References
- Cho JO (2006): Study on traditional food recognition and preference of university students: with some university students in Seoul city and Gyeonggi province. Masters degree thesis. Kyonggi University. pp.17-24
- Choi HJ (2011): The degree of recognition and popularization method for the processed rice items. Masters degree thesis. Sookmyung Women's University. pp.77-80
- Hong KS, Baik SJ, Kim HS (1999): The difference between generations in awareness and acceptance for the commercial Korean traditional foods. Korean J Hum Ecol 8(2):373-385
- Jang SH (2017): A study on characteristics and improvement of menu management at daycare centers: an application of protection motivation theory. Doctor degree thesis. Dong-A University. pp.5-10
- Kang US, Chyun JH (1998): A study on Korean traditional food use patterns in households of middle aged women living in Kyunggido and Incheon area. Korean J Diet Cult 13(5):461-474
- Kim HH (2002): A study on the consumption patterns and preferences of Korean cookies of housewives in Daegu province. J East Asian Soc Diet Life 12(4):280-288
- Kim MR, Kim YY, Kim YR, Yang YA, Yun AR, Lee NJ, Lee YN, Lee JH, Jeon KS, Jung EK, Cho HS, Choi EK (2013): Green food education for child. Knowledge Community. Goyang. pp.132-135
- Kim SM (2001): A study on the attitudes of the university students in the Kyung-book area on the traditional foods (2)-the recognition, the seasonal customs and the life style. Korean J Food Cook Sci 17(2):49-58
- Kwak NU, Park DG, Park HM (2010): Children's health education. Knowledge Community. Goyang. pp.107-108
- Lee BS, Park HJ, Jung JW (2010): A study on the difference of perception about traditional food by generations in Busan area. Korean J Culin Res 16(4):1-14
- Lee EK (2016): The study on the awareness and acceptability regarding Korean traditional food: focused on the comparison of generational differences on the Gwangju.Cheonnam region. Masters degree thesis. Nambu University. pp.20-28
- Lee HJ (2007): Consciousness and utilization on the Korean traditional food and holiday food: elementary school dietitians in Jeon-nam area. Masters degree thesis. Jeonnam National University. pp.48-51
- Lee YJ (2013): Status and early childhood teachers' perception of cultural education on traditional Korean cuisine and cooking activities. Masters degree thesis. Seoul Women's University. pp.16-18
- Lee YM, Oh YJ (2005): A study on kindergarten's meal service program and children's food intake. J Nutr Health 38(3): 232-241
- Ministry of Food and Drug Safety (2015): Plan to improve the operating efficiency of center for children's foodservice management. Ministry of Food and Drug Safety. pp.71-80
- Moon HJ, Kim HK, Park BM (2012): Child nutrition. Changjisa. Seoul. pp.76-77
- Park CH, Kim SL (2018): Analysis of the present condition and demand for the assistant workforce in Korean childcare center. Korean J Child Educ Care 18(2):85-102 https://doi.org/10.21213/kjcec.2018.18.2.85
- Shin HN (2013): Effect on frequency of snack intake and preference of traditional food according to elementary school students obesit. Masters degree thesis. Konkuk University. pp.14-15
- Shin SS (2014): For infant teacher and parents nutrition and health education. Knowledge Community. Goyang. pp.62-63
- Sym EB (2018): Menu pattern, food diversity, nutritional contents and partent's satisfaction on snack menus provided by Center for Children's Foodservice Management in Jeonbuk province. Masters degree thesis. Jeonbuk National University. pp.5-12
- Yeoh YJ, Kwon SY, Lee YM (2014): Evaluation of menu pattern and nutritional contents of snack menus provided by Child Care Information Centers in Seoul. J East Asian Soc Dietary Life 24(5):614-620
- Yu EC (2018): Analysis of the importance and performance of food allergy management in day care center teachers in Seoul. Masters degree thesis. Yonsei University. pp.17-25
- Yu JS (2015): The awareness of traditional foods and eating-out behaviours of middle school students in Seoul. Masters degree thesis. Kookmin University. pp.14-16