특수학급 학생의 성격특성과 식습관의 관계 = A Study of the Relatiooship between the Persooality Traits and Food Habit of Students in Special Class

국문 초록 (Abstract)

본 연구는 특수학급 학생의 성격특성과 식습관의 관계를 살펴보기 위해 서울， 인천， 전북지역에 소재한 중 ㆍ 고등학교 특수학급 학생 130명을 대상으로 식습관 조사를 위한 설문지와 어린이 및 청소년 성격유형 검사 (MMTIC)를 사용하여 얻어낸 결과 특수학급 학생의 성격 특성은 외향적，감각적，인식적，감정적인 성격을 갖고 있으며 특수학급 학생의 성격특성에 따라 식습관 형성인자，식사의 규칙성，간식의 종류，중점을 두는 식사，식사중 일어나지 않기 등에서 각각 다른 반응을 나타냈다.

다국어 초록 (Multilingual Abstract)

The purpose of this study was to investigate the relationship between the pcrsonality traits and food habit of students in special class. The subjects in this study were 130 selected special class students in middle and high schools in Seoul, lnchon, and Chollabukdo. The Following tests were given questionnaire of food habit and Murphy-Meisgeier Type lndicator for Children(MMTIC).
The result of the present study were as following.
First, personality traits of students in special class have extraversion, sensing,
perceiving, feeling type. Second, the relationship between personality traits and the food habit of the special class students investigated, is as follows.
The meal they found most delicious was lunch in those types of extraversion, intuition, thinking, judging but dinner in the perceiving type, lunch and dinner in sensìng type.
Sensing type didn ’t have their meals regularly, the thinking type didn ’t show any distinct preference and the other types had them irregularly.
When they got angry or was displeased, they didn't eat, but occasionally the intuition type ate. And all the types ate boiled rice and side dishes altemately.
These four types of extraversion, sensing, thinking, judging left the table at meal but other four types of intraversion, intuition, feeling, perceiving rarely left the table at meal
The side dishes were eaten evenly by all the types except the thinking type, but all the types left no boiled rice and had a meal three times a day.
In eating speed these three types of extraversion, sensing, judging tended to eat with normal speed but other four types of intraversion, intuition, feeling, perceiving fast.
The taste of food was the müst important element to these five types of extraversion, sensing, thinking, feeling, perceiving. But it was nutritive value to the intuition type and there was no special choice to the judging type.
Recipe gave an average impact on their eating but the intuition type didn ’t eat the food with different cookery. All the types had breakfast everyday‘
The perceiving type didn ’ t eat breakfast because they had no appetite in the moming, but with the other types the reason was that they had no time.
They ate between meals once a day, but the thinking type more than once or three times These two types of extraversion, judging ate between meals made by their
own mothers and the other types bought to eat their favorite one. Their favorite food of eating between meals was soft drink or ice cream. These five types of extraversion, intuition, feeling, judging, percelVmg didn ’t had an unbalanced diet and other three types of intraversion, sensing, thinking didn ’t eat milk product.
The thinking type had an unbalanced diet because of style and color, and other types because of taste.
The most favorite food to the extraversion type was sweet one, pungent one and lightly seasoned one but to the intraversion type sourish one and to all the other types pungent one.

목차 (Table of Contents)

• Ⅰ. 서론 81
• 1. 연구의 의의 81
• 2. 연구의 목적 82
• Ⅱ. 이론적 배경 82
• 1. 장애아돌의 식습관 특성 82
• 2. 식습관과 성격특성과의 관계 84
• Ⅲ. 연구 방법 87
• Ⅳ. 결과 및 해석 88
• Ⅴ. 결론 105