충북지역 일부 초등학생의 식습관과 식지식 비교 및 조리 실습 교육에 대한 평가

• 영문명: Comparison of Dietary Habit and Knowledge and Evaluation on Culinary Practice among Elementary School Students in Chungbuk
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김지희(Ji Hee Kim) 박혜원(Hae Won Park) 조혜란(Hae Ran Cho) 주지형(Jihyeung Ju)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제15권 제1호, 63~70쪽, 전체 8쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

The present study aimed to investigate the difference between dietary habit and knowledge as well as evaluation on a culinary practice among elementary students. A small-scale survey was conducted among a total of 61 elementary students (male 52.5%, female 47.5%) in Cheongju, Chungbuk. The subjects were found to have low preference on red pepper and pea by a preliminary survey performed prior to the culinary practice. The culinary practice therefore was designed to include red-pepper and pea as materials. Major findings of this study are: 1) dietary habits of the subjects were scored in a range of 2.7-4.8 points(mean) out of 5 points, and dietary knowledges of the subjects were scored in a range of 4.1-4.8 points(mean) out of 5 points; 2) dietary habit scores were lower than the corresponding knowledge scores(p＜0.05); 3) 95.0% of the subjects had an experience in attending an experiment/practice type of classes, but none of the subjects had an experience in culinary practice; 4) the culinary practice designed for this study was scored high compared to other experiment/practice courses in the respect of participation(p＜0.001), understanding (p＜0.0005) and satisfaction(p＜0.01). The present study suggests that it is important for elementary students to apply knowledge on diet to their dietary life. The culinary practice might be an effective way to improve their undesirable dietary habits. Further large-scale study remains to be done.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구내용 및 방법

Ⅲ. 연구결과 및 고찰

Ⅳ. 요약 및 제언

참고문헌

키워드

dietary habit dietary knowledge culinary practice evaluation elementary students