• 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.30 no.3
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• pp.215-231
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• 2018

Attitudes to the health and dietary life of teachers affect their students. The purpose of this study was to investigate dietary and education awareness, eating habits and dietary management competency of the preliminary teachers and teachers. Data was collected from 812 pre-service teachers and teachers in South Korea using a 5-Likert self-administrated questionnaire in October to December of 2017. Data was analyzed using factor analysis, reliability, one-way analysis of variance, and correlation. The results of this study are as follows. Dietary and education awareness was classified into dietary concern and dietary management stress. Eating habits composed of healthy eating habit and bad eating habit. Dietary management competency was sub-grouped into dietary knowledge, cooking, dietary sanitation and safety, and environment. The all factors of pre - service teachers and teachers showed a significant difference except for the environmental ability factor (p <0.01). All factors were significantly different according to the age and the number of meal preparation (p <0.05). The eating habits were not significantly differences from sex. The major and health condition showed significant differences except dietary management stress and cooking factors (p <0.01). The obesity index showed significant difference in the dietary concern, bad eating habits, and cooking factors (p <0.01). In conclusion, it was required to education and develop education materials that can help the STEAM education using the dietary area. The dietary education program for the pre - service teachers and the teachers should increase the number of participating in the meal preparation considering the difference according to the general characteristics, so that the dietary management competency and the healthy eating habits should be formed.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.532-546
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• 2020

Purpose: Although the number of cancer survivors is increasing because of early diagnosis and better treatment, they are worried about relapses and metastasis. This study examined the dietary safety management awareness, capacity, and behavior of cancer survivors. Methods: Data were collected from 233 cancer survivors in Daegu and Gyeongbuk areas using a self-administered 5-Likert questionnaire from March to May 2018. Frequency analysis, one-way analysis of variance, factor analysis, reliability analysis, and correlation analysis were analyzed using the SPSS. Results: The average score for each factor was as follows: importance of weight management (3.83), education requirement (3.79), unhealthy diet (reverse, 3.64), food safety anxiety (3.34), lack of awareness of over and malnutrition (reverse, 3.26), obsession (3.23), cooking capacity (3.16), health-function pursuit (3.04), balanced diet (2.93), and chronic disease anxiety (2.64). The average dietary safety competency factors were significantly lower among the male survivors, aged 60-80 years, lower economic condition, and less nutritional supplement intake. Female survivors comprised the highest proportion with high health management and cooking capacity, while men had the lowest of all the factors (p < 0.001). The group that was low in all three capacity factors had a significantly lower average score of difficulty in acquiring knowledge (reverse), lack of awareness of over- and malnutrition (reverse), importance of weight management, education requirement, knowledge, balanced diet, and health-functional pursuit compared to the other groups (p < 0.001). Conclusion: To effectively manage health, dietary safety management education should be differentiated and actively conducted according to sex, age, cancer diagnosis time, economic status, nutritional supplement intake, and the capacity cluster of cancer survivors.

• Journal of Korean Home Economics Education Association
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• v.27 no.3
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• pp.63-77
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• 2015

Green dietary education emphasized environmental protection and humanity being conducted in middle schools. To develop effective green dietary education program for adolescents, the factors that affected their green dietary practices has been identified. This study aims to identify psychological factors that drive green dietary practices and effect of dietary education that targets middle school students. Data was collected twice from 242 middle school students in Daegu using a self-administered questionnaire in March and June, 2014. There were significant differences in school achievement, economic level and allowance a month (p<0.05) in the green dietary practices and efficacy of students. Three areas (environment, health and traditional, and appreciation & consideration) which were subgroups of green dietary practices were associated with factors such as family relations, peer relationships, self-competence of self-esteem (p<0.05), and positive and negative feelings of happiness (p<0.001). Green dietary practices efficacy was significantly affected by family relations, peer relationships, self-competence of self-esteem (p<0.05), and positive feeling, negative feeling, and negative relationships of happiness (p<0.001). After green dietary education, interests in green dietary, green dietary practices score, the score of health and environment factors of green dietary practices efficacy significantly higher than before education (p<0.05), but all the factors of self-esteem and happiness did not have any significant changes. This study suggests that green dietary education programs for middle school students could account for psychological factors such as self-esteem, happiness according to gender, school records, economic level and allowance a month to be effective.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.199-210
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• 2021

