Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Status and Need Assessment on Nutrition & Dietary Life Education among Nutrition Teachers in Elementary, Middle and High Schools

초·중·고등학교 영양교사의 영양교육 실태와 교육 요구도

  • Oh, Na Gyeong (Department of Food and Nutrition, Yeungnam University) ;
  • Gwon, Su Jin (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Kyung Won (Department of Food and Nutrition, Seoul Women's University) ;
  • Sohn, Cheong Min (Department of Food and Nutrition, Wonkwang University) ;
  • Park, Hae Ryun (Department of Food and Nutrition, Myongji University) ;
  • Seo, Jung Sook (Department of Food and Nutrition, Yeungnam University)
  • 오나경 (영남대학교 식품영양학과) ;
  • 권수진 (영남대학교 식품영양학과) ;
  • 김경원 (서울여자대학교 식품영양학과) ;
  • 손정민 (원광대학교 식품영양학과) ;
  • 박혜련 (명지대학교 식품영양학과) ;
  • 서정숙 (영남대학교 식품영양학과)
  • Received : 2016.01.28
  • Accepted : 2016.04.25
  • Published : 2016.04.30
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Abstract

Objectives: This study was conducted to investigate the status and need for nutrition and dietary life education among nutrition teachers at schools. These characteristics were analyzed if they were different between elementary schools and middle-high schools. Methods: Subjects were 151 nutrition teachers from 70 elementary schools, 41 middle schools and 40 high schools in 17 cities nationwide selected by two-stage stratified cluster sampling process. Survey questionnaires included the items on general characteristics, status and need assessment for nutrition and dietary life education. Chi-square test or t-test was used for data analysis by school groups. Results: Nutrition education was implemented at 65.7% of elementary schools and 51.9% of middle-high schools. Nutrition education was mainly performed in 'discretionary activities extracurricular activities' at elementary school and through 'newsletters, school homepage, foodservice bulletin board' at middle-high school (p<0.001). The most needed topic for nutrition education in nutrition teachers was 'healthy dietary habits and table manners' and this was not significantly different by school groups. Responses on adequate frequency (p<0.01), methods used for nutrition education (p<001), materials for nutrition education (p<0.001), information sources for nutrition education (p<0.001) were significantly different by school groups. Major tasks for activating nutrition education included 'securing the time for implementing nutrition education by reducing work loads' and 'developing standardized nutrition education materials' in schools. Conclusions: Nutrition education at schools might be activated by improving working conditions of nutrition teachers and developing the practical programs that reflect the needs of nutrition teachers.

Keywords

References

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