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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.2
- 수록면
- 74 - 83 (10page)
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초록· 키워드
오류제보하기
Objectives: This study aimed to develop dietary education textbooks for elementary school students by focusing on the three core values of environment, health and gratitude from the National Food Education Plan.
Methods: The contents of textbooks and teacher’s guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum.
Results: A total of 12 different dietary education textbooks named ‘Good Dietary Life Guide’ and the teachers’ guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students’ participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers.
Conclusions: The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.
Methods: The contents of textbooks and teacher’s guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum.
Results: A total of 12 different dietary education textbooks named ‘Good Dietary Life Guide’ and the teachers’ guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students’ participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers.
Conclusions: The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.
목차
ABSTRACT
서론
방법
컨텐츠
평가 및 시사점
References
참고문헌 (12)
참고문헌 신청
Ministry of Agriculture, Food and Rural Affairs. The 2nd National food education plan. Ministry of Agriculture, Food and Rural Affairs. 2015.
Kim JW, Lee EJ. Evaluation of dietary habits and dietary life competency of elementary school students. J Korean Pract Art Educ 2014; 27(4): 17-37.
Government of UK. 2016 National curriculum assessment [internet]. Department for Education; 2016 [cited 2016 Nov 15]. Available from: https://www.gov.uk/government/publications/nationalcurriculum-in-england-design-and-technology-programmes-ofstudy.
Kim JW. History and direction of dietary education in Korean elementary practical arts subject. J Korean Pract Arts Educ 2010; 23(3): 1-22.
Kim JW, Jung KJ, Kim SM, Ah JJ, Cho HJ. Development of the textbook example for the green diet education (Elementary School Wise Life and Society). Food Education National Network; 2010.
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UCI(KEPA) : I410-ECN-0101-2017-594-002232382