The purpose of this study is to investigate the current situation of children's milk intake at home and school in order to identify the better way to help children's milk intake. For this, 895 elementary students participated in this study through the questionnaire developed by researchers. Conclusions drawn from the results of this study are as follows : 1. Various kinds of milk should be provided for children both at home and school so that they can choose an appropriate milk for themselves. 2. Teachers at school should help children's milk intake not through forcing them but through appropriate educational approach. 3. Milk distribution system and ways of refrigeration of milk in school should be improved. 4. Nutrition education should be implemented for children so that they themselves choose milk as favorite beverage.

생태학적 관점에 입각한 환경 교육 과정 개발 연구의 일환으로, 초, 중, 고등학교의 과학 교과서에 실려있는 환경 관련 내용을 1)환경 오염의 원인, 2)환경 오염의 실태, 3)생태계 원리, 4)환경 위기극복을 위한 노력 등 4분야로 구분하여 분석하였다. 본 연구 결과, 초, 중, 고등학교 과학 교과서에 실려있는 환경 관련 내용은 생태주의적 관점보다는 환경주의적 관점에서 저술된 것으로 파악되었고, 또한 환경 관련 내용들은 서로 교과목간 또는 교과목 내에서

This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country &urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, 85~90% of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p〈0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

The survey was conducted in July first to 15th, among 463 elementary school students, 4th grade to 6th grade in Chonj. The subjects were 252 male and 211 female students. The mean age of the subjects was 9.8 year The percent of relative body weight of the subjects compared to Korean standard was 100.1%, it almost matched to Korean standard. The percent of relative body weight in male students was 100.4%, where as the female's was 99.7%. Thirty six percent of the subjects have breakfast irregularly. The reason skipping breakfast were 'no appetite' 50.5%, 'get up late' 35.8%,' no delicious food' 18.2%. The reason skipping breakfast was significantly different by sex and obese index. The frequency taking snack was significantly different by sex, 34.6% of female subjects took snack more than twice per day, while 16.7% of male subjects did it. The most frequently taking snack were fruits, the points was 4.0 of 5.0. Ramyun, Sundai were taking more frequently among males than females. Females took fruits more frequently than males. Hot dog, ice cream ,and chocolate intakes were significantly different by obese index. The most preference of snack were fruits and ice cream in all subjects. The preference of ramyun, hamburger, egg, chicken, dried squid, milk, peanut, and soft drink were higher in males than in females. Biscuit, ice cream, and chocolate preference were significantly different in obese index.