• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.73-88
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• 2023

Since the enactment of the School Meal Support Act in 2009, South Korean dietary education has been evolving, placing health, environment, and consideration as its core values. The 3rd Basic Plan for Dietary Education (2020-2024) aims to achieve a sustainable dietary lifestyle that civic agriculture for collective consumption, healthy citizens, and an inclusive society. However, the digital civilization of the Fourth Industrial Revolution is significantly impacting dietary education in schools. Therefore, this study examines sustainable dietary education content in South Korean school meals, diagnoses the phenomena of dietary education facing digital transformation in education due to the Fourth Industrial Revolution, and explores directions for inclusive dietary education through concrete structures and content systems for inclusive dietary education that foster sustainable dietary capabilities. To achieve inclusive dietary education, a structure and system that allow cognitive, normative, and practical learning to be combined in an inclusive way is required. Furthermore, to practice sustainable dietary education, alternative approaches that emphasize the development of learners' core competencies are necessary in the direction of inclusive dietary education that fosters inclusivity.

• Journal of Korean Home Economics Education Association
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• v.22 no.1
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• pp.117-135
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• 2010

This study examined the nature and directions of dietary life education (DLE) in school education. The major interest and contexts of this study is to reveal the functions and communication ways of DLE in the children and youths' educational systems including: a. meaning of eating in human life, meaning of DLE, and meaning and responsibilities of school education, b. re-defining school DLE in terms of social changes and learners' developmental characteristics and comparing with FSE parts in the existing curricular such as the Practical Arts Education and Home Economics Education, c. what should be taught in DLE with orientation, structures, elements, educational philosophy and backgrounds, and instructional techniques of DLE, and d. effective strategic plans for DLE by suggesting the New DLE's paradigms and educational aims, programs in the curriculum, reinforcement of teacher education for the elementary school teachers and home economic educational teachers, school facilities expansions, diverse program, materials and networking development.

• Journal of Korean Home Economics Education Association
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• v.22 no.3
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• pp.189-203
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• 2010

Recently, Korean society is experiencing many serious dietary problems of adolescents. There is an urgent need to revitalize and improve the effects of dietary education program for middle and high school students. The purpose of this study is to establish the basis for dietary education in school. This research was conducted using various dietary education program of foreign countries in order to find a way to increase the effects of the program so that more and more adolescents can participate in and eventually get benefits from it. We analyzed contents of the program and the ways how the program is actually conducted in other countries. We were able to find some important factors for developing new directions of dietary education program contents. The dietary education for middle school students requires a practical integrative approach based on home economics education. This study was initiated from the probing question of how should we set dietary education goals and contents of middle and high school. It will definitely play a important role in establishing a standard framework for dietary education based on the Home Economics Education in middle and high school students.

• Journal of Digital Convergence
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• v.15 no.1
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• pp.461-469
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• 2017

This study is to analyze the effects of dietary life education of elementary school students by gender and by grade to seek for solutions of activating the rural convergence industry in linkage with dietary life education. Subjects were 152 students of eight elementary schools in Chungcheongnam-do. As a result of the study, after application of the dietary life education program, the scores were statistically significantly improved and four sub areas(education at the dining table, practice of green dietary life, reduceing food wastes, learning about local foods) showed a statistically significant improvement. Scores by gender were statistically significantly improved among both male and female students and the results of analyses by gender in four sub areas of dietary life education were also statistically significantly improved. Scores by grade were statistically significantly improved in all grades and the results of analyses by grade in four sub areas of dietary life education were also statistically significantly improved. Since the dietary life education program in the present study is effective for dietary life improvement, the results of the present study are expected to be utilizable in education of elementary school students and lead to the consumption of regional foods by increasing the ability to select proper foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2049-2067
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• 2013

The purpose of this study is to present a more effective nutrition education activation plan. As a result of investigating the dietary education operating situation, 58.9% underwent direct education, and 89.5% underwent food life education through traditional food culture succeeding business operation. The results from investigating the recognition regarding dietary education are as follows. The activation level by education types was as low as 2.24 points, the necessity was as high as 4.54 points, the difficult point in performing food life education was 'overwork' with 4.43 points, and the teaching activity ability level was 'can effectively prepare a teaching guidance plan' at 2.96 points. As a result of investigating the nutrition consultation operating situations, 62.8% underwent it and all of the students as well as some parents and teachers performed it. The consumed time per consultation for effective nutrition consultation was 10~20 minutes, the required education equipment and data were 'consultation program' with 40.3%, and the important content during consultation was 'contents related to eating habits' with 70.5%, which was recognized as the most important.

