• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.122-134
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• 2019

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.

• 월간낙농육우
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• v.31 no.10
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• pp.107-114
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• 2011

각종행사를 통해 소비자를 대상으로 한 우유 및 육우요리가 선보이는 활동들이 활발하다. 우유요리의 경우 다년간 우유소비홍보활동을 이끌어온 협회 여성분과위원회 위원들의 노고와 낙농자조금사업을 통해 이뤄진 레시피 개발이 바탕이 되어왔다. 월간 낙농육우는 올해로 여성분과위원회 홍보요원화 교육을 통해 소개된 요리들을 소개하여 우리 농가들이 생산자로서 우리 우유의 맛과 가치를 자랑스럽게 알릴 수 있도록 하였다. 회원 농가들의 많은 관심과 활용을 바란다.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.152-164
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• 2014

This research attempts to analyze the significant factors that affect the level of expectation and satisfaction of parents on cooking activities for their child(ren) by comparing the levels of their original expectation and satisfaction; based on the understanding of the educational values and effects of cooking activities for children. To conduct the empirical studies, 254 survey samples were collected from the parents who have had their child(ren) participate in cooking activities; in addition, the data was processed and analyzed by using various comparative statistical analysis; including t-test, IPA analysis, regression analysis, one-way ANOVA. And Duncan's multiple test was added to verify the outcome afterwards. As the result of the research, the expectation and satisfaction of parents who let their child(ren) participate in cooking activities were significantly different by such variables as 'improvement of linguistic expression,' 'development of understanding numbers and scientific concepts,' 'extension of capability to give his/her emotional expressions,' 'assistance in soothing his/her psychological stresses.' Besides, 'educational contents and methods' were revealed as another factor that influenced parents' satisfaction, and it is clarified that the level of satisfaction is significantly different according to the organizations offering activity programs.

• 월간낙농육우
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• v.30 no.10
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• pp.77-109
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• 2010

각종행사를 통해 소비자를 대상으로 한 우유 및 육우요리가 선보이는 활동들이 활발하다. 우유요리의 경우 다년간 우유소비홍보활동을 이끌어온 협회 여성분과위원회 위원들의 노고와 낙농자조금사업을 통해 이뤄진 레시피 개발이 바탕이 되어왔고, 자조금사업 출범이 이뤄진지 얼마 안된 육우도 다양한 매체홍보를 통해 육우요리를 적극적으로 알리고 있다. 월간 낙농육우는 금번 호 기획 특집을 통해 책속의 레시피를 마련하여 우리 농가들이 낙농육우의 생산자로서 우리 우유와 육우고기의 맛과 가치를 자랑스럽게 알릴 수 있도록 하였다. 많은 관심과 활용을 바란다.

• The Journal of the Korea Contents Association
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• v.20 no.6
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• pp.521-530
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• 2020

The purpose of this study was to develop and evaluate the nutrition education program for preschoolers focusing on family-linked cooking activities. After a pilot study and consultations of experts, a program(composed of twelve lessons) that was emphasized the right season food and cooking activities based on the social cognitive theory was developed. The lessons once-a-month and survey(pre and pro) were conducted to 29 preschoolers. The distribution of children was 72.5 months(mean age). The post-survey after the program was found to have significantly higher effects on nutrition knowledge and diet habits than the comparative group. Through this, the nutrition education program for preschoolers based on family-linked cooking activities developed in this study is effective in improving preschoolers' nutrition knowledge and diet habits, and provides grounds and implications for applying family-linked cooking activities to nutrition education.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.4853-4862
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• 2014

