조리실습 교육을 통한 초등학교 고학년 학생의 김치에 대한 인식 변화

• 영문명: Changes of Perception on Kimchi by Culinary Practice in Upper Elementary Students
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 안영미(Young Mi Ahn) 주지형(Jihyeung Ju)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제17권 제1호, 125~134쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

The present study was to investigate changes of perception on Kimchi by culinary practice in upper elementary students. Educational contents of the culinary practice were developed by the nutrition teacher of the elementary school. Subjects of this study were a total of 170 elementary students (4th grade 31.1%, 5th grade 36.9%, 6th grade 32.1%; male 48.2%, female 51.8%) in Cheongju, Chungbuk. Major findings of this study are: 1) dishes prepared with Kimchi were preferred to single types of Kimchi; 2) both knowledge and perception on Kimchi were improved after the culinary practice; 3) among the culinary practice participants, nutrition teachers were perceived as the most appropriate educator for such types of practice; 4) Kimchi consumption level of the practice participants was higher than that of non-participants. The present study suggests that the culinary practice developed and educated by nutrition teachers is an effective way for upper elementary students to improve perception on Kimchi and to enhance the consumption.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론 및 제언

참고문헌

키워드

Kimchi perception culinary practice nutrition teacher upper grade-elementary student