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.77-90
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• 2010

The purpose of this study was to investigate the practice of eating life and the needs of dietary education of high school students. The data was collected by means of questionaire form the total of 463 high school students who were living in Daegu and Gyeongbuk province. Recognition of the need dietary education was 3.47/5.00, the utilization in daily life was 3.16, the degree of interesting was 3.23, and the degree of difficulty was 2.82. The reason of necessity was health care and growth (54.6%). The reasons of interesting were as follows: various information (28.3%), job choices (21.2%), happy family life (20.7%), cooking practice (19.7%). The degree of dietary education needs was 3.24. The need of cooking ability improvement was highest as 3.59. The practice of eating life was 3.41. Such as hand washing, food hygiene was the highest as 3.71. But the items of healthy eating life and evaluation of eating life were the lowest. The practice in daily life was positively correlated with recognition of the need, utilization, interest. But it was a negative correlation with the difficulty. Therefore dietary education should be strengthened in home economics subject, and to increase the rate of daily practice the teaching content and methods must be improved. In addition, dietary education in schools should be closely connected with families and local communities.

• Journal of Korean Home Economics Education Association
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• v.35 no.2
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• pp.41-59
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• 2023

This study aimed at analyzing the educational needs of home economics teachers for food literacy cultivation education in secondary school home economics. A total of 192 home economics teachers were surveyed about their perceptions of importance and performance of food literacy education content categories and elements, and their priorities were identified. Among the 38 content elements presented, home economics teachers recognized that the current performance level was significantly lower than that of the importance over 34 content elements. Based on the Borich educational needs assessment and the Locus for Focus Model, we identified five content elements with 'very high' educational needs ('food security/food sovereignty', 'reducing food-related waste', 'food waste management and recycling', 'food-related waste recycling', and 'country of origin information'), and four content elements with 'high' educational needs ('genetically modified food', 'ethical food consumption', 'food additives', and 'eco-friendly agricultural products'). These results indicate that dietary education in secondary school home economics should emphasize both the production and disposal of food. The findings of this study suggest implications for the needs for a new dietary education in secondary school home economics that allows students to learn all stages of food system. These results can also be used as a basis for dietary education for cultivating food literacy in secondary school home economics education.

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.1-13
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• 2010

The purpose of this study was to examine how the basic directions proposed in the Dietary Education Support Act were reflected in the dietary section of home economics textbooks for middle schools. The eleven different kinds of the 2007 revised textbooks were considered in the study. It was found that all of the textbooks considered reflected well in general the basic directions in the Dietary Support Act - formation of healthy dietary habits, promotion of dietary activities, practice of green dietary, preservation of traditional dietary, utilization of local food products, etc. in terms of their organization and description. However, it was also revealed that there were great differences among them in their treatment of visual materials like figures, photos, graphs, etc., news articles, and interesting anecdotal stories.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.89-103
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• 2023

The purpose of this study was to develop a dietary life education program for adolescents and evaluate its effectiveness. The program was divided into three areas: 'Natam' (taste education), 'Wetam' (traditional dietary life education), and 'Gitam' (sustainable dietary life education), consisting of a total of 10 units primarily focused on cooking activities. For participants aged 14~17 years, face-to-face pilot education was conducted by a trained instructor once a week for 10 weeks. A questionnaire survey was performed to evaluate the educational effect(n=72) and satisfaction(n=82) during education period. Significant improvements were observed in knowledge levels for the 'traditional dietary life education', and 'sustainable dietary life education' which were identified as insufficient in the preliminary survey. Attitude and behavior levels were significantly improved across all areas. Satisfaction was high with a score of 4 out of 5 points for all areas. In conclusion, this program was found to be effective, and further emphasis should be placed on traditional and sustainable dietary life education to enhance its impact.

• Journal of the Korean Society for Library and Information Science
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• v.48 no.4
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• pp.323-344
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• 2014

This study reports on the development of a metadata schema and an information retrieval system for the Food Education Digital Library project initiated by the Ministry of Agriculture, Food and Rural Affairs and Korea Food Education Network. The metadata schema developed using MODS describes various types of food & nutrition education materials and helps users discover and identify appropriate materials. The implemented information retrieval system supports various search options such as keyword and directory search as well as search for holdings of the library and linked materials.