Purpose: This study investigated the food consumption behaviors in Korean adults, according to the agrifood consumer competency index (ACCI). Methods: Data obtained from the 2019 Consumption Behaviors Survey for Food were analyzed. A total of 6,176 adults (2,783 males, 3,393 females) aged ≥ 19 years, were included in the study. Based on the score of agrifood consumer competency index, the subjects were classified into three groups. The dietary habits, eating-out and food-delivery/take-out behaviors, opinion of food labeling, and concerns for domestic products were compared among the 3 groups. Results: The ACCI scores of the male and female subjects were 63.6 and 64.8, respectively. Subjects of both genders in the highest tertile of the ACCI were more likely to have a higher education level and higher health concerns, as compared to subjects in the lowest tertile (p < 0.05). Male subjects having highest tertile of the ACCI reported significantly more exercise and alcohol consumption, as compared to subjects in the lowest tertile (p < 0.05). A higher score of the ACCI also portrayed a higher satisfaction in own diet and greater checking of the food label. Moreover, subjects with a higher score of the ACCI showed greater satisfaction and reliability in the food label, as well as increased concerns for domestic agrifoods, local foods, and eco-friendly foods. Subjects in the lowest tertile of the ACCI acquired their dietary information from acquaintances, whereas subjects in the highest tertile of the ACCI learnt the information from food labels themselves. Conclusion: These results are indicative of the food consumption and behaviors of Korean adults according to their ACCI scores, and provide basic data that will be useful for implementing an effective food policy.

• Journal of Korean Home Economics Education Association
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• v.31 no.2
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• pp.67-77
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• 2019

The purpose of this study was to identify significant differences in dietary guidelines, emotional intelligence, resilience and violence according to the frequency of family meals for middle school students in Daegu. To achieve the purpose of this study, 241 data collected through self-administered questionnaires were analyzed. The collected data were analyzed using the SPSS (v25.0) program for frequency, percentage, standard deviation, reliability, one-way ANOVA and Duncan comparison. The results of this study were as follows. There was a significant difference in the level of the dietary guidelines practice, emotional intelligence and resilience according to the frequency of family meals of middle school students. Implications and suggestions based on the results of this study were as follows. First, family meal frequency is significantly related to middle school students' dietary guidelines practice, emotional intelligence, and resilience (p<0.05). Accordingly, personal efforts and social and institutional arrangements are required to increase the family meal frequency. Second, some of the core competences required in the 2015 revised curriculum were consistent with sub-areas of emotional intelligence and resilience, which can be predicted by the results that family meal experience of middle school students is also related to the development of core competences. In conclusion, increasing family meal frequency is important considering the trend of education, and is required for personality education.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.153-167
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• 2018

Purpose: This study was conducted to identify differences in dietary behaviors, dietary life consumer education related situation competencies, and dietary lifestyles between baby-boom and echo generations by gender. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 2,474 subjects (baby-boom generation 1,304; echo generation 1,170) were selected. Results: The baby-boom generation more frequently ate meals at home with family than the echo generation, whereas the echo generation had meals more frequently at cafeterias, cafes, bakeries, convenience stores and with friends or colleagues than the baby-boom generation. However, no significant differences in dietary life related consumer education were observed between generations, and experience with food related consumer education and food related promotional/events was very low in general. Baby-boomers received their primary dietary information from surrounding people, whereas the echo generation received it from broadcasting. The information use competence was lower for the baby-boom generation (3.29) than echo generation (3.35), although this difference was not significant. Healthy dietary life competence did not differ significantly, whereas the baby-boom generation showed a higher level of practice competence than the echo generation. Additionally, the baby-boom generation was more likely to pursuit health and less likely to be concerned with convenience and taste quality than the echo generation. Conclusion: The frequencies of meal eating places, drinking, and eating-out differed significantly between the two generations, while the participation ratios of food related consumer education/events, attitudes toward education, and information use competence did not. Additionally, knowledge regarding healthy dietary life competencies did not differ, whereas practice level showed significant differences between generations. Among dietary lifestyles, the baby-boom generation showed higher pursuit of health and lower pursuit of convenience and taste quality than the echo generation.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.60-72
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• 2018

