Journal of the Korean Home Economics Association (대한가정학회지)

The Korean Home Economics Association (대한가정학회)
권호 표지
DOI QR코드

DOI QR Code

Teacher's Perception of Children Culinary Education Effectiveness by the Education's Motive and Contents Consideration

유아조리교육의 동기 및 교육내용의 고려사항에 따른 교육효과에 대한 연구: 교사의 인지를 중심으로 하여

  • Yu, Ji-Eun (Department of Food and Nutrition, Soong Eui Woman's College) ;
  • Park, Ran-Sook (Department of Food and Nutrition, Soong Eui Woman's College)
  • 유지은 (숭의여자대학교 식품영양과) ;
  • 박란숙 (숭의여자대학교 식품영양과)
  • Received : 2011.10.05
  • Accepted : 2012.01.30
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to investigate the impacts of children's culinary education motive and contents consideration on teachers perception of education effectiveness. The data was gathered from 226 of preschool teachers providing culinary education programs using the five-Likert scales. The preschools were chosen from three randomly selected districts in Seoul, South Korea. Descriptive analysis, factor analysis, and regression analysis were utilized for this study. The result indicate that culinary educators designed the contents of the program considering their convenience when their motive is passive, whereas others focussed on the educational purpose such as children's eating habit formulation, team work, and development of taste sense when their motive is active. The result also confirmed that culinary educators perceived the educational effectiveness (e.g., children's development of body, team work, and creativeness) in the course of designing culinary education contents when focusing on children's education.

Keywords

References

  1. Birch, L. L. (1987). The role of experience in children's food acceptance patterns. Journal of Am. Diet. Assc, 87(9), 536-540.
  2. Chung, K-S. (2005). Effects of a Cooking activity based social competence intervention program on enhancing children's self-regulation. The Journal of Korea Open Association for Early Childhood Education, 9(10), 159-191.
  3. Cobel, C. R., & Hounshell, D. B. (1978). Science learning centers. Science and Children, 16, 11-13.
  4. Cosgrove, M. S. (1991). Cooking in the classroom: the door way of nutrition. Young Children, 46(3), 43-46.
  5. Dahl, K. (1998). Why cooking in the curriculum?. Young Children, 53(1), 81-83.
  6. Ellison, C., & Jenkins, L. (1998). A Practical Guide to Early Childhood Curriculum. Prentice-Hall Inc, 21(5), 327-350.
  7. Fisher, L. (1992). Ideas: Cookery idea base on nursery rhymes and reception stories. Child Education in this Issue, 69(5), 14-15.
  8. Garen, H. (1977). Cooking in the curricula. Young Children, 32(2), 60-69.
  9. Herr, J., & Morse, W. (1982). Food for thought: Nutrition education for young children. Young Children, 38(10), 3-17.
  10. Jeon, Y-M. (2010). A Study on the Interest and Satisfaction of parents on the Effects of Cooking Programs for Children according to the Types of Educational Institutions. The Korean Journal of culinary Research, 16(1), 137-151.
  11. Karens, M. B. (1994). Cooking and children with special needs. Scholastic Early Childhood Today, 9, 35.
  12. Kim, T-H., & Na, J-J. (2008). The Development of a Communication Model for teaching-learning in culinary practical Education -A Constructivism Point of view-. The Korean Journal of Culinary Research, 14(4), 14-26.
  13. Kran, J. (1995). Young chefs: classroom cokery is simplicity itself with our project file to hand. Child Education, 72(9), 31-38.
  14. Klefatad, J. (1995). Cooking and eating with children. Young Children, 50(6), 32-33.
  15. Lee, Y-S., & Kim, J-H. (2005). The Effects of Cooking Activities on the Development of preschoolers with Down Syndrome. Journal of Mental Retardation, 7, 57-71.
  16. Marototz, L., Cross, M., & Rush, J. (2001). Health, Safety and nutrition for the young child. Delmar, 21(3), 44-88.
  17. Oh, Y-H., Yang, S-J., & Lee, S-S. (2008). Effect on Young Children's Mathematical Problem-Solving Ability of Integrated Activity Focused on cooking. Young child, 14(3), 123-138.
  18. Park, H., Joo, N-M., & Jeong, S-J. (2007). Research on the Educational Effect and Satisfaction of cooking Activities for Children. Korean Food Culture, 20(4), 455-461.
  19. Taylor, S. I., & Dodd, A. T. (1999). We can cook! Snack preparation with toddlers and twos. Journal of Early Childhood Education, 27(1), 29-33. https://doi.org/10.1023/A:1026067423045
  20. Yang, J. H. (2010). The effectiveness of After-School Program in Practical arts Education on the change of disabled children toward Dietary Atitude. The Journal of Elementary Education, 23(1), 163-172.

Cited by

  1. Salinity Monitoring of Soups of The Institutions Enrolled at Center for Children’s Foodservice Management vol.26, pp.6, 2016, https://doi.org/10.17495/easdl.2016.12.26.6.507