초등 실과 식생활 단원 내용과 국가지속가능발전목표(K-SDGs)와의 관련성 분석

Abstract

With the aim of seeking relevant educational measures, this study analyzed contents on sustainable development found in the food and nutrition units of practical arts textbooks. For this purpose, nine goals and 25 detailed targets associated with the food and nutrition units were drawn from the Korean-Sustainable Development Goals (K-SDGs), then set as analysis criteria. Accordingly, the education contents were analyzed by both the academic year and food and nutrition unit. The results were as follows.
 First, in all textbooks, the fifth-grade unit “Balanced Dietary Life” was highly related to “3. Ensuring a healthy and happy life” in “People” and “12. Sustainable Production and Consumption” in “prosperity.” However, only some textbooks offered contents related to water pollution in “Environment” and how air pollution could be reduced by using local agricultural products when choosing and cooking snacks.
 Second, in all textbooks, the fifth-grade unit “Characteristics of Food Ingredients and Taste of Food” was highly related to “3. Ensuring a healthy and happy life” in “People,” “11. Development of Sustainable Cities and Residential Areas” in “People,” and “7. Eco-friendly Production and Consumption of Energy” in “Environment.” However, insufficient contents discussed how seasonal foods and local agricultural products were helpful for preserving the land ecosystem by reducing environmental pollution during production and transportation.
 Third, in all textbooks, the sixth-grade unit “Selection and Cooking of Safe Foods” was highly related to “3. Ensuring a healthy and happy life” in “People,” “11. Development of Sustainable Cities and Residential Areas” in “People,” and “12. Sustainable Production and Consumption” in “prosperity.” However, only some textbooks offered contents on jobs and advanced technologies related to dietary life in “Prosperity” and water pollution/land ecosystem preservation in “Environment.”