• 대한영양사협회학술지
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• 제18권4호
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• Child Health Nursing Research
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• 제8권1호
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• pp.55-66
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• 2002

It is an important task to give adequate nutritions to infants and to wean properly for rapid growth. This study was conducted to survey on doing the weaning activities of the first-time mother. This study was to provide basic data of health teaching and nursing intervention for the promotion of ideal weaning activities. Survey was done from January to February in 2001. Total 444 mothers who have first-time baby under twelve month old were interviewed in five community health center around contry (Seoul, Choung-ju, Asan, Cheon-an, Jeju). The results are summarized as follows; Starting time of weaning was common in four month old(40.4%). Most common daily weaning times by age showed once(under 3 months), twice(4 to 7 months), three times(8 to 12 months). The younger, the more commercial weaning products(p<0.01). Education level showed relatively positive relation with home-made weaning food(p<0.05). Items showed low scores in 4 to 7 months group were starting new food item, waiting at least one week interval to new food, feeding by milk bottle, allowing grasping spoon, consulting pediatrician for problems after weaning, starting from morning, regular schedule. Items showed low scores in 8 to 12 months group were feeding whole egg rather than yolk only up to 12 months, keeping weaning interval were increased, feeding by milk bottle, trying various cooking method, not giving commerical cooking and instant food and unproper raw milk feeding. In weaning activities by general factors, mother age, health status, marriage duration, monthly income were statistically significant (p<0.05). To improve good weening activities, targetting on low maternal age and poor health status, and low income group, developing teaching materials and training program for items showed low scores and proper weaning time, type of easy home-made food and easy cooking method should be provided. Further study on effect of nursing intervention to improve weaning activities are needed.

• 문화기술의 융합
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• 제8권1호
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• pp.19-29
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• 2022

본 연구는 식당 비디오 테이핑 및 직무 의사소통 그림판 제작활동이 지적장애 고등학생의 조리직무기술에 대해 미치는 효과를 알아보는데 목적이 있다. 연구 참여자는 특수학교 고등학교 과정에 재학 중인 세 명의 지적장애학생으로 구성되었으며, 실험 환경은 식당 내 주방과 특수학교 내 교실로 구성되었다. 연구 설계는 단일대상연구에 따른 대상자간 중다간헐 기초선 설계 기법을 사용하였다. 독립변인으로 구성된 중재 프로그램은 연구 참여자들이 식당 사업체의 주방의 환경적 시설과 도구 및 재료, 직원들의 조리직무에 대한 수행 장면을 비디오 테이핑한 후 교실의 장면에서 테이핑한 자료를 직무 의사소통 그림판으로 제작하는 연계 절차로 적용되었다. 종속변인으로 구성된 조리직무기술은 연구 참여자들이 식당의 주방에서 김밥을 직접 조리하는 수행으로 정의된다. 연구 결과, 연구 참여자들은 중재 프로그램을 통해 조리직무기술을 효과적으로 습득, 유지, 일반화한 것으로 나타났다.

• 가정과삶의질연구
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• 제23권4호
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• pp.101-112
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• 2005

The purpose of this study was to provide the design guidelines for the activity spaces in the skilled nursing facilities for the elderly through the investigation of the spatial characteristics and using behavior The researcher interviewed the staff regarding programs in 15 facilities, investigated and observed the use of the spaces from 15th of December, 2004 to 19th of February, 2005. The programs in facilities were categorized into human knowledge, arts, music, exercise, recreation, cooking gardening, religious and social activities, and those were peformed once to 4 times a day. They were conducted in the elderly individual rooms, lounges, program rooms, dining room, or(and) auditorium. The results of the study were as follows: First, investigating the activity spaces, the lounges and elderly individual rooms were mostly on the same floor so that the elderly had no big trouble in access to the lounge. The program rooms of the facilities in suburban and rural area were on the same floor as the elderly individual rooms and they were likely to combine with another usage, compared to those On city were mostly separated from the residence floor. Most of dining rooms and auditorium were on the basement or on the 1st floor. Second, in the programs by the activity spaces, elderly individual room and the program room were used more for the human knowledge and art programs with small group. The lounges were for recreation and social activities with (both of) small or(and) big group and dining rooms were mainly used for cooking programs. In auditorium, recreation, religious and social activity were performed with big group. Third, the individual rooms for the elderly had more capacity if those did not have any beds, but often had a trouble in making a passage way. The lounges needed to remove decorations and displayed furniture obstructing the passages and to arrange both of the western and eastern type of tables for the efficient use of the spaces. It took a long time in preparation of the furniture and other equipment if the program room was with another usage.

