The purpose of this study was analyzed the general factors that influence school dietitians` satisfaction from their regular duties, the current status of food distribution to students and the relationship between dietitians and their governing authorities. Dietitians of primary school had higher score on direct management and working career. High school dietitian had higher scores on consignment management, freedom in amount of food distribution and number of meals a day. The highest score was on the relationship with other coworkers and the lowest score was on the poor working environment and salary. In general, dietitians in all schools are not satisfied the working environment and salary. Depending upon the duty time, there were differences in the nature of their duties. There was also a significant difference in the nature of duties and the professionalism based on the average income. Even though they got paid less, they felt satisfaction because of the less working times. The amount of labor for those in primary schools was more than the one for dietitians in high schools. It is likely that they got more satisfied when other related people feel satisfied with their own things and duties based on the nature of the duties, discretion of duties, professionalism, relationship with other coworkers and participation in decision making process. It is to develop the nature of the duties for all the dietitians in order to launch the new and right ideas in meal plans for students. It is also to promote and uphold the professionalism and efficient management programs in association with the stable human resources. Assuming we will come up with a wide and broad nationwide survey, and further research shall be more reliable and objective than any others.

이 연구는 6차 고등학교 공통과학 교과서의 내용 중 온실효과 개념에 대한 본문진술과 제시된 그림 및 도표들을 분석하고 오개념 유발과 관련하여 문제점을 지적하고 그 개선방안을 모색하였다. 과학교과서의 개념진술이 정확하지 않아 학습자들에게 오개념을 유발하거나 재강화 할 가능성이 있는 여러 진술문을 발견하였고 학생의 과학적 개념형성에 부족한 그림이나 도표들도 발견되었다. 이들은 온실효과의 주 역할 기체와 변화, 지구온난화, 에너지원, 실험, 물리적 과정, 온실기체와 관련된 것들이다. 이들 개념진술이나 그림, 도표를 대체할 개선방안들을 제시하였다.

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI (body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.

The purpose of this study is to investigate children's satisfaction with side dishes served in elementary school food service program in Seoul area. Two hundreds and thirty two children participated in this study through a questionnaire developed by the researchers. Conclusion drawn from the results of this study is that there seems no significant problems in school food service program since children are generally satisfied with food provided by school. However, minor problems such as hot and salty food, inappropriate temperature of warm dishes, and excessive amount of food, need to be improved through a newly developed menu, cooking method, and food distribution method.

When the importance of various cu1tures is emphasized more and more, 1earning various languages can a1so keep off the cultural standardization. But today the second foreign 1anguage education is facíng a serious crisis. The balance of foreign 1anguage learners is not proper. The environment for learning the second foreign languages is getting worse. In the seventh curricu1um the credit hour will be reduced. Moreover, students staπ to 1eam the second foreign language only when they are in the e1eventh grade. Many German- or French teachers have to change their own subjects into another subject. The quality of education wiU go down. Changes should be taken place gradually in order t。 prevent side effects.