The aim of this study was to examine the effects of child-initiated cooking activity on young children's self-efficacy and learning interest. To achieve this, the child-initiated cooking activity and teacher-initiated cooking activity were performed on an experimental group and comparative group, respectively. A total of sixty-eight subjects in 2 classes of 34 four and five year old children in private child-care centers in Chungnam from September 9 to December 31, 2013 were evaluated. The results were as follows. First, the general self-efficacy of the comparative group increased slightly, but that of the experimental group increased significantly, which showed a statistically significant difference in the general self-efficacy. In addition, the child-initiated cooking activity had an effect on the improvement of the cognitive domain, social-emotional domain and physical domain by each sub-factor. Second, the general learning interest of the comparative group increased slightly, but that of the experimental group increased significantly, in which there was a statistically significant difference in the general learning interest. In addition, the child-initiated cooking activity had an effect on the improvement of attention, interest, confidence, conscientiousness and activity interest by each sub-factor. In the findings stated above, the child-initiated cooking activity was an education activity that had a positive effect on the young children's self-efficacy and learning interest.

• Journal of Digital Convergence
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• v.16 no.1
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• pp.305-310
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• 2018

The purpose of this study is to suggest a leisure activity for improvement of personal life and career of Korean workers. To do this, DIY was selected as a method of leisure activity that minimizes cost, time and space contraints. As a method of research, I did case study for investigating the characteristics of existing leisure activities. In addition, I examined the needs about cooking activity through an in-depth interview with 8 workers whose hobby is cooking. As a result, two essential elements were derived. First, it is necessary to establish a clear scope and content of the brand. Secondly, a platform for sharing activity is needed. This study is significant in that it suggests the way to improve leisure activity of workers. After this study, it is expected that it will help to spread leisure activities of workers through the design of leisure activities plan.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.109-118
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• 2016

Language intervention through cooking activity programs is designed to provide an efficient teaching method and improved educational environment in the field of teaching. This program addresses the effects of this program on the language development of three three-year-old infants (M;2, F;1) in the Center in Seoul. A cooking topic suitable for the age of this group was selected. The language Intervention was conducted for 50 minutes per week for a total of 25 times, and made use of vocabulary, verbs and nouns related to cooking which were evenly distributed. In this study, the Peabody Picture Vocabulary Test-Revised (PPVT-R), receptive language age (RLA) and expressive language age (ELA), and Preschool Receptive-Expressive Language Scale (PRES) were used to analyze the collected data. After the study, the cooking activity was accomplished with normal development outcomes appearing in the ability of vocabulary, receptive language, expressive language, and integrated language. There is now a solid evidence base supporting the efficacy of cooking activity in producing positive outcomes in the language development of language delayed infants. Consequently, cooking can induce their active participation and interest and extend their language abilities through various experiences.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.223-229
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• 2016

This study aimed to evaluate the effectiveness of a foodservice and cooking program for children attending community child centers in Korea. The foodservice and cooking program included a reference menu, nutrition and hygiene class for foodservice managers, as well as cooking classes for children during the winter or summer vacation in 2015. In order to evaluate the program, a survey was conducted before and after the program. A total of 1,120 children who participated in the program completed questionnaires regarding eating behaviors, food intake, and their opinions and levels of satisfaction with the program. The scores of children's eating behaviors increased significantly from 59.71 to 63.62 out of 85 points (p<0.001). A significant increase was detected in children's food intake. Vegetable intake, which received the lowest scores, increased significantly from 3.63 to 3.81 out of 5 points (p<0.001). The score for opinions and satisfaction concerning the program was 28.34 out of 35 points. These results suggest that the foodservice and cooking program could be helpful in promoting healthy food habits in children attending community child centers.

• Journal of Korea Game Society
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• v.21 no.1
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• pp.67-80
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• 2021

The purpose of this study were to develop VR-based cooking serious game(VR-Cook) for students with intellectual disabilities and to validate effectiveness. The VR-Cook was developed using the ASSURE model. Twenty students with intellectual disabilities were participated to verify effectiveness. Ten students were assigned to the experimental group and the others to the control group. The control group received traditional interventions, and the experimental group participated in the intervention combining traditional intervention with VR-Cook. Evaluations were made at three times, and evaluation data were analyzed with repeated two-way ANOVA. The experimental group has improved more than control group in cooking activities and class attitudes.