This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

A many researcher suggest that children exhibit a natural interest towards insects, and different intervention programs have shown the presence of an insect being able to increase children’s attentiveness and motivation levels. Nonetheless, few research effort have been devoted to the identification of specific insect characteristics able to attract and engage children. This study was aimed at assessing children’s preference for insect species. Children aged 12 years participated in the study and were tested on a choice task, using pet insect program. Children’s preferences for different species and for effects of sex analyzed. Overall, girls showed a preference for more lepidoptera species like cabbage butterfly and swallowtail butterfly. On the other hand, boys showed a preference for coleoptera insect. Results and their implications for the child-insect bond are discussed.

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students’ parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were ‘To stick to style of Korean traditional foods’ (68.2%), ‘Palatable’ (21.8%), ‘Education for children’ (6.4%), and ‘Beautiful and fine custom’ (3.6%). The awareness point of ‘Korean traditional foods are easy for cooking’ increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

The purpose of this study was to form a physical education course that satisfies interests of a learner by inquiring preference of middle and high school students on physical education activities and their satisfaction on physical education class, and fur

This study aims to contribute to the development of physical education (PE) by examining the relationship between middle and high school students’ satisfaction in pre-PE experiences and preferences in each area of selected physical activity contents. The

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

본 연구는 김제시 1개 중학교 2학년 여학생 5개 반을 대상으로, 중학교 과학 '지각 변동' 단원을 중심으로 협동학습을 실시하여 협동 학습이 여학생들의 과학 선호도에 효과가 있는지 조사하였다. 협동 학습 모둠은 학습 능력이 이질적으로 되도록 4명을 한 모둠으로 구성하여 약 10주간의 협동 학습을 실시하였다. 협동 학습 실시 전 후 동일한 검사지로 과학 선호도에 대한 사전 검사와 사후 검사를 실시하였다. 협동 학습 실시 후 여중생들의 과학 선호도에 긍정적인 효과가 나타났다. 과학 수업에 대한 인식과 과학 수업에 대한 참여도가 협동 학습 전과 달리 긍정적인 변화를 보였다. 그러나 과학자들에 대한 인식이나 과학적으로 사고하거나 행동하는 습관을 나타내는 과학적 태도는 유의미한 차이가 없었다. 이는 10주 동안의 기간은 협동 학습 전략을 효과적으로 시행하는데 충분하지 못한 것으로 생각된다. 협동학습에 대한 학생들의 의견 조사에서 중위 수준 학생들은 상-하위 수준 학생들과 달리 협동 학습에 대해 강한 긍정을 나타냈다. 협동 학습을 통해 상위 수준 학생들에게 배우고, 하위 수준 학생들에게 나누는 모둠 활동에서 자신감을 얻고 흥미를 느낀 것으로 보인다. 다른 의견으로는 협동 학습이 과학 수업에 대한 흥미 유발과 공부에 더 도움이 되고, 학생의 참여도를 높이며, 학생들에게 협동심을 길러주는 등의 좋은 점이 있으나, 학생의 언어적 상호작용으로 인한 소란스러움을 유발시키고, 모둠 내 협동하는데 의견 충돌이 있는 단점이 있었다.

초등학교 1학년은 전이의 시기로서, 또래와 교사는 아동들의 사회적 관계형성에 주요한 영향을 미친다. 본 연구는 지각된 인기에 미치는 또래와 교사의 영향을 살펴보기 위해 초등학교 1학년 아동 154명을 대상으로 사회적 행동과 지각된 인기의 관계에서 사회적 선호와 교사 선호의 매개효과를 살펴보았다. 이를 위해 또래 지명법을 사용하여 공격성, 사회적 선호, 지각된 인기, 교사 선호를 측정한 후, Mplus 7.0을 사용하여 변인간의 관계를 분석하였다. 본 연구의 결과는 다음과 같다. 첫째, 공격성과 친사회성 모두 지각된 인기에 정적인 영향을 주었다. 둘째, 사회적 선호와 교사 선호는 지각된 인기에 정적인 영향을 미쳤다. 셋째, 친사회성과 지각된 인기의 관계에서 교사 선호의 매개효과가 나타난 반면 공격성과 지각된 인기의 관계에서는 교사 선호의 매개효과가 나타나지 않았다. 넷째, 사회적 선호는 공격성과 친사회성이 지각된 인기와 가지는 관계를 모두 매개하였다. 본 연구결과는 전이시기인 초등학교 1학년 아동의 지각된 인기에 미치는 영향에 대해 사회적 참조자로서 또래와 교사의 역할을 심도 있게 논의하였다는데 그 의의가 있다.

본 연구는 놀이와 웃음활동을 인성교육과 접목하여 프로그램을 구안하고자 초등학교 5, 6학 년 학생들을 대상으로 놀이(규칙놀이 영역, 전통놀이 영역, 보드게임 영역), 웃음활동, 디지털 게임의 실태와 선호도를 설문조사하였다. 학생들의 선호도는 보드게임 영역에서 가장 높았고, 그 다음으로 디지털 게임, 규칙놀이 영역, 전통놀이 영역, 웃음활동 순으로 나타났다. 규칙놀이 영역에서는 그룹놀이를 가장 선호했고, 전통놀이 영역에서는 윷놀이를 가장 선호하였다. 보드게 임 영역에서는 7세 이상 대상 2연령의 보드게임을 가장 선호하였고, 디지털 게임은 모바일 게 임을 가장 선호하였다. 따라서 초등학생들에게 양질의 놀이 교육 프로그램을 개발할 때에는 학 생들의 놀이 실태를 잘 파악하고 성별에 따라 선호도가 다름을 이해하는 등 놀이의 특성을 고 려하는 것이 매우 중요하다고 사료된다.

This study was focused on the relationship between horticultural preference and parenting attitude of parents having elementary school students. Because a human’s preference of plant was inhered an image of one’s life. This study carried out to define the variables related to horticultural preference and parenting attitude, for promotion in horticultural activity program of parent. For this study, the data was collected from 193 parents having elementary school child from May to July, 2015 at Seoul, and Jeonju city. The major variables related to parenting attitude were grade of children, dialogue hour with their children, understanding of their children, intimate, number of breakfast, occupation, family income, growing activity. And the relationship between parenting attitude and horticultural preference were marked statistical difference at plant classification into need a supporting stick, foodstuff, life time of plant, individual or community growth, cook and industrial arts or ornamental plants. Especially it was concerned in achievement, rationality, affection of parenting attitude.