This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as ‘food as medicine’. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in ‘Shikryochanyo’ (1460) by the Chosun Dynasty’s royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

일반적으로 물리 교육에서 실험 활동을 통해 학습자들은 일상생활 중 경험과 밀접하게 연관된 힘과 운동 분야의 개념을 보다 확실하게 이해할 수 있다. 하지만 현재의 교육 실정에서는 실험 수행시간 부족 등의 열악한 환경으로 충분한 실험 활동을 하지 못하고 있다. 이를 보충하기 위해 정지성 등[1]은 모션센서 컨트롤러를 이용한 3D 물리교육 시뮬레이션 시스템을 개발하였다. 본 논문에서는 이 시스템에 학습자가 실험의 몰입도를 높이기 위해 3D 가상 실험 공간을 양안식 입체로 가시화하는 색상 방식의 양안식 3D 동역학 교육용 시스템을 제시한다. 학습자들은 제안한 색상 방식의 양안식 3D 입체 영상을 통해 보다 현실감 있는 동역학 시뮬레이션을 수행할 수 있었다.

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean’s lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that ‘boiled rice is an invigorant’ is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early 20th century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

모바일 플랫폼의 보급이 확대되면서 디지털 콘텐츠(Digital Contents)가 양산됨에 따라 교육용 기능성게임 역시 관심이 증대되고 있다. 그러나 기존의 디지털 교육용 기능성 게임은 교육적 기술의 적용이 미비하거나 오프라인(Offline) 교육과 연계되지 않는 단독적인 형태를 가지고 있어 효율성이 낮다. 본 논문에서는 태블릿 PC를 활용한 아동 교육용 기능성 게임 ‘쌀미미 어드벤쳐’를 개발하였다. 개발한 게임은 이야기, 놀이, 음악, 요리의 4가지 요소를 디자인하여 총 5단계로 구성하였고 캐릭터와 인터랙션 등을 통한 콘텐츠의 집중도와 흥미를 높였다. 천안 소재 초등학교 3,4학년 126명을 대상으로 온/오프라인의 학습 융합과 효율성을 실험한 결과, 태블릿 PC를 활용한 디지털 교육과 오프라인 교육의 연계 학습 측면과 학습 디자인 요소를 적용한 게임 콘텐츠의 효율성 측면에서 긍정적인 결과를 알 수 있었다. 본 연구를 통해 아동들의 오프라인 교육에서 디지털 콘텐츠를 적용한 효과적인 수업과 학습 방법을 모색 할 수 있을 것이다.