본 연구는 2009 개정 교육과정에 따른 고등학교 한문Ⅰ교과서를 어떻게 개발할 것인지 그 방안을 모색해보는 작업이다. 따라서 본고에서는 교과서 편찬에 있어 최우선 순위일수 밖에 없는 초ㆍ중등학교 교육과정(제2009-41호, 2009.12.23.)에 따른 고등학교 선택과목 검정 도서 편찬상의 유의점 및 검정기준 (한국교육과정평 가원, 2010. 3)에서 강조하고 있는 내용을 중심으로 한문Ⅰ 교과서 개발 방안에 대해 살펴보았다. 그중에서도 가장 중요한 ‘敎育課程’과 관련하여, 교육과정 개정 의 중점이 특히 학습자의 한문 능력 향상을 중시하고 있다는 점에 유의할 필요가 있음을 언급하였다. 그리고 ‘原典引用’과 관련하여, 아직도 편의상 기존 교과서 등의 내용을 그대 로 轉載하여 적지 않은 오류를 보이고 있는 현상을 경계하며 題材는 原典에 충실 하게 引用해야 함을 강조하였다. 또 ‘漢字字形’과 관련하여, 교육용 기초한자와 컴퓨터상에서 지원하고 있는 漢字의 字形을 통일해야 하며, 아울러 일부 한자의 잘못된 획을 바로잡아야 한다고 주장하였다. 그리고 ‘文法用語’와 관련하여, 교육과정 해설에 제시된 文法用語를 사용해야 하며, 개정 교육과정에서 용어 변경 및 개념 정의를 새롭게 한 부분을 반드시 확 인해야 한다고 강조하였다

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

본 연구를 통하여 고등학교 1학년 학생들을 대상으로 이들이 가지고 있는 우주에 대한 개념을 조사하고 이에 영향을 준 요소가 무엇인지 알아보았다. 연구 결과 대부분의 학생들은 우주를 물리적 공간으로 생각하고 있었으며 많은 수의 학생들은 '우주'하면 아름답다는 느낌을 떠올리거나 미지의 공간이라는 생각을 떠올렸다. 그림 표현에서, 학생들은 많은 경우 직관적으로 우주를 태양계 수준에서 파악하고 있음이 드러났다. 우주의 중심과 끝에 대한 질문에서, 학생들 중 태양 중심, 지구 중심 또는 중심 없는 무한한 우주를 생각하는 비율이 높았다. 우주의 변화는 한 방향으로 일어나며 이를 물리적 관점에서 서술하는 경우가 많았다. 학생들이 가진 이러한 개념에 영향을 준 요소를 알아보기 위하여 학생들을 성별, 신념별, 교과서 외의 천문 지식을 접해본 경험 유무로 그룹화 하여 비교 분석하였다. 그 결과, 각 그룹에 따라 우주의 중심과 끝, 우주의 변화에 대한 관점의 차이가 있었다. 또한 우주의 기원에 대한 이유를 설명할 때 종교적 신념에 따른 차이가 있음이 드러났다. 본 연구 결과는 개인의 우주관이 다양하며 이에는 여러 가지 요소가 영향을 줌을 보여준다.

목적: 제 7차 과학 교육과정과 국내 총 48종의 모든 초·중·고등 과학 교과서의 시각관련 개념을 안경광학적인 관점에서 분석하고자 하였다. 방법: 분석 방법은 질적 연구의 문헌 분석 방법을 사용하였다. 결과: 7학년의 `빛`단원과 8학년의 `자극과 반응`단원에서 오목렌즈와 볼록렌즈에 의한 시력교정 내용이 중복 설명되었다. 또한 7학년 `빛`단원에서 교육과정상에서는 문제가 없었으나 실제로 교과서에서 안경렌즈를 이용한 시력 교정원리가 다루어지는 것은 개념적 비약이었다. 8학년, 10학년 및 11학년 생물Ⅰ 단원의 홍채의 명암조절과 모양체의 원근조절 기전이 너무 단순화 되어서 정확히 이해하기 어렵게 서술되었다. 5학년의 `거울과 렌즈`단원에서 빛의 퍼짐과 모임만을 관찰한 후 7학년에서 시력교정 원리를 설명하는 것은 개념 수준의 적정성을 유지하지 못했고, 7학년과 8학년의 굴절이상 및 시력교정 원리에 대한 분석도 굴절이상의 원인에 일관성이 없었고 개념 수준이 역전된 교과서도 발견되었다. 5학년의 교과서에 설명한 초점거리에 대한 표현과 7학년 8학년의 망막 상 형성 과정에서 상의 표현이 모호하게 표현되었다. 또한 상이 맺히는 과정의 설명은 너무 지나치게 단순화 되어서 마치 바늘구멍 사진기와 같았다. 7학년, 8학년, 10학년, 11학년 물리Ⅰ, 생물Ⅰ 교과서에서 근시와 원시의 원인과 안경렌즈를 이용한 시력교정원리는 일관성이 없었다. 눈의 명암조절과 원근조절 작용은 지나치게 단순화 되어 서술되었다. 각막의 굴절력을 무시하고 빛이 지나가는 경로로써 투명한 각막의 역할만을 설명하고 있었다. 결론: 과학 교과서의 안경광학 관련 개념은 물리단원과 생물단원이 연계적 구성이 매우 중요하기 때문에 교과서 개발과정에서부터 충분한 협의와 검토를 통해 학습개념 수준의 적절성과 연계성을 유지하는 것이 매우 필요하다고 사료된다.

