• 한국조리학회지
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• 제8권3호
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• pp.147-168
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• 2002

This research made an alternative plan about tour experience program development utilizable cooking peculiar of an Andong locality. First currently Andong region have an Andong bass fishing great meeting, an Andong international mask dance, an Andong apple expo, an Andong Korean beef miss choice meeting, an Andong Hahoe folk village dabbling in water festival, but Andong didn't have about food festival. This region will mask a planning about food festival after this. Second, an Andong have a rich tradition of confucianism and buddhism. For example, there are Bongieong temple and Dosan private school. Therefore it is necessary tour experience program development can join of food and culture. Third, in term original locality of mask dance, we can tour experience development program out of the traditional food festival and mask dance performance. Fourth, Andong have a traditional food (a bluff memorial service rice, Andong fermenting rice, Gunjin noodle) and a traditional Korean-style house(sueding, chirye artists). It is necessary the development of board and loading experience program.

• 한국식품조리과학회지
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• 제29권1호
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• pp.37-46
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• 2013

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.

• 한국식생활문화학회지
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• 제30권4호
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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.

• 한국식생활문화학회지
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• 제25권6호
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• pp.661-670
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• 2010

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was "e-learning" using a computer. The most effective learning method for those who were practicing cooking was a "face-to-face learning method", because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

• 아동학회지
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• 제30권2호
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• pp.29-42
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• 2009

In an experiment to determine the relative effectiveness of poetry activities through constructivist cooking experiences 95 children in three kindergarten classes were assigned to experimental, comparative, and control groups. The experimental group participated in 12-week units of writing poetry after cooking experiences, while the comparative group participated in writing poetry after listening to poetry. Analysis of covariance revealed differences between the mean scores of the three groups on posttests of receptive and expressive language, indicating that the children in the experimental group performed better on the tests than the children in the comparative and control groups. These results suggest that incorporating constructivist cooking into poetry instruction is an effective means of fostering the language development of young children.

• 한국식생활문화학회지
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• 제26권3호
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• pp.249-260
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• 2011

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.

• 동아시아식생활학회지
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• 제17권2호
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• pp.258-265
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• 2007

The aim of this study was to analyze conflicting factors between Korean and Chinese Kitchen staff within the Chinese restaurants if hotels, and formulate a plan for resolving problems. A closed-end questionnaire was used for survey, which was conducted between 30 April 2005 and 4 June 2005. The survey was conducted among Koran and Chinese (China/Taiwan) cooking staff at Chinese restaurants within 5 star hotels located in Seoul, Korea. 231 questionnaires were distributed to the staff members, and the data collected and analyzed Form the results, Chinese staffs that have more cooking experience were found to be in higher positions and receive higher salaries. In addition, compared to Korean staff, the Chinese staff had fewer problems with conflicts from personnel adminstration, personnel adminstration, personal/psychological areas, benefits/rewards and relationship with their outlet manager. Conversely, Korean staff experience more disagreements in each conflict factor area than Chinese staff, implying there is a divergence between Korean and Chinese staff.

• 지능정보연구
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• 제20권3호
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• pp.59-76
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• 2014

