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- 저자 : 박현아 ( Hyon A Park ) (검색결과 1 건)
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정진자 ( Jin Ja Chung ),박현아 ( Hyon A Park ) 한국특수교육문제연구소 2001 특수교육저널 : 이론과 실천 Vol.2 No.3
본 연구는 요리활동 프로그램이 정신지체아의 서열개념에 미치는 영향을 살펴보기 위하여 전남 목포시 정신지체학교 초등부에 재학중인 아동 4명을 대상으로 요리활동과 관련된 문헌을 기초로 하여 물리적 변화를 아동들이 쉽게 관찰할 수 있고 요리방법을 다양하게 적용할 수 있으며 기초 식품군이 골고루 포함되어 있는 요리 중 아동이 흥미 있어 하는 요리를 15가지 선택하여 요리활동 프로그램을 1주일에 3회씩 20회기를 실시하여 정신지체아동의 길이 개념과 크기 개념에서 변화 크게 나타났으나 양, 무게, 수개념에서는 변화가 적었다. 이는 대상아동의 정신연령과 서열개념의 발달과의 관련에 의한 결과라고 생각된다. This study is designed to shed light on the influence of a program for cooking activities on the order conception of mentally handicapped children. With this in mind, the researcher conducted a cooking-activity program three times a week (a total of 20 sessions) attending an elementary school for mentally retarded children located in Mokpo, South Cholla Province. The findings can be summarized as follows. First, the program is effective in developing the subjects`` conception of length. Child 3 showed the greatest change in the development of the conception of length, while Child 4 showed a low change and Child 1 and Child 2 didn``t show any change. Second, the program is effective in developing the subjects`` conception of size. Child 1 and Child 3 showed the greatest change in the development of the conception of size. Changes were seen in Child 2 and child 1 in the right order. This means that the cooking activities turn out to be very effective in the development of the subjects`` conception of size. Third, the program is lowly effective in developing the subjects`` conception of volume. Child 3 showed a few changes, while Child 1, Child 2, and Child 4 showed no change at all. Fourth, the program is lowly effective in developing the subjects`` conception of weight. Child 4 showed a few changes, while Child 1, Child 2, and Child 3 showed no change at all in terms of scores. Fifth, the program is lowly effective in developing the subjects`` conception of numbers. Child 4 showed a few changes, while Child 1, Child 2, and Child 3 showed no change at all in terms of scores. The researcher should like to make the following suggestions on the basis of the findings. First, it is necessary that effective and specific programs for cooking activities should be scientifically studied with a view to providing handicapped students with a variety of interesting activities on the basis of the results that the program enhances children``s conception of numbers. Second, this study is subjected to limitation as far as the generalization of the findings is concerned. So it is necessary that a sufficient number of subjects and a contrast group should be formed for the purpose of better study. Third, as the type of cooking available in the field is limited with relevant facilities insufficiently provided, cooking activities are not actively conducted. The researcher suggests that teachers should take a more positive interest in cooking.
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