• Journal of the Korean Society of Food Culture
• /
• v.30 no.4
• /
• pp.387-394
• /
• 2015

This study investigated the effect of cooking class on improvement of eating behaviors and satisfaction with cooking activities in children. The questionnaires developed for this study were distributed to 380 mothers during June to August, 2011. A total of 286 questionnaires were used for analysis (81.7%), and frequency analysis, ANOVA, and ${\chi}^2$-test were completed using SPSS (version 14.0) software. The children with cooking experience (52.7%) showed more improvement of eating habits than children with no cooking experience (36.4%). Both types of children showed an 'unbalanced diet' with respect to eating habits. The overall satisfaction level was an average of $3.84{\pm}0.62$. The effects after cooking activities varied for different aspects of improvement of eating habits: 'Correcting unbalanced diet' was $4.26{\pm}0.66$, 'nutrition knowledge' was $4.06{\pm}0.70$, 'dining etiquette' was $4.09{\pm}0.63$, and 'regular meals' was $4.15{\pm}0.73$. There was a significant difference between genders with regards to correcting unbalanced diet with vegetables (p<0.01). Ages from 10 to 12 were able to improve unbalanced diet with 'grains' (p<0.001), while 'Kimchi' (p<0.05) and 'paste' for ages from 10 to 12. In conclusion, cooking activities are regarded as effective in correcting unbalanced diet and eliciting positive changes in eating behavior.

• Journal of Service Research and Studies
• /
• v.9 no.1
• /
• pp.33-49
• /
• 2019

In this study, we achieve an increase in sales of dairy companies through innovation in the distribution process of developing core competencies through product differentiation in the domestic dairy companies, creating new consumption pioneered new markets. First of all, improving the quality of milk in the premium milk market can be able to expect the activation of consumption and through promotion activities by the Korean wave can lead to create new consumption pioneered the market diversification at the same time export varieties of white milk and jersey species take advantage of a variety of milk in addition to drink beauty and cooking areas while lowering manufacturing costs through the introduction of the cheese will increase the revenue of the dairy companies and dairy consumption expected to activate at the same time. It is necessary to change cultivars in order to think about nutritional value and flavor, and further environment, and high quality premium milk will become a new trend in the future. Furthermore, promoting the benefits of milk consumption would contribute in raising the milk demand that is negatively correlated with increasing age.

• Journal of the Korean Dietetic Association
• /
• v.18 no.4
• /
• pp.344-355
• /
• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• Journal of Industrial Convergence
• /
• v.19 no.5
• /
• pp.91-102
• /
• 2021

The purpose of this study was to systematically review about randomized controlled trials the characteristics and effect of cognitive function intervention for patient with dementia. We searched studies published from January 2010 to June 2021 in 5 databases. A total 1,104 studies were found and included 27 studies in final analysis. Methodological quality was assessment with the Cochrane's RoB(risk of bias) tool. Mini-Mental State Examination(MMSE) was the most used as the assessment tool for identifying the cognitive function. Cognitive function intervention were exercise, art, cognitive stimulation, reminiscence, music, multimodal cognitive rehabilitation, virtual reality, horticultural, computerized cognitive training, intentional snoezelen, beauty, cooking, korean traditional familiarity program. Most of the intervention except exercise 2, virtual reality 1, beauty 1 were effective in improving cognitive function. This study provided a clinical evidence for planning and implementing intervention for cognitive function intervention. In the future, various intervention studies suitable for the characteristics of dementia should be conducted by improving the quality of research methods.

• Journal of the Korea Convergence Society
• /
• v.13 no.5
• /
• pp.483-488
• /
• 2022

This study was conducted to compare of dietary behaviors of young and temporary workers with older and permanent workers of single-person households. A questionnaire survey was conducted by purposive quota sampling(n=566) by age groups(20~59 years old) and status of workers(temporary workers, permanent workers and business owners). Compared to other age groups, 20s had lower average monthly income and cost of eating-out, and they rarely cooked at home and mainly bought food and groceries at convenience stores(p<0.001). This pattern was similar to temporary workers compare to other groups. This study will be meaningful as a basic data for creating a healthy living environment for temporary workers and 20s of single-person households.

