The main goal of this study is to examine elementary school students’ four-nights-and-five-days experience at an English village in Seoul, focusing on what English learning experiences they had and what kind of changes had been made in their attitudes towards learning English. Pre- and post-surveys were conducted to examine their learning experiences in the village and the changes in their attitudes toward learning English. About 350 students participated in the pre- and post-surveys and additional ten students also participated in an interview with the researcher to draw more detailed information about their experiences in the English village. Descriptive statistics and paired samples t-tests were conducted to answer the main research questions. The results revealed that despite the short term of residence at the English village, the students seemed to have had relatively active engagement in learning both listening and speaking skills, but not as much in learning reading and writing skills. Also, although the village could possibly provide students with rich opportunities to have an active engagement and interaction with peers and English speaking teachers, it seemed that there existed some limitations in having such experiences inside and outside of the classrooms. Finally, students showed some changes in their attitudes or strategies toward learning English after the short term of residence, saying that they wanted to have more diverse engagement with English, such as 'having a conversation with foreigners on the Internet’, ‘keeping a journal in English,’ ‘having a conversation in English with other peers,’ and so on.

◉ 목적: 본 연구의 목적은 골 형성 부전증(Osteogenesis Imperfecta)을 가진 여자 대학생에게 인터액티브 메트로놈(Interactive Metronome) 중재를 제공하였을 때, 균형(Balance) 능력과 작업수행의 변화를 알아보기 위함이다. ◉ 연구 방법: 본연구는선천성골형성부전증을가진여대생을대상으로ABA 설계를적용하였으며, 2010년06월 29일부터 2010년 07월 30일까지 4주 동안 주 3회, 총 12회기의 중재를 실시하였다. 중재 이전 4회, 중재 이후 4회씩 테트락스(Tetrax)와 한 발 서기 검사를 사용하여 기초선 및 유지기를 측정하였으며 매 회기 마다 두 검사를 통해 균형의 변화를 측정하였다. 사전/사후 검사로는 BOT-2 (Bruinks-Oseretsky Test of Motor Proficiency-2)와 COPM(Canadian Occupational Performance Measure)을 사용하였다. 연구 종료 한 달 후에 테트락스와 한발 서기를 통해 후속평가를 실시하였다. ◉ 결과: 중재 이후, 1. 테트락스 평가에서 다양한 주파수에서의 자세 동요 강도를 나타내는 푸리에 지수(Fourier Index)가 감소하였다. 2. 한 발 서기 검사의 수행 시간이 증가하였다(눈을 뜬 경우와 눈을 감은 경우). 3. 인터액티브 메트로놈 Pre/Post Test에서 운동과제평균치(MS)는 108.3ms에서 36.7ms로 시간이 감소하였으며, 적중 퍼센트(SRO)는17.7%에서33.0%로증가하였다. 4. BOT-2 균형영역의각항목점수가증가하였다. 5. COPM에서 과제 수행도는 평균 1.6점, 과제 만족도는 평균 2.7점이 증가하였다. ◉ 결론: 본 연구는 인터액티브 메트로놈 중재가 골 형성 부전증 대상자의 균형 능력 향상에 효과가 있는 것을 확인하였다.

This study is aimed at developing low waist slacks pattern with high satisfaction measurements and beauty for the tween generation girls. For this study, the research method was as follows. By extracting and analyzing industrial and educational slacks pattern, beautiful and motion-suitable slacks pattern will be created. This study presents the ideal slacks pattern that has great fit to tween generation girls by comparing and analyzing the previous 2 slacks pattern studies and the real clothing test. The constructed pattern in the 1st step was modified and adjusted from the best industrial patterns' the location of waist line, waist line gradient, rear waist bottom crotch, hip bottom crotch, dart length, the ease of hip girth, the fitness of rear bottom crotch line which were not well-estimated. The 2nd step was appearance and movement test based on the 1st study. In The 3rd step, the 2nd step was chosen as the final slacks study pattern for its superior appearance & movement satisfaction comparing with other patterns.

매년 개최되는 '과학 축전'에서는 부스 운영 학생들의 안내 하에 다양한 과학 및 기술관련 워크숍, 시범 실험등의 활동이 제공된다. 본 연구는 과학축전에 참여한 부스 운영 학생들과 참여 관람 학생들의 인식을 탐색한 것이다. 연구대상은 6일 동안 축전에 참여한 부스 운영 학생 323명과 참여 관람 학생 495명이다. 본 연구에서 사용한 설문지는 안광호와 박일우(2009) 및 이선경 외(2010)의 설문 문항을 수정 보완하여 완성되었다. 연구 결과로서, 학생들의 참여 배경, 참여 유형별 및 학교급별 교육적 경험에 대한 인식, 부스 운영 학생들의 과학탐구 경험에 대한 인식 등을 살펴보았다. 연구 결과는 과학축전을 준비하는 과정에서 부스 운영 학생들이 문제를 제기하고 해결하는 탐구 과정에 참여한 것을 의미 있는 경험으로 인식했다는 것을 보여주었다. 연구의 결과를 토대로, 비형식 과학교육으로서 공동체 기반 프로그램에 대한 의미와 시사점을 제시하였다.

