The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods’ countyof- origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products’ country-of-origin and their environmentfriendly food service. The more individuals are educated of the foods’ county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.

A study on the recognition on the mushrooms by elementary school pupils, middle school students and school dietitians were-carried out. The ways of cooking mushrooms by school dietitians were also investigated. Most students and dietitians highly recognized mushrooms as good food. The most favorite mushroom was Flammulina velutipes, the cooking of mushrooms with meat and the hot mushroom soup with meat(Jungol) being the most preferred cooking methods. School ditetitians like to use mushrooms in school lunch and generally use medium or high duality mushrooms. Students, however, do not tend to prefer mushrooms compared to other vegetables. Mushroom dishes that can promote the consumption by students are mushroom bulgogi, mushroom pizza, sweet and sour mushroom in the order.

본 연구의 목적은 고도 디지털 기반 초연결사회를 살아가는 초‧중학생의 디지털 시민성을 측정 하기 위한 디지털 시민성 측정 도구를 개발하여 타당화하는 데 있다. 이를 위해 본 연구에서는 디지털 시민성 측정 도구 관련 선행연구를 분석하여 척도개발에 적합한 문항을 구성한 후 2회의 델파이 조사를 통해 문항 38개를 선정하였다. 그다음 서울, 경기지역 초등학교 5학년∼중학교 3학년 학생을 대상으로 예비검사를 온라인 조사로 실시해 취합된 386명의 자료를 가지고 탐색적 요인분석을 실시하였다. 분석결과 29개 문항, 6개 요인(디지털 보안, 공감, 사회적 책임, 디지털 자아정체감, 디지털 사회이해, 비판적 사고)으로 구성된 디지털 시민성 측정 도구가 도출되었다. 본 검사를 통해 취합된 417명을 대상으로 확인적 요인분석을 통해 적합도 검증을 한 결과, 모두 권장수준 이상으로 나타나 디지털 시민성을 측정하는 도구로 적합하다는 것을 확인하였다. 신뢰도를 확인한 결과 .92이며, 요인별로는 .70∼.89로 안정적인 척도임을 입증하였다. 준거 관련 타당도 분석결과, 본 척도와 청소년 디지털 시민성 도구가 유의한 상관을 보였다. 이러한 결과는 초등학교와 중학교 학생에게 활용 가능한 타당하고 신뢰성 있는 도구임을 시사해 주고 있다. 본 연구는 청소년의 디지 털 시민성 교육 및 환경조성을 위한 기초연구 자료로 활용될 수 있을 것이다.