• Title/Summary/Keyword: 요리활동

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The Effects of Creating a Cooking Activity by Applying Recipe Development on Young Children's Creativity and Nutrition Knowledge (레시피 개발을 적용한 요리활동이 유아의 창의성 및 영양지식에 미치는 영향)

  • Kim, Rae-Eun;Hong, Soon-Ock;Kim, Myung-Hee
    • Journal of Convergence for Information Technology
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    • v.9 no.7
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    • pp.122-134
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    • 2019
  • The purpose of this research is to analyze the effect on children's creativity and nutrition knowledge of cooking activities by applying recipe development. The procedure consists 7 steps which are diagnosing a necessity, setting a basic direction, setting ingredients and topics of the activity, designing some models of the activity, designing some developed activity, lastly completing the creative cooking activity. The model of this activities consists 5 steps which are exploring the ingredients, creating a recipe, practising the activities, representing the activities, lastly evaluation the activities. Participants were 36 children who are 4 to 5 years old from K daycare center located in Busan. The results exhibited that creativity and nutrition knowledge of experimental group is significantly higher than comparative group. The creative cooking activity by applying recipe development is effective for advancing in creativity and getting nutrition knowledge of children.

A Study on the Expectation and Satisfaction of Parents on Cooking Activity Programs for Children (아동 요리활동 프로그램에 대한 학부모의 기대와 만족에 관한 연구)

  • Yang, Yeo-Jung;Yoon, Hye-Hyun
    • Culinary science and hospitality research
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    • v.20 no.2
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    • pp.152-164
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    • 2014
  • This research attempts to analyze the significant factors that affect the level of expectation and satisfaction of parents on cooking activities for their child(ren) by comparing the levels of their original expectation and satisfaction; based on the understanding of the educational values and effects of cooking activities for children. To conduct the empirical studies, 254 survey samples were collected from the parents who have had their child(ren) participate in cooking activities; in addition, the data was processed and analyzed by using various comparative statistical analysis; including t-test, IPA analysis, regression analysis, one-way ANOVA. And Duncan's multiple test was added to verify the outcome afterwards. As the result of the research, the expectation and satisfaction of parents who let their child(ren) participate in cooking activities were significantly different by such variables as 'improvement of linguistic expression,' 'development of understanding numbers and scientific concepts,' 'extension of capability to give his/her emotional expressions,' 'assistance in soothing his/her psychological stresses.' Besides, 'educational contents and methods' were revealed as another factor that influenced parents' satisfaction, and it is clarified that the level of satisfaction is significantly different according to the organizations offering activity programs.

The Development and Evaluation of a Nutrition Education Program for Preschoolers Focused on Family-linked Cooking Activity (가정연계 요리활동 중심의 유아 영양교육 프로그램 개발과 평가)

  • Han, Young Suk
    • The Journal of the Korea Contents Association
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    • v.20 no.6
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    • pp.521-530
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    • 2020
  • The purpose of this study was to develop and evaluate the nutrition education program for preschoolers focusing on family-linked cooking activities. After a pilot study and consultations of experts, a program(composed of twelve lessons) that was emphasized the right season food and cooking activities based on the social cognitive theory was developed. The lessons once-a-month and survey(pre and pro) were conducted to 29 preschoolers. The distribution of children was 72.5 months(mean age). The post-survey after the program was found to have significantly higher effects on nutrition knowledge and diet habits than the comparative group. Through this, the nutrition education program for preschoolers based on family-linked cooking activities developed in this study is effective in improving preschoolers' nutrition knowledge and diet habits, and provides grounds and implications for applying family-linked cooking activities to nutrition education.

