이 연구의 목적은 지구계와 환경 문제에 대한 초등 영재학생들의 인식을 조사하는 것이다. 대학부설영재교육원 소속 28명의 초등학교 학생들을 대상으로 13개의 지구 환경 문제에 대한 지식수준, 심각성, 확실성, 체험 가능성에 관한 인식을 조사하였다. 학생들이 그린 지구 이미지를 분석하기 위하여 Draw-An-Earth Test 체크리스트를 개발하여 사용하였으며, 이미지를 구성하는 요소와 이미지에 담긴 의미를 분명하게 파악하기 위하여 인터뷰를 실시하였다. DAET 체크리스트와 인터뷰 분석 결과 지구계의 구성요소에서 80개, 지구계의 상호작용에서 11개, 지구계의 소양 영역에서 4개의 요소가 확인되었다. 학생들은 지식 수준과 관련하여 대기 오염, 지구온난화, 수질 오염에 가장 잘 알고 있다고 하였으며, 지구온난화, 대기오염, 수질 오염을 가장 심각한 문제라고 하였다. 또한 산성비, 대기 오염, 수질 오염에 대하여 확실성이 높게 나타났으며, 산성비, 대기오염, 산림파괴에 대하여 체험가능성이 높게 나타났다. 이 연구를 통하여 교수 학습 측면에서 초등 과학 영재들이 지구계와 환경문제에 대하여 어떻게 인식하고 있는지 이해할 수 있었다.

This study inquire the degree of the physical self-efficacy of the swimming participant and the study survey the swimming participation about influencing on the flow. The study survey for the achieving of the purpose with 288(boys; 167, girls; 121) studen

The purpose of this study was to develop an expression program geared toward improving the creativity of elementary school students and to examine its effects on the creativity of students. After creativity-related literature and earlier studies were anal

This study aims to suggest the basic data for the effectiveness of「Seoul Students 7560⁺ Exercise」 in the school scene by analyzing the elementary teachers’ awareness of the operational conditions, expected effects and stimulation methods of the「Seoul Stud

The purpose of this study was to investigate the dietary factors associated with characteristics of attention deficit hyperactivity disorder (ADHD) in upper-grade elementary school students. The study subjects were 397 students, and 52% of total study subjects were boys. The risk for developing ADHD was assessed by using a DSM-IV questionnaire. Boy's ADHD score was higher than that of girls (p<0.001). Subjects were divided into two groups according to the median of the ADHD score in boys and girls. The high ADHD score group showed higher frequency of skipping breakfast and a lower score for good dietary habits, as compared to the normal group. Further, the high ADHD score group showed higher frequency of processed food intake with lower frequency of vegetable intake, as compared to the normal group. These results suggest that undesirable eating habits and frequent intake of processed foods may be associated with higher risk of developing ADHD in elementary school students.

This study intended to research the differences between the teaching types of physical education according to students' characteristics, and the affective characteristics on the foundation of classifying the teaching types of physical education into the d

The objectives of this study were to analyze the current state of elementary school children’s partici pation in winter sports and, by doing so, to provide basic materials for developing winter sport progr ams and expanding facilities for elementary schoo

이 연구는 농촌지역 초등학생을 대상으로 원예활동 프로그램을 실시하여 자아존중감 및 성취동기에 미치는 영향을 알아보기 위해 실시하였다. 경남의 농촌지역에 위치한 C 초등학교 4학년을 실험집단과 대조집단으로 나누어 매주 1회(3시간)씩 12주 동안 실시하였다. 원예활동 프로그램을 실시한 실험집단은 대조집단에 비하여 자아존중감이 향상되었고 통계적으로도 유의한 차이가 나타났다(p<.001). 또한 실험집단은 대조집단에 비하여 성취동기가 증진되었으며 통계적으로도 유의한 차이가 나타났다(p<.001). 따라서 원예 활동 프로그램은 농촌지역 초등학생들의 자아존중감을 향상시키며 성취동기를 증진시키는데 효과적임을 알 수 있었다.

