Evaluation of Dietary Life Instruction in Middle School Home Economics by Converging Habermas ’ s Three Systems of Action

Corresponding Author: Choi, Seong-Youn Songwon-gil 21-6 Manjeong Middle School in Gongdo-eup, Anseong-si, Gyeonggi-do, Korea Tel: +82-31-678-9701 Fax: +82-31-692-5626 E-mail: taeresa@gmail.com Abstract This study developed and implemented a teaching · learning process plan for Home Economics in middle school by converging Habermas’s three systems of action. It also examined the effect of the class through the evaluation of students and teachers who participated in the class. This study developed 10 sessions for a teaching and learning process plan by converging three systems of action and reconstructing learning elements related to ‘balanced meal plan’ and ‘food choice’ according to the practical action teaching model. After class, we surveyed the degree of help for students, analyzed the learning activity sheets, and analyzed the reflection journals of teachers to evaluate the effects of the class. This class was found to be the most helpful in practicing the healthy dietary life of students, expanding their thoughts, understanding learning contents, and helping them change their lives. As a result of analyzing the learning activity sheet, students gained enlightenment by reflecting and evaluating their action through the class; in addition, changes in interest, awareness, and action appeared. Through the convergence of three systems of action, teachers who practiced the class criticized and realized the act that students were unconsciously accepted. In addition, it confirmed the possibility that students could change their lives, family and society by promoting optimal nutrition and health for a good life that pursues the best good.


Action system Technical action Interpretive action Reflective action
Function · Action guidelines for the completion of preset goals or products. · Means of selecting and implementing actions to achieve valuable goals. · Essential to successful individuals, families, and a professional life. · Supportive role rather than central role in a practical problem approach.
· Helps you achieve shared beliefs or mutual understanding. · Used to develop interpretations of mutual understanding, shared meanings, values, means, and goals. · Engagement when we share thoughts, when we try to understand the problem that others are trying to address and how to view it.
· Deeper questions that need to be examined about beliefs and assumptions about perpetual and developing problems as well as the key components of the practical problem approach.
· Used to answer questions such as 'What should it be?' and 'What should we do?' Emphasis point · Emphasize knowledge, facts, and operational functions. · Emphasizing from the perspective of the experience and analytical science-based curriculum.
· Writing and speaking and interacting with others through verbal and nonverbal communication. · Important in predicting the impact of various actions on yourself and others.
· Features critically examining various alternatives, with the goal of choosing the best action to take in this situation and at this point in time.
Example of action · Preparation of certain foods, survey of specific occupations, explanation of developmental tasks for children aged two, and description of the steps in the planning process.
· Couples who understand how to share family and family responsibilities. · Parents who share important values in raising children. www.fer.or.kr Habermas의 세 행동체계를 융합한 중학교 가정교과 식생활 수업 평가 이 있다 (Fox, 2007  Learning objective · You can explore the need for a diet plan that takes into account family health and development. · You can understand the meaning of common dietary guidelines, nutritional intake standards, food bikes, and meal composition · You can plan a healthy diet that reflects the needs of family members. Teaching materials Learning activity paper, ppt, 9 national common dietary guidance cards, 34 books related to cooking

Learning stage
Teaching and learning activities Time (minute) Learning materials and points of significance Introduction Opening thinking ◈ Action 1. Evaluation of family diet · Write down your diet this morning, last night, and think about what you'll consider when planning your family diet.

5
Development Understanding problem ◈ Action 2. A critical study on the food culture in modern society · What are the problems with modern food culture? · What makes eating healthy foods difficult and complicated? · Why do you need a diet plan that takes into account your family's health and development? · Who is benefiting from the commercialization of food?

40
Read materials and guide you to build emancipative action through critical questions Setting expected goal ◈ Action 3. Goal setting for practical problem solving ·What should we do to plan a healthy family meal?

