This study aimed to investigate Korean high school students’ comprehension level and attitudes towards three different English accents: American-accented, Malaysian-accented, and Korean-accented English. The experiment was conducted with 340 female high school students in Gyeongsangnam-do. The data collection in this study consisted of the results of three listening comprehension tests and two survey questionnaires. The results show that speakers' various English accents affected the participants’ listening comprehension: The participants understood the American-accented and the Korean-accented English better than the Malaysian-accented English. The study also shows that there is no interaction between the English accents and the participants' L2 listening proficiency levels. In addition, the results indicate that the participants display more positive attitude toward American-accented English, followed by Malaysian-accented English, and finally Korean-accented English. This paper therefore suggests that Korean students need to be exposed to various English accents in order to become familiar with the concept of World Englishes.

우리는 전향력 발생원리를 설명하기 위한 새로운 방법을 개발하고, 이를 5명의 10학년 학생들에게 적용하여 나타난 반응을 분석하였다. 중등과학 교과서에서 전향력 실험을 위해 회전원판이 자주 사용된다. 그런데 회전원판에 대한 명확한 설명이 없기 때문에, 회전원판이 북극을 중심으로 자전하는 지구를 나타낸다고 오해할 가능성이 높다. 이 연구는 회전원판이 임의의 위도에 접하는 평면이라는 사실에 중점을 두었다. 학생들은 회전원판의 이런 특징을 이해하면서 전향력을 쉽게 이해할 수 있었다. 덧붙여 우리는 회전원판과 전향력의 관계를 이해할 수 있게 도와주는 방법을 제시하려 하였다. 이 방법은 학교 교육에서 전향력의 특징을 좀 더 명확히 이해하는 데 도움이 될 것이다.

The present study was designed to probe pedagogical viability of extensive reading as an effective alternative in English reading instruction. To accomplish the purpose, an English book club was formed, consisting of 40 high school students. The book club activity was held during four months of summer and winter vacations in 2009. The participants were encouraged to freely write anything in their reading logs they felt while reading. The reading logs and interviews were analyzed. They revealed effects of extensive reading and changes of the readers' cognitive and affective reading processes. According to the results, 1) extensive reading has potential to be a successful alternative in English reading instruction; 2) the readers could experience “amusement” and “absorption” by reading sufficient books with the i−1 level; and 3) extensive reading enabled them to choose their ways of reading and to be responsible for their choices.

This study is a substantive, qualitative survey targeting 500 high school students to discern the television and Internet media viewing behavior of secondary schools in a populous area such as Niigata City and Nagaoka City where presumably provides different sociological backgrounds and levels . The purposes of the study are a) to basically discern the major media viewing behavior of students, b) to examine the significance of the Cellular phone novels (KEITAI novels) in education from the perspective of media literacy based on the examining the effectiveness of KEITAI novels as teaching materials for educational guidelines. The survey results showed that students used the Internet mainly through their cellular phones. For both television and Internet viewing, the study showed a couple of unintentional tendencies: i) students avoid talking with friends about viewing their favorite media, ii) students wrap themselves in their media viewing depending on the situation and place. The usage of cellular phones in Japanese high schools seems ubiquitous. Students prefer reading using cellular phones. Cellular phone novels (Keitai novels) are widely read in Japan.

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

2007년 개정 한문과 교육과정은 7차 교육과정에 비하여 내용체계에 있어서 큰 변화가 있었다. 이 때문에 새롭게 추가된 내용 영역의 학습 요소에 해당하는 목표 를 세부적으로 진술하고 이 영역에 맞는 평가 문항의 다양한 개발이 필요하다. 한문과 평가문항에서 목표를 이원적으로 분류하는 근거는 무엇인가? 새로운 교 육과정에서 새롭게 추가된 내용을 평가문항에 어떻게 반영하고 문항화할 것인가? 이 두 가지 논의를 기초로 각 요소별 실제 문항의 유형을 정리하고자 하였다. 연구자는 평가 문항을 제작하기 이전에 교육과정의 내용 영역과 Bloom이 제시 한 인지적 영역의 단계별 행동 영역, 다양한 문항 형식을 잘 조화하는 것이 새로 운 학습 요소에 적절한 문항 유형을 만드는 이론적인 기초라고 판단하였다. 즉, 새롭게 제시된 학습 요소를 Bloom이 제시한 지식, 이해, 적용, 분석, 종합, 평가의 각 단계로 목표를 세분화하고 이에 해당하는 문항을 기존에 개발된 문항과 자체 개발한 문항으로 예시하였다. 이를 통해 새로운 학습 요소에 어울리는 평가 문항 을 유형별로 정리하여 평가의 전문성을 향상시키고자 하였다.

