초등학생 학부모의 식습관 및 식생활능력 평가

김정원,이은주,Kim, Jeong-Weon,Lee, Eun-Ju 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

The purpose of this study was to evaluate the current status of dietary habits and dietary life competency of elementary school parents, who are influential to the dietary life of their children and family. A survey was conducted with 362 elementary school parents living in Seoul and Gyeonggi province by using a self-administered questionnaire consisting of 53 questions on dietary habits, dietary life competency, home cooking frequency, and dietary education needs. The results were as follows: The scores of dietary habits and dietary life competency were 76.35 and 74.51 out of 100, respectively, suggesting a need for improvement. Parents with higher monthly income, demonstrated higher scores of both dietary habits and dietary life competency (p<0.001). As expected, female parents showed higher scores of dietary life competency than male parents (p<0.01). there was also a close relationship between the scores of dietary habits and dietary life competency (r=0.58). The parents with high scores for dietary habits and dietary life competency showed a significantly higher frequency of home cooking (p<0.001) compared to medium- or low-scored parents. Most parents answered that dietary education need to be started earlier, and that their main source of dietary life information was mass media. They also showed a preference for real experience and practice for dietary education. The above results showed that there is a close relationship between dietary habits and dietary life competency, and suggest that continuous education is necessary to improve the dietary habits and dietary life competency of elementary school parents. Because monthly income appeared to be the most influential socioeconomic factor for the parents' dietary habits and dietary life competency, continuous efforts on dietary education are necessary to reduce the score gaps in these categories.

메타분석을 이용한 태권도 시범선수의 체력분포 추정

김정원 ( Kim Jeong-weon ),남상석 ( Nam Sang-seok ) 국기원 2020 국기원태권도연구 Vol.11 No.3

The purpose of this study is to estimate the standard distribution of each physical fitness factor of athletes of taekwondo demonstration by quantitatively synthesizing the results of previous studies. In this study, we extracted 313 studies from four academic databases (RISS, NDSL, DBpia, KISS) and selected 191 after removing duplicate studies. We reviewed the titles and abstracts of 191 studies and excluded 116 studies unrelated to “taekwondo” and “demonstration.” Additionally, we excluded 63 studies unrelated to “physical fitness.” We reviewed the full text of the remaining 12 studies. As a result, we excluded four studies for which sample size, mean, and standard deviation were not presented, and additionally excluded two studies that did not target adults. Therefore, we finally selected six studies. We calculated the pooled sample size, pooled mean, and pooled standard deviation by extracting sample size, mean, and standard deviation each fitness factor from the finally selected six studies. We estimated the standard distribution for each fitness factor using the calculated pooled sample size, pooled mean, and pooled standard deviation. As a result, we confirmed that the estimate of all physical fitness factors except two had SEE% less than 10%. Therefore, we believe that the results of this study can be used as a physical fitness standard when selecting an athlete of taekwondo demonstration or used as a step-by-step goal setting to improve demonstration performance.

초등 다문화교육의 진단과 방향

김정원(Jeong-Weon Kim) 한국다문화교육연구학회 2010 다문화교육 Vol.1 No.1

The purpose of this research was to diagnose the current status of multicultural education in Korea and to suggest its direction focused on elementary education, based on the current data and experience of Seoul National University of Education, Research Institute for Multicultural Educaiton(SNUE RIME). The three main targets for the multicultural education were classified as elementary teachers, students, and parents to achieve the ultimate goal of social integration in Korea. Currently approaches for multicultural education appeared to be focused on direct education of the students, therefore, more effort should be given to the education for the parents and teachers including perspective teachers. To minimize the social expenses that we may have to pay in the future, followings are suggested. First, the multicultural education should be started from the early stage of education, that is, kindergarten. Second, more efforts for the multicultural education for perspective teachers as well as teachers on service should be made to provide various educational programs in an efficient way. Third, the ministries related with the multicultural education should collaborate each other to provide public-friendly joint educational program that could exert synergistic effect for the education of multicultural family members.