5
Exploring solutions and considering results ◈ Action 4. Exploring the implementation of common dietary guidelines for the people · Why are common dietary guidelines important? · What are the ways to implement the common dietary guidelines for the people? ◈ Action 5. Understanding of diet planning standards · What are the consequences of not considering the elements of the diet plan in the diet plan? · Is there any factor that needs to be considered in each situation that needs to be considered more first than the other? Why? ◈ Action 6. Understanding how to prepare a diet · What are food composition bicycles, Korean nutrition standards, and dietary composition? · What order and method does the diet preparation take? ◈ Action 7. Exploring the family's healthy diet plan · What are the ways to plan a healthy family diet? What are the effects on yourself, your family, and your society? · What are the positive ripple effects and viable ways to do so? Setting expected goal ◈ Action 3. Set a goal for practical problem solving · What should we do to make sure we choose and store food safely?

5
Exploring solutions and considering results ◈ Action 4. Understanding food safety problems · Why should we consider food safety issues (GMO, shelf life, pesticide residues, processed meat and red meat, food poisoning bacteria, food allergies, food additives, sugars, and trans fats)? · What should be considered when selecting or storing food in relation to the problem? · What are the hardest and easiest things to consider for food safety, and why? 40 Present and discuss food safety issues ◈ Action 5. Understanding of food labeling information · What information should be included in the food label? What are the similarities and differences between the information found in the food packaging?
10 Present food wrappers and investigate food labeling information ◈ Action 6. Surveying and utilizing food labeling information · How can the information be used when examining the information on the food packaging and choose a variety of foods? · What would be the result of not using this information when deciding whether to purchase each food? · What labeling information would a policy maker set out to rule on food manufacturers require by law?
20 Ask questions to be discussed in groups ◈ Action 7. Understanding and utilizing nutrient indicators · How can information in the nutritional label help you implement your dietary guidelines and your dietary composition? · What does it mean that 'nutrient content' and 'the ratio (%) to the daily nutritional standard value' are marked as '0' in the nutritional labeling? · Who benefits from information about nutrition labeling?
15 View the nutritional labeling and interpret and utilize the information ◈ Action 8. Understanding how to store food · What is the proper storage method for food?
30 Instructing to use decision grids to make practical inferences ◈ Action 9. Explore safe food choice and storage · What are the ways to safely choice and store food? What are the effects on yourself, your family, and your society? · What are the positive ripple effects and viable ways to do so? Knowing that a healthy diet requires a diet plan.
Learned that planning a family diet is important for family health.
The need for professional knowledge in diet planning Knowing how to plan a healthy diet and a lot of knowledge about healthy eating.
Establishing a diet considering the health and development of the family requires knowledge and effort.
I find it easier to plan a diet considering health and development than I thought.
I find that we need to come up with a diet plan in agreement with our families.
It's important to practice a healthy diet. I find there are many problems with our diet.
Finding that food can keep your health in a desirable condition.
Knowing that you must keep your family's healthy diet.
Learn what to do for a healthy diet.

Item Contents
The need for safe food choice and storage Knowing the dangers of food.
Knowing that the right food choice and storage methods are important for health.
The safe food choice and storage method Find out how to select safe food by checking food information labels.
Knowing how to store food safely and accurately.
Willingness to practice healthy eating Knowing that we have to carefully check the food we eat.
Knowing the importance of healthy eating.
Knowing that I have to prepare and eat food.

Item Contents
Personal dimension Diet planning practice Learn various foods through books and the Internet.
Plan a diet using a meal composition plan and eat according to a planned diet.
Find the nutrients I need and change my diet.
Food purchase When buying food, check food additives and buy them considering nutrients.
Shopping for dietary practices.
Regular and healthy eating Eat breakfast, lunch and dinner regularly and healthily.
Trying to eat evenly when eating.
Eating fast food only once or twice a week for life.
Eat 1 or 2 side dishes of vegetables every day.
Developing a habit of avoiding snacks.

