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실과 ‘동물 기르기’ 단원의 웹기반 ICT 활용 수업 자료 개발 및 적용 효과
장은재(Jang Eun Jae),정모근(Jeong Mo Geun) 한국실과교육학회 2004 한국실과교육학회지 Vol.17 No.3
The purpose of this study was to develop Web-based multimedia materials for the unit of raising animals for grade 6 in the 7th national practical arts curricula and to apply them to ICT-powered instruction. It’s basically meant to elevate practical arts education efficiency and enhance learner self-directed learning capability. The findings of this study were as follows: First, the prepared Web-based multimedia materials could be applicable to whole class or to individual stages on a selective basis. Second, unlike classroom teaching, online instruction that takes advantage of homepage containing learning data section and discussion room and linking to related sites could enlarge the space of education without physical or spatial restriction, and then could contribute to enriching the thinking and experience of learners and subsequently improving their creativity. Third, the student group that took ICT-powered class about the unit of raising animals by using the Web-based multimedia materials made a bigger progress in academic achievement than the other group that didn’t. This fact indicated that the developed teaching materials were effective for instructing the unit. Fourth, when a survey was conducted to find out the efficiency of the Web-based multimedia materials, the students had a high opinion about their screen design, ease of use, learning interest and learning efficiency, which implied that the materials were of great use.
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병원 급식소의 급식 및 임상영양 서비스 업무 실태 조사
김혜진,장은재,홍완수 대한영양사협회 2000 대한영양사협회 학술지 Vol.6 No.2
The aim of this research was to examine the management practices related to foodservice·clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food and nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows: Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25~29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52㎡, with 133.63㎡ for modified diet space and 18.13㎡ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04㎉, with 91.9g of protein contained in normal meal. The total food waste was 351.40㎏. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the lst basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<.01) than hospitals under contract foodservice management.
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병원 영양부서의 급식 및 임상영양 서비스의 중점관리 요인
김혜진,장은재,홍완수 대한영양사협회 2000 대한영양사협회 학술지 Vol.6 No.2
The purpose of this research was to analyze the tasks on foodservice·clinical nutrition service in hospital dietetic departments. A survey of 30 hospital food and nutrition service departments was undertaken and detailed informations were collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows: Regarding dietitian's training period, 38.6% dietitians answered that they spent 1∼2 years in mastering food service management. 28.4% dietitians replied that they needed 2∼3 years in learning clinical nutrition management. It was shown that 48.9% dietitians were engaged in food service management, while 26.7% were engaged in clinical nutrition and 26.7% were engaged in both. The 13 elements of food service management showed low performance level. These elements were food temperature, food intake, menu selection, contaminated substances and serving mistake and reliance on hospital food. These should be controlled with caution. The average score of dietitian's life satisfaction within the work place was 3.42 out of 5. The most dissatisfactory element was physical environment of the workplace. 5 elements for improving nutrition service activities showed low performance level with high importance score. Problem analysis showed low difference score between importance and performance level. Hospitals under contract foodservice management received higher points on clinical nutrition performance(P<.05) than hospitals under self-operated foodservice management.
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