본 연구는 군 장병들을 대상으로 금융이해력을 조사하고 금융교육의 발전 방향을 모색하기 위해 군 장병 2,236명을 대상으로 연구를 진행하였다. 금융이해력 조사결과 금융이해력 점 수는 64.0점으로 ‘全 국민 금융이해력 조사’와 비교 시 낮으나, 군 장병들의 나이가 20대 초반인 것을 고려하면 금융교육의 최적 시기로 판단할 수 있다. 이러한 연구 결과를 반영한 정책제언은 첫째, ‘군 금융교육 전용 포털’을 운영하여 장병용 앱과 연계한 맞춤형 자료제공 이 필요하다. 둘째, 금융교육의 효과성을 높이기 위해 강의 중심 방식에서 탈피하여 참여형· 체험형 콘텐츠를 활용한 교육 방식의 다양화가 필요하다. 셋째, 군 장병 금융교육의 지속성 과 제도화를 위해, ‘경제교육관리위원회’ 및 ‘금융교육협의회’에 국방부 정부위원을 편성하 고, 민·관·학 협력 기반의 ‘군 금융교육센터’(가칭)를 설립하여 허브 기능을 수행할 수 있는 체계를 마련해야 한다. 이러한 정책들을 통하여 장병들의 금융지식을 향상시켜 사회로 복귀 시킴으로써 건전한 경제인으로 올바른 금융의사결정을 하도록 군이 역할을 강화해야 한다.

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.