The purpose of this research is to offer the teachers the useful resources that can be used while teaching the students the standing broad jump, using the equipment of the three-dimensional video analysis and of the ground reaction force to figure out the

The objective of this study was to provide basic data that is necessary for teachers to guide students by presenting an efficient operational direction of after-school physical activities that could satisfy both teachers and students through an accurate i

이 연구에서는 플래시 파노라마 기반 가상야외답사(VFT)를 활용한 야외 지질 답사 활동의 효과를 공간 시각화 능력, 개념 이해와 인식 측면에서 분석하고자 하였다. 17명의 강원도 소재 중학교 학생을 대상으로 Kim and Lee (2011)에 의해 제안된 플래시 파노라마 기반 VFT 활용을 위한 3단계 모형을 적용하여 제주도 일대에서 2박 3일간 실제 지질 답사 활동을 수행하였다. 전실험 연구 설계를 적용하여 단일 집단에 대하여 사전과 사후의 공간 시각화 능력과 화산 개념 이해 변화를 각각 분석하였으며, 사후 설문을 통해 VFT 활용 효과에 대한 학생들의 인식을 조사하였다. 플래시 파노라마 기반 VFT 활용 모형을 적용하여 야외 답사 활동을 수행한 결과, 공간 시각화 능력에서는 '공간 관계' 능력이, 화산 개념 이해에서는 '지식'과 '이해'에서 유의미한 증가를 나타내었다. 또한, 공간 시각화 능력과 화산 개념 이해에서 대부분의 학생들의 향상 지수가 양(+)으로 산출되었다. 한편, 참가 학생들은 플래시 파노라마 기반 VFT 활용에 대해서 높은 흥미와 만족도를 나타내었으며, 야외 답사 활동에서 플래시 파노라마 기반 VFT의 활용에 대해 매우 긍정적으로 인식하는 것으로 분석되었다. 또한 플래시 파노라마 기반 VFT 활용이 인지적, 지리적 요소에서 실제 야외 답사 활동에 많은 도움이 되는 것으로 인식하였다.

he 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.

The purpose of this study was to investigate the effects of resistance exercise training on % body fat and insulin resistance in obese middle school male students. Subjects were composed of 20 students(exercise training group: 10, control group: 10, body

This research was designed to illuminate that the participation of students in physical education classes have the positive impact on the mental aspects by analyzing how the participation attitude has influence on physical self-concept. The objects of thi

The purpose of the study is to provide base data to the teachers, who are to manage the intramural sports clubs effectively, by examining the relationship between the motivations and the preferences of the middle school students in participating in the sc

This study was to use the 3D visual device and surface reaction device for 6 male middle school gymnastics players and 6 plain students and analyze the factors to execute stable handspring and provide a guideline to teach male middle school students to ex

In this study, a survey was carried out on 208 students at middle schools in Gyeonggi-do through May 1 to July 20, 2011, with the purpose of figuring out how eating attitudes of middle school students affect their psychological achievement and self control. The results were as follows. First, the effect of eating attitudes on the psychological achievement of middle school students demonstrated that regular dietary life, dietary life and health had a statistically significant positive effect on psychological achievement. Second, the effect of eating attitudes on self control in middle school students showed that balanced dietary life, dietary life and health had a statistically significant positive effect on self control. The above findings confirmed that regular and healthy dietary life connected directly with health, which was a factor that makes them think positively about psychological achievement. Besides, for eating self control, as balanced dietary life in eating attitudes was important. And as this had a positive effect on their self control, could improve their eating attitudes. Consequently, the regular eating attitudes and balanced dietary life in eating attitudes of middle school students can make their psychological achievement and eating self control for the nutrition and health care.

The purpose of this study was to provide basic information regarding desirable body image recognition by examining body image recognition 395 middle school students in the Chungnam area. The average age of the subjects was 13.7 years for boys and 12.6 for girls. Their average height and weight were 165.4 ㎝ and 57.1 ㎏ for boys, and 155.7 ㎝ and 48.8 ㎏ for girls. As for body shape, girls thought that they were overweight more often and wanted to lose weight compared to the boys. Over half of the respondents answered that their weight control efforts were not systematic such ad via professional counseling. Weight control by students was attempted by themselves in order to control their weight by skipping meals. Further, the subjects exhibit dietary behavioral problems such as overeating, skipping meals, unbalanced diet, and eating speed. In conclusion, correct body image recognition is needed and families and schools should make efforts to help students properly control their weight and adopt proper eating habits.

