This research is focused on the actual condition of student athletes' school life in high and middle school. It will study and analyze the school life condition of soccer players in middle and high school, after the "Weekend-only League" system was implem

본 연구는 지리적 커뮤니케이션의 대표적 수단인 지형도의 도식기호에 대해 고등학생들의 인식 수준을 파악하고, 이에 영향을 미치는 요인을 분석하고자 하였다. 연구 결과 기호의 인식에 가장 크게 영향을 미치는 요인은 시각적 형상이였다. 기호가 구체적인 형상으로 상징화되어 있는 경우 커뮤니케이션이 효과적이며 긍정적으로 이루어짐을 확인할 수 있었다. 그리고 기호 인식에는 지도 사용자의 특성이 반영되어 기호에 대한 학습경험과 친숙함이 긍정적인 요인으로 작용하였다. 그러나 시각적 형상의 단순하고 간결한 형태가 기호 인식에 미치는 영향은 미미하였다. 실험에 사용된 43개의 기호들 중 인식과 해석 모든 면에서 가장 긍정적으로 평가된 기호는 학교, 비행장, 사찰 등의 기호이며, 부정적인 기호는 묘지, 창고, 법원, 검찰청 등의 기호였다. 본 연구에서 드러난 기호 인식의 특성을 바탕으로 효율적인 지형도가 제작될 수 있도록 보다 커뮤니케이션 수준이 높은 기호들이 개발되어야 할 것이다.

편각은 판구조론 이해의 바탕이 되는 개념이며 실생활에서 지도와 나침반을 이용하여 자신의 위치를 결정할 때도 쓰이는 중요한 개념이다. 이에 제 7차 교육과정에서 사용되고 있는 6종의 지구과학 II 교과서에서 편각에 대한 설명이 어떻게 기술되어 있는지 확인하고 고등학생들이 오개념을 가질 수 있는 가능성을 조사하였다. 개념 검사지를 통해 실제로 나타나고 있는 고등학생들의 오개념을 확인하고 교과서와의 연관성을 알아보았다. 그 결과 고등학생들은 특히 자북극과 관련하여 오개념을 가지고 있었고 이는 교과서의 편각에 대한 설명 부족과 함께 잘못된 삽화와 밀접한 관계가 있었다. 따라서 편각에 대한 정확한 이해를 위해서는 비쌍극자 효과를 추가한 편각의 설명이 필요하고 이에 따른 삽화의 제시가 필요함을 확인하였다.

The purpose of this study was to investigate the snack and beverage intake patterns of students by body mass index groups (BMI 〈18.5, 18.5-23, 23-30, ≥30). Questionnaires were completed by 1381 high school students in Seoul, Incheon, and Gyeonggi-do, the area of Korea's capital region. There were no significant differences in skipping meals for overweight (BMI 23-30 and ≥30) or under-nourished (BMI 〈18.5) students. Girls skipped dinner more frequently than boys. Boys and girls both preferred meat and disliked fish regardless of BMI. Girls with BMI 23-30 disliked vegetables. Boys and girls would rather have crackers, candies, and chocolates than potatoes as snacks regardless of BMI. Obese boys (BMI ≥30) preferred flour-based food, fast food, and other food as snacks. Girls liked fruits more than boys. Snacks were eaten 2-3 times per week, when students were hungry or bored. There were no significant differences in the frequency or reasons (habitual, stressed) for snack consumption by BMI. Girls liked juice more than boys did, and boys preferred soda water more than girls did. Both the under-nourished (BMI 〈18.5) boy and girl groups had more juice than the overweight (BMI 23-30 and ≥30) groups. Obese (BMI ≥30) boys did not more drink soda water than other BMI groups. The under-nourished (BMI 〈18.5) boy group had more soda water than the normal (BMI 18.5-23) and overweight (BMI 23-30) groups. Girls in the overweight (BMI 23-30) group had 2 more cups of soda water a day than the normal group (BMI 18.5-23). Therefore, skipping meals and beverage intake patterns might influence BMI.

