The followings are criteria of the proper textbook in the age of cyber-education. First, all the contents teachers want to teach must be found in the course of doing the computer and be used through the downloading. Second, all the contents students want to learn must be found in the course of doing the computer and help students` learning. There are seven or eight Chinese Letters textbooks for the middle school students in the sixth Education Curriculum and each textbook has different contents. But it is difficult for students to study different contents of these textbooks together. So the Chinese Letters textbook for the middle school students in the age of cyber-education must be made to solve this difficulty. Also the textbook can be best if all the contents are found and used in the course of using the Internet at any time. To make the proper Chinese Letters textbook for the middle school students in the age of cyber-education, we need many other teachers` help. We hope teachers to hold their good teaching materials in common through the Internet.

이 논문의 목적은 대기압개념에 대한 오개념을 기초하여 컴퓨터 보조수업 프로그램을 개발하여 중학교 과학과정에 적용하고 그 개념개선 효과를 조사하는 것이다. 그 결과는 다음과 같다. 1) 대기압에 대한 오개념을 확인하였고 2) 분석된 오개념을 고려한 CAI프로그램을 개발였으며 3) 학습에 적용한 결과 CAI를 적용한 학습이 전통적 학습보다 성취도와 오개념 개선에 효과적이었다.

본 연구는 중학교 교과서의 대기압 단원을 학습하였을 때 학생들의 개념유형이 어떻게 변하는지 조사하고, 대체개념을 개선해나갈 수 있는 실험방법을 모색하는데 목적이 있다. 중학교 2학년을 대상으로 ‘대기압’ 에 관한 사전 개념을 질문지와 면담을 통하여 조사하고 두 집단으로 나누어 6차 교육과정의 중학교 2학년 과학교과서 중 8종의 교과서에 나오는 대기압에 관한 실험을 모두 한 집단과 교과서 외의 제안실험을 한 집단으로 구분하여 2주 동안 실시하였다. 두 집단간의 수업방식은 차별화하지 않았고 실험소재만 다르게 하였으며, 기압단원 학습 일주일 후 동일한 질문지를 사용하여 개념변화를 알아보았다. 결론적으로 학생들의 기압에 대한 대체개념이 학습 후에도 쉽게 변화되지 않았지만, 제안실험을 한 집단이 기압에 대한 개념형성이 효과적으로 나타난 점으로 보아 대체개념을 개선시킬 수 있는 다양한 학습방법과 과학적 개념획득을 위한 실험손재가 지속적으로 연구되어져야 할 필요성이 있다.

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

이 연구의 목적은 중학교 2학년 물의 순환과 일기의 변화 단원에 대해 STS의 한 방법인NIE 수업자료를 개발하여 학생들에게 처치한 후, NIE가 학업 성취도와 과학 관련 태도에 미치는 효과를 조사하고 학습 방법과 학생들의 학업 능력 수준간의 상호 작용 효과를 알아보고자 하는 것이다. 연구대상은 서울시 동작구에 소재한 여자 중학교 2학년 4개 반을 임의로 선정했고, 학급별로 실험집단과 통제집단에 2학급씩 무작위로 배치하였다. 실험 집단에서는 교사가 관련 개념을 6차시동안 간략하게 강의하고 나머지 7차시동안 개발한 NIE 수업자료로 수업하였고, 통제 집단에서는 전통적인 교과서 위주의 강의식 수업을 하였다. NIE 수업은 Iowa Chautauqua Program에서 활용한 문제로의 초대, 탐색 , 설명, 해결방안의 제시 단계에 따라 진행하였고, STS 학습 지도 전략 중 과학에서 출발하는 접근법으로 프로젝트학습, 토픽학습, 낱말 맞추기 퍼즐 등의 NIE 수업자료를 개발 활용하였다. 학업 성취도 검사 도구는 차시별 수업 목표를 고려하여 연구자가 개발하였고, 과학 관련 태도 검사 도구는 TOSRA의 7가지 영역 중 두 영역, 즉 과학의 사회적 의미와 과학에 대한 흥미적 관심에 해당하는 20문항을 사용하였다. 연구 결과에 의하면, NIE 자료를 활용한 수업이 교과서 위주의 전통적인 수업에 비해 학생들의 학업 성취도를 향상시키는데 효과적이었다(P〈.01). 또한, 과학과 관련된 학생들의 태도 변화에 있어서도 실험집단이 통제집단보다 통계적으로 유의미한 성취도의 우위를 보이는 것으로 나타났다(P〈.01). 학습 방법과 학생들의 성취 수준간의 상호 작용 효과를 알아본 결과 학업 성취도와 과학에 대한 흥미적 관심의 경우에는 주목할 만한 상호 작용 효과는 나타나지 않았으나, 과학의 사회적 의미에 대한 태도에 있어서는 NIE 수업 방법이 전통적인 수업 방법에 비해 하위 집단의 태도를 보다 더 긍정적으로 함양시킨 결과를 유도했다.

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 purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.