Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Development of Contents and Textbooks for the Education to Reduce Elementary Students' Fat Intake

어린이의 지방 섭취 저감화를 위한 교육 콘텐츠 및 교재 개발

  • Kim, Yoo-Kyeong (Department of Home Economics Education, Kyungpook National University) ;
  • Kim, Ju-Young (Cheongrim Elementary School) ;
  • Cha, Myeong-Hwa (Department of Home Economics Education, Kyungpook National University) ;
  • Lee, Kyoung-Ae (Department of Practical Arts Education, Busan National University of Education) ;
  • Lee, Sung-Sug (Department of Practical Arts Education, Gwangju National University of Education) ;
  • Lee, Kyung-Hea (Department of Food and Nutrition, Changwon National University)
  • Published : 2009.04.30
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Abstract

This study was conducted to reduce children's fat intake and to establish healthy dietary lifestyles. To achieve these goals, we searched, collected, and analyzed the materials related to the fat education, based on which the research personnel-professors and graduate students in nutrition and child education and elementary school teachers-discussed to figure out major topics, objectives, and detailed contents and activities appropriate for fat intake reduction. We also organized an advisory committee composed of 15 professionals in related fields to discuss the adequacy and validity of the specific contents. Finally, we systematically organized the contents and developed children's textbooks and teacher's guidebooks. Considering the different cognitive development stages of junior and senior elementary students we developed two different textbooks for each of them which are easy to read and understand, fun to play with lots of activities, and designed to practice into daily life. The contents cover three major topics-the concept of lipid, lipid in food, lipid in life and are composed of 6 units in total. To help teachers understand and and to instruct, teacher's guidebooks contain an overview of the education, specific information and practical guidelines for each class. We developed these education materials with the aim of lowering children's fat consumption and eventually promoting their health welfare; hopefully we expect these materials would be useful for children's nutritional education in the field.

Keywords

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