Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Transition of Teachers' Perception and Improvement of Students' Perception on Food Additives through a Training Program

식품첨가물 바르게 알기 연수를 통한 교사들의 인식 전환과 학생들의 인식 개선 효과

  • Kim, Jeong-Weon (Department of Science and Technology Education for Life, Seoul National University of Education)
  • 김정원 (서울교육대학교 생활과학교육과)
  • Received : 2017.01.08
  • Accepted : 2017.01.24
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Based on the previous reports that majority of teachers have negative perceptions on food additives, a teacher training program called 'Let's teach food additives correctly' was developed and applied to improve teachers' unbalanced perception on food additives and let them teach students with sound scientific background. The 15-hours training program consisted of understanding of food safety and food additives, education materials on food additives, development of teaching-learning plan, meeting with professionals from Ministry of Food and Drug Safety (MFDS), visiting MFDS labs, application to school class, and evaluation. A total of 63 teachers participated in the training through 2 sessions conducted in August 2016. As a result, teachers showed high satisfaction rates (4.2~4.5 in 5.0-Likert scale) and 91.5% answered the training helpful for the school class. Although their initial intention to participate the training was to know the details of negative intake effects of food additives, their such perception was totally changed in addition, they suggested a continuous training for teachers and immediate correction of incorrect information in school textbooks. Also, post-training education for 1,172 students by these teachers appeared to improve the understanding of and the native perceptions on food additives significantly (p < 0.001). Above results showed that the training program could solve the problem of transmitting unbalanced information on food additives to students by training teachers, and such channel could be used to facilitate food-related risk communication.

본 연구는 대다수의 초중등학교 교사들이 식품첨가물에 대해 부정적인 인식을 갖고 있는 점에 착안하여, 초중등 교사들을 대상으로 식품첨가물에 대한 직무연수 프로그램을 개발하여 실시하고, 그 연수를 받은 교사가 다시 학교 현장에서 학생들을 대상으로 올바른 전달교육을 실시할 수 있도록 하기 위해 수행되었다. 직무연수 프로그램은, 식품안전과 식품첨가물에 대한 이해, 식품첨가물 교육 매체 소개, 교수학습지도안 개발, 식약처 전문가와의 만남, 지역 식약청 실험실 탐방, 학생 대상 수업 적용과 확산, 연수 평가로 구성된 총 15시간으로 구성하였고, 2016년 8월 S교대 교육연수원을 통해 2차례에 걸쳐 총 60명을 대상으로 진행하였다. 그 결과, 연수에 참여한 교사들은 4.2~4.5(5점 척도)의 높은 만족도를 보였고, 91.5%가 학교 수업에 도움이 된다고 응답하였다. 특히, 본래 직무연수 신청의도와 달리 식품첨가물에 대한 인식 전환의 기회가 되었고 지속적인 연수의 개설과 함께 초중등 교과서에 발견되는 식품첨가물에 대한 부정적 정보의 수정을 요구하였다. 또한 직무연수 후 학교 현장에서 학생들(n = 1,172)을 대상으로 식품첨가물에 대한 교육을 실시하였을 때, 초중등 학생들의 식품첨가물에 대한 낮은 이해와 부정적 인식이 유의하게 개선되었다(p < 0.001). 본 연구결과는, 식품첨가물에 대한 편향된 정보가 교사를 통해 학생들에게 전달되고 있는 문제점의 개선과 함께, 교사 대상 연수가 식품첨가물 외에도 식품위해정보전달을 촉진할 수 있는 효과적인 채널로 활용될 수 있음을 제시하였다.

Keywords

References

  1. Kim, S.A., Kim, J.S., Ko, J.M., Kim, J.W.: Trends of perception and information needs on food additives of children and parents by analyzing the safety assessment reports of food additives in 2008-2013. Korean J. Food Cook. Sci., 30(3), 249-261 (2014). https://doi.org/10.9724/kfcs.2014.30.3.249
  2. Wang, J.H.: Let's understand food additives. National Institute of Food and Drug Safety Evaluation (2014).
  3. Kim, S.M., Kim, J.W.: Development of risk communication strategy and educational homepage on food additives. Korean J. Community Nutr., 15(2), 240-252 (2010).
  4. So, Y.J., Kim, S.A., Lee, J.H.. Kim, M.H., Park, E.Y., Kim, H.J., Kim, J.S., Kim, J.W.: A survey on the perceptions of consumer organizations to promote risk communication for food additives. Korean J. Food Cook. Sci., 29(2), 105-113 (2013). https://doi.org/10.9724/kfcs.2013.29.2.105
  5. Kim, J.W., Lee, E.J.: Comparative analysis on the perceptions for food additives between elementary school teachers and nutrition teachers. J. Food Hyg. Saf., 31(2), 1-11 (2016). https://doi.org/10.13103/JFHS.2016.31.1.1
  6. Jin, D.I., Kim, J.W.: Prospective elementary teachers' perception on food risk in Seoul. Korean J. Food Cookery Sci., 25(5), 643-649 (2009).
  7. Shim, S.M., Seo, S.H., Lee, Y., Moon, G.I., Kim, M.S., Park. J.H.: Consumers' knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control., 22(7), 1054-1060 (2011). https://doi.org/10.1016/j.foodcont.2011.01.001
  8. Kim, S.A., Kim, J.S., Ko, J.M., Kim, J.W. : Trends of perception and information needs on food additives of children and parents by analyzing the safety assessment reports of food additives in 2008-2013. Korean J. Food Cook. Sci., 30(3), 249-261 (2014). https://doi.org/10.9724/kfcs.2014.30.3.249
  9. Bearth, A., Cousin M.E., Siegrist, M.: The consumer's perception of artificial food additives: Influences on acceptance, risk and benefit perceptions. Food Quality and Preference, 38, 14-23 (2014). https://doi.org/10.1016/j.foodqual.2014.05.008
  10. Greenacre, L., Patrick, S., Yang, R., Jaeger, V., Martin, J.: Correcting misperceptions about stigmatized ingredients : MSG. Food Quality and Preference, 48 part A, 93-98 (2016). https://doi.org/10.1016/j.foodqual.2015.09.001
  11. Wilcock, A., Pun, M., Khanona, J., Aung, M. : Consumer attitudes, knowledge and behaviour: a review of food safety issues. Trends in Food Sci. & Technol., 15(2), 56-66 (2004). https://doi.org/10.1016/j.tifs.2003.08.004
  12. Rosati, A., Saba, A. : The perception of risks associated with food-related hazards and the perceived reliability of sources of information. Int. J. Food Sci. Tecnnol., 39(5), 491-500 (2004). https://doi.org/10.1111/j.1365-2621.2004.00808.x