• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.59-75
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• 2022

The purpose of this study is to develop a sustainable dietary education program using garden vegetables for middle school students. Textbook analysis and demand survey were conducted before developing the program. Ten textbooks of technology and home economics for middle and high school students were analyzed and the results showed that none of the textbooks covered food gardening. Two hundred and six middle school students participated in the demand survey and the results revealed that students lack an understanding of food gardening despite high interest. Therefore, six sessions of a sustainable dietary education program using garden vegetables were developed based on a six-step DESIGN procedure. Then, the content validity of the program was evaluated by three experts and the program was revised based on the results. This dietary education program will lead students to live a sustainable diet, eventually benefiting the health and wellness of individuals, communities and ecosystems.

• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.129-152
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• 2022

The purpose of this study was to develop a sustainable dietary education program for middle school home economics subject using a teaching strategy to improve the empowerment of adolescents and to verify and evaluate the effectiveness of the program. To achieve the purpose of this study, the program was developed and evaluated according to the ADDIE teaching design model. The contents related to the dietary area were extracted from the technical & home economics curriculum of the 2015 revised middle school and SDGs, and their relevance was analyzed to select the contents of dietary education. The program developed based on the analysis results is 'dietary life together' and consists of five learning topics: 'living together in the global village', 'maintaining healthy diet', 'creating a dietary culture together', 'living with nature and people', and 'maintaining a safe diet'. As a strategy for improving empowerment, we presented four situations, each of which represents value judgment, prediction of results, responsible behavior choice, and decision making. The developed program was reviewed by experts and applied to 17 unit classes for 17 weeks (1 unit hour per week) to the third graders of middle schools in Gyeonggi-do. Significant differences were found between before and after the class measurements of the personal empowerment and the political and social empowerment, which shows the classes were effective in improving empowerment. However, since there was no significant difference in interpersonal empowerment before and after the program, suggestions were made to utilize strategies to facilitate discussion and cooperative learning when implementing the program. The students who participated in the class evaluated the program positively as a whole. The program was evaluated to have helped the students believe they could change society through solving dietary problems.

• 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 Korean Home Economics Education Association
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• v.32 no.4
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• pp.103-124
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• 2020

The purpose of this study was to develop and implement a home economics convergence education program applying problem-based learning method focusing on the middle school food and nutrition life unit, and verify the effect of this class on the problem-solving ability of students. For this, the study set up the theme of 'sustainable life' by examining the relationship with other subjects, and set the key question as 'what is the relationship with the environment of food resources, the influence of individual level, and the solution method?' was postulated. And developed the problem and the total of 8 classes. As a result of conducting the convergence education program with home economics applying problem-based learning method, the pre-test and post-test scores were 3,54 and 3.96, respectively, which showed a significant increase in problem-solving ability (p<.001). There were significant differences in the dimensions of problem-solving ability, except for problem clarification. Therefore, it was confirmed that the home economics and convergence education program applying problem-based learning method is an effective class for improving students' problem-solving ability.

• Human Ecology Research
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• v.61 no.3
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• pp.349-360
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• 2023

This study aimed to develop, and evaluate the effectiveness of, a home economics dietary education program that could be used to improve high school students' sustainable dietary competencies. To achieve this goal, learning objectives and elements were selected for the education program to improve the students' sustainable dietary competency. The content validity of this program was verified with numerous experts. After implementing the new educational program, its effect on high school students' sustainable dietary competencies was assessed through pre- and post-tests. The results of this study are summarized as follows. First, through the textbook analysis, the necessity of developing an educational program that can cultivate the three areas that constitute a sustainable diet (environment, health, and consideration) was confirmed. Second, a total of nine teaching and learning plans for sustainable dietary education programs were developed. From there, content validity verification was conducted by experts, indicating that the developed educational program was highly applicable in the field. Third, after the implementation, a survey was conducted based on a questionnaire consisting of 20 items related to three areas of sustainable diet, while the pre- and post-test assessment indicated statistically significant differences in all three areas: environment (pre: 3.40, post: 4.46, p<.001), health (pre: 3.15, post: 4.32, p<.001), and consideration (pre: 3.46, post: 4.48, p<.001). It is expected that the educational program developed in this study will be used as a basis for dietary education that fosters food citizenship in high school home economics courses.

• 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 Nutrition and Health
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• v.55 no.4
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• pp.492-505
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• 2022

Purpose: This study was undertaken to examine the perception of Korean consumers regarding soybean meat. Using the Dietary Identify Questionnaire (DIQ), the data obtained were analyzed to identify various factors related to a plant-based diet. Methods: A consumer survey was conducted from June 1^st to 30^th, 2021, targeting 260 Korean consumers over the age of 20 years. Subjects were asked to answer six questions related to the perception of soybean meat. Of the 52 items present in the DIQ, 33 items were verified and reconstructed. All data were analyzed using the SPSS statistics (ver.25). Results: The subjects were divided into two groups, 'passive consuming group' and 'active consuming group', based on their perception of soybean meat. Demographic analysis according to the perception of soybean meat showed significant differences in age, marital status, academic background, and family members. The DIQ was categorized into 7 types: prosocial motivation, out-group regard, centrality, public regard, personal motivation, strictness, and private regard. Comparing by perception about soybean meat, significant differences were obtained between both groups for 'prosocial motivation (p < 0.01)', 'centrality (p < 0.01)', 'private norm (p < 0.05)', and 'personal motivation (p < 0.001)'. The 'passive consuming group' showed relatively low scores in all 4 factors. Conclusion: In the future, the results of this study can be applied to define the meaning of vegan in Korea. We believe our results will provide basic marketing data for the plant-based meat market. This will help expand the soybean meat market for a sustainable life for consumers, which is based on various needs such as health and the environment.