The purpose of this study was to determine the relationships between table attitudes(or table manners), nutrition knowledge, eating/snacking habits, and BMI in elementary school children. For the study, 350 [4~6th grade] elementary students were recruited and surveyed. Each response for 10 questions regarding table attitudes was scored by a 5-point scale(5 points=strongly agreed & 1 point=strongly disagreed) with a total score of 50. The reliability of 10 questions about nutrition knowledge was validated using Cronbach`s α(Cronbach`s α=0.80). Total scores for table attitudes were significantly different between the boys and girls(p<0.05). The total score for nutrition knowledge was significantly higher in the girls(7.67/10.0), compared to the boys(7.35/10.0)(p<0.05). The children showed high rates of incorrect answers in questions regarding the function or importance of specific nutrients. No significant differences between the boys and girls were found for places of snack purchase, or pocket money/day. Most of the children answered spending less than 800 won of pocket money per day. More boys preferred meals with meats and disliked Kimchi and vegetables compared to girls, and the differences were statistically significant. The score for table attitudes was significantly and negatively correlated with nutrition knowledge and gender. No significant correlations between BMI and table attitudes or nutrition knowledge were shown.

The purposes of this study were to investigate the eating of breakfast by students, the perception of the school breakfast program(SBP), and the operational status of the SBP. The survey was administered to students, parents, and nutrition teachers at practiced and unpracticed middle and high schools in Seoul and Kyunggi-do. The questionnaires were distributed to 46 school dietitians who practiced the SBP, 53 school dietitians who did not practiced the SBP, 2, 340 students and 1, 360 parents in July, 2007. Eating place and the frequency of breakfast were the significantly between the students of practiced and unpracticed schools. Students, parents, and nutrition teachers had positive perceptions and opinions of the SBP. The advantages of the SBP were the formation of regular dietary habits and saving time for breakfast, whereas complaint factors were menu duplication and taste. Therefore, the results suggest that unpracticed schools should refer to the SBPs case of practiced schools and make an efforts for efficient operation.

The purpose of this thesis is to examine what changes students experience in the relationships between achievement-goal orientations and enjoyment of physical activities after they are instructed at youth soccer academies. This information would be useful

The purpose of this study was to examine and analyze how two different groups of students who took P.E. lessons from P.E. teachers and sports instructors respectively during a semester perceived the objectives, contents, learning․teaching method, evaluati

The purpose of this study was to examine the educational impact to students from Hanaro teaching on elementary physical classes by investigating the process of perception changes of students who avo ided the elementary physical classes through Hanaro teac

This study aims to suggest the basic data for PAPS whose operation is at an early stage to gain ef fectiveness in school scene by analyzing the elementary teachers' recognitions about 5 components of PAPS operation - measurement, assessment, treatment, ap

The purpose of this research is to determine the motivational relationship between a school sports c lub and school life adjustment, and to establish the effect of a school sports club. This research can al so be helpful to determine what kind of school s

The purpose of this study is to offer the scientific data of male and female high school students' standing broad jump movements and to seek out effective instructive methods for this exercise through comparing and analyzing the variation aspects of the k

The aim of this study is to offer scientific materials and effective teaching methods of place kick motions of high school students by comparing and analyzing kinetic and motor mechanical variables of experts and beginners’ place kicks which are usually u

요즘 우리나라에서는 초등학생들에게 한자능력검정시험이 많은 인기를 끌고 있 다. 이에 따라 사교육에서는 학원, 인터넷, 한자학습지 등에서 시험을 대비한 프로 그램이 성행하고 있으며, 한자교육에 대한 관심도 높아지고 있다. 현재 우리나라의 한자능력검정시험에 있어서 초등학생의 응시율이 약 60%나 된다. 이러한 초등학생들의 급수시험의 형태는 일시적이지 않고 연속적이기 때문 에 해마다 응시율도 증가하고 있다. 한편 공교육에서의 초등학교 한자교육은 충분 한 시간적 확보가 마련되지 않아서 체계적인 한자교육이 이루어지지 않고 있으며, 초등학교 교육용 기초한자도 제정되지 않았기 때문에 학년별로 공정하고 통일된 한자교육이 실시되지 못하고 있다. 이러한 공교육의 한자교육 실태는 한자능력검 정시험에 상당한 영향을 끼치고 있다. 공교육에서 채우지 못한 한자교육의 욕구를 사교육의 일환인 한자검정능력시험으로 대신하려는 경향이 있기 때문에 한자능력 검정시험의 인기는 날로 치솟고 있다. 한국의 한자능력검정시험은 일본의 한자능력검정 시험의 체제와 비교해 볼 때 상당한 차이가 있음을 알 수 있다. 한국의 한자능력검정시험의 현황을 살펴보면, 우선 한자능력을 검정하는 기관 이 많고, 이 기관들이 급수를 나누는 기준들이 다르다. 즉, 기준이 되는 국가적 차 원의 초등학교 교육용 기초한자가 제정 되지 않았기 때문에 각 기관별로 급수를 나누는 排定漢字와, 漢字數에 있어서 통일되지 못하고 있다. 이는 한자검정시험 의 전문성을 떨어뜨리고 공증성을 약하게 만들 수도 있다. 또한 각 기관들이 시행 하는 시험일도 다르기 때문에 상업적인 경향도 보인다. 반면 일본은 한자능력검정 시험은 거의 일본한자능력검정협회에서 주관하고 있다. 또한 漢檢의 급수 체제는 학교에서의 한자교육과 연계되어 학교에서 배우는 각 학년별로 배당한자(교육용 기초한자), 1006字를 기준으로 각 등급별로 형성되어 있다. 이는 일본의 漢檢이 공교육에 기반을 두고 시행되고 있는 것을 면밀히 보여주고 있는 것이다. 현재 한국의 한자능력검정시험의 시장은 상당히 크다. 초등학교의 한자과목의 위상을 확립하고 바람직한 한자교육의 체제를 형성하기 위해서는 현행 한자능력 검정시험의 체제를 개선해야 한다. 그러므로 본고에서는 일본의 한자능력검정시 험과의 비교를 통하여 한국의 한자능력검정시험의 문제점을 파악하고 개선책을 제시하는데 의의를 두고자 한다.