• Journal of the Korean Society of Physical Medicine
• /
• v.17 no.3
• /
• pp.87-95
• /
• 2022

PURPOSE: This study examined the impact of functional group cooking activities on the depression and interpersonal relationships of stroke patients with psychological impairments. METHODS: Ten stroke patients were divided into an experimental group and a control group and participated in this study from October 2015 to January 2016. The experimental group and control group each comprised five stroke patients. Traditional occupational therapy was given to the control group and the experimental group undertook the cooking activity. Depression changes were measured using the Beck depression inventory (BDI), and the interpersonal relationships were evaluated using the relationship change scale. RESULTS: The findings indicate that, first, there was a significant difference in the depression changes in both groups before and after the intervention. Second, after the intervention, the interpersonal relationships of the experimental group showed a higher mean change value and were significantly higher than the control (experimental: 22.4, control: 4, p < .05). In contrast, there was no change in the depression status between the two groups. CONCLUSION: Functional group cooking activities appear to be more effective in improving interpersonal relationships than traditional occupational therapy. However, to establish that functional group cooking activities are linked to improvements in the depression status and interpersonal relationships of the participants, further studies would be needed with more extensive group activities and larger sample sizes.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.556-562
• /
• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.4
• /
• pp.455-461
• /
• 2008

The purpose of this study was to investigate the actual conditions, satisfaction towards, and effects of children's cooking activity programs held at children's cooking schools, which have recently been gaining interest as an effective integrated educational method. Also, based on the results, the study provides information on good teaching-learning methods, which can be applied to kindergarten and elementary schools. The results of the evaluation showed that 84.1% of the respondents were satisfied with the educational aspects of the programs. People were most satisfied with the teachers' "teaching ability", and were least satisfied with "the educational fees". The satisfaction scores for the children's cooking programs were higher when they were performed in a school class environment as compared to a cultural center environment, and children who had participated for more than 12 months were more satisfied than those who had only participated 1 to 3 months. Quantitatively, of the 24 measured evaluation categories grouped into 6 fields that measured the effects of participation in the cooking programs, the greatest effects were found on the children's self-confidence and sense of achievement in the social emotion field, and the lowest effect was found on their writing ability in the language field. In addition, scores were higher when the cooking activities were performed in a private cooking school environment as compared to a cultural center environment. Scores were also higher when the educational program lasted 7 to 9 months as compared to only 1 to 3 months.

• Journal of Nutrition and Health
• /
• v.50 no.6
• /
• pp.645-654
• /
• 2017

Purpose: The purpose of this study was to investigate the current status of dietary education carried out by dieticians or nutrition teachers at elementary, middle, and high schools in Gyeonggi province. We compared dietary education status not only among school level but also between dieticians and nutrition teachers. Methods: The survey using self-administered questionnaires was conducted by dieticians or nutrition teachers at 91 schools (43 elementary schools, 33 middle schools, and 15 high schools) in Gyeonggi province in December, 2015. The questionnaire consisted of questions regarding general characteristics of respondents, current status of dietary education, opinion about dietary education methods, and cooperation level of persons concerned. Results: The placement rate of nutrition teachers was 50.5% overall. Only 36 out of 91 schools conducted regular dietary education, and the percentage of schools conducting regular dietary education was significantly different according to school level with the lowest percentage in high schools, equivalent to 20% (p = 0.003). The average annual dietary education time was 12.4 hours, and it was very low in high schools (5.1 hours) and in schools without a nutrition teacher (1.6 hours). The levels of cooperation and support from principals, teachers, parents, and students were significantly lower in high schools than elementary and middle schools (all p < 0.001) and in schools without a nutrition teacher than schools with a nutrition teacher (all p < 0.05). Conclusion: The results show that the level of dietary education is not enough and needs to be improved, especially at middle and high schools and at schools without a nutrition teacher. Government support polices need to be implemented to encourage dietary educational activities.

• Korean journal of food and cookery science
• /
• v.27 no.3
• /
• pp.11-20
• /
• 2011

The purpose of this study was to investigate the use and perception of adults concerning bokbunja (Rubus coreanus Miquel) products. Self-administered questionnaires were collected from 502 residents in the Daegu and Gyeongbuk area. According to the survey more females in their 20s responded than males (45.2 and 54.8%, respectively). In total, 82.6% of respondents had an income of under 4,000,000 won per month and most were living in the city. The results regarding knowledge about bokbunja products showed that the bokbunja wine score was highest (3.66), and intake frequency showed that over half of the respondents had never eaten bokbunja products. The preference for bokbunja wine by males was higher than that for females, whereas the others products showed higher scores for females than for males. When asked about how they knew about bokbunja products, 37.0% of males and 46.9% of females responded a family member or neighbor. When purchasing bokbunja products, males and females answered that they considered taste, country of origin, and manufacturer, and price. Approximately 48% of the respondents answered that they purchased bokbunja products in the grocery and department store. As a result, popularization of bokbunja products was based on product development and sales promotion, and the product development factor significantly influenced preference for bokbunja products.