• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.295-305
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• 2011

The goal of this study was to provide basic data for the future development of dietary life education in elementary schools by understanding the current conditions of the program after the execution of the Dietary Life Education Support Act. We conducted a survey to understand dietary teachers' recognition of dietary life education in elementary schools. We found that teachers' recognition was low and that dietary life education in elementary schools is still carried out indirectly by focusing on nutrition knowledge. Dietary life education is carried out during lunch time and dietary life-related class hours. However teachers of lower class levels did not have any practical subject related to dietary life and responded that a lack of time devoted to dietary life education was the biggest problem with the program. Most teachers responded that dietary life education in elementary schools is necessary for the formation of students' sound dietary habits, and that the development of a system of teachers directly responsible for dietary life education is necessary. In the past, dietary life education has typically been carried out at home, but now schools are required to play a role because of family nuclearization and the increase in working couples. Therefore, to revitalize dietary life education programs in elementary schools according to the Dietary Life Education Support Act, we suggest more systematic and segmentalized studies.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.127-145
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• 2006

The purpose of this study is to develop an educational program for Korean traditional food culture, which is consisted of diverse activity factors and educational contents of the elementary students, and to transfer Korean traditional food culture to the next generation effectively. We have developed the program on the basis of FIB(Fun Integrated Behavior) approach derived from the activity-based education theory. This program is consisted of 32 subjects related with Korean traditional food culture, which is planned to perform in special activity classes for 2 semesters. An instruction guidebook for teachers and a workbook for students have been also developed. The traditional food culture educational program which is developed in this study could be used as a practical educational tool in 'dietary life and culture class' or 'special activity class' which is recently being introduced as the nutrition education curriculum in the elementary school. Furthermore, we expect this program to be able to contribute to transferring Korean traditional food culture to the next generation and reinforcing the elementary schoolers' diet behavior through inspiring them with a realization of the superiority of Korean traditional food culture.

• Journal of Korean Society of Rural Planning
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• v.17 no.4
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• pp.51-60
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• 2011

This Study has intended to extract traditional elements for making Korean traditional garden through survey on theexperts and practitioners of landscape architecture. The survey form includes questions about representative type of traditional garden, representative elements of traditional garden, and necessary elements for making traditional garden, etc. The results are as follows; 1) the representative type of Korean traditional gardens are palace and villa gardens. 2) the available traditional facilities should be applicable with contemporary culture only maintaining the original form. 3) the major traditional facilities are water-scape such as ponds and mountain streams with traditional pavilions. 4) plants should be selected in spontaneous plants in Korea but it is possible to introduce species recorded in old documents. It is difficult to suggest the method of layout and design strategies in this study, but continuous studies in this line will be helpful to designing Korean traditional garden suitable in contemporary landscape.

• Research in Mathematical Education
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• v.18 no.4
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• pp.257-272
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• 2014

This paper examines and presents descriptions of 12 prospective primary teachers' views on the nature of mathematics in USA. All the participants were elementary teacher candidates enrolled in the same mathematics method courses. Interview data show that the prospective primary teachers possess two kinds of views on the nature of mathematics: primarily traditional and even mix of traditional and nontraditional beliefs in terms of Raymond's (1997) belief criteria. Implications for teacher education were discussed at the end of the paper.

• Journal of Ginseng Research
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• v.44 no.3
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• pp.442-452
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• 2020

