• 한국식품조리과학회지
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• 제26권3호
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• 대한지역사회영양학회지
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• 제11권4호
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• 한국조리학회지
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• 제17권3호
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• pp.204-220
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• 2011

본 연구는 강원지역 어린이 건강요리 경연대회에 참가한 초등학교 5, 6학년 아동들의 '건강요리계획서' 총 310개를 토대로, 초등학교 학생들의 기초 조리능력 및 식품준비 능력을 알아보고자 수행되었다. 연구 대상자들의 기초 조리능력은 음식을 조리하기 위해 사용된 썰기 방법, 조리방법, 조리기구 및 가열기구에 대한 분석을 통해 조사되었다. 썰기 방법은 팔모썰기(79.4%), 채썰기(11.3%), 다지기(6.5%) 등의 순서로 나타나 '팔모썰기'가 가장 많이 사용되었고, 다른 썰기 방법이 요리에 사용된 빈도는 매우 적었다. 조리방법은 볶기(76.8%), 삶기/데치기(24.2%), 굽기(22.6%), 지지기(21.0%), 튀기기(18.7%), 찌기(12.3), 끓이기(5.8%) 등의 순서로 조사되었고, '끓이기'는 2008년 4.5%, 2010년 10.0%로 유의하게 증가한 (p=0.044) 반면, '튀기기'는 2008년 21.8%, 2010년 10.9%로 유의하게 감소하였다(p=0.027). 조리기구는 칼과 도마(100.0%), 접시(92.9%), 후라이팬(91.3%), 젓가락(40.3%), 숟가락(38.7%), 냄비(33.2%), 볼(33.2%), 주걱(30.0%), 뒤집개(30.0%) 등의 순서로 많이 사용된 것으로 조사되었다. 가열기구는 가스레인지(97.4%), 오븐(12.3%), 전자레인지(11.0%)의 순서로 많이 사용되었다. 초등학생들의 식품준비 능력은 건강한 음식을 만들기 위해 선택한 식품에 대한 분석을 통해 조사하였다. 가장 많이 사용된 식품의 종류는 모든 요리에 사용된 쌀을 제외하면 당근(67.1%), 양파(61.9%), 계란(41.6%), 파프리카(27.7%), 김치(25.2%), 피자치즈(22.9%), 햄(21.9%), 피망(20.6%) 등의 순서였다. 건강요리에 사용된 자연식품의 개수는 전체 평균 $6.60{\pm}1.79$개, 가공식품의 개수는 $1.34{\pm}1.10$개였으며, 전체 식품 중에서 각각이 차지하는 비율은 $83.24{\pm}13.18%$와 $16.76{\pm}13.18%$로 대략 80:20의 구성비를 보였다. 전체 식품 중에서 각 식품군이 차지하는 비율을 보면 고기 생선 계란 콩류는 2008년 $24.44{\pm}13.27%$, 2009년 $24.61{\pm}13.10%$, 2010년 $20.84{\pm}10.59%$로 2008년과 2009년에 비해 2010년에 유의하게 감소한(p<0.05) 반면, 채소류는 2008년 $44.38{\pm}15.65%$,2009년 $45.73{\pm}16.49%$, 2010년 $50.64{\pm}14.07%$로 유의하게 증가하였다(p<0.05). 결과적으로 초등학교 5, 6학년 아동들의 기초 조리능력 및 식품준비 능력을 분석하였을 때 썰기 방법의 경우 다양한 썰기 방법을 구사할 능력이 있음에도 불구하고 실제 조리과정에서는 제한된 썰기 방법만을 사용하였으며, 적합한 조리기구를 사용하는데 있어서도 다소 미흡함이 있는 것으로 분석된, 반면 영양의 균형을 고려하여 식품을 선택하는 식품준비 능력에 있어서는 학교교육과정 또는 다른 매체를 통해 습득하여 알고 있는 지식을 조리활동에 잘 적응하고 있는 것으로 분석되었다.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.354-360
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• 2001

This study was carried out to investigate the present status of nutrition services for infants in public health centers and the need for nutrition services of health workers and infants mothers. The study subjects were 146 health workers and 197 infants mothers. The results were as follows : At present, the only major nutrition services for infants were vaccination and dental care. Proper nutrition management services were available to infants. Nutrition knowledge scores were 16.8 for health workers and 15.3 for mothers out of 20 possible points. Health workers strongly demanded a well-organized nutrition education program, government support, audio-visual materials and the employment of a community nutritionist. The public health workers, in particular, demanded the development of education programs for breastfeeding and weaning. The infants mothers demanded services of nutrition information and teaching of cooking and menu planning. Based on this, the results suggest that the employment of a community nutritionist and the development of practical nutrition service programs for infants are needed very urgently for public health centers.

