• 동아시아식생활학회지
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• 제14권1호
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• pp.74-82
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• 2004

The study was aimed to estimate the degree of recognition of, satisfaction with and needs for cooking practice education. 300 female students of middle schools and high schools in Seoul, Kyung-gi, Inchon area were targeted fer the research, which has been conducted from January 1st to December 20th in 2003. The crosstab, the t-test, and the ANOVA analysis were processed as methods using SPSS. The study showed that most of students had experienced cooking exercises, and the degree of satisfaction of the high school group was higher than that of the middle school group. Both groups answered they wanted more time for the cooking practice classes and the middle school group had the greater necessity. The necessity far practice lessons of cooking traditional foods reaches n high level in both groups, All the students answered they liked both western and traditional foods, but preferred the traditional food to the western one. They also believed the traditional food was more healthy than the western one. In terms of the needs for cooking practice education, the middle school group wanted to learn how to cook cake, pie, steak potato chip, and hamburger, while the high school group wanted cake, pie, steak sandwich, and potato chip. As for the traditional food, the middle school group wanted to learn how to cook Naegmyun(cold noodles), fried rice, rice hash, dumpling soup, and knife-cut noodles. The high school group, however, picked knife-cut noodles, fried rice, iced noodles, rice hash, and rice-cake soup.

• 한국식생활문화학회지
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• 제32권6호
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• pp.465-475
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• 2017

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.265-276
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• 2012

This study was targeted at 91 students living in a boys' high school dormitory and centered on the how the consumption of fish and vegetables changed after students were educated according to nutrition education and cooking methods. First of all, the primary investigation of the leftover amount in the beginning of the semester was conducted five times for five days from March 21st to 25th, 2011. The secondary investigation was conducted with the same diet for five days as well from December 1st to 7th. Then the tertiary investigation was performed eight times from December 12th to 30th, after cooking method changes. There was a difference of the total leftover food amount between the first grade and the second grade during the beginning of the semester, but after the nutrition education there was no difference of the leftover food amount. In particular, leavings of vegetables and fish both significantly decreased in the first grade, after the nutrition education to encourage students to eat fish and vegetables. However, there was no difference in the leftover food amount of the second-grade students who received the education before, between the beginning and the end of the semester. When cooking fish the way students preferred, they had fried fish fillets the most, followed by roasted fish fillets, roasted bone-in fish, and braised fish. There were significant differences. Regarding vegetable, students ate salad the most, followed by Geotjeori and blanch, and there were significant differences.

• 한국식생활문화학회지
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• 제7권2호
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• 한국가정과교육학회지
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• 제17권3호
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• pp.53-70
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• 2005

본 연구는 중학교 1학년 가정교과를 이수한 2학년 남녀 학생을 대상으로 중학교 가정교과와 식생활 단원에 대한 전반적인 인식과 식생활 단원에 대한 필요도, 난이도, 실생활에서의 활용 정도를 조사$\cdot$분석하여 식생활 단원의 효율적인 교수 학습 방안을 마련하고 새로운 교육과정을 편성하기 위한 기초 자료로 제공하는데 목적이 있다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 가정교과 학습내용의 인식은 '조리, 세탁, 육아 등 가정생활에 필요한 기능을 배운다' $(38.9\%)$가 가장 높게 나타났고, 다음은 '건전한 생활 이념과 올바른 인간 형성에 관한 것을 배운다'$(27.5\%)$로 나타났다. 식생활 단원에 대한 학습내용의 인식은 '식생활 향상을 위한 식품 영양의 지식과 원리를 배운다'$(38.8\%)$가 가장 높게 나타났고, 다음은 '가정생활에 필요한 실질적인 기능을 배운다'$(30.7\%)$로 나타났다. 식생활 단원에 대한 필요도는 청소년의 식사(3.95), 청소년의 영양(3.89), 조리의 원리와 음식 만들기(3.88)순으로 대체로 높은 편이며 식생활 단원 전체와 모든 영역에서 여학생이 높게 나타났다. 식생활 단원에 대한 난이도는 청소년의 영양(2.78), 청소년의 식사(2.70). 조리의 원리와 음식 만들기(2.59) 순으로 중간 정도의 수준이었다. 여학생이 식생활 단원 전체를 더 어렵게 인식하고 있었으며, 또한 청소년의 영양과 청소년의 식사를, 남학생은 조리의 원리와 음식 만들기를 더 어렵게 인식하는 것으로 나타났다. 식생활 단원에 대한 실생활의 활용도는 청소년의 식사(3.28), 조리의 원리와 음식 만들기(3.15), 청소년의 영양(3.07) 순으로 필요도보다 약간 낮은 수준이었다. 남학생이 식생활 단원 전체의 활용도가 높게 나타났으며, 또한 청소년의 영양과 청소년의 식사를, 여학생은 조리의 원리와 음식 만들기가 높게 나타났다. 식생활 단원의 필요도 및 난이도와 활용도의 상관관계는 식생활 단원의 학습내용에 대하여 학생들의 필요도가 높을수록 식생활 단원의 모든 영역의 실생활활용도가 높게 나타났고 어렵게 인식할수록 식생활 단원의 모든 영역의 실생활 활용도가 낮게 나타났다.

