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高等學校 家政科 敎師와 學生의 家政科 敎科內容에 對한 認識 및 活容 : Centering on the Unit of Cooking Practice 調理實習單元을 中心으로
朱明子,任良淳 한국 가정과 교육 학회 1991 한국가정과교육학회지 Vol.3 No.-
The purpose of this study is to find out problems through ollking into the actual condition of management and the extent of application in cooking practice in High School Home Economics Education, and as a practical subject, to present some basic materials to contribute to accomplishing the object of High School Home Economics Education through trying to find a direction to enhance educational value. The contents of this study are these : to study with a theoretical background character, object, and contents of Home Economics referring to related books nad to investigate the actual condition of management, the extent of application to life of cooking practice unit, and standard of recognition of students and teachers about this subject and to find out rational nad efficient method of management. 552girl students and 72 home economics teachers in cities and counties in Kangwon-do were asked to answer the answer-wheet prepared. The result of this study is summerized as follows. 1.Most of the respondents regard the characters and objects of Home Economics as a metter of baisc education, education for life, and education for the wholeman, but they they neglect the aspect of education for a course of this subject. 2.Among the contents of Home Economics, students are much interested in the Unit of preparing table, especially in cooking. Most of the teachers teach the cooking unit only explanation without practice because of the lack of material and human resources. 3.Students have desire to do cooking practice, but the extent of application to their real life appears to be low. 4.It appears to be necessary that boy students as well as girl students should learn Home Economics as an education for preparation for managing housework. 5.Home Economics teachers are mostly satisfied which their teaching profession. But teachers who have been teaching for 3 or 5 years appear not to be satisfied with it. 6.Although Home Economics teachers can teach Cooking practice Unit with confidence, they usually do it theory rater than with practice, and they evaluate it after practicing, but most of them do not add the result to the student's grade. 7.They use most of the cookers fixed on the standard list of High School Cooking Practice appliances, but they seldom use electric heating cookers. According to the above result, we should take the following into account in order to improve probiems shown below. 1) Contents of this subject should consist of definite ones so that students can find out their aptitude and ability. 2) Video materials for efficiency of cooking practice, guide books for cooking experiment, and tools for evaluation should be developed and distributed. 3) Boy students as well as girl students should learn Home Economics together. 4) The extent of application should be enhanced by developing concrete programs of Home Profect, grade repectively so that, in addition to the scientific knowledge and function, education for how to see things and how to think should be emphasized. 6) It is required that contents should consist of meterials for settling and developing traditonal food culture. 7) Environment problems and welfare affairs of aged society as well as international affairs of the world food situation, and development and exploitation of new food resources should be dealt coherently in vocation and home economics education subjects of elementary, middle, and high school. 8) Each Home Economics teacher is required to spare time for his self-study on good condition, to be very good at contents of all spheres of practics in Home Economics, and to have confidence in teaching the subject. 9) The number of students in practice lesson should be limited to 20 to 30 in order to meet the need of the students. 10) A plan for establishing organization of school cooking practice should be discussed by regional groups. 11) A new design of cooking practice room which is available throughout the year should be made. 12) A study association of vocation and home economics should be established to provide teachers with information and opportunity of re-education, and to make and distribute teaching materials so that teachers may have leading abilities coping with internationalization and informationalization with up-to-date attitude. 13) Practical aspect of Home Economics should be emphasized, with which students are able to choose life-information and to play a chould consumer's role.
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중 ·고등학교 여학생의 식생활관리 능력에 관한 실태 연구
주명자,임양순 한국 가정과 교육 학회 1993 한국가정과교육학회지 Vol.5 No.-
The ability of the meal management of the middle and high school girls in Kangweon area was surveyed by Likert scale questionnaire. The results were as follows: 1. The ability of the meal management of the middle school girls have good marks in table etiquette as 3.93 point, in using cooking apparatus as 3.86 points, in sanitation management as 3.76 points and in food selection as 3.70 points, but not so good in food preparation as 3.56points, in meal planning as 3.22 points and in table setting as 3.20 points. 2. For the high school girls they have good marks in table etiquette(3.99 points), using cooking apparatus(3.96 points), food selection(3.95 points) and sanitation management(3.93 points), but not so good in food preparation(3.64 points), meal planning and table setting(3.36 points each). 3. And we found that they have a significant difference in ability of meal planning, table setting, food selection and sanitation manabement(P<0.001) but no significant difference in food preparation, using cooking apparatus and table etiquette between middle and high school girls. In general they have a significant difference in ability of meal management between middle and high school girls.
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AN ANALYSIS OF THE DENTO-FACIAL COMPLEX IN KOREAN
Joo, Myung Ja 대한치과교정학회 1970 대한치과교정학회지 Vol.1 No.1
著者는 矯正學의 診斷 및 治療에 應用하기 위하여 韓國人 10歲 兒童 男女 50名과 成人 男女 106名의 頭部側貌 X-線寫眞을 使用하여 Bjork, Downs, Steiner 氏 등의 分析法에 依해 다음과 같은 計測値를 얻었다. (1) 正常咬合者 10歲 兒童 男女 50名과 成人 男女 106名의 標準偏差喪를 作成하였다. (2) Anterior Cranial Base에 對한 Mandibular Body의 比는 約 1:1.1로 나타났다. (3) T to Po의 比(Holdaway ratio)는 約 4.2:1로 나타 났으며 Tweed Triangle은 各 各 32°, 52°, 96°로 나타났다. (4) 韓國人은 白人에서 보다 하악이부의 後方位, 즉 下顎骨 後方位로 나타났으며 同 時에 韓國人은 白人보다 上下顎 前齒의 唇側傾斜를 갖인 顔貌로 나타났다.
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