• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.387-394
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• 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 the Korean Home Economics Association
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• v.29 no.3
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• pp.97-111
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• 1991

The purpose of this study was to identify kitchen and non-kitchen use of space for cooking and dining. Three rural villages, Kum-sung Ri, Young-san 1 Ri, and Yu-bang 2 and 5 Ri were selected for this study. Present and past use of space for cooking and dining was investigated by the field survey method. The major findings were that : 1) Both the kitchen and other space such as the outdoor courtyard(madang) were the space for cooking. 2) Dining activities took place in ondol rooms, the wooden floor room(maru), outdoor court yard(madang) and kitchen. In the winter eating activities took place in the kitchen where heating is provided. Many village people ate at a Western style or at a Korean style dining table(papsnag) in the kitchen. 3) Compared with study I, the present research found similar use of space for cooking and eating, with slight differences in space for eating.

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

• Preventive Nutrition and Food Science
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• v.19 no.1
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• pp.34-39
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• 2014

This study evaluated the influence of cooking methods (blanching, pan-frying, and microwaving) on the antioxidant activity of Ligularia fischeri (LF) using myoglobin methods against five different reactive oxygen species (ROS) (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH), hypochlorite ions, hydroxyl radicals, peroxyl radicals, and peroxynitrite ions). With respect to DPPH scavenging activity, the antioxidant activities of blanched LF and pan-fried LF were significantly higher (P<0.05) than that of fresh LF for all cooking times. Pan-fried LF and microwaved LF showed higher antioxidant activities against hydroxyl radicals and peroxyl radicals than uncooked LF, while the protective effect of blanched LF was low, except for the at the 3 min cooking time point. Microwaved LF showed high antioxidant activity against all ROS at the 2 min cooking time point. Interestingly, LF that had been microwaved for 2 min and 3 min had high antioxidant values, whereas blanched LF and pan-fried LF had low antioxidant values. The activities of cooked LF against five different ROS were characterized comprehensively by 5-axe cobweb charts.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.794-801
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• 2010

The effects of a nutritional education program featuring cooking activities on 20 preschool children 6 years of age at a kindergarten in the Daegu suburb area. After applying the nutritional education program for 6 weeks, scores of dietary habits, dietary attitude and problematic dietary behaviors increased significantly from 3.68 to 3.83, 3.52 to 3.9 and 3.59 to 3.89, respectively (p<0.001). Problematic dietary habits, such as not eating a variety of foods, overeating, and having an unbalanced diet, were positively affected while problematic dietary behaviors, such as eating too much sweet food and liking instant foods, also underwent favorable changes. Among dietary attitudes, washing bands and brushing teeth before and after meals were the least changed items (0.15 out of 1). To improve dietary habits and behavior of preschool children, nutrition education programs cooking activities must be applied systematically.

• 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.

• 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 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.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.25-31
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• 2010

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.91-97
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• 2015

The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo-thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ${\pm}0.03$ and $2.55{\pm}0.02mg$ RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.