참고문헌
- Akinaga YK, Nakamura O. 1998. Substance and viewpoints of cultural education of dietary habits as a current problem of school lunch service. J Home Econ Jpn 49:199-206
- Akiyama Y, Iwase Y, Nakatani Y, Saimei M, Fukaya M, Akiyama T, Terao A. 2014. The influence of dietary experience on childfood on the consciousness of traditional local cuisine. Journal for the Integrated Study of Dietary Habit 24:236-245 https://doi.org/10.2740/jisdh.24.4_236
- Bae JH, Lee KA. 2012. Effects of fusion-food cooking activity on elementary school students' knowledge, preferences and perceptions of Korean traditional foods. Korean J Community Nutr 17:376-389 https://doi.org/10.5720/kjcn.2012.17.4.376
- Bang MK. 2009. Korea food globalization. Food Industry and Nutrition 14:1-11.
- Byun JH. 2011. Approach to the process of multicultural awareness change of elementary school students based on grounded theory. Korean Social Studies Education 50:135-152
- Cabinet Office. Government of Japan. 2005. Food education basic law. Available from http://www8.cao.go.jp/syokuiku/about/law/law.html [cited 2015 July 13]
- Cabinet Office. Government of Japan. A guide to shokuiku. Available from http://www8.cao.go.jp/syokuiku/data/index.html [cited 2015 July 13]
- Cha JA, Yang IS, Chung, LN, Lee SJ. 2007. Effect-evaluation of Korean traditional food culture education program for the elementary schoolers. J Korean Soc Food Cult 22:383-392
- Chang MJ, Cho MS. 2000. Recognition and preference to Korean traditional food of foreign visitors in Korea. J Korean Soc Food Cult 15:215-223
- Choi GS, Chung Y. 2008. Degree of obesity and obesity related factors in school age children. Korean Business Review 1:1-20
- Choi JH, Kang KO. 2007. A study on customers' recognition and preference attributes for Japanese food. J East Asian Soc Dietary Life 17:322-328
- Fuchigami M, Kuwada H, Ishii K, Kimura Y. 2011. A study on regional characteristics of culinary culture and culinary science-special foods․ceremonial food- Journal of Cookery Science of Japan 44:436-441
- Gang MS, Chyun JH. 2006. A study on the perception and the knowledge of the Korean traditional food in the elementary schoolchildren of Incheon. J Korean Soc Food Cult 21:107-115
- Han JS, Lee YJ, Choi SH, Choi SG, Kwon SY, Choi YH. 2004. A study on the dietary behavior and image and preference of Japanese foods of university students in Daegu and Kyungbuk area. J East Asian Society of Dietary Life 14:1-10
- Hwang MY, Jung IK. 2009. Directions and assignments of dietary education laws promotion. 2008 Winter Korean Home Economics Education Association Conference. pp 81-98
- Ju YA. 2015. A comparative study on the inter-generation consciousness about annual cyclical rituals and day-series culture. The Journal of Confucianism Research Institute 32:375-400 https://doi.org/10.18216/yuhak.2015.32..014
- Jung SY, Lee SH, Kim KD. 2012. Development and implementation of environmental education programs utilizing dietary life. Journal of Korean Society of Environmental Education 25:195-209
- Kang JH, Ko EH. 2014. Study on Recognition and attitudes towards Korean food in Korean food culture publicity event-hayabusa station targeting festival participants-. J Korean Soc Food Cult 29:314-325 https://doi.org/10.7318/KJFC/2014.29.4.314
- Kang JH, Lee KA. 2008. The perception, preferences, and intake of Korean traditional foods of elementary school students-Focusing on Kimchi, Tteok and Eumcheong varieties-. J Korean Soc Food Cult 23:543-555
- Kim HJ, Kim MO. 2005. The effect of dietary habits on obesity in elementary school children. Journal of Practical Arts Education 18:51-64
- Kim JW. 2005. Analysis of food and dietary education in the 7th primary school curriculum as a science & technology for life. Journal of Korean Practical Arts Education 18:129-144
- Kim KM, Kwon YS, Kim YS, Kim GC, Kim Y. 2013. The awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. J Korean Soc Food Cult 28:167-176 https://doi.org/10.7318/KJFC/2013.28.2.167
