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전국교육대학교 실과 심화과정 식생활 영역의 교육과정 운영 개선을 위한 연구
김현주 한국실과교육연구학회 2008 실과교육연구 Vol.14 No.4
이 연구는 실과 심화가정 가정영역 중 식생활 영역에 대한 분석과 개선을 위한 기초적인 자료를 제시하는 것을 목적으로 하였으며, 11개 교육대학교의 강의계획서를 수집하여 실과 심화과정 식생활 영역에 대한 교육과정과 강의내용을 분석하였다. 식생활 영역의 교수, 학습 내용은 식사, 영양, 식품, 조리, 테이블 셋팅, 식문화, 테이블 매너 및 영양교육에 관한 내용으로 구성되어 있었으며, 현재의 교육과정에서는 영양이나 건강 보다는 조리와 조리실습에 대한 내용이 중점적으로 구성되어 있는 것으로 나타났다. 심화과정 식생활 영역의 15주 교육과정을 재구성하였으며, 식생활 영역의 강의표준안을 개발하였다. 강의주제의 내용으로는 제 1주제 “초등학생의 영양문제 및 진단”, 제 2주제 “전략적 영양관리”, 제 3주제 “21세기 식생활 관리”, 제 4주제 “식사구성안”, 제 5주제 “안전한 식생활”, 제 6주제 “영양판정”, 제 7주제 “영양교육”, 제 8주제 “세계음식문화 및 현대 식문화”, 제 9주제 “조리과학 원리”, 제 10-11주제 “한국조리실습”, 제 12-13주제 “서양조리실습”, 제 14주제 “간식 만들기”, 제 15주제 “자유주제에 의한 발표 및 세미나”로 구성한다. 실과 심화과정 식생활 영역의 전문적이고 체계적인 운영을 위하여 영양교육, 균형 있는 식생활관리, 성장영양, 영양기사, 식문화 및 식품 위생 등 다양한 주제가 다루어져야 할 것으로 사료된다. This study wishes to offer basic data for analysis and improvement of Home Economics area in practical arts education as the second majors on the field food and nutrition. For the purpose this study, the researcher collected and analyzed curriculum and syllabus from 11 National University of Education. Teaching and Learning contents of dietary life division were diet, nutrition, food, cooking, table setting, food culture, table manner and nutrition education, etc.. Current curriculum of National University of Education are rather focused on cookery and how to handle cooking methods and tools than nutrition and health. Education contents of 15 weeks that is reorganized adaptively to the second major's education contents. Thus, Standard of lecture about food and nutrition education subjects of lecture and education contents were developed. Lecture standard about food and nutrition education in practical art education as the second major's subjects of lecture and education contents are 1 subjects Food problems and diagnosis of elementary students, 2 subjects Food management strategy, 3 subjects Dietary life management, 4 subjects Diet Composition, 5 subjects Dietary management safety, 6 subjects Nutrition assessment, 7 subjects Nutrition education, 8 subjects Food culture, 9 subjects Cooking Principles, 10 subjects(10-11 lecture) Korean food cooking, 11 subjects(12-13 lecture) Western food cooking, 12 subjects Snack cooking, 13 subjects Seminar for food and nutrition. Lecture standard about food and nutrition education were to be adjusted to include of nutrition education, balanced dietary management, growth nutrition, nutrition topics, food culture and food hygiene in order to execute professional and systematical food and nutrition education.
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김현주,이광석 한국지식정보기술학회 2010 한국지식정보기술학회 논문지 Vol.5 No.5
By using wireless communication which is developed, there has been an active electronic commerce. Not like the server's mechanical reactions inside the electronic commerce's form, it is one of the important factor to make a friendly relations from the users service. So in this essay, by using wireless communication inside the electronic commerce, user's dispatcher imforms reducing scale. By evaluating these things, we will develop real-time supportings to the users which is 'Friendly User as Information Monitoring System : FUIS'.
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프랑스어 플립러닝을 위한 e-PBL 교수⋅학습 콘텐츠 개발 모형 연구
김현주 한국프랑스문화학회 2019 프랑스문화연구 Vol.42 No.1
L’étude porte sur le modèle «e-PBL», appliqué à l’enseignement du français langue étrangère, la motivation et les résultats de l’apprentissage des élèves. 23 étudiants du groupe expérimental e-PBL ont été sélectionnés et testés avant et après la mise en place du programme «e-PBL». En ce qui concerne la problématique de l’étude, le questionnaire relatif à la stratégie d’apprentissage du français était divisé en 6 domaines : stratégie de mémoire, stratégie de cognition, stratégie de récompense, stratégie métacognitive, stratégie socio-affective. Le questionnaire concernant le motif d’apprentissage du français était divisé en 7 domaines : l’efficacité personnelle, l’anxiété, le motif d’intégration, le motif instrumental, le motif de réussite, l’attitude et l’intérêt, et chaque domaine comportait 4 questions. Le motif d’apprentissage, la stratégie et les résultats scolaires avant et après le test e-PBL ont été comparés. Afin de vérifier toute différence potentielle, avant et après le test, tous les éléments ont été calibrés en 15 points par domaine, au moyen du critère de Likert à 5 points, les données ont été traitées et analysées au moyen d’un test échantillonné indépendant, grâce au progiciel statistique SPSS (ensemble statistique pour les sciences sociales) v. 24.0., après encodage et nettoyage des données. L’analyse montre que la stratégie d’apprentissage du français et le motif d’apprentissage ont eu un effet positif, et souligne une différence significative après exécution d’e-PBL (p <0,001).
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≪돈황곡교록(敦煌曲校錄)≫내(內) 정격연장(定格聯章) 초록(抄錄) 사본(寫本) 고찰
김현주,백연주 영남중국어문학회 2020 중국어문학 Vol.0 No.83
‘Fixed Form and Association Chapter of Songs’ refers to a ensemble song and poem combination with consistent tunes, consistent content, and a fixed format for sentence patterns and paragraphs and first defined by Mr.Ren Erbei in 1954, and he presented < Shi’ershi > and < Wugengzhuan > to Representative Poems in his book ≪Dunhuangqu Jiaolu≫, and they are recorded in Dunhuang Papers discovered by Paul Pelliot. He knew Chinese and understood Buddhism, so ‘Fixed Form and Association Chapter of Songs’ appreared with Buddhist scriptures in Pelliot’s Dunhuang paper. Also there are other manuscripts which informs the situations of the time. So by researching at the other parts as well as known poems, it is possible to guess the social situation of the time. Dunhuang manuscripts research in ‘Fixed Form and Association Chapter of Songs’ provides a detailed picture of how entertainment styles were presented at the time by scrutinizing and revealing other parts of the collection, other than lyrics or Buddhist scriptures already collected or studied.
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