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were ‘hunger’ and ‘taste’ in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was ‘between lunch and dinner’. The criteria of for consuming a meal were ‘taste’ and ‘price’ in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

이 연구의 목적은 지각 변동을 학습하는 과정에서 나타나는 중학생들의 중간 언어의 유형을 도출하는 것이다. 서울의 한 중학교 2학년 2학급에서 18명의 학생들을 선정하였다. 각 학생들은 총 네 차례에 걸쳐 개별 면담을 실시하였으며, 수집된 자료는 의미 관계와 주제 구조를 중심으로 분석되었다. 연구 결과, 일상 언어를 자원으로 하는 경우, 과학 어휘와 일상 어휘를 병용하는 경우, 그리고 과학 언어를 활용하지만 불충분한 경우와 의미 관계가 부적절한 경우를 합하여 총 8개의 중간 언어 유형이 도출되고 서술되었으며, 이를 바탕으로 조사된 중간언어의 함의를 토의하였다.

이 연구의 목적은 2009 개정 과학과 중학교 교육과정을 효과적으로 실행하기 위해 중학생들의 지구계에 대한 기초적인 인식을 조사하였다. 1219명의 학생들이 설문조사에 참여했으며 학생들의 지구계에 대한 기초적인 이해, 지구계와 관련된 23개의 개념(내용)에 대한 이해 수준과 중요성을 조사하였다. 지구계에 대한 기초적인 이해 결과를 살펴보면 약 67%의 학생들이 지구계에 대한 용어에 대해 잘 모른다고 응답하였다. 지구계의 구성요소 중에서는 대기권과 수권을 가장 잘 인식하고 있었으며, 빙권에 대해서는 지구계의 구성요소로서 낮은 이해 수준을 보였다. 23개 지구계 관련개념(내용)에서는 성별에 따라 통계적으로 유의미한 차이가 나타났으며, ESU#4, 5, 6에 관련된 주요 개념에서 남학생들이 이해 수준과 중요성에 대한 인식 수준이 더 높게 나타났다. 아울러, 학년별로는 23개 중에 10개의 개념에 대한 중요성의 인식 차이를 나타냈다. 교육과정의 실행과 학교 현장을 위한 제언이 논의되었다.

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

We investigated the eating habits and food preferences of middle school students to provide material for establishing dietary and nutritional education at the elementary level. We questioned 270 male and female students attending certain middle schools in the Daegu area about their eating habits and food preferences. Eating habits were found to be most regular for students in families where only one parent worked and irregular for students in families where both parents worked. There was a positive correlation between a higher level of academic education of the father and the frequency of consumption of instant foods. There was also a positive correlation between a higher level of academic education of the mother and the frequency of snack consumption. Male students had a higher preference for consuming animal foods than did female students. Students that lived in extended families tented to have a higher preference for vegetable foods. On the other hand, students that lived in nuclear families and students that lived in families where both parents worked preferred snacks more. Based on these results, parental employment and academic education level influences the eating habits and food preferences of middle school students.

This study was performed to investigate patterns of fortified food (FF) consumption and intake of vitamins and minerals from FFs among 577 Korean children (12.4 years of age) who attended elementary or middle school. FFs eaten by children as a snack were surveyed using the food record method during 3 days, including 2 week days and one weekend. As a result, 114 FF items were eaten by the children, and several kinds of nutrients such as vitamin A, D, E, B complex, C, calcium (Ca), iron (Fe), and zinc (Zn) were fortified in these foods. Ca-FFs (65.8%) were most frequently consumed, followed by vitamin C-FFs (33.4%) and vitamin D-FFs (33.3%). The number of FF items in each food group was the most in the milk group (n=24, 21.0%), followed by the beverage group (n=19, 16.7%), and the cookie/bread/cake group (n=17, 14.9%). Fortified nutrients in FFs were in various combinations, but the major combination patterns were Ca, Ca plus vitamins, Ca plus vitamins plus other minerals, and Ca plus other minerals. Daily mean intakes of vitamins and minerals from the FFs were 66-300% more than those of the recommended nutrient intake (RNI ) or adequate intake (AI) for most vitamins and minerals. Daily maximum intakes (95th percentile) of vitamins and minerals from FFs were 1-15 times the RNI or AI for most vitamins and minerals. Vitamin and mineral consumption ratios from each FF group were different according to the kind of fortified nutrient. For example, vitamin C was mostly eaten in fortified beverages (46-54%), and Fe was mostly eaten in fortified cookie/breads/cakes (87%). The above results show that FF consumption varied widely among the children, and that most of the children's foods were fortified with several vitamins and minerals without a common rule; thus, subjects risked over consuming vitamins and minerals by eating FFs. Therefore, practical guideline on FF use for children's optimal nutrition and health should be provided through nutrition education.

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.