• Journal of the Korean Home Economics Association
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• v.50 no.4
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• pp.11-19
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• 2012

This study aimed to investigate the impacts of children's culinary education motive and contents consideration on teachers perception of education effectiveness. The data was gathered from 226 of preschool teachers providing culinary education programs using the five-Likert scales. The preschools were chosen from three randomly selected districts in Seoul, South Korea. Descriptive analysis, factor analysis, and regression analysis were utilized for this study. The result indicate that culinary educators designed the contents of the program considering their convenience when their motive is passive, whereas others focussed on the educational purpose such as children's eating habit formulation, team work, and development of taste sense when their motive is active. The result also confirmed that culinary educators perceived the educational effectiveness (e.g., children's development of body, team work, and creativeness) in the course of designing culinary education contents when focusing on children's education.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• Nutrition Research and Practice
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• v.12 no.6
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• pp.527-534
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• 2018

BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention. RESULTS: Children's vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group. CONCLUSION: Veggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children's vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.202-208
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• 2007

This study had two purposes: first, to develop various health nutrition education materials for preschool children as well as their teachers and parents, and second, to apply the health nutrition education programs systematically. The health nutrition education materials consisted of : 'Salt! I know what it is and eat it', 'Friend! Let's have breakfast.', 'I eat vegetables(rainbow)', 'I hate fat', 'I enjoy exercise', 'I am growing very fast'. 'I am curious about my body', 'My body is important', 'Cigarettes, what are they?', 'What's included in cigarettes?'. 'Smoking, it gives my family pain', 'Let's quit smoking', and 'Let's drink moderately'. During the education period, booklets, wall charts, photographs, food models, videos, animated films, and demonstrations were utilized. Based on age, there were significant differences in the effects of 'I am curious about my body'(p<0.05), 'What is included in cigarettes?'(p<0.01), and 'Smoking, it gives my family pain'(p<0.05). There were also significant differences in 'Salt! I know what it is and eat it', 'Friends! Let's have breakfast.', 'My body is important.' and 'Let's quit smoking'. As a result, to improve food habits and health nutrition knowledge, health nutrition education programs must be presented to day care center children as well as their parents, and persistent education is necessary.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.577-586
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• 2019

The Ministry of Agriculture, Food and Rural Affairs has conducted the Dietary Education Projects at Childcare Centers since 2015. This study provides preliminary data for early childhood dietary education programs, by evaluating the outcomes of the projects. This survey enrolled 212 participants whose children had participated in the projects, and 142 non-participants. Comparing the perception of importance towards each educational program of the projects, dietary education program gained significantly higher importance than other subjects included, and was significantly higher in the participants than in non-participants. In the preference for food group survey for children, vegetable and seaweed preferences were higher among participants than non-participants, indicating that participation in the dietary education projects contribute towards increase in preferences for vegetables and seaweed, which children generally dislike. No significant differences were observed in children's dietary habits between participant and non-participant groups, thereby suggesting that the education projects were insufficient for inducing dietary habit changes. In order to accomplish effective improvement of dietary habits, the education projects need further improvements to achieve systematic and long-term plans.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.141-150
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• 2011

The objective of this study is to monitor the microbiological effect on preschool children's hand safety according to educational methods of hand washing. The subjects were ten children aged three to five. The analyses of the microbiological effect were made before band washing education, after one-week video demonstrations of hand washing education, and after one-week video demonstrations of hand washing education combined with practice. The results were as follows. Total plate count, filamentous fungi, coliform, and Staphylocuccus aureus were detected from children's hands just before band washing education. According to the two-week hand washing education, such education was found effective in keeping the children's hands clean and safe. In conclusion, repeated and more consistent training of band washing would be important for children, especially aged three to five because most of the habits and behavior patterns were developed in these age groups and the effects were persistent during their future life.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.266-285
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• 2012

This study was conducted to investigate the dietary habits and nutritional knowledge of 5th and 6th graders and the teachers' perception of dietary life education at the elementary schools in Chuncheon area. The children who had breakfast and supper everyday accounted for 54.1% and 80.3% each. Children consumed 'breads or confectioneries'(42.6%) and 'fruits or juices'(39.3) as snacks. Only 57.4% of the children had balanced diet. Only 59% of the children answered correctly at the nutritional knowledge test, and only 75% had good dietary behaviors. About 78% of the teachers had the experiences of dietary life education, and they taught it in class(38.9%) or at school lunchtime(35.2%). The teachers answered that the major nutrition problems of elementary students were bad eating habits(37.7%) and too much ingestion of fast or instant foods(36.2%). They also answered that dietary life education was necessary(79.7%) and should be started more earlier(87.0%). Ironically, about 49% of the teachers answered that dietary life education should be taught by dietitians even if the teacher who spent most of the time with their students is the best person for dietary life education at school. It should be done in children's daily life, especially for elementary school students. Therefore, teachers should recognize the importance and the specialty of dietary life education at the elementary schools.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.176-189
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• 2012

