The object of this study was to investigate the relationship between the eating habits of high(4th, 5th, 6th) grade elementary school students and parental behavior characteristics(affection, rational guidance, overprotect and neglect). The parenting behavior scale and demographic variables, eating habits and food frequency were administered to the subjects. In this investigation, the subjects were 396 boys and 337 girls in Chunju city in Korea, 50.1% of the mothers was in the age from 35 to 39 years and 57.8% of the mother had an occupation. Data were analyzed by using a SPSS PS package. Significant differences and correlation among variables were determined by the frequency, 2-test and pearson's correlation coefficient. Eating habits was significantly influenced by mother's employment status, but was not affected by the levels of mother's education and income. Parental behavior characteristics was significantly related to the children's snacks habits(p〈0.05, p〈0.01), but have no connection with dietary habits and the eating out. The survey revealed higher percentage of the children who had taken affectionate, reasonable and positively reinforced child care, answered they enjoy meals and the other groups answered they did not. Also frequency of having soup, green vegetables, fruits, dairy products had positive relationship with affective, reasonable rearing attitude, but negative relationship with neglective rearing attitude. And the survey showed children who were reared in overprotect had chocolate, candy and the like in large quantities.

이 연구의 목적은 수증기 응결 과제에서 초등학생들이 가설을 생성할 때 귀추가 중요한 역할을 한다는 가설과 가설 생성 과정의 하위 요소인 경험상황과 원인적설명자가 독립되어 있다는 가설을 검증하는 것이었다. 검증을 위해 수증기 응결에 관한 가설 생성 검사지, 사전 지식 검사지, 유사경험상황 검사지 등을 개발하여 초등학교 6학년 학생들에게 투입하였다. 연구 결과, 수증기 응결에 관한 사전 지식을 가지고 있는 89명의 학생 중 72명의 학생들이 이 지식을사용하여 가설을 생성하지 못하였는데, 이것은 가설 생성에 귀추가 매우 중요하게 영향을 미친다는 연구 가설을 지지한다. 그리고 수증기 응결 현상에 관한 유시경험상황을 가지고 있는 56명의 학생들 중 54명의 학생들이 가설 검사에서가설을 생성하지 못하였는데, 이것은 경험상황과 원인적설명자가 독립적으로 분리되어 있다는 두 번째 연구가설을 지지한다. 이러한 연구 결과들로부터 이 연구에서는 과학 교육의 실제에서 지식을 가르치는 것뿐만 아니라 가설 생성 능력향상을 위한 교수 · 학습도 이루어져야 함을 제안한다.

The Chinese characters education for the elementary school students in Korea had been officially forbidden in its exercise because of the Exclusive KOREAN Usage Policy until the few cities and provinces had begun to activate the school discretion time(學校 아량 時間) during The 6th Curriculum period. However, such program had also been neglected for the English texts due to the worldwide expansion progressive movement of the civilian government: so, THE 7th Curriculum had also been unable to establish a legal foundation executing the Chinese characters education. Some says that we can initiate the Chinese characters education through the free time activity(雅量 活動). However, Ministry of EDUCATION & Human Resources Development is currently advising a creative method of educational operation rather than performing the elementary school students free time activity with textbook formats. An abstract about the Chinese characters education must be discussed based upon the Chinese characters curriculum in the elementary school education. However, the nationalized curriculum has not yet been created and it is difficult to find its reference. Only, we can look over the Chinese characters education of elementary school students through the Chinese Characters Curriculum in Elementary Schools standardized by Seoul Metropolitan Office of Education: the content is as follows, Seoul Metropolitan Office of Education explains the Chinese characters education evaluation in elementary schools divided in large areas of evaluation index, evaluation method, and activities of the evaluation outcomes. First, the evaluation index is located as limited fields of Chinese characters(漢字), language(漢字語), and words/phrases(漢字語句) for the elementary school students while the evaluation direction is described to avoid flowing in to grammar or knowledge evaluation. Second, the evaluation method is to be balanced in each areas lesson contexts Chinese characters, language, and words/phrases: but, the Chinese characters evaluation must include suggesting in relation to the format(形), sound(音), and meaning(義) while the language evaluation must show the daily linguistic skills, and the words/phrases focused upon understanding the meaning and its comprehension. Third, the Chinese characters education evaluation of elementary schools should not only be used in achieving the students advancement in their academic performance but also the instruction/teaching methods for the Chinese education. The 7th Curriculum is the student-oriented Curriculum based upon independence and creativity. Therefore, the evaluation method must have a thorough, alternative plan suited for such spirit. This is not the end result-centered evaluation but rather it should shift its gear towards the learning-centered evaluation. For such occurrence, the teachers instructional and teaching method needs to be progressed according to the students-oriented activity education rather than of the one that is teacher-oriented. Moreover, a profound improvement planning is requested for the education department for the elementary school Chinese education as with The 7th Curriculum being activated. In order to successfully pursue the students-oriented education that the Curriculum program appoints to, the free time activity operation needs to be expanded of its liberality. Additionally, the nationalized level of Chinese characters education process in elementary school that coincides with The 7th Curriculum program must be prepared as well.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

이 연구는 계절 변화에 대한 초등학생의 선개념과 수업에서 나타나는 개념 변화 양상을 조사하는 것이다. 연구 대상은 인천광역시의 초등학교 5학년생 78명을 대상으로 하였다. 계절 변화에 대한 학생들의 선개념을 알아보기 위하여 그림과 글로 응답하도록 구성된 지필 검사지를 사용하였으며, 동일한 검사 문항을 이용하여 각각 수업 중의 중간 검사, 수업 후의 사후 검사, 그리고 1주일 후 지연 검사를 통하여 학생들의 개념 변화 양상을 조사하였다. 응답 결과의 분석은 3명의 본 연구자들간에 의견의 일치를 보아 분석하였다. 조사 결과, 사전 검사에서 대안 개념을 가지고 있는 일부 학생들의 경우 수업 후 또 다른 대안 개념을 형성하며, 이들이 가지고 있는 계절 변화 개념은 안정되어 있지 않은 상태로 나타났다. 또한 계절별 지구와 태양 사이의 공간 분포의 변화에서는 거리와 가열 효과가, 그리도 계절별 별자리의 변화에서는 지구의 자전 개념이 계절 변화에 대한 학생들의 올바른 개념 형성에 장애가 되는 요인으로 나타났다.

This study was undertaken to assess grade and gender differences in dietary behavior, food preference and perception about body image of students in 4, 5 and 6th grades in elementary school in Kwangju. Anthropometric data showed that mean height and weight were 137.98±6.79cm 32.69±6.09kg, in the 4th grade, 144.11±6.91cm, 36.88±7.60kg in the 5th grade and 151.52±7.47cm, 42.68±8.06kg in the 6th grade. Height and weight of male and female students of each grade were very similar to those of the Korean standard Growth data. Females in the 5th and 6th grades were taller than those in male students, which suggested the height growth spurt in females. Furthermore, both genders showed marked variability even in the same group. All the three different obesity indices(BMI, Rohrer and % of ideal body weight) showed higher value in males than in females consistently. Male respondents desired taller and heavier body shape while females perceived they were heavy and desired only taller and thinner body image. There were significant differences in satisfaction with height, weight and body image by grade(p〈0.05). 36.7% of subjects responded that they did not eat despite hunger. In higher grade they felt guilty after eating sweet things. Strikingly, it was noted a small number of students tried to take a diet pills or vomited on purpose. Data on food preference showed that female did not like sweet food and pork. While male students preferred red meat and chicken. Thus result indicated that there was a great difference in food preference by gender.

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.