- Kim S, Lee MA, Kim EM, Lee SJ. 2004. The gap analysis of recognition and preference for Korean traditional foods and restaurants between foreign visitors and foreign residents. Korean J Food Cook Sci 20:619-629
- Kim YJ, O SJ, Jung IK. 2007. A study on the perception and needs of the education of Korean traditional foods & culture in middle school students. Journal of Korean Home Economics Education Association 19:153-170
- Ko MJ, Kim YH. 2012. The effects of green food education program based on the practical problem solutions to the dietary attitudes of elementary school students. Journal of Korean Practical Arts Education 25:151-172
- Kwak YJ, Kim HJ. 2008. A study on the perception and the practical experience of the Korean seasonal foods in higher grade elementary school students. Journal of Korean Practical Arts Education 21:87-105
- Kweon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of Chinese at Seoul residence. J Korean Soc Food Cult 21:17-30
- Lee SJ, Lee KH. 2011. Understanding the perceptions and service quality of Korean foods: A comparative cross-cultural study of international tourists visiting Korea. Journal of the Korea Contents Association 11:467-478
- Lee SY. 2001. The research study on the eating habits and food preferences of the elementary school students in Gwangju. Korean J of Human Ecology 4:46-61
- Lee YS, Lim NY, Park KH. 1994. A survey on food culture of college student in Seoul area. J Korean Soc. Food Cult 9:369-378
- Lim HJ, Lee IH, Suk WH, Lee JM, Choue RW. 2010. Evaluation of the globalization of Korean foods and yak-sun among nationalities of foreigners living in Korea. J Korean Soc Food Cult 25:671-679
- Manabe M, Hashimoto K. 2002. Differences of knowledge and practice of annual events between generations. J Home Econ Jpn 53:407-415
- Ministry of Agriculture, Food and Rural Affairs 2008. Dietary education laws. Available from http://www.mafra.go.kr [cited 2015 July 10]
- Na HB, Lee CH, Na SB. 2013. Analysis of correlation between eating habits and subjective health status of elementary school students. The Korea Journal of Sports Science 22:909-920
- Nakahara M, Tsugita T. 2014. Investigation on recognition of annual events and on recognition and experience of special meals at the events in students of Okayama Gakuin University and their family. Ann Bull Okayama Gakuin University/ Okayama College 37:37-46
- Oh HS. 2005. A survey on the perception of the four characteristics of some Korean dishes among Korean children and adolescents. Korean J Community Living Sci 16:3-15
- Oishi A, Takita C, Tanaka S, Kon M. 2014. On the status quo of dishes for special events of middle aged and elderly women in Fukuoka region. Bull Fukuoka Women's Junior College 79:31-41
- Park HY, Ahn MW, Kim BW, Kim NY. 2014. Study on preferences and perception of Koreans and non-Koreans residing in Korea regarding globalization of Korean foods. J East Asian Society of Dietary Life 24:155-165
- Park JH. 2014. Analysis on Japanese culture acceptance and anti-Japan sentiment after the 2000s. The Journal of Asiatic Studies 156:258-287
- Park SJ, Kim AJ. 2000. A retrospective study on the status of obesity and eating and weight control behaviors of elementary school children in Inchon. Journal of the Korean Dietetic Association 6:44-52
- Sugawara K, Kikuchi K, Kinoshita N, Sako F. 2014. Festival and ceremonial meals in Hokkaido -The differences in recognition and experience between parents and children-. Journal of Cookery Science of Japan 47:31-41
- Tahara M, Moriyama K, Higashimori K, Kinjo S. 2015. Current status and transmission of festive dishes during Okinawa's Seimeisai. Journal of Cookery Science of Japan 48:49-56
- Woo TJ, Lee KH. 2011. Development of a sensory education textbook and teaching guidebook for preference improvement toward raditional Korean foods in schoolchildren. Korean J Nutr 44:303-311 https://doi.org/10.4163/kjn.2011.44.4.303
- Yang IS, Chung HK, Chang MJ, Cha JA, Lee SJ, Chung LN, Park SH, Cha SM. 2006. Development of the educational program for Korean traditional food culture for the elementary students. J Korean Diet Assoc 12:127-145