Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods

Article information

Korean J Community Nutr. 2012;17(4):376-389

Publication date (electronic) : 2012 August 31

doi : https://doi.org/10.5720/kjcn.2012.17.4.376

Busan Haegang Elementary School, Busan, Korea.

¹Department of Practical Arts Education and Centre for Child Nutrition Education, Busan National University of Education, Busan, Korea.

Corresponding author: Kyoung Ae Lee, Department of Practical Arts Education, Busan National University of Education, 24(Geoje-dong) Gyodae-gil, Yeonje-gu, Busan 611-736, Korea. Tel: (051) 500-7285, Fax: (051) 500-7281, kalee@bnue.ac.kr

Received 2012 May 25; Revised 2012 July 04; Accepted 2012 July 04.

Abstract

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.

Keywords: cooking activity; elementary school children; fusion food; Korean traditional foods

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Article information Continued

Table 1

Cooking activity program based on fusion-foods(Fusion-food cooking program)

Table 2

General characteristics of subjects

1) N (%), ^*: p < 0.05

Table 3

Pretest results of knowledge and preferences for Kimchi, Tteok and Jeon

1) Mean ± SD (Correct answer: 1, Wrong answer: 0)

2) Mean ± SD (Like greatly: 5, like: 4, moderate: 3, dislike: 2, dislike greatly: 1)

Table 4

Pretest results of interest and preference for the general Korean traditional foods

1) N (%), ^*: p < 0.05, ^**: p < 0.01

Table 5

Pretest results of perceptions of the general Korean traditional foods

1) N (%)

Table 6

Effects of the fusion-foods cooking program on the children's knowledge of Kimchi, Tteok, and Jeon

1) Mean ± SD (Correct answer: 1, Wrong answer: 0)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 7

Effects of the fusion-foods cooking program on the children's preferences for Kimchi, Tteok, and Jeon

1) Mean ± SD (Like greatly: 5, like: 4, moderate: 3, dislike: 2, dislike greatly: 1)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 8

Effects of the fusion-foods cooking program on the children' interest and preference for the general Korean traditional foods

1) N (%), ^*: p < 0.05, ^**: p < 0.01

Table 9

Effects of the fusion-foods cooking program on the children' perceptions of the general Korean traditional foods

1) N (%)