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.

본 논문에서는 초등학교 1학년에서 5학년 아동 112명을 대상으로 규칙적인 메트로놈 소리에 대한 손가락 태핑 반응을 측정하여 청각-운동 동조화 능력의 발달적 측면을 연구하였다. 실험 결과 5학년으로 갈수록 응답 정확도가 증가하였으며, 학년별 차이는 BPM 120 빠르기 (500ms 시간 간격)에서 가장 유의미하게 나타났다. 5학년으로 갈수록 자극과 응답 간 시간 차이가 줄어들고 응답 변화도가 낮아졌다. 또한 3년 이상 악기 교육을 받은 3, 4학년 아동의 경우 BPM 120 빠르기에서 유의미하게 더 일관된 응답을 보여주었다. 본 연구는 최초로 한국의 초등학생을 대상으로 규칙적 리듬에 대한 운동 반응을 측정하였으며, 실험 결과 초등학생은 BPM 120 빠르기를 중심으로 청각- 운동 동조화 능력이 발달하며 악기 훈련이 이 발달을 더 촉진하는 것을 보여준다. 언어 처리에서도 대략 500ms 간격의 시간적 규칙성을 파악하는 것이 중요하며, 언어 장애 아동의 경우 이 간격에 대한 태핑 반응 정확도가 떨어지는 것으로 나타나 음악 교육을 통한 태핑 능력의 향상이 언어 처리에도 도움을 줄 수 있음을 시사한다.

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

This study examined the effects of teaching contextual inference and word association strategies on 5th grade elementary school students' vocabulary knowledge development. A total of 56 students participated in the current study, as divided into either the contextual inference group or the word association group. The vocabulary proficiency levels of the participants were also considered and the students in each group were further divided into either the upper level group or the lower level group. The participants experienced six treatment sessions, and in each session they had to study five vocabulary items using each of the two vocabulary learning strategies. The posttest and delayed posttest results indicated that both strategies were effective for the vocabulary knowledge development of the upper level group as well as the lower level group. Some possible implications for elementary school English classrooms in Korea are discussed.

The objective of this study was to analyze the awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. In a survey of 1,030 students, 55.9% of the total respondents stated that traditional Korean food is 'Korean food that uses unique Korean recipes' (p<0.001). In terms of awareness of traditional food, most middle and high school students responded that the mass media was the biggest influence, while elementary students said that their parents were the most pervasive influence. In terms of satisfaction with traditional food served in school, 13 menus had the highest popularity among elementary school students. Most elementary school students preferred Korean traditional foods compared to middle and high school students. The awareness and satisfaction regarding Korean traditional food in elementary, middle and high school students.

The study investigates whether different English learning contexts result in different grammar development in learners’ shared mother tongue, Korean. The research instrument included a sentence completion task of collocational expressions in Korean dialogues, a multiple-choice test of grammar in Korean sentences and dialogues, and a sentence composition task using double nominative structures. The participants were 26 students at the age of 8 to 9 year old in the EFL context, 21 in a type of immersion program, and 19 in the ESL context. The results showed little difference among the three groups in the collocation sentence completion task and the multiple-choice test, but a clearly significant difference between the EFL students and the ESL students in the double nominative sentence composition task. The students who had been learning English in English culture showed more limited knowledge in the writing sentences with such peculiar but common structures in Korean language, compared with those who had been learning English in a Korean cultural context. In the complementary correlation analysis of the scores in the sentence composition task with a double nominative structure, the length of residence in Korea proved the strongest correlation, implying that the longer students live in Korea, the better they perform. The study provides the pedagogical implication that the curriculum of a mother tongue for bilingual learners could need to intervene with more emphasis on enhancing learners’ grammatical development, including language-specific structures.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

Spelling is a complicated skill, which is difficult to acquire even for native language learners. During the early stages of learning to read, children use various orthographic strategies to spell and their spellings show different developmental characteristics. This present study examines Korean elementary school students" English spelling. This is a cross-sectional study: three hundred and fifty seven students" spelling data was collected from 4th, 5th and 6th grade students and analyzed for comparison from the developmental spelling view. The data was analyzed into two categories: accuracy of spelling at each grade and the children"s invented spellings. Results showed that the EFL children"s spellings have developmental features similar to native language learners or ESL learners. The fourth graders omitted vowels and substituted letter names instead of short vowels. As the grades increase, the salient features of spelling were changed; whereas the fourth graders showed low level achievement in CVVC words, the six graders" spelling presented increased achievement in the same category. However, they have different aspects in detail, e.g. Korean learners acquire diphthongs earlier than CVck, which is unusual compared to the native English learners. Finally, a conclusion was drawn from the data and instructional suggestions are provided.

The purpose of this study was to explore the effectiveness of strategy training in teaching English for Korean elementary school students. It also attempted to provide some empirical data for more successful strategy training in elementary English education. Sixty six fifth grade elementary school students from two intact classes (33 each) participated in the study as the experimental group and the control group. For 17 weeks, the experimental group was given strategy training in addition to traditional instruction, while the control group was taught in the traditional way only. Some of the major findings are as follows: 1) Strategy-trained group did not show significantly better improvement over the traditionally-taught group in their English proficiency; 2) Strategy-trained group used all categories of learning strategy significantly more frequently at the end of the experimental period than traditionally-taught group; 3) Both the quantity and quality of strategy use was affected by the learner's English proficiency. From these results it was concluded that a strategy training program for elementary school English learners could be fruitful and viable. Suggestions for further studies are presented along with limitations inherent in the present study.

