• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.491-501
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• 2015

This study examined the satisfaction level and effects of after-school program cooking activities in children of multicultural families. A total of 135 children of general and multicultural families from 3th to 6th grades and their 11 teachers were surveyed, and 75 multicultural family children underwent a cooking activity program. Children of multicultural families showed higher participation in cooking activities than other Korean children. Children of multicultural families wanted to be involved in cooking activity programs after school more than other Korean children. These children also showed a higher rate of wanting to cook Korean foods compared to children of general families. Regarding reasons for participating in cooking activities, 'I think I'm glad to be served delicious food' response was the most common. Children of multicultural families showed higher participation in cooking activities than children of general families. Regarding school life changes, children of multicultural families were found to be less picky of foods in general as well as kimchi and vegetables. In conclusion, cooking activity programs for children of multicultural family showed beneficial effects on diet and understanding of Korean culture.

• Korean Journal of Child Studies
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• v.32 no.1
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• pp.141-156
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• 2011

This research centers around an experiment conducted to determine the relative effectiveness of constructivist cooking activities as compared to traditional cooking activities for young children. Forty-six children, aged five years in two kindergarten classes were assigned to a experimental and comparative group. The experimental and comparative group participated in 12 units. The experimental group participated in the constructivist cooking activities, while the comparative group participated in the traditional cooking activities. Analysis of covariance revealed significant differences between the mean scores of the two groups on the posttests for scientific attitudes and creativity, indicating that the children in the experimental group performed significantly better on the tests than the children in the comparative group. The results of this study suggest that such constructivist cooking activities are able to improve the scientific attitudes and creativity of young children.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.556-562
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• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.15 no.1
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• pp.67-76
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• 2011

Objectives: The purpose of this study was to examine the effect of cooking and art activities on cognitive function and depression of dementia patients. Methods: The study was carried out on 34 dementia patients (experimental group: 17 persons, control group: 17 persons) at 65 years old or more who correspond to a total MMSE-M, MMSE-K point between 15 and 23 points instituted in a specialized nursing facility in Busan from November 30, 2007 to February 20, 2008. The study used a nonequivalent pretest-posttest design. In previous survey, the study measured points of general characteristics, cognitive function and melancholy. To the experimental group, cooking art activities were carried out for 90 minutes every time and once every week for 12 weeks. Results: Analysis on data was performed using SPSS/WIN 14.0. In addition $x^2$-test, Fisher's exact test and t-test were used for testing of homogeneity and ANOVA was performed for testing of hypothesis. The results of this study are as follows. 1. Hypothesis 1 that 'The experimental group with cooking art activities will show a higher point of cognitive function than the control group without cooking art activities' was supported (F=65.497, p<0.001). 2. Hypothesis 2 that 'The experimental group with cooking art activities will show a lower point of melancholy than the control group without cooking art activities' was supported. (F=27.463, p<0.001) Conclusions: From the above results, cooking art activities showed a significant difference in the increase in cognitive function and reduction in melancholy of dementia patients.

• KSBB Journal
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• v.27 no.4
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• pp.222-226
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• 2012

In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

• Korean Journal of Childcare and Education
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• v.19 no.4
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• pp.53-72
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• 2023

Objective: This study examined the effects of cooking activities related to seasonal customs on the language expression ability and pro-social behaviors of young children. Methods: Participants consisted of thirty-four 5-year-old children who were attending S preschool in Jeollanamdo. Seventeen children belonged to the experimental group and seventeen children to the comparative group. The experimental group participated in cooking activities related to seasonal customs, and the comparative group in cooking activities according to life themes of Nuri curriculum. Results: The results of this study revealed a significant improvement in the language expression ability and pro-social behaviors of young children in the experimental group. That is to say, the scores of the language expression ability and pro-social behaviors of the experimental group were significantly higher than those of the comparative group. Conclusion/Implications: This study carries significant implications for the early childhood field as it provides valuable insight into teaching-learning activities that effectively enhance the language expression ability and pro-social behaviors of young children.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.359-363
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• 2016

BACKGROUND/OBJECTIVES: This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS: We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. RESULTS: The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). CONCLUSIONS: Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

• Korean Journal of Child Studies
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• v.30 no.2
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• pp.29-42
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• 2009

In an experiment to determine the relative effectiveness of poetry activities through constructivist cooking experiences 95 children in three kindergarten classes were assigned to experimental, comparative, and control groups. The experimental group participated in 12-week units of writing poetry after cooking experiences, while the comparative group participated in writing poetry after listening to poetry. Analysis of covariance revealed differences between the mean scores of the three groups on posttests of receptive and expressive language, indicating that the children in the experimental group performed better on the tests than the children in the comparative and control groups. These results suggest that incorporating constructivist cooking into poetry instruction is an effective means of fostering the language development of young children.

• 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.

• Journal of the Korean Society of Physical Medicine
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• v.17 no.3
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• pp.87-95
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• 2022

PURPOSE: This study examined the impact of functional group cooking activities on the depression and interpersonal relationships of stroke patients with psychological impairments. METHODS: Ten stroke patients were divided into an experimental group and a control group and participated in this study from October 2015 to January 2016. The experimental group and control group each comprised five stroke patients. Traditional occupational therapy was given to the control group and the experimental group undertook the cooking activity. Depression changes were measured using the Beck depression inventory (BDI), and the interpersonal relationships were evaluated using the relationship change scale. RESULTS: The findings indicate that, first, there was a significant difference in the depression changes in both groups before and after the intervention. Second, after the intervention, the interpersonal relationships of the experimental group showed a higher mean change value and were significantly higher than the control (experimental: 22.4, control: 4, p < .05). In contrast, there was no change in the depression status between the two groups. CONCLUSION: Functional group cooking activities appear to be more effective in improving interpersonal relationships than traditional occupational therapy. However, to establish that functional group cooking activities are linked to improvements in the depression status and interpersonal relationships of the participants, further studies would be needed with more extensive group activities and larger sample sizes.