Korean Journal of Community Nutrition

Original Articles

[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

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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

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[English]
A Survey of Teachers' Recognition on Nutrition Knowledge and Nutrition Education at Day-care Centers: Kum Mi Park; Korean J Community Nutr 2005;10(6):920-929. Published online December 31, 2005

Abstract PDF: This study was aimed at knowing the recognition of teachers' nutrition knowledge and nutrition education at day-care centers in Seong-nam. Teachers were all female, most of whom were in the 20, and their careers were less than 3 years. And 76.2% of the teachers graduated from high school and junior college. The score of the nutrition knowledge was average 14.3 +/- 2.2 (out of 20). It shows that they are lack of general information of nutrition. As the teachers had higher education, they scored higher nutrition knowledge levels (p<0.01). It also says that there was meaningful interrelationship between the nutrition knowledge and the number of children they had (p<0.05). 93% of the teachers said that nutrition education should be given when children are three years old, at least and most of the teachers thought that nutrition education is necessary and should be taught in a separate course. 50.4% of the teachers thought that nutrition education for early childhood should be taught by a nutritionist, but 35.2% of them thought that the teachers themselves should be in charge of it. About 60% of the teachers thought that 'Cooking Activity for Early Childhood' course should be established and it is desirable that the nutrition education should be in the area of cooking activity for childhood at daycare centers. The teachers thought that dietary habit is the most important subject in nutrition education and they got more information from the internet rather than in the class related to nutrition.

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