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 연구의 목적은 아프가니스탄 초등학생을 대상으로 한국어의 단모음 오류 양상 살펴보는 데 있다. 이를 위해 한국어의 단모음을 음절의 위치에 따라 어두형, 어중형, 어말형으로 총 42문항의 어휘 목록을 작성해 청취 실험을 하였다. 오류의 양상은 다음과 같다. 첫째, 한국어의 단모음 /ㅓ/를 /o/로 대치하는 오류를 보였다. 둘째, 한국어 단모음 /ㅜ/를 /o/로 대치하는 오류를 보였는데, 이는 한국어의 단모음 /ㅜ/를 다리어의 /ʊ/나 /o/로 인식하고 있다고 분석하였다. 특이점은 다리어에 없는 한국어의 단 모음 /ɯ/에 대한 오류율이 낮았다는 점이다. 이 연구를 통해 아프가니스탄 인 한국어 학습자들이 어려움을 겪는 한국어 단모음의 오류 양상을 분석하 여 그 특성을 밝힌 것에 의의가 있다고 할 수 있다.

본 연구에서는 학교급에 따른 한국 학생의 인공지능(Artificial Intelligence, AI)에 대한 태도를 차이를 분석하였다. 이러한 연구를 위하여 총 6,324명의 학생을 대상으로 학교급에 따라 AI에 대한 태도를 측정할 수 있는 검사 도구를 적용하였다. 또한, 학교급, 성별, AI 직·간접 경험, AI 교육 경험, AI 관심, 프로그래밍 언어 경험, AI 활용 빈도에 따른 AI에 대한 태도의 차이를 분석하였다. 연구 결과, 학교급과 성별, AI의 직·간접적 경험, AI에 대한 관심, 프로그래밍 언어 경험은 AI에 대한 태도에 영향을 주는 것으로 나타났다. 특히, 학교급이 높으며, 성별이 남성이며, AI의 직, 간접적 경험이 있으며, AI에 대한 관심이 높으며, 블록과 텍스트 기반 프로그래밍 언어를 모두 경험한 학생일수록 AI에 대한 태도가 긍정적인 것으로 나타났다. 반면에 AI 교육 경험과 AI 활용 빈도는 AI에 대한 태도는 유의한 영향을 주지 못하였다. 본 연구 결과는 한국 학생의 AI에 대한 태도에 미치는 요인을 학교급에 따라 분석하였는데 의의가 있다.

중도입국 학생의 교과학습 부적응 현상에 대한 문제의식을 가지고 본 연구가 주목한 것 은 이주배경 출신 국가와 교육과정의 차이로 인해 겪고 있는 어려움을 해소할 필요가 있다 는 점이다. 이를 위해 중도입국 학생의 비율이 높은 중국의 초등 수학을 대상으로 한국의 초등 수학 교육과정과 비교하였다. 그 결과 중도입국 학생의 수학 교과학습 부적응의 원인 은 한국어 학습 어휘에 대한 소통능력이 부족한 점과 교과과정의 단원 구성 차이와 학년별 영역별 내용 체계의 차이로 인한 교수 학습의 방법 차이가 큰 요인으로 나타났다. 그러므 로 초등 수학 교과의 학습 부적응을 해소하기 위해서는 한국과 중국의 수학 교육과정과 교 과 분석을 바탕으로 각 학년별 단원에 제시된 학습 어휘 이해를 통해 학습 문제에 대한 적 응을 도울 수 있도록 어휘 학습지를 개발 적용하는 것이 필요하다. 또한 각 단원별 내용 체계에 맞게 한국 수학 교육과정의 성취 기준을 도달할 수 있도록 중국의 해당 교과 내용 을 비교하여 수준별 문제 학습지를 개발 적용하는 것이 필요하다. 그 외에도 한국어 의사 소통능력의 부족으로 인해 생기는 학교생활 적응의 어려움과 교육환경의 차이, 심리적 불 안정은 학교와 지역사회가 연계하여 학습 클리닉과 멘토링 시스템을 활용하고 다문화 가정 출신의 교육 전문가 집단과의 네트워크 구축하는 방안을 모색할 수 있다.

The quasi-experimental study was designed to compare effects of two telecollaborative learning models, asynchronous (ATL) and synchronous telecollaboration learning (STL), on Korean elementary school students’ motivation, anxiety, and intercultural communicative competence (ICC). To evaluate the 27 participants’ motivation and anxiety level, a pre-test and a post-test were administered and the motivation level and the anxiety level were compared between the ATL and the STL group. On the completion of the project, to examine their ICC development, the participants were interviewed by the researcher with questions constructed based on five objectives of Byram’s intercultural competence. The results are as follows: (1) The two groups did not show any significant differences in increase their motivation level. However, when examining in more detail, the participants in ATL increased their instrumental motivation while those in STL increased their integrative motivation. (2) There was no significant difference in anxiety level between the two groups. At last, (3) regarding ICC development, the participants both in the ATL and in the STL greatly improved their knowledge, attitude, and skills, but ATL participants, compared to STL participants, demonstrated relatively limited changes in their critical cultural awareness. Implications to enhance elementary school students’ motivation and ICC by telecollaboration are suggested.