Exercise
Diet hard using exercise and healthy eating habits.
Walk around the park every day for health.
Life plan Keeping healthy even as an adult by checking the health schedule.
Well-managed crops in the field, harvested in time and put on the table.
Family dimension Family needs analysis Make a list of our family's foods by asking family members about their favorite and disliked foods.
Surveying the nutrition needs of families and reflecting on diet.
We plan a one-week diet that reflects the needs of all family members and eat it according to the diet for one week.
Diet planning practice Making july diet with family considering healthy and delicious foods. The diet plan considering the health and taste of the family is based on low salt and low calories along with and sharing opinions with the family to exclude bad foods such as fast food.  No interest in choosing the right food. Interest in the right food storage methods. Change of perception Food choice Don't know about food information, food additives, nutrition standards and daily nutritional standard.
Know about food information, food additives, and learn about nutrition standards and the 1st nutrient reference value. Don't know what makes safe food choices difficult.
Knowing the cause of making safe food choices difficult.
Don't know which food is good or how to safely choose food. Knowing which foods are good to choose and how to safely choose foods. Don't know food-borne illness.
Knowing about food-borne illness.
I thought that a nutrient content of 0 meant there was none. Knowing that even a nutrient content of zero can contain trace amounts. Food storage Don't know suitable storage methods for ingredients.
Knowing the proper storage method for ingredients.
Don't care how to store food. Consider how to store food.

Change of life
Food choice It is the same when it enters the body, so food safety issues and safe food choices are not considered.
Choosing healthy and right food.
Buying only by looking at price or shelf life, or not properly verifying freshness, food labeling information, shelf life, food additives, nutritional information labeling, and content.
Carefully examine food labeling information, shelf life, food additives, nutritional information labeling, contents, and freshness. Preference for convenient food.
Consider healthy food important.
Food storage Not knowing how to store food, not sealing food well, refrigerated or stored at room temperature unconditionally, and not considering how to store food.
Seal leftovers tightly and practice food storage methods suitable for ingredients.
Food quickly went bad because it was not refrigerated, and the vegetable room and the fridge were not separated.
Refrigerate food that needs to be refrigerated, and separate the vegetable and refrigerator compartments to put food. Don't care about sunlight when storing at room temperature. When storing at room temperature, pay attention to temperature and direct sunlight. Keep at room temperature or directly in running water when thawing.
Thawing in the refrigeration room hours before eating.

Meal
All I have to do is eat, prefer taste and convenience over health. Identify the main ingredients and try to eat healthy food.
Eating a lot of snacks. Eat few snacks.
High sodium intake. Eat a balanced diet.
An unplanned meal. Fixed with healthy eating habits. www.fer.or.kr

Item Contents
Personal dimension Food choice Do not purchase only by looking at food prices, carefully check food labeling information such as nutrition information display, shelf life, allergy, and food additives in food. Write a food purchase list and choose and practice at the market.
Clean up safe food choices and storage methods.
Review carefully to see if there is any problem with the current food selection and storage methods.
Considering food safety issues when choosing food and thinking about why.
Remember what I learned in class.
Write a specific list of healthy foods.
Investigating which food additives are adversely affecting the body.
Learning how to check the freshness of ingredients.

Food storage
To prevent food poisoning, write the storage method appropriate for the ingredients in detail, attach it to the refrigerator, and keep it thoroughly. Store food by separating it into frozen/refrigerated storage, and store vegetables in the refrigerator in the vegetable room.
Storing food that has been at room temperature in the refrigerator or freezer.
Keep the shelf life, and eat all dairy products before the shelf life.
After purchasing and storing food, evaluate it, cook food, store the remaining ingredients according to storage method, and check the food storage method through the checklist. Life Fix it with healthy eating habits.
Follow the daily recommended amount for each food group as much as possible and prepare a diet to eat.
Eat a lot of vegetables.
Eating less foods with a lot of chemical seasonings.
Wash your hands well and eat cleanly.
Specifically know what healthy foods are.
Keep the shelf life well and eat cooked.
Growing by eating all the food my parents gave me.

Family dimension Food choice/ storage
Discuss with my family about alternatives or better ways to solve problems found in food choice and storage.
Helping mother to make a thorough evaluation of food choices based on what I learned in class.
Shopping with family members.
Investigating appropriate nutrient standards for each family member.

Cooking/Meal
Cooking delicious food of our choice with my family.
Buy and cook foods from the Healthy Foods list to eat with family.
Organizing diet with family.
Knowing the Korean nutritional intake standard and daily nutritional content standard, prepare a dietary