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.

이 논문은 2009년과 2010년 2년간 치러진 中等漢文科敎師任用試驗중 1차 한문 선택형 시험을 대상으로 삼아 출제의 근거가 되는 出題基準을 검토하고, 출제 기준에 맞게 출제되었는지 그 현황을 분석한 후, 提言한 것이다. 출제 기준은 출제자로 인한 편파성 시비와 영역별 비중의 차별을 드러낸 이전 임용시험의 잘못을 시정하려는 의도에서 나온 것으로, 전국에 있는 漢文敎育科의 敎育課程속에서 10개의 기본이수과목을 추려내고 과목마다 1∼3개의 평가 영역 을 두어 공부한 내용을 빠뜨리지 않고 골고루 출제하고자 한 점에서 의의가 있었다. 출제 현황은 이수과목이나 평가 영역을 중심으로 보면, 대체로 공평하게 출제하 려고 한 점이 인정되나 2009년의 시험이 역대산문선독보다 한시선독에 관심이 두 어졌고, 2010년 시험에서 한시선독보다 역대산문선독이 선호되는 일면도 발견되 었다. 이 측면에서의 불균형 은 출제 상황의 제반 여건에서 빚어진 것으로서 차후 에 다시 바뀔 수 있으므로 별 문제가 되지 않겠지만 문항 출제에 중요한 역할을 하는 地文의 장르에 대한 편중은 문제의 소지가 없지 않았다. 2009년의 경우에 산문 장르가 전체의 46∼47%, 2010년의 경우에도 산문 장르가 전체의 45∼46% 출제되어 특정 장르의 비중이 과도하다는 느낌을 받았다. 물론 산문이 한문학에서 차지하는 범위가 광대하고 출제하기 용이하다는 장점 이 있기는 하지만 그렇다고 출제 문항의 地文이 특정한 장르로 편중되는 것이 정 당화될 수는 없다. 출제 기준에서 기본이수과목별 출제비율이 경서강독, 한시선독, 한문소설선독, 역대산문선독 모두 대등한 것처럼 1차 한문 선택형 시험 40문항(80 점)에서 장르별 출제비율도 특정한 장르에 편중되지 않게 하여야 한다. 1차 한문 선택형 시험이 중등 한문과 교사가 되려는 수험생에게 중요한 만큼 원전 독해력과 그것을 교실 수업현장에 적용하는 능력을 갖춘 자를 교사로 선발 하는 시험이 되도록 난이도를 보다 높이고 출제범위에 얽매이지 말며 수험생이 접해보지 못한 지문이 많이 출제되게 해야 할 터다.

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

The purpose of this study was to investigate the sensation seeking tendency and knitwear purchase behaviors of high school girls. The data were obtained from 475 high school girls at 6 high schools located in Daejeon. The method of study is a survey consisted of sensation seeking tendency items, knitwear purchase behavior items and demographic attribution. Data were analyzed by frequency, variance, crosstabs, and correlation analysis using SPSS WIN 17.0 program. The results of study are as follows. First, high school girls generally liked knitwears by reason of comfort and activity. Most girls purchased the knitwears to wear ordinary casual wear(81.5%). They usually thought sweater and cardigan to be representative of knitwears. Also, they mostly purchased the knitwears of simple and active design, achromatic color, 100% cotton, and solid or simple stripe pattern. The design and price were considered as important evaluation criteria in knitwear purchase. The information sources used by them were store display, friends, and internet. Second, the knitwear purchase behaviors of high school girls showed the difference between groups with high- and low-sensation seeking tendency. The most important factor of knitwear purchase was an unique and characteristic design in high group and a simple and active design in low group. In conclusion, high school girls liked knitwears and had different knitwear purchase behaviors according to the sensation seeking tendency.

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.