스마트 미디어 장치의 발달로 인하여 시공간적인 제약이 없이 비디오를 시청 가능한 환경이 제공됨에 따라 사용자의 시청행태가 수동적인 시청에서 능동적인 시청으로 계속해서 변화하고 있다. 사용자는 비디오를 시청하면서 비디오를 볼 뿐 아니라 관심 있는 내용에 대한 세부적인 정보를 검색한다. 그 결과 사용자와 미디어 장치간의 인터랙션이 주요 관심사로 등장하였다. 이러한 환경에서 사용자들은 일방적으로 정보를 제공해주는 것보다는 자신이 원하는 정보를 웹 검색을 통해 사용자 스스로 정보를 찾지 않고, 쉽고 빠르게 정보를 얻을 수 있는 방법의 필요성을 인식하게 되었으며 그에 따라 인터랙션을 직접 수행하는 것에 대한 요구가 증가하였다. 또한 많은 정보의 홍수 속에서 정확한 정보를 얻는 것이 중요한 이슈가 되었다. 이러한 사용자들의 요구사항을 만족시키기 위해 사용자 인터랙션 기능을 제공하고, 링크드 데이터를 적용한 시스템이 필요한 상황이다. 본 논문에서는 여러 분야 중에서 사람들이 가장 관심 있는 분야중 하나인 요리를 선택하여 문제점을 발견하고 개선하기 위한 방안을 살펴보았다. 요리는 사람들이 지속적인 관심을 갖는 분야이다. 레시피, 비디오, 텍스트와 같은 요리에 관련된 정보들이 끊임없이 증가하여 빅 데이터의 한 부분으로 발전하였지만 사용자와 요리 콘텐츠간의 인터랙션을 제공하는 방법과 기능이 부족하고, 정보가 부정확하다는 문제점을 가지고 있다. 사용자들은 쉽게 요리 비디오를 시청할 수 있지만 비디오는 단 방향으로만 정보를 제공하기 때문에 사용자들의 요구사항을 충족시키기 어렵고, 검색을 통해 정확한 정보를 얻는 것이 어렵다. 이러한 문제를 해결하기 위하여 본 논문에서는 요리 비디오 시청과 동시에 정보제공을 위한 UI(User Interface), UX(User Experience)를 통해 사용자의 편의성을 고려한 환경을 제시하고, 컨텍스트에 맞는 정확한 정보를 제공하기 위해 링크드 데이터를 이용하여 사용자와 비디오 간에 인터랙션을 위한 요리보조 서비스 시스템을 제안한다.

• 한국조리학회지
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• 제16권1호
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• pp.137-151
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• 2010

요리 활동은 다학문적, 통합 접근이 가장 잘 되는 매우 효과적이고 흥미 있는 활동으로 최근에 아동 요리에 대한 관심이 증가하고 있는 실정으로, 아동 요리 프로그램에 수강한 경험이 있는 아동의 어머니를 대상으로 요리 활동에 대한 일반적인 인식도, 프로그램을 통해 얻을 수 있는 효과에 대한 관심도 및 만족도 조사를 위해 2009년 6월 1일부터 6월 30일까지 178부를 조사 분석하였다. SPSS 12.0 프로그램을 통해 빈도분석, 신뢰성 분석, 상관분석, 독립 t-검정을 실시하였다. 일반적인 인식도는 전문학원에서 수강한 아동의 어머니 인식도가 문화센터에서 수강한 아동의 어머니보다 높게 나타났으며, 교육기관 형태에 따른 어머니의 인식 정도에 차이가 있었다. 아동 요리 프로그램을 통해 얻을 수 있는 효과에 대한 교육기관 형태별 어머니의 관심도는 전문학원과 문화센터 간에 전문학원에서 수강한 아동의 어머니가 관심도가 높게 나타났고, 교육기관 형태별 차이가 있었으며, 교육기관 형태에 따른 아동 요리에 대한 어머니의 만족도 조사는 요리의 교육 내용 및 만족도, 요리 교실에 다니는 만족도, 교사의 지도능력 순으로 어머니의 만족도가 높게 나타났다.

• 대한영양사협회학술지
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• 제26권2호
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• pp.153-173
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• 2020

The purpose of this study was to objectively quantify the effects of nutrition and dietary life education on preschoolers through meta-analysis. In addition, it provides basic data for the implementation of nutrition education and development of systematic nutrition and dietary life education programs. In this study, a meta-analysis of 27 papers was conducted that conformed to the selection criteria in the study conducted from January 2012 to August 2019 to derive objective data on the effects of education. As a result of the analysis, the overall effective size of nutrition and dietary life education for preschoolers was 0.829, which indicates a strong effect. According to the education method, the effect size of general education was 0.562, which indicates a medium effect size, the vegetable playing-based experience education was 0.685, which indicates a medium effect size, and cooking activity-based experience education was 1.101, which indicates a large effect size. Judging from this result, experience activity education was more effective than general nutrition education. In addition, the combined size of convergence education conducted through a combination of general and experience education was found to be the most effective at 1.301. In terms of educational effect, it was confirmed that the effect size was 0.898 for improving nutrition knowledge, 0.858 for improving dietary habits, 0.836 for improving unbalanced diet, and 0.756 for improving food preference and intake, and the sizes of effects were all found to be large. As frequency of education increased, the number of education participants decreased and the effect of education increased.