Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students

전통장류에 대한 일부 초등학생 대상 영양교육의 효과

  • Park, Yoon Ok (Bucheon Daemyoung Elementary School) ;
  • Min, Sung Hee (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Lee, Min June (Graduate School of Education, Yonsei University)
  • Received : 2015.07.30
  • Accepted : 2015.08.14
  • Published : 2015.08.31
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Abstract

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

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References

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