이 연구는 글로브 프로그램이 운영되고 있는 과학고의 교사에게 설문지 및 면담을 통하여, 과학고에서의 글로브 프로그램 운영 현황과 교사들의 인식을 분석하였다. 그 결과를 토대로 우리나라에서 글로브 프로그램의 운영에 따른 문제점과 그 해결 방안을 논의하는 데 목적이 있다. 이 연구는 12명의 과학고 교사의 설문과 3명의 교사 면담 및 글로브 프로그램의 운영과정에서 나온 보고서 등의 분석으로 이루어졌다. 프로그램의 운영 현황, 교사들의 인식과 프로그램 운영에 따른 문제점에 대한 결과는 다음과 같다: 1) 글로브 프로그램은 초등학교 고학년 및 중학교에 적합한 수준이며, 과학고에서 그대로 운영하기에는 적합하지 않다. 2) 글로브 프로그램을 국내에 정착시키기 위해서는 우리나라에서 각 학교의 환경과 지역성을 고려한 다양한 프로그램의 개발이 필요하다. 프로그램의 운영에 대한 제언은 다음과 같다: 1) 우리나라의 교육실정에 맞는 글로브 프로그램을 개발-운영하기 위해서는 지구환경과 관련된 단체 및 전문가 집단이 되는 운영 본부의 설치가 요구된다. 2) 글로브 프로그램의 운영을 위한 행-재정 지원이 있어야 한다.

The purpose of this study was to investigate nutritional knowledge, practice of eating behavior guidelines, and problematic dietary habits in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to obtain information on demographic variables, body size, part-time jobs, nutritional knowledge, practice of eating behavior guidelines, and dietary habits. The developed questionnaire was given out to 515 students attending a vocational high school in Yongin, Gyeonggi-Do. Those who had been working 5 hours or more per day for at least a month at the time of survey administration were defined as working students for this study. Proportions of working students were similar between male and female students (i.e. 49.5% for male, 50.5% for female). No significant difference was found in scores of nutritional knowledge between working (8.43±2.29) and non-working students (8.60±2.19). However, some dietary habits were found to be dependent on working status. While approximately 43% of non-working students reported skipping a meal, about 57% of working students did so (p〈0.01). The proportion of students with any drinking experience was significantly higher among working students (92%) compared to non-working students (80%) (p〈0.001). Working students were found to drink alcoholic beverages more often than non-working students (p〈0.001). The mean score of practice of eating behavior guidelines was lower in working students than non-working students. The magnitude of this difference was modest (51.33±0.63 in working students, 53.40±0.51 in non-working students), but reached statistical significance (p〈0.01). Based on the findings from this study, it is suggested that specific behavior-oriented messages to improve certain problematic dietary habits need to be directed toward working high school students.

This study is to present a female high school summer blouse with high movement functionality and satisfying appearance. For the experimental research 6 subjects with closest average body shapes and their body surface was measured at beginning and after selecting a representative movement the tested uniform was worn and the appearance and movement functionality was evaluated. The results of this research are as follows. In the research with the aims to improve the sleeve designed the height in 3 types as A.H/4+3, A.H/4+2, A.H/4+1 and their evaluation showed that in the order of best appearance was A.H/4+2, A.H/4+1, A.H/4+3. In the order of best comfort was A.H/4+2, A.H/4+3, A.H/4+1 and the best order for movement functionality was A.H/4+1, A.H/4+2, A.H/4+3. Additional height types designed produced from elastic materials were A.H/4+3, A.H/4+2, A.H/4+1 and the resulting order of appearance was A.H/4+3, A.H/4+2, A.H/4+1, order of comfort was A.H/4+3, A.H/4+2, A.H/4+1 and the order of movement functionality was A.H/4+1, A.H/4+2, A.H/4+3. Integrating these results shows that in using the same concurrent materials, the experiment pattern of setting the sleeve height as A.H/4+2 was the best while in using elastic materials, the experiment pattern of setting the sleeve height as A.H/4+3 was the best.

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 main purpose of this research is to improve evaluation of physical and psychomotor domain in physical education and provide fundamental data when it comes to developing and distributing new assessment toolkits of that in physical education through the

The purpose of this study is to analyze the kinematic variables due to the course change in the first serve of high school girl tennis athletes using three dimensional video analysis and to produce kinetic variables using ground reaction force to understa

This study is to present a female high school summer blouse with high movement functionality and satisfying appearance, surveyed the students for their understanding of summer blouse. Experimental study’s research method was questionnaire survey. By using questionnaires, the satisfaction and comfort of each region of the current worn summer blouse was analyzed. The results of this research are as follows. After surveying 371 high school students in the Daejeon region on the currently worn summer blouse comfort levels, 48.4% showed dissatisfaction about the width of the sleeves and the armpits and over 93% wanted the use of elastic materials as an alternative. After investigating the summer blouses’ mending state, 41% of students that mending their clothes chose the alternation of reducing the overall silhouette of the blouse in all areas. This reflects the female high school students’ mentality that thin body shape is the ideal.