Browse > Article
http://dx.doi.org/10.22156/CS4SMB.2019.9.7.122

The Effects of Creating a Cooking Activity by Applying Recipe Development on Young Children's Creativity and Nutrition Knowledge  

Kim, Rae-Eun (Division of Gifted Chid Care and Education, U1 University)
Hong, Soon-Ock (Division of Early Childhood Education, Kyungsung University)
Kim, Myung-Hee (Division of Early Childhood Education, Kyungsung University)
Publication Information
Journal of Convergence for Information Technology / v.9, no.7, 2019 , pp. 122-134 More about this Journal
Abstract
The purpose of this research is to analyze the effect on children's creativity and nutrition knowledge of cooking activities by applying recipe development. The procedure consists 7 steps which are diagnosing a necessity, setting a basic direction, setting ingredients and topics of the activity, designing some models of the activity, designing some developed activity, lastly completing the creative cooking activity. The model of this activities consists 5 steps which are exploring the ingredients, creating a recipe, practising the activities, representing the activities, lastly evaluation the activities. Participants were 36 children who are 4 to 5 years old from K daycare center located in Busan. The results exhibited that creativity and nutrition knowledge of experimental group is significantly higher than comparative group. The creative cooking activity by applying recipe development is effective for advancing in creativity and getting nutrition knowledge of children.
Keywords
Young children; Cooking activity; Recipe development; Creativity; Nutrition knowledge;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 T. I. Lubart. (1994). Creativity. In R. J. Sternberg (Ed.), Handbook of Perception and Cognition: Thinking and Problem Solving. New York: Academic Press.
2 M. J. Osborn. (1963). Studies On The Gram-Negative Cell Wall, I. Evidence For The Role Of 2-Keto-3-Deoxyctonate In The Lipopolysaccharide of Salmonella Typhimurium. New York University School of Medicine. New York.
3 Y. C. Jeon. (2012). Effects of Invention Education based on Idea Ceation Methods on Elementary School Students' Creavitity: focused on 4th Grade Stidents, Master thesis, Seoul National University, Seoul.
4 E. P. Torrance. (1963). Education and the creative potentioal. MN: The University of Minnesota press.
5 Ministry of Education and Human Resources Development (2010). Teacher's Guide for 5th-Year Nurri Course.
6 S. Y. Hong & J. S. Lee. (2009). The Effects of Creativity Programs for Pre-school Children in Korea: A Meta-Analysis. Open Education for Early Childhood Education, 14(2), 359-381.
7 Y. H. Jeong. (2006). A process of understanding children 's understanding of changes in cooking materials in cooking activities. Master thesis, Chung-Ang University, Seoul.
8 K. Dahl. (1998). Why cooking in the classroom?. Young Children, 53(1), 81-84.
9 L. Feeney. (1992). Learning through play cooking : A Practical guide for teaching young children. New York, NY: Scholastic.
10 M. Karzen & A. Henderson. (1994). Pretend soup and othr real recipes: A Cookbook for preschoolers and up. Berkeley, CA: Tricycle Press.
11 M. Mayesky, D. Neuman & R. J. Wlodkoski. (1985). Creative Activities for Young Children. Delmar Publishers.
12 M. Y. Ryu. (2003). The Effects of Integrated Cooking Activities on Children 's Creativity and Problem Solving Skills. Master thesis, Keimyung University, Daegu.
13 H. J. Lee & W. A. Shin. (2019). Cooking activities based on LT cooperative learning. CNU Journal of Educational Studies, 40(2), 135-156.   DOI
14 E. K. Park. (2003). The Effects of the Cooking Activity upon Children Creativity Development. Master thesis, Baejae University, Daejeon.
15 Y. H. Oh. (2002). The Effect of Integrated Cooking Activity on Young Children's Creativity. Korea Journal of Child Care and Education, 31, 111-133.
16 J. I. Lee. (2010). The Effect of Integrated Cooking Activity on Young Children 's Creativity. Master thesis, Chung-Ang Universitym Seoul.
17 K. S. An & S. H. Kim. (2013). Using the learning principles based on brain to develop the design, application and evaluation of a cooking activity program for young children Study of learner-centered curriculum education, 13(6), 129-151.
18 K. A. Kim & Y. S. Hwang. (2011). The Effects of Cooking Activities using Children's Story on Young children's Creativity, Korean Journal of Children's Media. 10(2) 1-21.
19 K. W. Park & S. Y. Kim. (2011). The Effects of a Constructivist Approach to Cooking Activities on Young Children 's Scientific Attitudes and Creativity. Koran Journal of Children Studies, 32(1), 141-156.
20 G. S. Park. (2009). The Effect of Invented Cooking Activities on Children's Language Expression and Scientific Process Skill Ability. Master thesis, Hanyang University, Seoul.
21 E. Y. Kim. (2016). The Effects of Vegetable-used Dish Creation Activities on the eating habits and Creativity of Young Children. Master thesis, Chung-Ang University, Seoul.
22 S. Y. Kim & H. S. Kim. (2008). The Effect of Cooking Activities on the Unbalanced Dietary Food Habits of Elementary School Children, Journal of the Korean of Food Culture, 23(5), 556-562.
23 N. S. Koo & J. I. Park. (1998). Food Preference of Elementary School Children under Meal Service in Daejeon. Korean Journal of Community Nutrition, 3(3), 440-453.
24 G. M. Park. (2005). A Survey of Teachers' Recognotion on Nutrition Knowledge and Nutrition Education at Daycare Centers. Korean Journal of Community Nutrition, 10(6), 920-929.
25 S. Y. Kim & H. S. Kim. (2008). The Effect of Cooking Activities on the Unbalanced Dietary Fodd Habots of Elementary School Children, Journal of the Korean of Food Culture, 23(5), 556-562.
26 Y. H. Hong. (2014). Development of a Nutritional Education Program fot Young Children and Its Effec Focusing on Cooking Activities: Focusing on Cooking Activities, Doctora; dossertation, Baejae University, Daejeon.
27 H. S. Kim (2002). The influence of story and cooking activity on the solution to an unbalanced diet of preschool children. Master thesis, Woosuk University, Daejeon.
28 G. S. Part (2009). The effects of invented cooking activities on children's lanugage expresssion and scientific process skill abolity. Master thesis, Hanyang University, Seoul.