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were ``on average`` and ``like it``, respectively in order. The reason for preferring seafood is ``because it tastes good`` in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because ``I want to eat it`` followed by ``because parents push``, ``because friends eat it``, ``because health-related TV programs recommend it``, respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

본 연구는 2009년 12월부터 2010년 7월까지 일반계 여고 40명, 일반계 남녀공학 40명, 예고남여공학 30명 학생들을 대상으로 전전두엽 뇌파측정 결과를 바탕으로 산출된 다양한 뇌기능분석과 뇌기능지수를 통해 예능계 고등학생들의 뇌 발달 특성과 정서 및 성향이 일반계 고등학생들과 차이점이 무엇인지 구체적으로 파악하였다. 목적에 따라 분석한 연구 결과는 다음과 같다. 첫째, 예능계 고등학생과 일반계 고등학생 간에 전전두엽 뇌파에서 몇 가지 범주에서 차이가 있었다. 둘째, 좌우뇌 균형에 있어 예능계 고등학생과 일반계 고등학생 뇌파에서 차이가 없었다. 셋째, 예능계 고등학생과 일반계 고등학생 간에 정서 및 성향에서 차이가 없었다.

우리는 전향력 발생원리를 설명하기 위한 새로운 방법을 개발하고, 이를 5명의 10학년 학생들에게 적용하여 나타난 반응을 분석하였다. 중등과학 교과서에서 전향력 실험을 위해 회전원판이 자주 사용된다. 그런데 회전원판에 대한 명확한 설명이 없기 때문에, 회전원판이 북극을 중심으로 자전하는 지구를 나타낸다고 오해할 가능성이 높다. 이 연구는 회전원판이 임의의 위도에 접하는 평면이라는 사실에 중점을 두었다. 학생들은 회전원판의 이런 특징을 이해하면서 전향력을 쉽게 이해할 수 있었다. 덧붙여 우리는 회전원판과 전향력의 관계를 이해할 수 있게 도와주는 방법을 제시하려 하였다. 이 방법은 학교 교육에서 전향력의 특징을 좀 더 명확히 이해하는 데 도움이 될 것이다.

The purpose of this study is to offer the scientific data of male and female high school students' standing broad jump movements and to seek out effective instructive methods for this exercise through comparing and analyzing the variation aspects of the k

The aim of this study is to offer scientific materials and effective teaching methods of place kick motions of high school students by comparing and analyzing kinetic and motor mechanical variables of experts and beginners’ place kicks which are usually u

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

이 연구의 목적은 고등학생과 예비 교사의 지구과학 그래프 해석 능력과 인식을 알아보는 것이다. 이를 위해 지구과학 그래프 해석 능력을 알아보기 위한 9개 그래프 유형의 18문항으로 구성된 1개의 검사지를 개발하였으며, 지구과학 그래프에 대한 인식을 알아보기 위한 2개의 설문지를 각각 개발하였다. 연구 결과는 다음과 같다: 고등학생과 예비교사들은 선 그래프에 대한 해석 능력은 높은 반면, 중복 그래프와 방향성 변화 그래프에 대한 해석 능력은 낮은 것으로 나타나 그래프 해석 능력이 그래프의 유형의 영향을 받는 것으로 분석되었다; 고등학생과 예비교사 모두 학년에 따른 해석 능력에 차이가 있는 것으로 나타났다; 고등학생에 비해 예비교사가 동일한 주제의 서로 다른 표현 방법의 그래프 차이를 더 잘 인식하는 것으로 나타났다; 다수의 고등학생과 예비교사는 지구과학 그래프가 타 과학 교과와 상당한 차이가 있다고 인식하고 있었으며, 가장 많은 차이가 있는 그래프 유형은 방향성 변화 그래프, 분산 그래프, 등치선도, 영역 그래프인 것으로 나타났다. 이러한 연구 결과를 토대로 효과적인 그래프 지도 방략에 대한 함의를 논의하였다.