Effects of Child-Initiated Cooking Activity on Young Children's Self-Efficacy and Learning Interest (유아주도 요리활동이 유아의 자기효능감 및 학습흥미도에 미치는 영향)

  • Kim, Soo-Kyung;Kim, Jeong-Kyoum
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.15 no.8
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    • pp.4853-4862
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    • 2014
  • The aim of this study was to examine the effects of child-initiated cooking activity on young children's self-efficacy and learning interest. To achieve this, the child-initiated cooking activity and teacher-initiated cooking activity were performed on an experimental group and comparative group, respectively. A total of sixty-eight subjects in 2 classes of 34 four and five year old children in private child-care centers in Chungnam from September 9 to December 31, 2013 were evaluated. The results were as follows. First, the general self-efficacy of the comparative group increased slightly, but that of the experimental group increased significantly, which showed a statistically significant difference in the general self-efficacy. In addition, the child-initiated cooking activity had an effect on the improvement of the cognitive domain, social-emotional domain and physical domain by each sub-factor. Second, the general learning interest of the comparative group increased slightly, but that of the experimental group increased significantly, in which there was a statistically significant difference in the general learning interest. In addition, the child-initiated cooking activity had an effect on the improvement of attention, interest, confidence, conscientiousness and activity interest by each sub-factor. In the findings stated above, the child-initiated cooking activity was an education activity that had a positive effect on the young children's self-efficacy and learning interest.

목장에서도 만든다 - 내가 만들어 대접하는 우유요리

  • 한국낙농육우협회
    • 월간낙농육우
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    • v.31 no.10
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    • pp.107-114
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    • 2011
  • 각종행사를 통해 소비자를 대상으로 한 우유 및 육우요리가 선보이는 활동들이 활발하다. 우유요리의 경우 다년간 우유소비홍보활동을 이끌어온 협회 여성분과위원회 위원들의 노고와 낙농자조금사업을 통해 이뤄진 레시피 개발이 바탕이 되어왔다. 월간 낙농육우는 올해로 여성분과위원회 홍보요원화 교육을 통해 소개된 요리들을 소개하여 우리 농가들이 생산자로서 우리 우유의 맛과 가치를 자랑스럽게 알릴 수 있도록 하였다. 회원 농가들의 많은 관심과 활용을 바란다.

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A Study the effect of Cooking Activity as a Language Intervention on the Language Development of Language Delayed Infants. (요리활동을 통한 언어중재가 언어발달지연을 보이는 유아의 언어능력 향상에 대한 연구)

  • Seo, Eui-Jung;Kim, Yun-Hee
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.17 no.10
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    • pp.109-118
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    • 2016
  • Language intervention through cooking activity programs is designed to provide an efficient teaching method and improved educational environment in the field of teaching. This program addresses the effects of this program on the language development of three three-year-old infants (M;2, F;1) in the Center in Seoul. A cooking topic suitable for the age of this group was selected. The language Intervention was conducted for 50 minutes per week for a total of 25 times, and made use of vocabulary, verbs and nouns related to cooking which were evenly distributed. In this study, the Peabody Picture Vocabulary Test-Revised (PPVT-R), receptive language age (RLA) and expressive language age (ELA), and Preschool Receptive-Expressive Language Scale (PRES) were used to analyze the collected data. After the study, the cooking activity was accomplished with normal development outcomes appearing in the ability of vocabulary, receptive language, expressive language, and integrated language. There is now a solid evidence base supporting the efficacy of cooking activity in producing positive outcomes in the language development of language delayed infants. Consequently, cooking can induce their active participation and interest and extend their language abilities through various experiences.

Assessment of Foodservice and Cooking Program for Children Attending Community Child Centers in Korea (지역아동센터를 이용하는 아동을 위한 급식 및 요리활동 프로그램의 적용효과 평가)

  • Kwon, Sooyoun;Yeoh, Yoonjae
    • Journal of the East Asian Society of Dietary Life
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    • v.26 no.3
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    • pp.223-229
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    • 2016
  • This study aimed to evaluate the effectiveness of a foodservice and cooking program for children attending community child centers in Korea. The foodservice and cooking program included a reference menu, nutrition and hygiene class for foodservice managers, as well as cooking classes for children during the winter or summer vacation in 2015. In order to evaluate the program, a survey was conducted before and after the program. A total of 1,120 children who participated in the program completed questionnaires regarding eating behaviors, food intake, and their opinions and levels of satisfaction with the program. The scores of children's eating behaviors increased significantly from 59.71 to 63.62 out of 85 points (p<0.001). A significant increase was detected in children's food intake. Vegetable intake, which received the lowest scores, increased significantly from 3.63 to 3.81 out of 5 points (p<0.001). The score for opinions and satisfaction concerning the program was 28.34 out of 35 points. These results suggest that the foodservice and cooking program could be helpful in promoting healthy food habits in children attending community child centers.

