유아의 요리활동이 열에너지 및 변화 개념의 형성에 미치는 영향

Abstract

本 硏究는 4∼6才 幼兒가 料理活動에 參與한 후 요리활동이 유아의 料學槪念 發達에 미치는 영향과 좋아하는 음식은 무엇인가를 분석하는데 그 목적이 있다. 연구 문제는 다음과 같다. 1. 幼兒들의 料理活動 參與는 科學的 槪念(① 熱에너지 ② 變化) 發達에 영향을 줄 것인가? 2. 幼兒가 參與한 요리활동중 좋아하는 음식과 그 이유는 무엇인가? 硏究對象은 丁市內에 위치한 K유치원 원아 30명과 丁유치원에 원아 30명을 대상으로 하였다. 실험도구는 一般知能檢査와 과학개념평가지를 사용하였다. 연구절차는 두 집단의 동질성을 검증하기 위해 일반지능검사와 과학개념평가지에 의해 사전검사를 個別的으로 實施하였고 그후 實驗集團에게는 料理活動이 실시되었으며 統制集團에게는 일반 유치원 교육과정이 실시되었다. 요리활동이 과학 개념 形成에 영향이 있는가를 알아보기 위해 과학개념평가지가 事後檢事로 실시되었다. 수집된 자료는 七檢證으로 分析하여 1% 수준에서 有意度를 보였다. 硏究結果는 다음과 같다. 1. 料理活動에 參與한 幼兒는 熱에너지와 變化槪念 發達에 效果的인 影響이 나타났다. 2. 幼兒들이 좋아하는 음식은 요리과정에서 많은 變化가 있는 요리와 평소에 자주 대하는 음식으로 나타났다.;The object of this study is to analyze the effect of exposure to cooking activities by 4 to 6 years old children particularly on the development of concepts of science and to analyze which Foods are their favorite. Specific issues are as follows: 1. Will the children's participation in the cooking effect on the development of scientific concepts such as Heat - Energy and changes. 2. What kind of cooking activities ale the children interested in? Each 30 subjects were selected from "K" kindergarten and "T" kindergarten. The method of this study was that the researcher used the questionaire about concepts of science which was designed by reseracher based on as well as I.Q test as a pretest to identity the equallity of two groups. The experimental group practiced the cooking activities and the control group was taught by general curriculum. The evalution of concepts of science was utilized as a posttest, in order to know which effects on the scientific concepts were resulted from the cooking. Also the data was analysed with T-test and its significance was evaluated in the degree of 1%. The results of the experiment are follows: 1. The children experienced the cooking activities showed the efficiency in the development of the concepts of heat energy and change. 2. The children's favorite food is the familiar to them and their interest level is observed to be high while cooking with variety of ingredients as well as in a situation when they could witness the most visible changes in cooking processes.