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창원지역 초등학교 고학년과 중학생의 김치 기호도 및 섭취실태 조사
최하영 ( Ha Yeong Choi ),정효숙 ( Hyo Sook Cheong ) 경남대학교 기초과학연구소 2014 기초과학지 Vol.31 No.-
창원지역의 초등학교 고학년과 중학생의 김치에 대한 기호도와 섭취실태를 조사하여 비교분석해 본 결과 김치를 좋아하는 비율은 전체의 65.1%로 싫어하는 비율 5.3%에 비하여 매우 높아 학생들은 대체로 김 치를 좋아하고 있으며, 김치가 우수한 전통식품이라는 점을 바르게 인식하고 있는 것으로 나타났다. 그러 나 김치에 대한 인식정도, 기호도, 섭취빈도 등 대부분의 항목에서 초등학생보다 중학생이 낮은 결과를 나 타낸 점이 특징으로 드러났다. 김치 종류 중에서는 배추김치, 김치를 이용한 음식 중에서는 김치찌개에 대 한 기호도가 가장 높았다. 학교급식에서 제공되는 김치의 섭취량도 초등학생이 중학생보다 더 많은 것으로 나타났으며, 개선책으로는 원하는 부위별로 김치를 먹을 수 있게 해 달라는 요구가 가장 많았다. This study was conducted to provide basic data of kimchi intakes and suggest desirable awareness and healthy food habits for kimchi intakes by examining kimchi intakes of higher grade elementary school students and middle school students. The subjects of this investigation were 426 higher grade elementary school students and 409 middle school students in Changwon. The results are summarized as follows: Middle school students`` average food habit point(3.37) was lower than elementary school students`` one(3.69). The average point of ‘awareness of kimchi`` was high as 3.98. In the point of ‘preference for kimchi``, ‘like kimchi`` got the highest point and the elementary school students`` point was higher than that of middle school students. The point of ``preference for the foods cooked with kimchi``(4.14) was higher than that of kimchi(3.47). Whereas the intake frequency of the food cooked with kimchi was lower than that of kimchi. In ``kimchi intakes``, most subjects were eating ``home-made kimchi``(48.3%) at home and kimchi was served ``in every meal``(82.3%). When the subjects don``t want to eat kimchi, elementary school students took their parents`` or teachers`` recommendation more actively than middle school students. In the comparison of kimchi intake amount served in school and home, most subject answered ``eat more at home``(58.7%). In the improvements of kimchi in school food service, most subjects choose ``free choice of favorite parts of kimchi``(32.1%). There were positive correlations among subjects`` food habits, awareness of kimchi, preference for kimchi and intake frequency of kimchi.
최하영 ( Ha Yeong Choi ),이강순 ( Kang Soon Lee ) 한국무용교육학회 2012 韓國舞踊敎育學會誌 Vol.23 No.2
The purpose of this study was to investigate how creative dance would change emotional quotients of fourth graders and provide basic data for dance education. Two fourth grade classes with no differences in the test results of emotional quotient made the experiment and control group with total 50 students. The experiment group received total 18 creative dance program-based lessons two or three times a week over a period of eight weeks with each lesson lasting 40 minutes. The control group received physical education lessons according to the regular curriculum over the same period as the experiment group. As a result, the experiment group had an improved emotional quotient such as emotional recognition, emotional expression, empathy, and emotional regulation; and the control group had no differences in emotional quotient.