• 대한지역사회영양학회지
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• 제13권5호
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• pp.640-652
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• 2008

Hypertension is among the most common and important risk factors for stroke, heart attack, and heart failure which is considered to be the leading cause of death in Korea. The prevalence rate of hypertension in Korea is 27.9%, according to the 2006 Korea National Health and Nutrition Survey. Since non-pharmacologic nutrition education is recommended as the first step in the management of hypertension, evaluation of nutrition program is needed to form strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) for reducing the salt intake, at a public health center located in Gyunggi-province. The HNEP was offered for 16 weeks from May to September in 2007. Nutrition education activities included cooking classes, food preparation demonstrations, physical fitness programs, salty taste preference test sessions, games, case-study presentations, planning and evaluation of menus, etc. Forty patients participated fully in the program which had 47 female enrollees. Data about nutrient intake (24-hour recall), nutrition knowledge, food behavior were collected before (baseline) and after the program. Changes after program completion indicated the following: 1) diastolic blood pressure was decreased (p < 0.05), 2) sodium (salt) intake was also decreased (p < 0.01), especially baseline high salt intake group, 3) nutrition knowledge was improved (p<0.001), 4) dietary behaviors for maintaining a low salt diet was improved (p < 0.001), 5) participants preferred cooking class from nutrition education methods. As a conclusion, it appears that a nutrition education program for hypertensive female elderly for reducing the salt intake might effectively decrease blood pressure and salt intake. It also improves nutrition knowledge, dietary behavior, and finally adherence to a recommendable low-sodium diet.

• Nutrition Research and Practice
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• 제12권6호
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• pp.527-534
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• 2018

BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention. RESULTS: Children's vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group. CONCLUSION: Veggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children's vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.

• 가정과삶의질연구
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• 제28권3호
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• pp.167-178
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• 2010

The purpose of this study was to analyze the healthy family education, healthy family counseling, a healthy family culture, and healthy families integrated programs for single parent families in family support centers, The data collected came from 59 family support centers located in Seoul and Kyunggi-Do, Korea. Subjects included both single parents and their children. The children were of elementary school age. The types of programs were education, counseling, culture, and integrated program. Education programs were process separately for the parents and for the children. Counseling programs were mostly group-type program that aimed at improving the parent-children relationship. The contents included sections on anger management, reducing stress, enriching self-esteem. The culture programs involved experiences, camps that included cooking, watching movies, similar activities. Integrated programs involved respite support, rearing support, mentor-mentee partnerships, and the formation of self-help groups.

• 한국도서관정보학회지
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• 제47권3호
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• pp.187-211
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• 2016

본 연구는 도서관의 자유학기제 프로그램에 대한 학생의 수요조사를 알아보기 위하여 설문을 개발하여, 이를 기반으로 중학교 1, 2학년 학생들을 대상으로 인식을 조사하였다. 중학생들이 자유학기제를 통해서 향상시키고자 하는 능력요소는 진로탐색능력이며, 중점적으로 운영된 자유학기제 유형은 진로탐색활동이다. 수업방식은 주로 체험중심 수업으로 이루어졌으며, 자유학기제 동안 참여하고 싶은 활동으로는 진로탐색 영역에서는 현장 체험 활동을, 학생선택 프로그램에서는 요리실습을, 동아리활동에서는 스마트폰 앱 개발, 예술영역에서는 디자인 활동을, 체육영역에서는 배드민턴을, 정보활용능력에서는 아이패드 사용하기를 가장 선호하는 것으로 나타났다. 또한 자유학기제와 연계한 도서관 프로그램 중 직업체험 프로그램을 가장 선호하는 것으로 나타났다. 향후 학생들의 의견을 참고하여 자유학기제 프로그램 개발과 실행을 해야 할 것이며, 도서관이 제공한 자유학기제 프로그램에 대한 만족도를 조사할 필요성이 나타났다.

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.561-574
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• 2016

이 연구의 목적은 체험학습 기반의 국제교류 프로그램인 AEEP(APEC Edutainment Exchange Program) 기반의 다양한 콘텐츠 개발과 필리핀에서의 현장 적용에 관한 사례를 고찰함으로써 AEEP의 질적 향상을 도모하는데 있다. 이를 위해 우리는 먼저 관련 문헌과 자료분석을 통해 다문화 가정 자녀와 일반 학생들이 필리핀 학생들과 교류할 수 있도록 놀이 기반의 팀별 프로젝트 수행 과제를 설계하고 필리핀 마닐라 인근 지역의 초등학교에서 글로벌 체험학습을 실시하였다. 2012년 8월 12일부터 19일까지 진행된 필리핀 AEEP는 34명의 초등 및 중등 학생들과 프로그램 전문가들을 연구 대상으로 하였으며 설문지 외에 동영상, 보고서, 일화 및 면담 자료를 수집하여 분석하였다. 팀별 AEEP 활동을 분석한 결과 한국-필리핀 학생들은 K-pop과 음식 만들기 프로젝트에서 서로 문화를 교류하면서 즐겁게 배우는 에듀테인먼트적 특징을 보여주었다. 또한 전반적으로 국제적 협력 학습이 융합된 AEEP 프로그램은 참여 학생들에게 다문화적 이해와 태도에 긍정적인 영향을 끼치는 것으로 드러났다.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.