• 아동학회지
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• 제32권1호
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• pp.141-156
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• 2011

This research centers around an experiment conducted to determine the relative effectiveness of constructivist cooking activities as compared to traditional cooking activities for young children. Forty-six children, aged five years in two kindergarten classes were assigned to a experimental and comparative group. The experimental and comparative group participated in 12 units. The experimental group participated in the constructivist cooking activities, while the comparative group participated in the traditional cooking activities. Analysis of covariance revealed significant differences between the mean scores of the two groups on the posttests for scientific attitudes and creativity, indicating that the children in the experimental group performed significantly better on the tests than the children in the comparative group. The results of this study suggest that such constructivist cooking activities are able to improve the scientific attitudes and creativity of young children.

• 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.

• 대한한의진단학회지
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• 제15권1호
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• pp.67-76
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• 2011

Objectives: The purpose of this study was to examine the effect of cooking and art activities on cognitive function and depression of dementia patients. Methods: The study was carried out on 34 dementia patients (experimental group: 17 persons, control group: 17 persons) at 65 years old or more who correspond to a total MMSE-M, MMSE-K point between 15 and 23 points instituted in a specialized nursing facility in Busan from November 30, 2007 to February 20, 2008. The study used a nonequivalent pretest-posttest design. In previous survey, the study measured points of general characteristics, cognitive function and melancholy. To the experimental group, cooking art activities were carried out for 90 minutes every time and once every week for 12 weeks. Results: Analysis on data was performed using SPSS/WIN 14.0. In addition $x^2$-test, Fisher's exact test and t-test were used for testing of homogeneity and ANOVA was performed for testing of hypothesis. The results of this study are as follows. 1. Hypothesis 1 that 'The experimental group with cooking art activities will show a higher point of cognitive function than the control group without cooking art activities' was supported (F=65.497, p<0.001). 2. Hypothesis 2 that 'The experimental group with cooking art activities will show a lower point of melancholy than the control group without cooking art activities' was supported. (F=27.463, p<0.001) Conclusions: From the above results, cooking art activities showed a significant difference in the increase in cognitive function and reduction in melancholy of dementia patients.

• 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.

• 한국보육지원학회지
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• 제19권4호
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• pp.53-72
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• 2023

Objective: This study examined the effects of cooking activities related to seasonal customs on the language expression ability and pro-social behaviors of young children. Methods: Participants consisted of thirty-four 5-year-old children who were attending S preschool in Jeollanamdo. Seventeen children belonged to the experimental group and seventeen children to the comparative group. The experimental group participated in cooking activities related to seasonal customs, and the comparative group in cooking activities according to life themes of Nuri curriculum. Results: The results of this study revealed a significant improvement in the language expression ability and pro-social behaviors of young children in the experimental group. That is to say, the scores of the language expression ability and pro-social behaviors of the experimental group were significantly higher than those of the comparative group. Conclusion/Implications: This study carries significant implications for the early childhood field as it provides valuable insight into teaching-learning activities that effectively enhance the language expression ability and pro-social behaviors of young children.

• 대한물리의학회지
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• 제17권3호
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• pp.87-95
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• 2022

PURPOSE: This study examined the impact of functional group cooking activities on the depression and interpersonal relationships of stroke patients with psychological impairments. METHODS: Ten stroke patients were divided into an experimental group and a control group and participated in this study from October 2015 to January 2016. The experimental group and control group each comprised five stroke patients. Traditional occupational therapy was given to the control group and the experimental group undertook the cooking activity. Depression changes were measured using the Beck depression inventory (BDI), and the interpersonal relationships were evaluated using the relationship change scale. RESULTS: The findings indicate that, first, there was a significant difference in the depression changes in both groups before and after the intervention. Second, after the intervention, the interpersonal relationships of the experimental group showed a higher mean change value and were significantly higher than the control (experimental: 22.4, control: 4, p < .05). In contrast, there was no change in the depression status between the two groups. CONCLUSION: Functional group cooking activities appear to be more effective in improving interpersonal relationships than traditional occupational therapy. However, to establish that functional group cooking activities are linked to improvements in the depression status and interpersonal relationships of the participants, further studies would be needed with more extensive group activities and larger sample sizes.

• 아동학회지
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• 제27권2호
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• pp.39-53
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• 2006

This study investigated the effects of family related cooking programs on young children's basic science concepts and mathematics abilities. Subjects were 24 five-year-old children, 12 each for the experimental and the control group. Examinations of basic science concepts and mathematics abilities were applied to determine the homogeneity of the two groups. The 23 cooking activities, 12 for kindergarten and 11 for each child's home, were applied to the experimental group for six-week periods. The results of this study were that the family related cooking programs were effective in the formation of children's basic science concepts and children's mathematics abilities.

• 아동학회지
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• 제35권6호
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• pp.93-110
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• 2014

The purpose of this study was to examine the effects of cookbook making activities on young children's mathematical concept and writing development. The participants were comprised of 50 five-year-old children from two intact classes from a kindergarten in Gyeonggi province, and they were divided into an experimental and a comparison group. The experimental group participated in cooking activities and produced cookbooks as extension activities whereas the comparison group carried out only cooking activities. The results indicated that the children in the experimental group received statistically higher scores in mathematical concept- and writing-tests, suggesting that cookbook making activities are a useful educational tool for enhancing young children's mathematical concepts and facilitating their writing development.

• 한국게임학회 논문지
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• 제21권1호
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• pp.67-80
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• 2021

이 연구의 목적은 지적장애 학생을 위한 가상현실 기반 요리 활동 기능성 게임(VR-Cook)을 개발하고, 그 효과성을 검증하는 것이었다. 이에, ASSURE 모형을 활용하여 VR-Cook을 개발하였고, 지적장애 학생 20명을 대상으로 효과성을 검증하였다. 실험집단과 통제집단에 각각 10명씩 배치하였으며, 통제집단에는 전통적인 중재를 제공하였고, 실험집단에는 전통적 중재와 VR-Cook을 결합한 중재를 제공하였다. 평가는 중재 전, 중, 후에 총 3회 실시하였고, 평가 자료는 반복측정 이원 분산분석으로 분석하였다. 연구 결과, VR 기능성 게임을 활용한 실험집단이 통제집단보다 요리 활동에 대한 학습과 수업 태도에서 유의미한 향상을 나타내었다.