목장에서도 만든다 - 내가 만들어 대접하는 우유.육우 요리

  • 한국낙농육우협회
    • 월간낙농육우
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    • v.30 no.10
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    • pp.77-109
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    • 2010
  • 각종행사를 통해 소비자를 대상으로 한 우유 및 육우요리가 선보이는 활동들이 활발하다. 우유요리의 경우 다년간 우유소비홍보활동을 이끌어온 협회 여성분과위원회 위원들의 노고와 낙농자조금사업을 통해 이뤄진 레시피 개발이 바탕이 되어왔고, 자조금사업 출범이 이뤄진지 얼마 안된 육우도 다양한 매체홍보를 통해 육우요리를 적극적으로 알리고 있다. 월간 낙농육우는 금번 호 기획 특집을 통해 책속의 레시피를 마련하여 우리 농가들이 낙농육우의 생산자로서 우리 우유와 육우고기의 맛과 가치를 자랑스럽게 알릴 수 있도록 하였다. 많은 관심과 활용을 바란다.

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The Effects of Cookbook Making Activities on Young Children's Mathematical Concepts and Writing Development (요리활동에 기초한 책 만들기 활동이 유아의 수학개념 및 쓰기발달에 미치는 영향)

  • Park, Mi-Young;Kim, Min-Jin
    • Korean Journal of Child Studies
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    • v.35 no.6
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    • pp.93-110
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    • 2014
  • The purpose of this study was to examine the effects of cookbook making activities on young children's mathematical concept and writing development. The participants were comprised of 50 five-year-old children from two intact classes from a kindergarten in Gyeonggi province, and they were divided into an experimental and a comparison group. The experimental group participated in cooking activities and produced cookbooks as extension activities whereas the comparison group carried out only cooking activities. The results indicated that the children in the experimental group received statistically higher scores in mathematical concept- and writing-tests, suggesting that cookbook making activities are a useful educational tool for enhancing young children's mathematical concepts and facilitating their writing development.

The Effects of Group Cooking Program on Executive Function of the Non-disabled Children in Community Children's Center (집단 요리활동 프로그램이 지역아동센터 비장애 아동의 실행기능에 미치는 영향)

  • Lee, Cho-Hee;Gwon, Sun-Jeong;Lee, Seung-Min;Je, Young-Hyeon;Jo, Ye-Na;Kim, Eun-Young
    • The Journal of Korean society of community based occupational therapy
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    • v.8 no.3
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    • pp.59-67
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    • 2018
  • Objective : This study was conducted to investigate the effects of occupation-based group cooking program on executive function for children in community children's center. Methods : The children who participated in the study were 7 to 9 years old. This study was based on a one-group pre-posttest design, which the group cooking program included making of sandwiches, frog-shaped hamburgers, patbingsu, sausage gimbap, and flowerpot cupcake. This study consisted of five activity sessions, which each session lasted for 120 minutes. Effectiveness of the program was measured by using the STROOP Color and Word Test, Children's Color Trails Test and Assessment of Motor and Process Skills. Results : The differences between pre and posttest scores on STROOP Color and Word Test and the process skill score of Assessment of Motor and Process Skills were statistically significant. There was no difference significantly between pre and posttest scores in Children's Color Trails Test-2. Conclusion : This study demonstrated that the group cooking program intervention has effects on cognitive inhibition executive function and performance executive function of children in the community children's center. This study suggests that occupation-based intervention can be applied to various clients in the community setting.