해외 지속가능한 식생활교육의 학교급별 사례 분석과 방향 탐색

김정원 ( Jeong-weon Kim ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4

Purpose: This study investigated the global cases of sustainable food education in various school levels to get implications for domestic food education in the era of anthropocene. Methods: Current articles were retrieved from e-academic DB by using the keywords of sustainable food education, sustainable diets education etc., and analyzed focused on food education contents and methods of teaching at various school levels. Results: A global paradigm shift to sustainable food education was observed at the child, adolescent as well as college, expert education, and training levels. The food education emphasized sustainable food systems by considering social health, environmental and economic aspects. Understanding knowledge on sustainable food system as well as experiential approach by growing vegetables, cooking for daily life, and waste management are being used for education from elementary students to nutrition experts such as dietitian. Sustainable food education has been introduced a bit in elementary school in Korea since the enactment of Food Education Act in 2009; however, there has been little change in middle school, high school, or college level. Conclusion: Sustainable food education needs to be implemented urgently in the curricula of all Korean school levels, especially in college and graduate school to cultivate experts in sustainable food system.

미래 실과의 지향: 지속가능한 삶과 웰빙을 위한 주제 중심의 융합 교과

김정원 ( Kim Jeong-weon ) 서울교육대학교 초등교육연구원 2021 한국초등교육 Vol.32 No.2

While the 2022 revised curriculum is being discussed, this study attempted to present the position and direction of Practical Arts education in future elementary education by examining domestic and global education trends. The direction and stance of global education was based on sustainability, crisis response, well-being, individualized education, and multicultural education. Among the revision principles of the 2022 national curriculum, there are “implementation of a curriculum for the content of competency in relation to life” and “reinforcement of competency-building education in preparation for a sustainable future and uncertainty”, which are in line with the global education stance. As Korean Practical Arts subject focusing on the lives of children, that is, everyday life as the subject of education, many developed countries have similar core subjects as a multidisciplinary theme-based one. Practical Arts was found to be the best match with the direction of 2022 national curriculum in terms of cultivating competencies of daily life. Accordingly, the meaning and importance of Practical Arts education as an integrated subject could be reaffirmed in a sense that child solves his or her problems based on the concept and principles of the basic subjects in a ingerated and creative way in their daily life. In terms of sustainability and crisis response, Practical Arts has the importance of providing integrated educational opportunities for children to experience and reflect directly in their lives such as food, clothing, home life, family life, and career exploration. Therefore, in the future curriculum, Practical Arts should be positioned as a basic subject that plays a key role as a theme-based multidisciplinary subject pursuing sustainable life and well-being.

한국인 식사패턴의 지속가능성 평가 연구

김정원(Kim Jeong-Weon) 한국실과교육학회 2020 한국실과교육학회지 Vol.33 No.4

The paradigm shift from nutrition and health-oriented diets to sustainable food life, which takes into account both environmental, social and economic aspects, is a worldwide trend, and the 3rd national food education plan also sets sustainable food life in its basic direction. However, in order to evaluate the Korean diets in terms of sustainability in detail, an assessment based on scientific evidence needs to be made. In this study, the food consumption data of the 2018 National Health and Nutrition Survey were extracted for the whole population and elementary school students(6~11 years old), and compared to the Healthy Reference Diet (HRD) model proposed by the Eat·Lancet Commission in 2019 to assess the sustainability. As a result for the whole Korean polulation, the intake of grains, potato/starch, sugars/beverages, vegetables/mushrooms/seaweeds was found to meet the reference, but the intake of soybeans and mushrooms was very low at 8.7% and 17.6% respectively, of the reference, and the intakes of meat and eggs were more than 3 times higher than the references. Fruit, milk and milk products were found to be somewhat lower than the reference. By gender, men had 66.6% higher intakes of meat/poultry than women, and consequently found to be farther from HRD due to lower intakes of legumes, nuts and fruits. The elementary school aged group had a higher percentage of meat and eggs than the whole population, the intake of vegetables and fruits fell short of the reference, and showed extremely low intake of legumes and nuts, making it farther from the HRD. However, no gender difference was found in elementary school students. The above results suggest that Koreans will be able to easily meet a sustainable diet more easily than any other countries if they reduce the intake of animal proteins such as meat with a significant environmental impact and increase the intake of plant proteins such as legumes and nuts. Sustainable food education needs to be stressed for elementary school students in particular, because of their dietary pattern of having higher proportion of animal based food than plant based food. In order to assess the sustainability of Korean diet in a more scientific way, Life Cycle Assessment (LCA) based on basic data on environmental impact needs to be made for the current dietary pattern and food system of Korea.

