The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Needs Assessment for Dietary Education Program Focused on the Increase of HAN-SIK (Korean Food) Consumption in Children and Adolescents Living in Jeonbuk and Gyunggi Areas

전라북도와 경기도 일부지역 아동·청소년의 한식 섭취 증진을 위한 한식 식생활 교육 프로그램 요구도 분석

  • Lee, Sang-Eun (Dept. of Agro-food Resources, Rural Development Administration) ;
  • Kim, Yangsuk (Dept. of Agro-food Resources, Rural Development Administration) ;
  • Hwang, Young (Dept. of Agro-food Resources, Rural Development Administration) ;
  • Ahn, Eun Mi (Dept. of Agro-food Resources, Rural Development Administration) ;
  • Kim, Young (Dept. of Agro-food Resources, Rural Development Administration)
  • 이상은 (농촌진흥청 국립농업과학원 농식부자원부) ;
  • 김양숙 (농촌진흥청 국립농업과학원 농식부자원부) ;
  • 안은미 (농촌진흥청 국립농업과학원 농식부자원부) ;
  • 황영 (농촌진흥청 국립농업과학원 농식부자원부) ;
  • 김영 (농촌진흥청 국립농업과학원 농식부자원부)
  • Received : 2016.10.01
  • Accepted : 2016.10.27
  • Published : 2016.10.31
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Abstract

Korean's intake of Han-Sik (Korean food) has gradually decreased. The aim of this study was to assess needs for a dietary education program focused on increasing Han-Sik intake (Han-Sik program) in children and adolescents according to education level. A total of 2,858 child and adolescents (elementary students 30.1%; middle school students 34.8%; high school students 35.1%) were recruited in 2015 and 2016, and questionnaires were conducted by self-administration. There were significant differences in diet and health information sources, Han-Sik proportion in school meals, experience of Han-Sik nutritional program, and preference for program composition by education level (p<0.001). The Han-Sik proportion in school meals was 87.4% of the total, which was significantly lower in high school students than in elementary students (p<0.001). The percentage of high school students with Han-Sik nutritional program experience (25.1%) was twice as low than that of elementary students (55.7%) (p<0.001). In addition, the percentage of students with Han-Sik nutritional program experience who responded "The Han-sik program is needed" was significantly higher than those who responded "It is not needed" (p<0.001). The most preferred content was 'Han-Sik cooking training' in all students. In conclusion, differences in needs for Han-Sik program by education level should be considered to develop the Han-Sik program for all education levels to increase Han-Sik consumption and formation of healthy eating habits.

Keywords

References

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