현 정부의 직업교육정책이방향이 특성화고교 연계 확대 방향(교육부,2007)으로 됨에 따라 정부부처 협약학교로 국토해양부 해사고, 농림수산식품부 공립전문계고(3개교),프로그램지원 운영(6개교)학교가 지정되었다. 미래 어업인 양성 중심의 수산계 고교 특 성화 사업의 효율적 시행을 위하여 수산고교 자체에서 추진하기 어려운 과정은 공통 프로그램을 마련하여 전문기관에 위탁하여 실시하 고 있다. 이 공통프로그램이 보다 나은 방향으로 발전하기 위하여 일본 수산계 고교의 실습현장 제도와 비교하면서 우리나라 수산고 특성화 사업인 공통프로그램의 개선방향으로 현장실습훈련을 동해,남해,서해권의 권역별 실시와 실습업체 개발과 인센티브 제공, 종합 승선실습의 기간 연장 운영을 제시하고자 한다.

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.

This study investigated the food and dietary educational content in primary, middle and high school textbooks in order to provide fundamental data for the development of educational programs on Korean traditional food culture. The research objects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economics textbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary education were counted and analyzed. The content analysis was performed using two categories: application method and subject matter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities, whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition, cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primary school textbooks show that visual aids were the most common in all six grades. For the subject matter, 'understanding of food and nutrition' was most abundant in primary school textbooks while 'well balanced nutrition and health' accounted for a large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture were insufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods and culture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school 'home economics' contents need to emphasize comprehensive food and dietary education and adjust to 'science & technology for life'.

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.

As a primary source of input for language learning, textbooks provide learners with various language samples. This paper investigates whether Korean English textbooks provide an adequate language model to follow, particularly focusing on how an invitation is tendered and responded to. Dialogues that contain an invitation were pulled from seven high school English textbooks and analyzed from a Conversation Analytic (CA) perspective. According to the results of analysis, textbook dialogues generally do not follow how an invitation sequence is organized in authentic English conversation as manifested by the inadequate or lacking presentation of a preinvitation, and contain invitation practices that are not yet known to occur in English conversation. It was also found that an invitation is frequently portrayed as incidentally tendered due to its occurrence with certain turn components. Lastly, textbook dialogues provide a limited variety of input as shown by the lack of insert expansion instances and the limited presentation of responses in form and position. This researchsuggests the need to incorporate our knowledge of how conversation works into scripting dialogues for English learners. (177)

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

본 연구의 목적은 고등학생들의 과학 경험의 정도를 정량화하는 측정 도구를 제시하는 것이다. 측정 도구를 구성하는 요인들은 선행연구를 통해 학교 안 과학 경험은 일반 활동 경험, 과학 탐구 경험, 실험 기구 경험으로 나눌 수 있었다. 학교 밖 과학 경험은 일반 활동 경험, 취미 활동 경험, 현장 견학 경험으로 세분화 할 수 있었다. 각각의 요인을 구성하는 문항은 선행연구에서 사용된 과학 경험 측정 도구에서 일부를 발췌하고 더불어 과학 경험에 대한 개방적인 설문지를 통하여 얻은 답변 중 빈도가 많은 답변과 중등 교과서의 탐색적 분석을 통해 선정하였다. 사전 설문조사와 선행 연구를 바탕으로 개발한 측정 도구는 예비 검사를 실시한 후, 고등학교 1학년 학생 413명을 대상으로 검사를 실시하였다. 개발한 측정 도구의 내용타당도는 현직 중등교사 2명과 과학교육전문가 2명이 각 문항이 측정하고자 하는 목적에 부합하는지 검사하였고, 구인타당도는 요인분석을 통해 검사하였다. 측정 도구의 신뢰도는 Cronbach α를 통하여 추정하였다. 측정 도구 6개 영역의 요인에 대하여 타당도와 신뢰도 분석 결과 과학 경험을 측정하는 도구로서 적절한 것으로 나타났다.

This paper aims to examine the differential degree of the task difficulty presented in high school English activity books. To achive the aim, the researchers analyzed tasks for three levels(high, intermediate, and low) in five English activity books currently published based on the revised 7th National Curriculum for high school freshmen. The criteria utilized for grading task difficulty are modified from Ellis(2003a, 2003b) which were developed to account for task complexity in terms of input, conditions, processes and outcomes. The results revealed that in general, the tasks of the activity books were organized in the sequential order of difficulty from low, imtermediate to high proficiency, but the difference of task difficulty across the three proficiency levels was not significant. It was also discovered that among three main factors determining task difficulty, task condition, task process, and task outcomes, task process and required task outcomes were more frequently adopted to di fferentiate the task difficulty level. In addition, there was lack of communicative tasks integrating four language skills (listening, speaking, reading, and writing) in all the five activity books. Further study suggesiotns and limitations are followed.

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.