샐러드의 미생물학적 위해 감소를 위한 세척 조건 확립

김정원 ( Jeong Weon Kim ),김수희 ( Soo Hee Kim ) 한국식품조리과학회 2005 한국식품조리과학회지 Vol.21 No.5

생활과학으로서의 초등 식생활 교육내용 분석

김정원(Kim Jeong Weon) 한국실과교육학회 2005 한국실과교육학회지 Vol.18 No.1

The present study investigated the food and dietary education contents in the primary school curriculum to diagnose the current situation and to suggest the direction of the future curriculum. All the primary level textbooks of the 7th curriculum were reviewed and the contents related with food and dietary education were counted and analyzed. Total 134 contents were found among 10 essential subjects, and they could be classified into 4 major categories of food(40%), nutrition(23%), dietary culture(23%), and simple motivation using food(13%). Again, the major categories could be classified into 13 sub-categories, and among which educations on traditional dietary culture(18%) and healthy dietary practice(19%) occupied the largest and followed by food hygiene(10%), food science(8%), cookery science(6%), basic nutrition(4%), dietary etiquette(4%), and food distribution & economics(4%). Among 10 subjects, ‘Practical Arts’, ‘Physical Education’, ‘Korean’, ‘Social Science’, and ‘Science’ were the 5 major ones having food and dietary education contents.‘Practical arts’ contained education contents for cookery science and nutrition, ‘Physical education’ for healthy dietary practice and food hygiene, ‘Korean’ for traditional Korean diet and healthy dietary practice, ‘Social Science’ for food economics, food culture and healthy dietary practice, and ‘Science’ mainly for food science, respectively. Although it was desirable to have many subjects dealing with the advantages of traditional Korean diet as an educational content, the education to prevent the childhood obesity in 5th or 6th grade was too late and it should be started with the lower grade children. In spite of the fact that ‘Practical Arts’ is supposed to be the core subject regarding food and dietary education, some of the contents were over lapped in ‘Physical Education’, and the contents on food hygiene were covered in ‘Physical Education’ rather than in ‘Practical Arts’. The fact that food and dietary education is covered in various subjects tells us the importance and usefulness of these areas; however, the levels and contents need to be adjusted by positioning ‘Practical arts’ subject in the center of the curriculum. And for that purpose, it will be necessary to change the name of the subject from ‘Practical Arts’ to ‘Science & Technology for Life’.

국내 의료기관의 급식위생 현황분석

김정원(Jeong Weon Kim),김동연(Dong Yeon Kim),곽동경(Tong Kyung Kwak),서희재(Hee Jae Suh) 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.2

The current status of Korean hospitals on foodservice hygiene was evaluated by a survey in the March of 2000 from 76 hospitals in terms of general sanitation management, education and training, and from 35 hospitals on the observance of hygienc practices in the whole stages of foodservice, personal hygiene, and kitchen equipment and facility hygiene. The questionnaire was filled directly by the dietitian working in the subject hospital. The status of general sanitation management was satisfactory overall; however, the record-keeping or documentation of the practices was the weak point which needs to be improved. Only 4% of the subjects appeared to have implemented HACCP for the hospital foodservice. Comparison of the hospitals in their observance rate of hygienic practice by the type of hospital, the location of hospital, the number of bed, and the separation of dietitian`s duties as clinical nutrition and foodservice showed characteristic trends among the groups. General hospitals often showed better scores than tertiary hospitals in their observance rates. As the location of hospital moved from large cities to small towns, the observance rate for hygienic practice decreased. Hospitals with entrusted foodservice system showed better scores in hygienic practice than those with owner-operated one in the stage of planning and equipment/facility hygiene(p<0.05). And the scores of the hospitals having dietitian`s duties separated into clinical and food services were higher than the ones with un-separated duties. Detailed information obtained in this study would serve for the development of guidelines or programs to improve the hygienic level of Korean hospital foodservice.

삭카린의 안전성과 각국의 관리 현황

김정원(Jeong-Weon Kim),백형희(Hyung Hee Baek) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.6

Saccharin was reported to cause urinary bladder cancer in male rats when fed at high doses in a two-generation study, which led to a ban on the use of saccharin in Canada. However, no carcinogenic effect has been observed in other animal experiments conducted with mice, hamsters, or monkeys. Furthermore, numerous epidemiological studies have indicated that there was no relationship between saccharin consumption and the risk of bladder cancer in the human population. Sodium saccharin produces urothelial bladder tumors in rats by the formation of a urinary calcium phosphatecontaining precipitate, which is not relevant to humans because of critical interspecies difference in urine composition. Consequently, in 1999 IARC (International Agency for Research on Cancer) concluded that saccharin and its salts cannot be classified as to their carcinogenicity in humans. In 2010, the EPA (Environmental Protection Agency) of the United States removed saccharin from its list of hazardous substances. It is expected that the use of saccharin in foods might be expanded because saccharin is currently considered safe.