• The Journal of Korean society of community based occupational therapy
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• v.7 no.3
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• pp.43-58
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• 2017

Objectives : The Purpose of this study was to develop the occupation based grocery shopping skill training program for group of person with developmental disability and to test its effect. Methods : We set the grocery shopping task for the theme of the program and we applied this program for 9 sessions. There were initial, final, and follow-up evaluation and training sessions were provided 6 times. In the every session, group training program for grocery shopping skills was conducted. The performance of grocery shopping skills was evaluated by Test of Grocery Shopping Skills(TOGSS). Results : At the final assessment of grocery shopping skill, there were increased performance skills especially in item collection and size comparison. Among 3 subjects, two showed in improved navigation skills in order to search for target items. However, there was no improvement in comparing the optical price of items. For the last, it was significant that the total time to spend for shopping were commonly decreased. The performance of grocery shopping were maintained in 2 subjects and another subject was unable to perform it at the 5 month later follow-up evaluation. Conclusion : The occupation based grocery shopping skill training group program which was developed in this study is useful guide-line for occupational therapists who seek for the community based program. All 3 subjects showed the improved performance on shopping skill through this program.

• Journal of Korean Home Economics Education Association
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• v.11 no.2
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• pp.111-123
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• 1999

The purpose of this study was to find out the participation and perception on meal management of the junior and high school students and their fathers. Total of 446 junior and high school students in Pohang and Youngduk in Gyeongbuk were participated in the questionnaire survey. Among the 446 questionnaires collected, 385 questionnaires were analyzed for this study. The results of this study were summarized as follows. 1. Students participation frequency on meal management was quite insufficient, once or twice a month in average, and was differed by sex that female students participate more frequently than males. High school male students who have never been taught the home economics course showed the lowest participation. 2. Among the meal planning, grocery shopping, cooking, and dishwashing, 60% of the students chose cooking as the most preferred work. As whole, they chose the meal planning as the most difficult work, but high school male students chose cooking as the most difficult work. 3. Most of the students wanted to learn more about food purchasing, meal planning, cooking skill, table setting, food storage and table manners, the priority was given to table manners and cooking skill. 4. Participation score on meal management of student’fathers was even lower than that of students, only a little more often than once or twice a year. Because son usually identifies himself with his father, father should participate more often than now. 5. As for responsibility of meal management in the future, 78.2% of the male students and 91.8% female students answered that husband and wife must share the responsibility together when both husband and wife have jobs.