• Journal of Korean Home Economics Education Association
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• v.19 no.4
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• pp.37-56
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• 2007

The purpose of this study is to provide basic resources to the first-grade Home Economics Regular Teacher Qualification Program (FGHERTQP) in order to improve its operation plans. For the study, the three methods were carried out: an analysis on the curricula of FGHERTQP over six years since 2000, a questionnaire asking their satisfaction degrees and needs on the programs which was answered by the home economics teachers who were the participants of FGHERTQP, and several statistical analyses such as a descriptive-test, a $X^2$-test, a t-test, and one way ANOVA by using SPSS Win ver 10.0. The results of the study were as follows; Firstly, FGHERTQP has been operated ten times by five training centers during resent six years. Subject matters ($1{\sim}7$), whole numbers of lectures ($11{\sim}29$), and their allotted working hours ($111{\sim}136$) vary with individual training centers and operation years. Secondly, when using 5 point likert scales, Contents and Methods of evaluation marked 3.08 which were the lowest scores, and Qualification Training in General marked 3.72 which was the highest score among five fields of Qualification Training in General, Contents, Organizations, Methods and Evaluation. The overall scores were low. Thirdly, in needs analysis on offering subject matters, the participants wanted to study the field of home economics education more than that of subject contents. Looking about the highest needs classified by domains, Food Principles & Meal Management showed the highest in Foods. And Consumer Issues in Clothing & Textiles in Textiles, Upcoming Housing Cultures in Housing, Family Relationship in Child Development & Family Relationship, Juveniles and their daily life as a consumer in Family & Consumer Resources Management. Fourthly, training centers' lectures available had a significant influence on the satisfaction degrees according to general characteristic variations of the participants. That is, as a training center offers more lectures in the field of subject education than those of subject contents, the participants showed higher satisfaction degrees (p<.05).

• Journal of Korean Home Economics Education Association
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• v.26 no.3
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• pp.69-89
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• 2014

The purpose of this paper was to understand the outlines of 1) common and free curricula implemented by the first pilot schools and 2) Home Economics related programs from both curricula. This study analyzed the 42 reports from the first pilot schools which implemented the free learning semester in 2013. The results showed that more than half of schools set two or more emphasis models of the free learning semester. In 15 out of 28 schools, the lesson hours of Home Economics were reduced by one to three hours. Various common curricula were implemented in many aspects of teaching-learning methods, curriculum, evaluation, and subject related career lessons. Free curriculum was implemented in four areas such as career exploration, student optional program, club activity, and art sports activity. In common curriculum, Home Economics was carried out in 17 out of 39 schools. The Home Economics class included subject related career lessons and improvement of teaching- learning methods. Various interesting activities and programs as a free curriculum were implemented in career exploration, students' optional program, and club activities in 38 schools. The most frequently implemented was the activity program related to food and nutrition. Further research was proposed to develop students' optional programs related to Home Economics subject, responding to their needs.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.704-715
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• 2002

This study intended to compare dietary and snack habits of primary students in the schools providing and non-providing lunch to clarify the correlation between those conditions and the occurrence of dental caries. Furthermore, this study also focused on evaluating educational effects by providing children with nutritional education program. 1. As a result of dietary habit analysis, it was found that children from the school providing lunch were better in terms of breakfast regularity, eating speed. optimum amount of intake, and meal time regularity than those from the school non-providing lunch. In particular, it was noted that children from the school providing lunch took a little more meat, fish, seaweed and milk or dairy products than those from school non-providing lunch. Thus, it could be assumed hat children provided with lunch have more reasonable dietary habit than those without lunch program. In general, it was found that there was a slight positive change in children's dietary habit after nutritional instruction than before, suggesting that the nutritional education had effects on improving their dietary habit. 2. It was found that primary students often took snacks causing dental caries such as caramel, chocolate, sweets and biscuits, and children from the school providing lunch were more willing to reduce those snacks upon recognizing the causes of dental caries than those from the school non-providing lunch. For the children who chewed gum with physical cleansing effects, it was shown that the highest frequency wat twice or three times a week. Moreover, the ratio of children who took snacks following dinner which might affect their dental caries and the ratio of children who selected snacks because of TV commercial were both reduced after nutritional education. Also the consumption of detergent foods like vegetable, fruit, protein. seaweed. milk or dietary products after nutritional education was increased. 3. It was found that children from the school providing lunch took more often all food groups except for food group IV affecting dental caries than those from the school non-providing lunch. The average number of consuming foods which cause dental caries was 5.04 times per person a day, and most of those were rather taken by liquid than solid food. The average eating times of rinsing foods which kill the bacteria on the surface of teeth and prevent from dental caries, was 9.33 for a person a day, which was a little higher than recommended time. Exposed time for dental caries for a person a day was 100.9 min, of which liquid dental caries was 56.2 min and solid dental caries was 44.6 min, suggesting that liquid food had a high potential to cause dental caries.