각 복사하기 버튼을 이용하여 블로그나 카페에 붙여넣기 하실 수 있습니다.
 
분야 : 자연과학 > 가정
발행기관 : 대한영양사협회
간행물정보 : 대한영양사협회 학술지, 2012 pp.~11 (총 12pages)
 
 
영문초록
The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity, Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.
 
 
Cooking, taste, perception, traditional Korean foods, schoolchildren
 
다운로드 0s200695.pdf