The objective of this study was to estimate distribution of hazardous air pollutants and volatile organic compounds at diverse indoor areas in school. The indoor air samples were collected at 19 school in three different areas of southern Korea region from September to October 2009. The concentrations of PM-10 and formaldehyde in all sampling sites were below indoor air quality guideline of the Ministry of Education, Science and Technology. The CO₂ level and TBC (total bacteria count) were higher than the guideline for 4 sites and 12 sites, respectively. The concentration of TVOC for 23 sites exceeded the guideline. Also, TVOC level of metropolitan sampling sites were somewhat higher than small and medium-size city sampling sites. The concentration of indoor air pollutants affected by various conditions such as season, region, and indoor/outdoor environment. This study result shows that concentration of several pollutants such as CO₂, TBC, and TVOC were higher than the guideline for some sampling sites. Therefore, it is necessary to manage indoor air quality and establish effective emission reduction strategies regard for characteristics of each school.

To research indoor air pollution in the training rooms of technical high school, the temperature, air current, humidity, CO₂, CO, O₃ were measured by Indoor Climate System(ICS 500, Casella, UK) at each classroom, scientific laboratory, electricity training room, electronic equipment training room and welding training room. The change of air pollution concentration and its correlation were additionally compared and analyzed. At closed small space such as classroom, scientific laboratory, electronic equipment training room and electricity training room, the CO₂ concentration was obtained to the 2,030ppm(max.), which is higher than notified and recommended standard value(1,000ppm) by Ministry of Health and Welfare and Ministry of Environment, Korea. At welding training room where is larger and more ventilated than general classroom, CO concentration was measured to the 3.6ppm, which is higher than average 1ppm measured at other training rooms. The concentration of O₃ is not yet regulated from the standards of underground air quality, but at welding training room it was measured as 0.11ppm(max.) that is higher than 0.01ppm measured at other training rooms. The higher value of temperature, air current, radiant temperature and CO₂ concentration was shown at scientific laboratory, electricity training room and electronic equipment training room where are closed and same with the scale of classroom. And the higher concentration of CO₂, CO and O₃ was shown at welding training room which was opened larger classroom. The indoor air pollution by CO₂, CO and O₃ may directly affect on the training room where many students work at a small space, and they should be controlled appropriately. Each experimental formulas were made for the estimation of CO₂, CO and O₃ concentration depending on some kinds of variables at each training room. It is found that indirect ventilation system with a filter will be needed for regular and constant ventilation and the ventilation system should be applied to protect and make clean and comfortable environment of training rooms at technical high school.

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded ‘it is tasty’ (82.9%), while those that did not like seaweed responded ‘I don’t like the texture when chewing it and it is not tasty’ (47.8%). Most students reported that they usually eat ‘laver’, and the number of times that they at seaweed was ‘3-4 times a week’. The primary place in which they ate seaweed and the place where they feel it had the best taste was a ‘house’. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, ‘I eat seaweed and leave it to some extent.’ They perceived ‘laver’ to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was ‘laver’. When asked why they dislike seaweed in school meals, the most common responses were ‘I didn’t like seaweed the first time I tried it’ (27%) and ‘Its taste is different from what I eat at home’ (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for ‘fried laver’ and ‘broiled laver’.

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organizationrelated stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.

This survey was conducted to monitor the total sugar, sodium, and artificial sweetener contents of light meals from the school zone in Gwangju, from November, 2008 to April, 2009. A total of 100 samples were tested. HPLC/ELSD was used for the determination of total sugar contents and AAS for sodium contents. Total sugar amounts were the sum of both mono-and disaccharide according to nutritional information standard defined by the Korea Food and Drug Administration. The results were as follows by the form of total sugar content(sodium content): 5.7 ± 1.9%(4.6 ± 1.6 mg/g) for Tteokbokki, 7.6 ± 5.1%(5.4 ± 2.7 mg/g) for Chicken(skewed), 15.4 ± 3.2%(3.0 ± 0.9 mg/g) for Bun(fish-shaped), 0.6 ± 0.3%(3.7 ± 1.0 mg/g) for Sundae, 0.9 ± 0.3%(7.4 ± 1.4 mg/g) for Oden(with broth), 20.5 ± 6.2%(2.9 ± 0.6 mg/g) for Waffle, 6.8 ± 2.2%(4.7 ± 1.0 mg/g) for Hotdog, 14.2 ± 2.8%(3.1 ± 1.6 mg/g) for Hotteok, 6.6 ± 2.1%(3.9 ± 0.6 mg/g) for Toast, 10.1 ± 3.7%(2.3 ± 0.7 mg/g) for Fry(sweet potato), 1.6 ± 0.7% (4.0 ± 0.7 mg/g) for Fry(etc), and 9.3 ± 2.4%(4.0 ± 0.6 mg/g) for Doughnut. In addition, sodium saccharin, one of the artificial sweeteners, was tested. Among 60 samples from February to April, 2009, 11 samples had sodium saccharin(6.7~101.0 mg/kg).

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