• Nutrition Research and Practice
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• 제2권4호
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• pp.259-268
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• 2008

Children's food behaviors have been expressed in a various ways because of recent changes in their family environment. Thus, this study was performed to investigate in-depth qualitative research on the mother's perception on children's food behaviors by focused group interview. This study was designed in four steps of planning, collection of participants, process, and analysis. Participants for the focus group interview were recruited and sampled from households with elementary school students in the Seoul and Gyeonggido areas. Groups were divided by total income and education expense levels. 1) High income household: It is better to improve currently existing web sites for nutrition education. 2) Mid income household: Easy, practical, and inexpensive off-line cooking class/nutrition education classes for mothers are needed. Nutrition programs for children should be developed through mass media and be promoted in the broadcasting circle. 3) Low income household: Motivation is required for mothers' educatior and the serious nutritional problems of children should be informed through mass media and home correspondence from school. And interesting educational materials should be developed for children to read whenever they want.

• 대한영양사협회학술지
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• 제13권4호
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• pp.379-388
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• 2007

This study empirically examined the actual level of elementary school children's knowledge of nutrition and the extent of current nutrition education for the children through the use of textbooks. Two or three classes were sampled from each of six schools, respectively, in Gangneung; of the 562 questionnaires that were distributed, 537 were returned and used for analysis. Respondents were all sixth-graders, on average boys and girls were 153.02$\pm$8.19㎝ and 152.79$\pm$7.15㎝ in height and 45.27$\pm$10.32㎏ and 43.33$\pm$7.46㎏ in weight, respectively, which was consistent with others' research. Most children had two siblings and a working mother, considered that they were well off, and their mother prepared meals. Children regularly had breakfast and dinner, although more children had dinner than breakfast. As a whole, their knowledge of the main nutrients contained in foods was lower than their general knowledge of nutrition. There were significant differences in knowledge of the main nutrients contained in foods, with girls showing more knowledge than boys (p<0.01). Most of them learned about nutrition at school, followed by home. At school, Practical Technology classes taught them the most about nutrition. Although Physical Education classes were expected to teach about nutrition in a quantitative way, they accounted for just 4.7% of the overall knowledge. As for the children's understanding of nutrition education through use of a textbook at school, just 19% of the students gained a very good understanding. As for interest in nutrition education at school, 22.2% of the students had no interest, while girls were more likely to have their interest in nutrition education at school affected by knowledge of nutrition than boys. For both boys and girls, the most desired method of education was cooking practice. More research across subjects is necessary so that nutrition education concentrated on the curriculum for fifth-graders can be provided by stages from the lower grades. Since cooking practice or games were preferred, it is necessary to develop nutrition education methods to incite active interest rather than passive education.

• Journal of Nutrition and Health
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• 제44권4호
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• pp.312-325
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• 2011

The purpose of this study was to investigate dietary behaviors and nutritional knowledge among immigrant women in multicultural families. In addition, this study reveals a necessity for nutrition education, which is apparent to both immigrant women living in multicultural families as well as nutrition education experts. The survey was conducted with 30 immigrant women within multicultural families in Seoul. The dietary behaviors of the women were significantly different by their period of residence. The longer they had resided in Korea, the higher their dietary behavior score. However, there was no significant difference in nutrition knowledge by their period of residence. This study also conducted in-depth personal interviews with 8 immigrant women who lived in Seoul, and with 4 nutrition education experts. These interviews were performed to provide profound insights regarding the content and means of nutrition education for immigrant women. Nutrition education for immigrant women living in multicultural families should proceed at a basic level in terms of language and content, using bilingual (Korean and their native language) education materials. Education topics and content need to be developed differently according to the level of Korean comprehension and period of residence in Korea. Also, this multicultural approach should be adapted when planning nutrition education since immigrant women have various acculturation levels, and the content and means of education should be adjusted to these acculturation levels. Management after nutrition education is necessary for immigrant women who do not have sufficient understanding of the Korean language. Practical educational methods such as real cooking practices and food purchasing simulations must be developed. Finally, the results suggest that the government needs to establish a systematic plan for nutrition education among immigrant women living in multicultural families. Policy support such as training nutrition educators on multicultural individuals residing in Korea is necessary for active and effective nutritional education.

