전국교육대학교 실과 심화과정 식생활 영역의 교육과정 운영 개선을 위한 연구

Abstract

This study wishes to offer basic data for analysis and improvement of Home Economics area in practical arts education as the second majors on the field food and nutrition. For the purpose this study, the researcher collected and analyzed curriculum and syllabus from 11 National University of Education. Teaching and Learning contents of dietary life division were diet, nutrition, food, cooking, table setting, food culture, table manner and nutrition education, etc.. Current curriculum of National University of Education are rather focused on cookery and how to handle cooking methods and tools than nutrition and health. Education contents of 15 weeks that is reorganized adaptively to the second major's education contents. Thus, Standard of lecture about food and nutrition education subjects of lecture and education contents were developed. Lecture standard about food and nutrition education in practical art education as the second major's subjects of lecture and education contents are 1 subjects "Food problems and diagnosis of elementary students", 2 subjects "Food management strategy", 3 subjects "Dietary life management", 4 subjects "Diet Composition", 5 subjects "Dietary management safety", 6 subjects "Nutrition assessment", 7 subjects "Nutrition education", 8 subjects "Food culture", 9 subjects "Cooking Principles", 10 subjects(10-11 lecture) "Korean food cooking", 11 subjects(12-13 lecture) "Western food cooking", 12 subjects "Snack cooking", 13 subjects "Seminar for food and nutrition". Lecture standard about food and nutrition education were to be adjusted to include of nutrition education, balanced dietary management, growth nutrition, nutrition topics, food culture and food hygiene in order to execute professional and systematical food and nutrition education.