• 한국식생활문화학회지
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• 제30권5호
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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.

• 한국콘텐츠학회논문지
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• 제20권6호
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• pp.521-530
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• 2020

본 연구에서는 유아를 대상으로 가정연계 요리활동 중심의 영양교육 프로그램을 개발하고 평가하는 데 있다. 프로그램 개발 및 평가에 있어 전문가의 타당도와 사회적 인지이론을 바탕으로 유아교육기관의 매월 식단에 포함된 제철식품 1개를 선정하여 가정연계 요리활동 프로그램(12개 차시)을 개발하였다. 본 연구는 총 12개월 동안 월 1회 실시하였으며, 유아 29명을 대상으로 사전, 사후 검사를 실시하였다. 유아대상의 평균 연령은 72.5개월이었다. 프로그램 적용 후 사후검사에서 실험집단이 비교집단보다 영양지식과 식습관에 미치는 효과가 유의미하게 높은 것으로 나타났다. 이를 통해 본 연구에서 개발한 가정연계 요리활동 중심의 유아 영양교육 프로그램이 유아의 영양지식, 식습관 향상에 효과적이며 영양교육에 가정연계 요리활동을 접목하여 활용될 수 있는 근거와 시사점을 제공한다고 볼 수 있다.

• Human Ecology Research
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• 제52권3호
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• pp.267-274
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• 2014

The purpose of this study was to investigate the effects of an after-school cooking program on the eating habits and sociality of children. Thirty five children from the 3rd to the 6th grade of G Elementary School participated in this program comprising 12 periods of cooking activities, from May to August 2013. The content of the after-school cooking program included japchae, topokki, jajangmyeon, oi sobagi, cake, snack wrap, vegetable fried rice, sticky noodle, sushi, pizza, rice muffin, and sandwiches. Before and after learning, the participants' eating habits and sociality were investigated. The study analyzed the mean, standard deviation, and Wilcoxon Matched-Pairs Signed-Ranks Test results for a comparison between the pre- and post-test results. On the basis of the research findings and discussions, the study reached the following conclusions. First, the after-school cooking program was analyzed as being helpful and useful in categorizing the eating habits of children as sanitary dietary life, well-mannered dietary life, and healthy dietary life. Further, more girls than boys fostered effective eating habits. Second, the after-school cooking program was analyzed as being helpful and useful in determining sociality and more girls than boys fostered effective sociality. Third, cooking is an appropriate topic for the after-school program of Korean elementary schools, and the cooking program has expanded in G Elementary School after the abovementioned experiment.

• 한국식생활문화학회지
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• 제23권5호
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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.

• 한국조리학회지
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• 제16권1호
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• pp.137-151
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• 2010

요리 활동은 다학문적, 통합 접근이 가장 잘 되는 매우 효과적이고 흥미 있는 활동으로 최근에 아동 요리에 대한 관심이 증가하고 있는 실정으로, 아동 요리 프로그램에 수강한 경험이 있는 아동의 어머니를 대상으로 요리 활동에 대한 일반적인 인식도, 프로그램을 통해 얻을 수 있는 효과에 대한 관심도 및 만족도 조사를 위해 2009년 6월 1일부터 6월 30일까지 178부를 조사 분석하였다. SPSS 12.0 프로그램을 통해 빈도분석, 신뢰성 분석, 상관분석, 독립 t-검정을 실시하였다. 일반적인 인식도는 전문학원에서 수강한 아동의 어머니 인식도가 문화센터에서 수강한 아동의 어머니보다 높게 나타났으며, 교육기관 형태에 따른 어머니의 인식 정도에 차이가 있었다. 아동 요리 프로그램을 통해 얻을 수 있는 효과에 대한 교육기관 형태별 어머니의 관심도는 전문학원과 문화센터 간에 전문학원에서 수강한 아동의 어머니가 관심도가 높게 나타났고, 교육기관 형태별 차이가 있었으며, 교육기관 형태에 따른 아동 요리에 대한 어머니의 만족도 조사는 요리의 교육 내용 및 만족도, 요리 교실에 다니는 만족도, 교사의 지도능력 순으로 어머니의 만족도가 높게 나타났다.

