Lund University is one of the important center of Chinese teachingin Sweden,the textbook Elementary Chinese used at the elementary stageis compiled by the teachers of the Chinese Department of thisUniversity,it is an interesting book with Swedish translation and used as long as more than ten years. According to statistics,compared with the Grade A vocabulary in theThe outline of the Graded Vocabulary ,41% of the Grade A vocabularydoesn’ t appear in Elementary Chineseand apparently many words inElementary Chinese are not included in the Grade A vocabulary in Theoutline of the Graded Vocabulary.The order that the characters appearfollows the content of the text and isn’t based on The outline of theGraded Vocabulary.Furthermore,because there is no special Chinesecharacters courses,it is difficult for the students to learn the rule ofChinese characters’structure.Chinese characters become an obstacle forthe students to promote their Chinese level. This paper tries to analyse how to teach Chinese characters forthe non-Chinese cultural circle students at the elementary stage.

This study was conducted to investigate the vegetable eating behaviors and preferences of elementary school students by stage of change for vegetable intake. The subjects consisted of 191 fourth and fifth grade elementary school students from Gyeonggi province. The stage of change for vegetable intake was categorized into three groups: precontemplation (PC, 18.4%), preparation (P, 43.5%), and action/maintenance (A&M, 48.2%). The trend to eat a variety of foods was more distinctive as the students went from the PC to the A&M stage. The stage of change for vegetable intake was closely related with the kimchi-eating pattern of the students. The A&M group ate more vegetables than the PC group because they liked vegetables and/or wanted to prevent disease. The PC group had a lower tendency to follow recommendations for vegetable eating than the P and A&M groups. The PC group also had an incorrect notion that low vegetable consumption over an extended time would not have a big impact on their health. The vegetables of high preference for the elementary school students were potato, sweet potato, lettuce, radish, perilla leaf, cucumber, and cabbage. The vegetables of low preference were spinach, onion, balloon flower, and green pepper. The PC group had lower preferences for most vegetables than the P and A&M groups. Therefore, careful nutrition education is necessary especially for students in the PC group in order to explain the positive effects of vegetable intake and negative effects of an unbalanced diet. It is also necessary to survey students' tastes consistently and to develop recipes that encourage them to consume more vegetables agreeably.