본 논문은 유글레나조류의 분류 및 생태에 관한 선행된 연구결과들을 종합 정리하고, 이를 환경교육에 접목하기 위한 것이다. 유글레나조류는 편모가 1-4개이며 다양한 수계에서 플랑크톤으로 생활하는 단세포 미세조류로서, 우리나라 전역에서 채집 조사된 종류는 종 하위 분류군을 포함하여 3목 4과 9속 168 분류군으로 정리된다. Euglena속과 Strombomonas속은 유기물 오염이 심한 도시 하천과 연못 등에 번무하였으며, Trachelomonas, Ph

Comparing the rate of accident in 1999 with 1998, that has been increased about 0.06%. The 56 percentage of industrial accident had been occurred by new employer, who has been worked less than 1 year, in 1999, therefore safety training and education is required for those new employer. This study is present the analysis and investigation of safety training and educational situation and consider a counterplan.

기업 생산 활동의 중요한 요소 4가지를 살펴본다면 사람, 기계, 원료, 방법이라고 이야기 한다. 기업에서는 생산성을 높이기 위하여 각종의 여러 기법등을 통하여 생산성 향상에 촛점을 두고 있다. 그러나 생산성 향상만큼 중요한 것은, 기업이 생산활동을 하는데 있어 기업의 손실을 최대한으로 감소시킬 수 있느냐에 따라서 기업의 성공여부가 결정될 수 있을 것이다. 기업에서 발생되는 손실부분중 커다란 부분을 차지하고 있는 것이, 산업재해로 인한 인적·물적인 손실이라고 할 수 있다. 현재 기업의 산업안전에 관한 실태를 살펴보면 인간중심의 안전관리보다는 기계중심의 안전관리가 더 우월하게 이루어지고 있다. 산업재해를 예방하기 위한 방법으로 기업 내에서 실시되는 산업 안전 교육이 기업 내에서 효율적으로 자리잡아 기업의 생산성 향상에 도움이 되고자 한다.

A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

『한국지구과학회지』가 발간된 지 20년이 지난 이 시점에 우리 나라 지구 과학 연구의 과거와 현재를 살펴보고 이를 근거로 나아갈 방향을 알아보기 위하여 『한국지구과학회지』에 게재된 106편의 지구 과학 교육 연구 논문을 분석하였다. 양적 측면의 분석 결과, 지구 과학 교육 관련 연구가 최근 2년 동안 증가 추세에 있는 것으로 나타났다, 연구의 주제 측면에서 보면, 지구 과학 교육 내용에 관한 연구가 가장 많았으나, 우주 과학, 지질 과학, 대기 과학, 해양 과학 등의 ,세부 영역별 연구가 동일한 비중으로 이루어지지는 않았다. 연구의 대상 측면에서 보면, 교사보다는 학생 , 특히 고등 학생을 대상으로 하는 연구가 많았다. 연구의 방법 측면에서 보면, 교과서나 교육 과정을 분석하거나 검사 문항 등을 활용한 조사 연구가 가장 많았고, 문헌 연구는 거의 이루어지지 않았다. 연구의 내용 측면에서 보면, 교수/학습과 관련된 연구가 가장 많이 이루어진 반면 평가나 교사 양성에 관한 연구는 거의 이루어지지 않았다.

The aim of this study is to survey the eating habits and nutritional knowledge of children in Pusan, with a view to uncovering problems and their underlying causes and cultivating desirable dietary habit and nutrition for children. Three hundred and fifty six elementary school students were asked questions about their eating habits and nutritional knowledge as well as general information about their personal characteristics. The results showed: 1. Only 53.5% of the subjects had breakfast every day. Seventy-six percent of the subjects had dinner every day. Only 40% of the children took meals and talked with family at both breakfast and dinner. Thus there was little opportunity for dietary guidance by parents. 2. About half of the subjects answered that their appetite decreased after eating snack foods between meals. A third of the subjects liked the baked goods as snacks. Because of their high sugar and fat content, they can damage children's health, resulting in child diabetes and tooth decay. For this reason, careful education is necessary to allow children to be able to select snack foods that are appropriate in kind and quantity. 3. About 85% of the subjects had an unbalanced diet. Therefore systematic nutrition education at school is necessary to instill in children the value of balanced diet. 4. Children preferred rice to other cereals as a staple food. They disliked kimchi, seasoned and blanched foods and salads as subsidiary foods. It is therefore necessary to teach children systematically the nutritional advantage of cereals and vegetables and to heighten their awareness of Korean food culture. 5. Children had a low level of nutritional knowledge. The knowledge of specific nutrients was lower than that of foods. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit, meal management and Korean dietary culture. Nutritional education at home must be emphasized.