• Culinary science and hospitality research
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• v.16 no.1
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• pp.137-151
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• 2010

To survey general recognition on cooking activities and interest and satisfaction on cooking programs for children, a questionnaire was surveyed and analyzed based on its data from the mothers of students who have experience attending a cooking program for children. In general recognition, the recognition of the mothers who attended a cooking program of a specialized culinary academy was higher than that of the mothers who attended a cooking program of a cultural center. There were significant differences in the recognition level according to the types of educational institutions. In the interest of mothers on the effects that can be obtained from cooking programs for children, the interest of mothers who attended a cooking program of a specialized culinary academy was higher than that of mothers who attended a cooking program of a cultural center. In the satisfaction of mothers on cooking programs for children according to the types of educational institutions, the satisfaction of mothers who attended a cooking program of a specialized culinary academy was higher than that of mothers who attended a cooking program of a cultural center. Mothers are satisfied especially with the teaching contents, cooking class and teaching ability of teachers.

• KOREAN POULTRY JOURNAL
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• v.45 no.3
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• pp.88-90
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• 2013

세계 최고의 7성급 명품 호텔 두바이 버즈알아랍 수석총괄주방장으로 활약했던 한국인 요리사가 있다. 에드워드 권(본명 권영민) 셰프는 내로라하는 세계 유명 셰프들 가운데 요리실력 만큼은 최고로 인정받아 스타 셰프로 부상했다. 몇 년 전 해외활동을 접고 귀국해 각종 방송 개인 사업으로 바쁜 와중 (주)체리부로 전속모델로 활약하며 명품 닭고기를 홍보하는 그. 진공저온요리라고 일컫는 수비드(Sous Vide) 조리법을 사용하면서 기름기 없는 닭가슴살을 부드럽게 요리해 고객들이 입맛을 사로잡을 수 있다고 말한다. 월간양계 People Inside 코너를 통해 만난 그와의 인터뷰 내용을 정리했다.

• Korean Journal of Child Studies
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• v.30 no.2
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• pp.29-42
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• 2009

In an experiment to determine the relative effectiveness of poetry activities through constructivist cooking experiences 95 children in three kindergarten classes were assigned to experimental, comparative, and control groups. The experimental group participated in 12-week units of writing poetry after cooking experiences, while the comparative group participated in writing poetry after listening to poetry. Analysis of covariance revealed differences between the mean scores of the three groups on posttests of receptive and expressive language, indicating that the children in the experimental group performed better on the tests than the children in the comparative and control groups. These results suggest that incorporating constructivist cooking into poetry instruction is an effective means of fostering the language development of young children.

• Korean Journal of Child Studies
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• v.35 no.6
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• pp.93-110
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• 2014

The purpose of this study was to examine the effects of cookbook making activities on young children's mathematical concept and writing development. The participants were comprised of 50 five-year-old children from two intact classes from a kindergarten in Gyeonggi province, and they were divided into an experimental and a comparison group. The experimental group participated in cooking activities and produced cookbooks as extension activities whereas the comparison group carried out only cooking activities. The results indicated that the children in the experimental group received statistically higher scores in mathematical concept- and writing-tests, suggesting that cookbook making activities are a useful educational tool for enhancing young children's mathematical concepts and facilitating their writing development.

• The Journal of Korean society of community based occupational therapy
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• v.8 no.3
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• pp.59-67
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• 2018

Objective : This study was conducted to investigate the effects of occupation-based group cooking program on executive function for children in community children's center. Methods : The children who participated in the study were 7 to 9 years old. This study was based on a one-group pre-posttest design, which the group cooking program included making of sandwiches, frog-shaped hamburgers, patbingsu, sausage gimbap, and flowerpot cupcake. This study consisted of five activity sessions, which each session lasted for 120 minutes. Effectiveness of the program was measured by using the STROOP Color and Word Test, Children's Color Trails Test and Assessment of Motor and Process Skills. Results : The differences between pre and posttest scores on STROOP Color and Word Test and the process skill score of Assessment of Motor and Process Skills were statistically significant. There was no difference significantly between pre and posttest scores in Children's Color Trails Test-2. Conclusion : This study demonstrated that the group cooking program intervention has effects on cognitive inhibition executive function and performance executive function of children in the community children's center. This study suggests that occupation-based intervention can be applied to various clients in the community setting.

• Journal of the Korea Computer Graphics Society
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• v.27 no.5
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• pp.13-23
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• 2021

This study examined how users use smart speakers in cooking situations. Skilled and unskilled participants cooked a new recipe while following voice instructions delivered by a smart speaker. The results from video recordings of their cooking, think-aloud protocols, and interviews showed that the smart speakers freed users' hands, allowing them to cook while checking recipes. The lack of visual information did not pose a serious challenge to the cooking task, but impacted cooking quality. The implications for VUI-based recipe service designs are discussed.

• KOREAN POULTRY JOURNAL
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• v.41 no.1
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• pp.106-107
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• 2009

산란계임의자조금 사업은 채란인들이 자율적으로 기금을 조성해 소비자들에게 우리 계란의 안전성과 품질의 우수성을 알려 산란계 산업 활성화를 목적으로 하고 있다. 본회에서는 한국식생활개발연구회를 통해 지난 11월 25일부터 12월 3일까지 서울, 이천, 강원지역을 돌며 총 311명의 조리과 학생을 대상으로 계란요리교육을 실시했다. 미래의 조리기능인으로 식품조리 및 구매와 깊은 연관성이 있는 조리과 학생을 대상으로 실시한 이번 소비홍보행사는 국내산 계란의 영양학적 우수성과 식품안전성 강의와 함께 식단활용도가 다양한 조리법 시범과 실습 교육을 실시해 계란의 소비저변확대에 기여하는 자리를 가졌다

• Korean Journal of Child Studies
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• v.32 no.1
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• pp.141-156
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• 2011

This research centers around an experiment conducted to determine the relative effectiveness of constructivist cooking activities as compared to traditional cooking activities for young children. Forty-six children, aged five years in two kindergarten classes were assigned to a experimental and comparative group. The experimental and comparative group participated in 12 units. The experimental group participated in the constructivist cooking activities, while the comparative group participated in the traditional cooking activities. Analysis of covariance revealed significant differences between the mean scores of the two groups on the posttests for scientific attitudes and creativity, indicating that the children in the experimental group performed significantly better on the tests than the children in the comparative group. The results of this study suggest that such constructivist cooking activities are able to improve the scientific attitudes and creativity of young children.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2003.05b
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• pp.243-244
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• 2003

현대 도시인들의 생활은 집이나 아파트, 작업장 및 사무실, 식당, 상점, 공공건물 등 각종 실내에서 대부분의 시간 (약 90%)을 보내고 있다. 실내공간에서의 머무르는 긴 시간에 비하여 실내 공기질에 대한 관심과 개선 노력은 상대적으로 미약한 실정이다. 예를 들어, 생활수준의 향상으로 실내에서의 다양한 활동, 요리, 새로운 건축자재 및 생활용품 등에서 여러 종류의 오염물질이 방출될 수 있고, 차량이나 산업활동 등에서 배출된 여러 오염물질이 외부에서 실내로 유입되어 실내 오염물질의 농도를 높이기도 한다. (중략)