
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• 2019

Objectives: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. Methods: A survey was administered from November 18-30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data. Results: Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality. Conclusions: To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.357-368
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• 2013

Tailored nutritional education is generally found to be more effective in changing behaviors and to be more fully implemented than a non-tailored equivalent. This study was conducted in order to develop tailored nutritional education materials on food additives in processed foods based on need and levels of knowledge of educational targets of elementary-school students in Seoul Metropolitan City. The focus group interview was conducted with six elementary-school nutrition teachers in order to gather information and to develop a tailored quantitative questionnaire for the survey. Based on the results from 138 nutrition teachers, all answered that education on food additives in processed foods for students is necessary and both teachers and students need to receive education regarding definition, safety, and use of food additives for each processed food, in the form of video, PPT, and teaching-learning plan. Nutritional education materials for two classes were developed using video clips (grocery shopping and cooking class) about food additives in processed foods, PPTs with activity papers, two teaching-learning plans, and school newsletters to parents. In conclusion, the current study warrants conduct of further studies short-term and long-term impacts and efficacy of tailored need-based nutrition education in promotion of healthy nutrition by conveying proper scientific knowledge regarding food additives in processed foods for elementary-school students.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.152-164
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• 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.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.114-122
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• 2016

This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was 'lack of cooking time and employees' (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was 'lack of time' (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of ${\geq}4.20/5.00points$ were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.

• Korean Journal of Human Ecology
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• v.24 no.1
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• pp.123-135
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• 2015

In order to examine allergic disease experience rates of students at atopy and asthma friendly elementary schools located in Chungcheongnam-do and investigate their dietary behaviors, a survey on 250 parents of first to third grade students at four rural-type atopy and asthma friendly elementary schools was conducted. The number of students who had experienced allergic symptoms (allergic group) was 102 (40.8%). their breastfeeding duration was shorter than that of the non-allergic group (p<.001) and the former's weaning foods-feeding had started earlier than the latter's (p<.01). Regarding the eating habits, the non-allergic group was found to have breakfast and dinner better than the allergic group (p<.001). The number of students eating fruits as snacks was largest in the allergic group at 73 (71.6%), and as for the non-allergic group, their rate of eating fruits, milk and dairy products, and cookies and fries was at 25.7%, 22.3%, and 20.3%, respectively. A high percentage of the allergic group ate three times or less per month the animal food groups and dairy products (p<.001). Accordingly, for improvement in dietary behaviors of students who have allergy against food, nutrition education on regular eating, balanced intake of food, adequate intake of snacks and meals for proper growth and development and precise diagnosis of allergy-triggering food are necessary. In particular, as education on food allergy, implementation of practical education such as appropriate nutrition counseling by nutrition teachers is urgent beyond the one-way educational method of school newsletters.

• Nutrition Research and Practice
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• v.11 no.5
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• pp.402-411
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• 2017

BACKGROUND/OBJECTIVES: The role of a school's nutrition environment in explaining students' eating behaviors and weight status has not been examined in an Asian setting. The purpose of this study was to create a school nutrition environment index and to pilot test the index in elementary and middle schools in urban South Korea. SUBJECTS/METHODS: This study used a mixed-methods approach. Environment assessment tools were developed based on formative research, which comprised literature reviews, in-depth interviews, and focus group discussions. Key elements from the formative research were included in the assessment tool, which consisted of a structured survey questionnaire for school dietitians. Fifteen school dietitians from 7 elementary and 8 middle schools in Seoul completed the questionnaire. RESULTS: The formative research revealed four main sections that guided a summary index to assess a school's nutrition environment: resource availability, education and programs, dietitians' perceptions and characteristics, and school lunch menu. Based on the literature reviews and interviews, an index scoring system was developed. The total possible score from the combined four index sections was 40 points. From the 15 schools participating in the pilot survey, the mean school nutrition-environment index was 22.5 (standard deviation ${\pm}3.2$; range 17-28). The majority of the schools did not offer classroom-based nutrition education or nutrition counseling for students and parents. The popular modes of nutrition education were school websites, posters, and newsletters. CONCLUSIONS: This paper illustrates the process used to develop an instrument to assess a school's nutrition environment. Moreover, it presents the steps used to develop a scoring system for creation of a school nutrition environment index. As pilot testing indicated the total index score has some variation across schools, we suggest applying this instrument in future studies involving a larger number of schools. Future studies with larger samples will allow investigation of the validity and reliability of this newly developed tool.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.23 no.2
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• pp.69-86
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• 2012

Collaboration between teacher librarians and parents is one of the very important elements for school library management in characteristics of learning communities and expanding its' administration. These partnerships are necessary to relieve stress and risk conditions and improve ego-resilience of students. This study analyzed cases of student guidance within the partnerships between teacher librarians and parents and then inquired into formal or informal communication channels for their partnerships through written interview with 10 teacher librarians. The results of analyses teacher librarians have appreciated the necessity of collaboration with parents, and they have experienced student guidance, career guidance, reader's advisory and balancing acts between classroom teachers and parents. It turns out that reading programs with parents are formal communication channel rather than institutional committee such as School Library Council and Parents' Library-Assisting Volunteers and Parent Association and Training in the school library are informal communication channels. The teacher librarians also provide periodic reading events and training for parents and they utilize the School Homepage and Educational Newsletters as the main ways of public relation. In order to promote students' ego-resilience through their collaboration, parents should involve in School Library Council as an essential way for formal communication. And parents' role in school library management should be expanded from offering helping hands to activities to read book, library instruction, assisting teacher librarians in the Library-Assisted Instruction and production of teaching mediums.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.6
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• pp.375-384
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• 2021

This study explored the change in keywords and topics in newspaper articles related to schizophrenia after the Gangnam murder case. The study examined newspaper articles related to schizophrenia for five years before and after the Gangnam murder case. A semantic network analysis was conducted using the NetMiner 4.4.1 program. 610 articles between 2013 and 2018 were retrieved from 8 national newsletters. The most frequent core keyword was 'treatment' before the murder case, but 'incidents' after the case. Four topics were identified: 'becoming chronic if missing the time of treatment due to prejudice', 'being curable with early treatment', 'living an ordinary life with medication', 'being indicted as a murderer while impaired by a mental disorder' before the murder case. After the case, four topics were identified: 'committing murder for delusions, not misogyny', 'medication non-adherence leads to more impulsive behavior', 'claiming leniency for criminals due to the mental impairment', 'killing the police who were mobilized to stop stabbing rampage'. These findings suggest that newspaper articles should provide accurate information about schizophrenia to reduce prejudice and stigma toward patients with schizophrenia and other forms of mental illness.