This study was conducted to investigate the effective educational and promotional strategies for the Special Act on the Safety Management of Children's Dietary Life on the basis of the survey conducted on parents. First of all, its result showed that most parents are well aware of the main contents of the law. They answered that, when choosing safe favorite food for children, the most important part is the article "Regulations on the standards for children's favorite food should be reinforced." As for the index of safety management for children's dietary life, most respondents think safety the most important; housewives and nuclear family members choose safety (p<.01), while large family members do nutrition. For the question asking how they get the information on safety management for children's dietary life, most of them answered that they generally use mass media, family and friends as a reference. Those with high income usually get the information from special books, those between 30s and 50 from mass media, and those with college graduates from civil social groups (p<.05). In case of taking the safety education programs for children's dietary life, they told that the most necessary information is concerned with hygienic dietary life and nutrition labeling on processed food; housewives are interested in the latter, while working people in the former (p<.05). As a method of informing parents of the Special Act on the Safety Management of Children's Dietary Life, mass media such as TV and radio, and school education are suggested in this survey. Therefore, this study proposes that mass media be considered as the most effective way of promoting the Special Act on the Safety Management of Children's Dietary Life and getting information concerning the law.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.343-351
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• 2006

This study was conducted to investigate food habits and eating behavior of preschool children. Food habit, eating behavior and health status were investigated by using a questionnaire answered by the mothers of 312 children aged 6 to 7 years old who lived in Uiwang. The average height, weight, Kaup index were 115.08cm, 21.41 kg, 16.13, respectively, for boys 111.37 cm, 19.93 kg, 15.72 for girls. Results showed that 72.16% of subjects skipped the breakfast meal. One of the main reason fur skipping breakfast was 'no appetite'(53.14%). It was found that 49.67% of the subjects belonged to 'good' in health status. The eating behavior of 'watching TV or playing a toy during meal' and 'can eat the rice by oneself were significantly higher score in girls than in boys(p<0.05). Food attention of the parents for the health of children was the highest in 'keep regular meals a day'(92.65%). Health status showed significantly negative correlations with kaup index and eating behavio(p<0.001). Kaup index(p<0.05) and health attention(p<0.001) were positively related with eating behavior. Based on this study, nutritional education program for preschool children would be required for the dietetics teacher to guide the children and more attention should be paid to the nutritional education of food habits in this age group and their mothers.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.172-181
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• 2016

This study evaluated the satisfaction and healthy eating index of nutrition-plus program providing nutritional supplements to pregnancy, lactating women, infant and children. This program was carried out at Public Healthcare Center, Seodaemun-gu in Seoul from February 2014 to June 2014. The subject selected among applicants for low income family financing of the government included 159 subjects. There was no statistically significant difference for degree of satisfaction with supplementary food by age, but the degree tends to get higher at lower age. Degree of satisfaction with supplementary food by the duration for participation was shown higher as the duration gets longer. For questions of 'Do you check nutrition label?' and 'Do you preserve food as described at food label?' in healthy eating index evaluation, the scores appeared higher at younger age group as they check the nutrition label more. Also as the duration for participation gets longer, the scores appeared higher which can be interpreted as effect of nutrition education from Nutrition-Plus. Frequency of having breakfast gets lower at higher age of subjects. And it gets higher as the duration for participation gets longer even though that there's no difference between '3 to 4 months' and '5 to 8 months' of the duration of participation. For evaluation of food security in recent 1 year, 86.8% of subjects responded 'Food sufficiency' and 'Enough but not always the kinds of food we want', and there is no difference by age and the duration of participation. As a result of this research, it is shown that the subjects of nutrition support project are relatively satisfied with the support. And healthy eating index gets improved as the duration of participation gets longer which can be considered as effect of nutrition education. It seems to be necessary to keep nutrition education as well as food support so to perform food life education on appropriate purchase and consumption of food.