Effect-Evaluation of Korean Traditional Food Culture Education Program for the elementary schoolers

초등학교 학생들을 위한 전통음식문화 교육 프로그램의 효과 평가

  • Cha, Jin-A (Department of Traditional Food Culture, Jeonju University) ;
  • Yang, Il-Sun (Department of Food & Nutrition, Yonsei University) ;
  • Chung, La-Na (Department of Food & Nutrition, Inha University) ;
  • Lee, So-Jung (Department of Food & Nutrition, Chosun University)
  • 차진아 (전주대학교전통음식문화) ;
  • 양일선 (연세대학교식품영양학과) ;
  • 정라나 (인하대학교식품영양학과) ;
  • 이소정 (조선대학교식품영양학과)
  • Published : 2007.09.30


The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.


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