• 동아시아식생활학회지
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• 제20권5호
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• pp.794-801
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• 2010

The effects of a nutritional education program featuring cooking activities on 20 preschool children 6 years of age at a kindergarten in the Daegu suburb area. After applying the nutritional education program for 6 weeks, scores of dietary habits, dietary attitude and problematic dietary behaviors increased significantly from 3.68 to 3.83, 3.52 to 3.9 and 3.59 to 3.89, respectively (p<0.001). Problematic dietary habits, such as not eating a variety of foods, overeating, and having an unbalanced diet, were positively affected while problematic dietary behaviors, such as eating too much sweet food and liking instant foods, also underwent favorable changes. Among dietary attitudes, washing bands and brushing teeth before and after meals were the least changed items (0.15 out of 1). To improve dietary habits and behavior of preschool children, nutrition education programs cooking activities must be applied systematically.

• 한국식생활문화학회지
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• 제23권4호
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• pp.455-461
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• 2008

The purpose of this study was to investigate the actual conditions, satisfaction towards, and effects of children's cooking activity programs held at children's cooking schools, which have recently been gaining interest as an effective integrated educational method. Also, based on the results, the study provides information on good teaching-learning methods, which can be applied to kindergarten and elementary schools. The results of the evaluation showed that 84.1% of the respondents were satisfied with the educational aspects of the programs. People were most satisfied with the teachers' "teaching ability", and were least satisfied with "the educational fees". The satisfaction scores for the children's cooking programs were higher when they were performed in a school class environment as compared to a cultural center environment, and children who had participated for more than 12 months were more satisfied than those who had only participated 1 to 3 months. Quantitatively, of the 24 measured evaluation categories grouped into 6 fields that measured the effects of participation in the cooking programs, the greatest effects were found on the children's self-confidence and sense of achievement in the social emotion field, and the lowest effect was found on their writing ability in the language field. In addition, scores were higher when the cooking activities were performed in a private cooking school environment as compared to a cultural center environment. Scores were also higher when the educational program lasted 7 to 9 months as compared to only 1 to 3 months.

• 한국조리학회지
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• 제20권2호
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• pp.152-164
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• 2014

본 연구에서는 요리활동 프로그램의 교육적 가치와 효과를 인식하여 아동 요리활동 프로그램에 대한 학부모의 기대와 만족을 비교하고, 만족도에 영향을 미치는 요인을 분석하였다. 자녀에게 요리활동 프로그램을 시행하고 있거나 시행한 경험이 있는 학부모를 대상으로 총254개의 표본을 바탕으로, 대응표본 t검정, IPA분석, 회귀분석, One-way ANOVA를 시행하였고, Duncan's multiple test를 통해 사후 검증을 실시하였다. 연구결과, 요리활동 프로그램의 기대와 만족의 차이에는 '언어 표현능력 향상', '수개념 및 과학개념 발달', '내면을 표현하는 표현력 신장', '정서적 안정감과 스트레스 해소에 도움'이 유의한 차이가 있는 것으로 나타났다. 또한 요리활동 프로그램의 만족도에 영향을 미치는 요인으로 '교육내용 및 방법'이 나타났으며, 요리활동 프로그램 기관에 따른 만족도의 차이를 알아본 결과 유의한 차이가 있는 것으로 나타났다.

• Journal of Nutrition and Health
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• 제34권6호
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• pp.701-714
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• 2001

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

• 가족자원경영과 정책
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• 제19권4호
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• pp.121-140
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• 2015

This study tried to develop and suggest the program for the family friendly culture in Healthy Families Center. This study focused on specially the cooking program on which entire family member can participate. To develop the program two theoretical perspectives were applied : 1. healthy families perspectives and family leisure, 2. child development perspectives. In the process for developing the program the related literatures were investigated and the proceding cases were analized. The developed program consisted of 4 parts : 1. today, I(child) am the chef, 2. today, daddy(or mommy) is the chef, 3. for my parents and for my kids, 4. let's take a familytrip with snacks. This program is to be made suitable for the families with child(ren) in school age. We suggested various strategies for the effective management the program in Healthy Families Center such as the program manual and workbook, the time duration of program, three steps(introduction-performance-closing) of each session and using the professionals. We suggested the pilot performance of this program for the confirmation the effectiveness of the program. The evaluation index can be used before and after the program implementation. Further research needs to investigate the program for another family life cycle, such as the family with the child(ren) of preschool age or youth child(ren). In addition, for the enhancement of professionals quality who lead the program in field the professionals academy or education program need to be offered.