Backgroud: Sleep deprivation (SD) impairs learning and memory by inhibiting hippocampal functioning at molecular and cellular levels. Abnormal autophagy and apoptosis are closely associated with neurodegeneration in the central nervous system. This study is aimed to explore the alleviative effect and the underlying molecular mechanism of stem-leaf saponins of Panax notoginseng (SLSP) on the abnormal neuronal autophagy and apoptosis in hippocampus of mice with impaired learning and memory induced by SD. Methods: Mouse spatial learning and memory were assessed by Morris water maze test. Neuronal morphological changes were observed by Nissl staining. Autophagosome formation was examined by transmission electron microscopy, immunofluorescent staining, acridine orange staining, and transient transfection of the tf-LC3 plasmid. Apoptotic event was analyzed by flow cytometry after PI/annexin V staining. The expression or activation of autophagy and apoptosis-related proteins were detected by Western blotting assay. Results: SLSP was shown to improve the spatial learning and memory of mice after SD for 48 h, accomanied with restrained excessive autophage and apoptosis, whereas enhanced activation of phosphoinositide 3-kinase/protein kinase B/mammalian target of rapamycin signaling pathway in hippocampal neurons. Meanwhile, it improved the aberrant autophagy and apoptosis induced by rapamycin and re-activated phosphoinositide 3-kinase/Akt/mammalian target of rapamycin signaling transduction in HT-22 cells, a hippocampal neuronal cell line. Conclusion: SLSP could alleviate cognitive impairment induced by SD, which was achieved probably through suppressing the abnormal autophagy and apoptosis of hippocampal neurons. The findings may contribute to the clinical application of SLSP in the prevention or therapy of neurological disorders associated with SD.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.284-292
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• 2018

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that "suitable contents for the theme of the class", "contents and construction of practice class", "diversity of practice menu" and "diversity of educational contents" had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, "adequacy of class time" and "contents and construction of theory class" showed low importance and satisfaction scores, requiring a little effort. Whereas, "time and construction of group practice", "structure of textbook for class" and "duration of course and number of classes" showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that "professional lecture by instructors", "lectures suitable for themes" and "lecture applicable in real life" had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that "adequacy of lecture room space", "cooking equipment", "diversity of cooking utensils" and "sanitary condition of cooking utensils" also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

• Journal of Korean Home Economics Education Association
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• v.25 no.3
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• pp.93-104
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• 2013

The aim of this study was to investigate the associations among the food choice motives, attitude to the traditional fermented food, and traditional fermented food consumption behavior in adolescents. Using a web-based self-completion questionnaire, food choice motives, attitude to the traditional fermented food, and frequency of traditional fermented food consumption were examined in 319 high school students in Seoul. As follows are the results of this study; first, food choice motives were emerged by seven factors, and labeled as good food, healing, convenience, weight control, familiarity, price, and health. Attitude to the traditional fermented food and consumption behavior of traditional fermented food were emerged as independent factor, respectively. Second, food choice motives had the significant effect on the attitude to the traditional fermented food(p<.05). Among them, price had the strongest effect(${\beta}$=.235), followed by healing(${\beta}$=.190), health(${\beta}$=.175), and convenience(${\beta}$=.126). Third, the consumption behavior of traditional fermented food was strongly influenced by the attitude to the traditional fermented food(${\beta}$=.549). Finally, weight control was the only direct driver for traditional fermented food consumption. Price, healing, health, and convenience acted as indirect drivers for traditional fermented food through the positive attitude to the traditional fermented food. In conclusion, since the formation of the positive attitude to the traditional fermented food is important for the increase of traditional fermented food consumption, the analysis of underlying food choice motives and attitude to the traditional fermented would be essential.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.543-555
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• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.1068-1076
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• 2010

This study was to establish and evaluate international educational program for foreign traditional medicine students with traditional Korean medicine in School of Korean Medicine, Pusan National University, and discussed prerequisite requirements for international educational program. The Introduction to Traditional Korean Medicine (TKM) was constructed with Korea and TKM, Understanding TKM, Future of TKM, Clinical Skills (lecture and practice), Clinical practice (observation), Field trip, and others. The overall assessment was concluded as excellent (91.7%). The prerequisite requirements for planning and operating educational program, and key points for the success of international program were discussed. And the necessity of Center for International Educational of Traditional Medicine was described. This study can be used as a reference manual for globalization of TKM education and proposal for making policy on TKM.