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 ㎝ and 39.5 ㎏, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for ``once/day``(38.3%) and ``none`` (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

This study was performed to investigate patterns of fortified food (FF) consumption and intake of vitamins and minerals from FFs among 577 Korean children (12.4 years of age) who attended elementary or middle school. FFs eaten by children as a snack were surveyed using the food record method during 3 days, including 2 week days and one weekend. As a result, 114 FF items were eaten by the children, and several kinds of nutrients such as vitamin A, D, E, B complex, C, calcium (Ca), iron (Fe), and zinc (Zn) were fortified in these foods. Ca-FFs (65.8%) were most frequently consumed, followed by vitamin C-FFs (33.4%) and vitamin D-FFs (33.3%). The number of FF items in each food group was the most in the milk group (n=24, 21.0%), followed by the beverage group (n=19, 16.7%), and the cookie/bread/cake group (n=17, 14.9%). Fortified nutrients in FFs were in various combinations, but the major combination patterns were Ca, Ca plus vitamins, Ca plus vitamins plus other minerals, and Ca plus other minerals. Daily mean intakes of vitamins and minerals from the FFs were 66-300% more than those of the recommended nutrient intake (RNI ) or adequate intake (AI) for most vitamins and minerals. Daily maximum intakes (95th percentile) of vitamins and minerals from FFs were 1-15 times the RNI or AI for most vitamins and minerals. Vitamin and mineral consumption ratios from each FF group were different according to the kind of fortified nutrient. For example, vitamin C was mostly eaten in fortified beverages (46-54%), and Fe was mostly eaten in fortified cookie/breads/cakes (87%). The above results show that FF consumption varied widely among the children, and that most of the children's foods were fortified with several vitamins and minerals without a common rule; thus, subjects risked over consuming vitamins and minerals by eating FFs. Therefore, practical guideline on FF use for children's optimal nutrition and health should be provided through nutrition education.

The purpose of this study was to identify the effectiveness of a nutrition education program of reducing children`s sugar intake based on social cognitive theory. This education program composed of 6 units was conducted in discretional activity class of the 3rd and 4th grade elementary school students. The results are as follows: First, the rate of correct answers and score of nutrition knowledge significantly increased after nutrition education. The scores of nutrition education in male students, students whose mothers have no job, and students with skinny physiques were much improved after nutrition education(p<0.05, p<0.01, p<0.001, respectively). Second, the dietary attitudes toward reducing sugar intake and checking nutrition labels significantly improved(p<0.05). And also, it tended to decrease in preference and intake of sweet foods. Third, the consumption of candy·caramel·jelly(p<0.05), yogurt(p<0.05), jam·honey(p<0.05), and ice cream(p<0.001) were reduced after nutrition education. Besides, obese students` consumption of isotonic beverages, carbonated beverages, and fruit juice was reduced. Therefore, a positive change in dietary behavior appeared. Based on the above results, we confirmed that the nutrition education program focusing on reducing sugar intake applied with social cognitive theory was effective for improving the nutrition knowledge, dietary attitude and dietary behavior in sugar intake in elementary school students. Especially, this program showed the improvement in nutrition knowledge as well as dietary attitude and behavior in sugar intake among obese children. Since nutrition education during childhood significantly influences lifetime-health and disease prevention, it is necessary to develop theory-based nutrition education program and practice systematic and constant nutrition education in elementary schools.

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included ``wanting to be tall``(66.1%) and ``for good health``(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3～4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were ``good taste``(56.6%), ``good to eat``(46.6%), ``wanting to be tall``(32.4%), and ``for good health``(25.4%). Among those students who did not consumed dairy products, the major reason given was ``family does not eat at home``(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were ``shelf-life``(61.6%) for milk, and ``favorite dairy products``(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are ``higher nutrition`` (60.8%), ``better sanitation``(57.3%), and ``better quality and taste``(55.2%).