요리활동프로그램이 정신지체아의 서열개념에 미치는 영향 = The Influence of a Program for Cooking Activities on the Order Conception of Mentally Retarded Children

다국어 초록 (Multilingual Abstract)

This study is designed to shed light on the influence of a program for cooking activities on the order conception of mentally handicapped children. With this in mind, the researcher conducted a cooking-activity program three times a week (a total of 20 sessions) attending an elementary school for mentally retarded children located in Mokpo, South Cholla Province. The findings can be summarized as follows. First, the program is effective in developing the subjects`` conception of length. Child 3 showed the greatest change in the development of the conception of length, while Child 4 showed a low change and Child 1 and Child 2 didn``t show any change. Second, the program is effective in developing the subjects`` conception of size. Child 1 and Child 3 showed the greatest change in the development of the conception of size. Changes were seen in Child 2 and child 1 in the right order. This means that the cooking activities turn out to be very effective in the development of the subjects`` conception of size. Third, the program is lowly effective in developing the subjects`` conception of volume. Child 3 showed a few changes, while Child 1, Child 2, and Child 4 showed no change at all. Fourth, the program is lowly effective in developing the subjects`` conception of weight. Child 4 showed a few changes, while Child 1, Child 2, and Child 3 showed no change at all in terms of scores. Fifth, the program is lowly effective in developing the subjects`` conception of numbers. Child 4 showed a few changes, while Child 1, Child 2, and Child 3 showed no change at all in terms of scores. The researcher should like to make the following suggestions on the basis of the findings. First, it is necessary that effective and specific programs for cooking activities should be scientifically studied with a view to providing handicapped students with a variety of interesting activities on the basis of the results that the program enhances children``s conception of numbers. Second, this study is subjected to limitation as far as the generalization of the findings is concerned. So it is necessary that a sufficient number of subjects and a contrast group should be formed for the purpose of better study. Third, as the type of cooking available in the field is limited with relevant facilities insufficiently provided, cooking activities are not actively conducted. The researcher suggests that teachers should take a more positive interest in cooking.