상황학습 이론에 근거한 실과 교수 · 학습 방안 탐색 및 적용

강희자(Kang Hee Ja),이경애(Lee Kyoung Ae) 한국실과교육학회 2004 한국실과교육학회지 Vol.17 No.3

This study investigated the possibility of application and applicable plans of situated learning (SL) theory to Practical Arts education, and the learning effects of SL theory on it. A possibility of application and applicable plans were investigated through literature review. The learning effects of SL theory on the practical arts was investigated through experiment. Sixty 5th grade elementary school students participated in this experiment, and were divided into two groups;an experimental group (30 students) and a control group(30 students). They studied the ‘balanced diet’ unit in the 5th grade Practical Arts textbook. SL theory indicated the possibility of applications to Practical Arts education with respect to educational goals, learning contents, and teaching and learning methods. It was theorized that the application of SL theory to the learning contents of Practical Arts education would provide learners with realistic problems. The application of SL theory to Practical Arts education would progress in the following steps: problem recognition, search for solutions, problem solving, and evaluation. Learning achievement was significantly higher in the experimental group than in thecontrol group. In addition, qualitative analysis indicated that the experimental group had high interests in learning, more positive attitudes, and a great capacity for applying their knowledge to real dietary life. In conclusion, instruction that applies SL theory could help learners to meet the educational goals of the Practical Arts.

중 ·고등학교 가정과 교과서에 제시된 상용식품의 1인분량 설정 및 영양성분 함량 산출

강희자(Kang, Hee-Ja),김영남(Kim, Young-Nam) 한국가정과교육학회 1994 한국가정과교육학회지 Vol.6 No.1

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food, so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and dessert. Single serving size of cooked food dishes are presented below: 1) rice : 180~250g, ?~?cup 2) soup : 320~400g, ?~2cup 3) pan fried fish or vegetable : 40~70g 4) deep fried vegetable, fish or meat : 60g 4) kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.

$GABA_A$-Benzodiazepine 수용체 이상과 불안장애

이상열,박민철,강희자,Lee Sang-Yeol,Park Min-Cheol,Kang He-Ja 대한불안의학회 2005 대한불안의학회지 Vol.1 No.1

In the 40 years since the first benzodiazepine was brought into clinical use there has been a substantial growth in understanding the molecular basis of action of these drugs and the role of their receptors in anxiety disorders. Benzodiazepine receptors are present throughout the brain with the highest concentration in cortex, and it potentiate and prolong the synaptic action of the inhibitory neurotransmitter GABA. Central benzodiazepine receptors and $GABA_A$ receptors are part of the same macromolecular complex. Abnormalities of these $GABA_A$-benzodiazepine receptors as a result of drug challenge tests and neuroimaging studies may underlie some anxiety disorders. The role of $GABA_A$-benzodiazepine receptors in the action of benzodiazepine and as a factor in anxiety disorder, in both animal and humans including knock-out and knock in technique, may lead to new anxiolytics that have potentially significant therapeutic gains without unwanted side effects.

학교급식을 통한 학급공동체 형성 프로그램 개발 및 적용

이경애(Lee Kyoung Ae),김봉생(Kim Bong seang),강희자(Kang Hee Ja) 한국실과교육학회 2007 한국실과교육학회지 Vol.20 No.1

This study developed the program based on school foodservice and investigated the it’s effects on making the sense of class community. The subjects were 106(6th grade) elementary school children and divided into two groups: control and experimental. Experimental period was two months. The effects of the program were evaluated by the differences between pre and post level of the sense of class community. The results were as follows. First, the program was developed to make the elementary school children’s sense of class community and composed of seven activities which based on school foodservice; making school foodservice rules, keeping order and table etiquette, self distribution of school foodservice, composing and singing a school foodservice song of our class, researching the effect of school foodservice of our class, making school foodservice which our class want, boasting school foodservice of our class. Second, four psychological factors of the sense of class community(sense of a member of a class community, sense of mutual affects, integration and satisfaction of need, and emotional relations) were maintained and promoted in experimental group. But this program did not affect practical factors(sense of obeying procedure, protection of environment) in experimental group. The result, which this program did not affect practical factors of the sense of class community, was from short experimental period. Therefore experimental period should be longer for the effect that this program can make and promote even the practical factors of the sense of class community,

우리나라 국민의 비타민과 무기질 급원식품(Ⅰ) - 칼슘과 철분의 급원식품 -

김영남(Kim, Young-Nam),나현주(Na, Hveon-Ju),강희자(Kang, Hee-Ja) 한국가정과교육학회 2000 한국가정과교육학회지 Vol.12 No.2

The Purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion, one serving size, and according to 1997 food supply data. Also 3 maior food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1.The food sources of calcium 1)The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products, small fishes such as anchovy, icefish and dried strip, and green vegetables, etc. 2)The calcium rich foods by 1009 edible portion were in order of skim milk powder river snail, sesame, sea mustard, whole milk powder, snapping turtle, loach, sea tangle(dried), opossum shrimp, and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail, snapping turtle, opossum shrimp, loach, spiny lobster, skate. skim milk powder, small alaska pollack. freshwater crab, condensed milk, whole milk powder skate ray, and milk. 3)The 3 major calcium supply food groups in Korean were vegetables, fish and shellfishes, and milk and dairy products. 4)The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk, anchovy, chinese cabbage, soybean, skim milk Powder, laver shrimp, welsh onion, and maize. The vegetables were the important sources of calcium in Korean. 2.The food sources of iron 1)The food sources of iron which are commonly presented in the textbooks of middle and high school were meat, liver, egg(egg yolk), and green vegetables. etc. 2)The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam. marsh clam. laver(dried) , sea lettuce(dried) crayfish. pelilla seed, little neck clam. orient hard clam, venus clam, and freshwater crab, And the iron rich foods by the iron content in one serving were in order of surf clam, marsh clam, crayfish, little neck clam, orient hard clam, freshwater crab, venus clam, hen cockle, green confertii(fresh), pen shell. and spiny lobster. 3)The 3 maior iron supply food groups in Korean were cereals and cereal products, fishes and shellfishes. and vegetables. 4)The iron supply food according to the quantity of food supply in 1997 was in order of soybean, sea mustard, maize, rice, meat edible viscera, laver. wheat flour. pork, red pepper, egg, and bovine meat.