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

본 연구의 목적은 고등학생들의 과학 경험의 정도를 정량화하는 측정 도구를 제시하는 것이다. 측정 도구를 구성하는 요인들은 선행연구를 통해 학교 안 과학 경험은 일반 활동 경험, 과학 탐구 경험, 실험 기구 경험으로 나눌 수 있었다. 학교 밖 과학 경험은 일반 활동 경험, 취미 활동 경험, 현장 견학 경험으로 세분화 할 수 있었다. 각각의 요인을 구성하는 문항은 선행연구에서 사용된 과학 경험 측정 도구에서 일부를 발췌하고 더불어 과학 경험에 대한 개방적인 설문지를 통하여 얻은 답변 중 빈도가 많은 답변과 중등 교과서의 탐색적 분석을 통해 선정하였다. 사전 설문조사와 선행 연구를 바탕으로 개발한 측정 도구는 예비 검사를 실시한 후, 고등학교 1학년 학생 413명을 대상으로 검사를 실시하였다. 개발한 측정 도구의 내용타당도는 현직 중등교사 2명과 과학교육전문가 2명이 각 문항이 측정하고자 하는 목적에 부합하는지 검사하였고, 구인타당도는 요인분석을 통해 검사하였다. 측정 도구의 신뢰도는 Cronbach α를 통하여 추정하였다. 측정 도구 6개 영역의 요인에 대하여 타당도와 신뢰도 분석 결과 과학 경험을 측정하는 도구로서 적절한 것으로 나타났다.

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 연구를 통하여 고등학교 1학년 학생들을 대상으로 이들이 가지고 있는 우주에 대한 개념을 조사하고 이에 영향을 준 요소가 무엇인지 알아보았다. 연구 결과 대부분의 학생들은 우주를 물리적 공간으로 생각하고 있었으며 많은 수의 학생들은 '우주'하면 아름답다는 느낌을 떠올리거나 미지의 공간이라는 생각을 떠올렸다. 그림 표현에서, 학생들은 많은 경우 직관적으로 우주를 태양계 수준에서 파악하고 있음이 드러났다. 우주의 중심과 끝에 대한 질문에서, 학생들 중 태양 중심, 지구 중심 또는 중심 없는 무한한 우주를 생각하는 비율이 높았다. 우주의 변화는 한 방향으로 일어나며 이를 물리적 관점에서 서술하는 경우가 많았다. 학생들이 가진 이러한 개념에 영향을 준 요소를 알아보기 위하여 학생들을 성별, 신념별, 교과서 외의 천문 지식을 접해본 경험 유무로 그룹화 하여 비교 분석하였다. 그 결과, 각 그룹에 따라 우주의 중심과 끝, 우주의 변화에 대한 관점의 차이가 있었다. 또한 우주의 기원에 대한 이유를 설명할 때 종교적 신념에 따른 차이가 있음이 드러났다. 본 연구 결과는 개인의 우주관이 다양하며 이에는 여러 가지 요소가 영향을 줌을 보여준다.

The purpose of this study was to investigate nutritional knowledge, practice of eating behavior guidelines, and problematic dietary habits in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to obtain information on demographic variables, body size, part-time jobs, nutritional knowledge, practice of eating behavior guidelines, and dietary habits. The developed questionnaire was given out to 515 students attending a vocational high school in Yongin, Gyeonggi-Do. Those who had been working 5 hours or more per day for at least a month at the time of survey administration were defined as working students for this study. Proportions of working students were similar between male and female students (i.e. 49.5% for male, 50.5% for female). No significant difference was found in scores of nutritional knowledge between working (8.43±2.29) and non-working students (8.60±2.19). However, some dietary habits were found to be dependent on working status. While approximately 43% of non-working students reported skipping a meal, about 57% of working students did so (p〈0.01). The proportion of students with any drinking experience was significantly higher among working students (92%) compared to non-working students (80%) (p〈0.001). Working students were found to drink alcoholic beverages more often than non-working students (p〈0.001). The mean score of practice of eating behavior guidelines was lower in working students than non-working students. The magnitude of this difference was modest (51.33±0.63 in working students, 53.40±0.51 in non-working students), but reached statistical significance (p〈0.01). Based on the findings from this study, it is suggested that specific behavior-oriented messages to improve certain problematic dietary habits need to be directed toward working high school students.

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded ‘it is tasty’ (82.9%), while those that did not like seaweed responded ‘I don’t like the texture when chewing it and it is not tasty’ (47.8%). Most students reported that they usually eat ‘laver’, and the number of times that they at seaweed was ‘3-4 times a week’. The primary place in which they ate seaweed and the place where they feel it had the best taste was a ‘house’. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, ‘I eat seaweed and leave it to some extent.’ They perceived ‘laver’ to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was ‘laver’. When asked why they dislike seaweed in school meals, the most common responses were ‘I didn’t like seaweed the first time I tried it’ (27%) and ‘Its taste is different from what I eat at home’ (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for ‘fried laver’ and ‘broiled laver’.