Korean Journal of Community Nutrition

[English]
Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods: Jeong Hae Bae, Kyoung Ae Lee; Korean J Community Nutr 2012;17(4):376-389. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.376

The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.

Citations

Citations to this article as recorded by

Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School Students
Jiyu Choi, Sooyoun Kwon, Sang-Jin Chung
The Korean Journal of Food And Nutrition.2016; 29(2): 218. CrossRef

161 View
1 Download
1 Crossref

[English]
A Comparative Study on Cognition and Preference of Korean Traditional Food Classified by Age in Busan: Jeong Sook Lee, Seong Jin Kim; Korean J Community Nutr 2010;15(3):351-360. Published online June 30, 2010

Abstract PDF: This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.

70 View
0 Download

[English]
Assessing Relative Importance of Korean Traditional Food Tour Program Attributes Based on Conjoint Analysis: Seo Young Shin, Il Sun Yang, Lana I Chung, Hae Young Lee; Korean J Community Nutr 2004;9(5):654-662. Published online October 31, 2004

Abstract PDF: The purpose of this study was to assess the structure of the decision and the importance of the attributes in choosing food-related tour program. Questionnaires were developed in three languages- Japanese, Chinese, and English- given to 300 foreign tourists who have visited Korea in 2002. Statistical data analysis was completed using SPSS Win (ver 11.0) for descriptive analysis and conjoint analysis. The results of this study showed that the 'price' was the most important attribute (35.62%) in choosing a hypothetical food tourism program, followed by 'place' (27.35%), 'time' (26.01%), and 'type of program' (10.22%). With respect to the relative importance values for each attribute by different groups, English- and Chinese-speaking tourists considered 'price' more than other factors, while 'time' was regarded as the most important factor for Japanese tourists. Therefore, it indicated the need to recognize the different needs among tourists and put these factors into consideration in developing the programs.

28 View
0 Download

Search