본 연구에서는 인터넷 메신저를 활용한 수업에서 이루어지는 과학 영재 학생들의 논변활동과 대화의 유형을 분류하여 수업 주제와 형태에 따라 나타나는 차이점을 분석하였다. 수업은 서울대학교 영재센터 학생 가운데 선발된 5명의 남학생을 대상으로 하였으며, 인터넷 메신저 프로그램을 활용하여 진행되었다. 학생들의 논변활동은 Toulmin의 논쟁 틀에 바탕을 두어 분석되었으며, 논변활동 요소의 흐름에 따라 논변활동을 유형화하였다. 연구 결과 학생들의 수업 참여의 기회가 높은 수업에서 상대적으로 높은 수준의 논변활동이 나타났으며, 전체 수업에 걸쳐 4가지의 논변활동 유형이 나타났다. 이러한 결과는 학생들의 논변 능력 향상과 교수자-학습자간의 상호작용 촉진을 위한 수업 모형의 개발과 적절한 주제 선정이 필요함을 시사한다.

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

이 연구의 목적은 고등학생과 예비 교사의 지구과학 그래프 해석 능력과 인식을 알아보는 것이다. 이를 위해 지구과학 그래프 해석 능력을 알아보기 위한 9개 그래프 유형의 18문항으로 구성된 1개의 검사지를 개발하였으며, 지구과학 그래프에 대한 인식을 알아보기 위한 2개의 설문지를 각각 개발하였다. 연구 결과는 다음과 같다: 고등학생과 예비교사들은 선 그래프에 대한 해석 능력은 높은 반면, 중복 그래프와 방향성 변화 그래프에 대한 해석 능력은 낮은 것으로 나타나 그래프 해석 능력이 그래프의 유형의 영향을 받는 것으로 분석되었다; 고등학생과 예비교사 모두 학년에 따른 해석 능력에 차이가 있는 것으로 나타났다; 고등학생에 비해 예비교사가 동일한 주제의 서로 다른 표현 방법의 그래프 차이를 더 잘 인식하는 것으로 나타났다; 다수의 고등학생과 예비교사는 지구과학 그래프가 타 과학 교과와 상당한 차이가 있다고 인식하고 있었으며, 가장 많은 차이가 있는 그래프 유형은 방향성 변화 그래프, 분산 그래프, 등치선도, 영역 그래프인 것으로 나타났다. 이러한 연구 결과를 토대로 효과적인 그래프 지도 방략에 대한 함의를 논의하였다.

This study investigated the preference, intake condition and awareness of Kimchi of 660 elementary students in the Seoul area surveyed during June, 2008. The preference test was performed by using 5-point hedonic scale (1=dislike very much, 5=like very much). The most preferred types of Kimchi were Baechukimchi (4.32), Bossamkimchi (4.08) and Kkakdugi (4,01). The most preferred foods prepared with Kimchi were Kimchi jjige (4.59), Kimchi bokkeumbap (4.47), fried Kimchi (4.35), Kimchi pancake (4,31), Kimchi mandu (4.20) and Kimchi kimbap (4.06). Kimchi pizza (2.88), Kimchi hamburger (2.85) and Kimchi spaghetti (2.81) were not preferred. Most students (62.7%) ate Kimchi at almost every meal. The main reason for eating Kimchi was its delicious taste (50.3%). Concerning intake of Kimchi provided at school lunch, 48.4% of students ate some, 45.9% ate all and 5.8% ate none. Various kinds of Kimchi should be developed for elementary school students to meet their taste.