Purpose: The purpose of this study was to determine differences in eating-out, dietary life styles, and healthy dietary competencies among middle-aged consumers according to obesity status and gender for implications of consumer education. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 3,022 subjects (mail 1,388; female 1,634) who were middle-aged adults were investigated. Analysis of variance with $Scheff\acute{e}$ test, t-test, $x^2$-test, and factor analysis were performed using SPSS v.24. Results: Males showed less interest in diet than females. For both males and females, higher BMI degrees were associated with higher levels of interest in diet. For frequency, monthly average consumption expenditure, one-time cost for eating out, and drinking frequency, males showed higher levels than females. Especially for the male group, higher obesity status was associated with higher levels of eating out and drinking. Dietary lifestyles of males and females turned out to be very similar. For the male group, normal weight group was more likely to show 'health and high quality pursuit dietary life-style' than the other groups. For females, the normal weight group were more likely to show 'health and high quality pursuit dietary life-style' and 'safety pursuit dietary life-style' than the other groups. The level of 'healthy dietary competence' for females was found to be higher than that for males. For the female group, there were significant differences according to obesity status, and practice was more important than knowledge in determining a healthy dietary life. Conclusion: For dietary life-related education for obese middle-aged consumers, it is important to emphasize less eating-out and drinking and less overeating while eating-out based on the results that eating-out, drinking, and overeating in the obesity group were significantly higher than in the normal group. It is important to focus on the value of dietary life and diverse foods, based on the results that the obesity group was less likely to be have healthy dietary lifestyles and consume less diverse foods than the normal group.

• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.19-41
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• 2022

This study aims to confirm the effect of the 'Meal and Cooking for Single-Person Households' education program on improving the dietary management competency of high school students. In order to achieve this research purpose, 'Meal and Cooking for Single-Person Households' education program was developed, implemented, and evaluated based on the ADDIE instructional design model. The results of this study are as follows. First, an analysis was conducted on literature and prior research related to the dietary life of single-person households and dietary education programs of the home economics subject. Based on this, the theoretical background for the 'Meal and Cooking for Single-Person Households' education program was established. Then, teaching-learning process plan and student workbooks for a total of 16 unit classes were developed. The expert validity of the program was verified by 6 experts who are current high school home economics teachers and have experience in conducting research related to dietary education programs. As a result, the average of all items was 4.89 (out of 5 points) and the CVI was 0.98, securing very excellent content validity. Second, the researcher directly implemented 'Meal and Cooking for Single-Person Households' education program for 100 students in Y high school located in Sejong city. Considering the school's situation, the 16th session of teaching-learning process plan was shortened to 6th sessions while all the core topics. A survey was conducted on students who participated in the program and the pre- and post- results were analyzed. As a result of the survey analysis, the 'Meal and Cooking for Single-Person Households' education program had a positive effect on improving the dietary management competency of high school students. This study is meaningful in that it has implications for the development of a new subject in home economics in preparation for the high school credit system and improving dietary management competency in accordance with social changes in the era of single-person households, and the 'Meal and Cooking for Single-Person Households' education program developed in this study can be used as a mini-subject in the 2022 revised curriculum.

• Journal of Korean Home Economics Education Association
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• v.32 no.2
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• pp.117-139
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• 2020

The purpose of this study was to develop curriculum of the elementary, and secondary school home economics that integrates three systems of action and to prepare a plan for convergence education in home economics curriculum. To achieve this goal, the characteristics of elementary, secondary school dietary curriculum integrating three systems of action, the focus of development, core competencies, and goals were derived through the review of literature. In this study, we set up perennial and sub-practical problems and selected content elements. The contents system of the developed curriculum was modified and supplemented by examining the validity of experts, and the achievement standard of the middle school home economics dietary education curriculum was developed by integrating the three systems of action. The content system of the elementary, and secondary school home economics curriculum that integrated the three systems of action is centered on practical problems, and the perennial problem is 'What should we do to practice healthy dietary life?' There are five areas of this curriculum: 'health and diet', 'food planning', 'food purchase and management', 'cooking', and 'meal', and the scope of curriculum is repeatedly expanded to 'personal and family', and 'social'. The practical problems in the five areas are composed of 10 practical problems in the two dimensions (personal & family, and society), and the practical problems and contents elements are spiralled by applying the principle of integration. The contents of this curriculum were compared with the achievement standards and learning elements of the dietary life in the 2015 elementary school practical arts, middle and high school 'technology & home economics', and the 'home economics science' curriculum. The results showed that the developed curriculum encompassed additional content beyond all the content already included in the 2015 revised curriculum.