• 동아시아경상학회지
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• 제5권4호
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• pp.20-38
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• 2017

Purpose - this study analyzes the impact of restaurant startup education on transfer effects in learning and entrepreneurial intentions based on previous research. Also, problems and ways to provide effective business startup education for a restaurant founder will be proposed based on the result. Research design, data, methodolog - this study collected surveys by conducting direct investigation. From July 20th of 2016 to September 20th of 2016 (approximately 60 days), the survey was collected. Out of 540 surveys, 520 were collected. And excepting 9 surveys which were untrustworthily conducted, total 511 surveys were used for the analysis. Results - First, as a result of the impact of which factor of a restaurant founder's startup education has a positive impact on transfer effect in learning (the satisfaction of startup education and learning transfer), law education, entrepreneurship education and business district analysis education and practical education have turned out be positively related variables. Secondly, as a result of the impact of a restaurant founder's startup education satisfaction on transfer in learning, it has been identified that startup education has a positive impact. Lastly, by conducting an analysis to find out which factor from a restaurant founder's transfer effect in learning has an impact on entrepreneurial intention, all variables, including startup education satisfaction and transfer effect in learning, are positively influencing factors. Conclusions - as startup education satisfaction of a restaurant founder is increasing, there is a higher level of transfer effect in learning. Moreover, as transfer effect of startup business is getting higher, it has an impact on entrepreneurial intention.

• 동아시아식생활학회지
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• 제24권2호
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• pp.275-282
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• 2014

This study developed Bucheon customized children meal hygiene central control point (CCP) to promote practical hygiene and safety management in a children meal supply organization in Bucheon. Education was administered to 54 organizations using the developed CCP, and the study evaluated kitchen hygiene management improvement effects. When the effects of hygiene education in eight categories (CCP 1~8) were examined, total scores increased by 9.31 from $22.36{\pm}5.039$ before education to $31.67{\pm}3.262$ with a statistically significant difference (p<0.001). After CCP education, personal hygiene management, food material management, cooking management, serving management, facility and equipment management improved significantly. The result demonstrates that CCP education was effective for kitchen hygiene management. Using CCP education, overall CCP education items were significantly improved, but there was almost no significant increase in the non-relevant item of CCP education. As there was an average difference in the non-relevant item of CCP education after follow-up evaluation, CCP education had an overall effect on hygiene and safety improvement. Based on the above result, the effect could be potentiated if CCP is complemented, if a systematic hygiene management manual is developed for the nationwide children meal supply organization, and if CCP education media is continually developed along with education.

• 한국식품영양학회지
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• 제25권4호
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• pp.957-967
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• 2012

The purpose of this study is to offer youth with the basic materials for developing nutrition education programs and to help domestic science teachers in schools implement effective dietary education by examining their awareness of food additives. In the source of acquiring knowledges on food additives, the results were through mass media, technology and home economics teachers, and family members in order. The majority of students thought that they don't need the education about food additives. As effective teaching methods, they first selected the use of visual media, followed by experimental cooking classes, field trip, and inquiry lessons using processed foods. As a result of analyzing the education on food additives in accordance with demographic factors, more number of female students, compared to male students depicted the need for education on food additives. Further, the lower the cost students spend on purchasing processed foods per day, the higher the necessity of the education they indicate. The necessity of education content on food additives showed significant difference depending on the cost of buying processed foods, and the degree of interest and help real-life according to gender indicated significant differences. The satisfaction with education on food additives, which was implemented in home economics education revealed significant differences according to gender. This study aims to provide the basic data for the development and research of educational programs regarding good eating habits among the general youth. However, there are limitations to the presentation of the practical training program. For this reason, based on the results of this study, further studies should follow this study in order to develop and study educational programs related to food additives for teaching and learning purposes.