TV 요리프로그램 진행자의 전문성 여부에 따른 구성내용의 질에 대한 시청자의 평가

• 영문명: Content Analysis of TV Cooking Program by Professionalism of MC.
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김운주(Kim Woon-Ju) 최은희(Choi Eun-Hui) 김기현(Kim Ki-Hyun) 김정숙(Kim Jung-Sook) 송현숙(Song Hyun-Sook) 정은옥(Jung Eun-Ok)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제6권 1호, 139~152쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2002.08.01

영문 초록

The purpose of this study was to develop the instrument to assess the TV cooking program contents and to identify the difference of cooking program contents according to professionalism of Me. The evaluation sheet was composed of 5 sectors(sanitary practices, cooking process, information & proceeding, table setting & tasting, applicability) with all 32 questions. 5-Likert scale was used. College students majoring in food & nutrition were very interested in cooking program and 72.4% of respondents knew the cable TV Food channel. The major source of cooking information was TV(51.5%). The comparison of four TV cooking programs with professional MC(2 program) and amateur MC(2 program) was performed. Except applicability sector, the mean evaluation scores of professional cooking program were higher than amateur cooking program. In the amateur MC program, 'hand washing', 'use of hair restraints', 'separate use of cutting board', 'dish towel cleanliness', 'separation of service table', 'taking a chair in tasting', 'use of individual dish' items rated low rating score(<2.00) so more control was needed. The findings of this research suggest that cooking professional should be participate in developing TV cooking program as MC or staff.

목차

Abstract

I. 서론

II. 연구방법

III. 결과 및 고찰

IV. 결론 및 제언

참고문헌