• 한국식품영양학회지
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• 제30권5호
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• pp.1058-1067
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• 2017

The purpose of this study was to develop the NCS-based cooking practice education method by using the full learning model and to confirm its effect. The study design was a pre-post test of the non-equality control group. The subjects of this study included 28 students in the experimental group and 27 students in the control group. The experimental group participated in the NCS-based cooking practice training using the complete learning model, and the control group received only cooking practice training based on the full learning model. The data were collected during the second semester of 2016 and analyzed by SPSS WIN 23.0. The results of this study were as follows: First, homogeneity test showed that pre - homogeneity such as general characteristics, cooking ability, and knowledge of cooking theory were achieved (p>0.05). Second, the experimental group recognized that its cooking ability was high. With respect to the ability to cook food, the ability to cook, and the ability to prepare food ingredients (p<0.01), personal hygiene management, cooking hygiene management, and cooking safety management abilities were not significant. The mean value the experimental group was high. Third, the final theoretical knowledge score was not significant. The average score in the experimental group (69 points) was 5 points higher than that in the control group (64 points). This was about two times higher than the score of 37 points in the first stage preliminary survey. Finally, the final performance score was significant (p<0.05), and the score in the experimental group (89 points) was 5 points higher than that in the control group (84 points). Therefore, the NCS-based cooking education method is confirmed to be an effective method, especially for improvement of the practical ability, improvement of theoretical knowledge, and achievement of perfect learning standards.

• 한국조리학회지
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• 제20권2호
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• pp.165-182
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• 2014

본 연구는 조리교육학원에서 제공하는 교육서비스와 교육환경의 품질이 교육소비자의 행동의도에 미치는 영향을 파악하기 위해 특화된 조리분야에서 기능인력을 창출하기 위한 교육을 제공하는 교육기관의 교육서비스와 교육환경을 세부적으로 해석하여 효과적인 자료를 도출해내고자 한다. 첫째, 조리교육학원의 교육서비스 즉 교육컨텐츠, 강사서비스, 교육품질이 학원 재수강에 긍정적 영향을 미칠 것인지에 대해 현재 다니고 있는 학원의 인지도가 높거나 학원 등록 후 지속적인 관리가 잘 될수록 긍정적 영향을 미치는 것으로 나타났다. 또한 교육과 교재의 커리큘럼이 중요하게 작용하고 있었다. 강사의 서비스품질, 즉 친절도와 학생들과의 커뮤니케이션 능력 등 교육방식이 좋을수록 타인에게 긍정적인 추천의도에 영향을 미치는 것으로 나타났다. 둘째, 조리학원의 환경 즉, 교육시설과 교육환경이 재수강과 긍정적 구전의도에 미치는 영향에서 교육환경의 모든 요인들이 교육소비자에게 유의미한 영향을 미치는 것으로 조사되었다. 셋째, 교육서비스와 교육환경의 긍정적 요인들은 재수강과 구전의도에 정(+)의 영향을 미치고, 교육서비스 중 강사의 수준과 교육컨텐츠가 행동의도에 정(+)의 영향을 미쳤으며, 교육환경 중 교육시설보다는 환경이 행동의도에 정(+)의 영향을 미친 것으로 나타났다. 따라서 조리교육학원에서 제공된 교육서비스와 교육환경의 품질은 각각 차별화 된 전략을 통해 교육시장의 소비자에게 긍정적 행동의도를 미칠 수 있도록 마케팅 전략 및 경영전략 수립이 필요하다는 것을 알 수 있었다.

• 한국조리학회지
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• 제14권3호
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• pp.156-164
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• 2008

This study analyzed the effect of the environment of cooking education institutes on students' study satisfaction and re-registration in Busan, in order to provide those students with good education environment and useful information. The survey was conducted from March 25th to April 11th, 2008. 300 copies of the questionnaire were distributed and 293 copies were returned, among which 270 copies(unsuitable 23 copies were excluded from the analysis) were included as reliable statistical data for analysis. To figure out the result, frequency analysis, reliability verification(Cronbach's Alph), factor analysis and regression analysis were employed in this study. Analyzed factors included cooking environment factor, education service factor, additional factor and lecturer's attitude factor. For the regression analysis to find out the effect of cooking education environment factor on study satisfaction and re-registration, it was found that cooking environment factor, education service factor, additional factor and lecturer's attitude factor had significant effect on study satisfaction and re-registration, which meant that the assumptions 1, 2, 3, 4 and 5 were adopted in this analysis. For the regression analysis to find out the effect of the satisfaction for the environment of cooking education institutes on re-registration, it was found that study satisfaction had significant effects on re-registration and the assumption 6 was adopted. Through this study, it was suggested that the satisfaction and re-registration of cooking education institutes were influenced by all factors, especially for cooking environment and education service. Thus, it is necessary to improve the old environment for cooking education and cooking education programs. Also, continuous study should be conducted to secure potential customers in the future.

• 한국식생활문화학회지
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• 제20권6호
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• 한국가정과학회지
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• 제7권1호
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).