• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.40-55
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• 2021

The purpose of this study was to provide basic information on the development of nutrition education programs to improve the mealtime behavior of children with autism spectrum disorder (ASD) by investigating the mealtime behavior and food preferences of children with ASD through the perception of special education teachers. Surveys were given to 108 special education teachers in special education schools in Korea regarding the demographic characteristics, nutrition education support needs, mealtime behavior, and food preferences of children with ASD. Most of the special education teachers responded that nutrition education in special schools had not been conducted properly and nutrition education for ASD children is necessary. Mealtime behavior analysis classified the behavior into three clusters: cluster 1, 'less problematic mealtime behavior'; cluster 2, 'general feature of autism'; cluster 3, 'difficulty in self-directed diet'. The age, eating habits, and food preferences were different according to each mealtime behavior cluster. Therefore, it will be necessary to develop a nutrition education program based on the characteristics of mealtime behavior.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.333-340
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• 2021

This study was performed to improve the effectiveness of dietary education using a food ethics approach. Dietary education is a way of practicing food ethics based on Korean culture. The core values of dietary education and the keywords related to food ethics can be combined into environment·life, health·wisdom, and consideration·happiness. Sustainable dietary life comprises the value system of dietary education based on core values. To reach the ultimate goal of food ethics-sustaining the survival of the human race, the coexistence of humans and nature, the coexistence of humans and humans, and the fulfillment of food requirements are needed. These needs yield certain core principles, including respect for life, environmental preservation, justice, the priority of consumers, dynamic equilibrium, and the priority of safety. The extended ethical matrix with six core principles and three interest groups can be used for an ethical analysis either qualitative or quantitative. It is believed that if food ethics are introduced into dietary education programs, the effectiveness of education can be improved.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.5-11
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• 2024

For successful food safety education in kindergartens, enjoyable play is essential. However, Korea lacks food safety education materials that help teachers create play activity plans suited to specific situations. This study aimed to develop food safety education guideline based on the Ministry of Education's guidelines and the 2019 Revised Nuri Kindergarten Curriculum. We reviewed current guideline and conducted focus group interviews to create content aligned with these guidelines. In our research, we structured educational content on elements of 'food safety management practices', including 'hand washing habits', 'food poisoning management', and 'food labeling information'. Nutrition and early childhood education professionals designed objectives and activities suitable for 3-, 4-, and 5-year-old children. The resulting guidebook provides a comprehensive resource for planning annual, monthly, and weekly food safety education. Educational topics, content, examples of children's experiences, and related Nuri curriculum were summarized in the food safety education guidebook. Guidebooks were provided to kindergartens to facilitate the application of these activities. The guideline developed in our study will enable kindergartens to make structured plans for food safety education, ultimately contributing to children's health and the formation of safe eating habits.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1058-1064
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• 2015

This study aimed to evaluate the educational effects of an education program about food allergies in elementary school children. We conducted an education program consisting of eight classes for a total of 4,744 students at 100 elementary schools in Seoul and investigated changes in knowledge and awareness about food allergies in participants using a questionnaire. A total of 576 students (12.1%) reported that they have taken medical treatment because of a food allergy. After education, the knowledge score of participants significantly increased from 2.7 to 3.3 out of 5.0 (p<0.001). The ratio of having a friend with a food allergy decreased from 24.7% to 19.8% (p<0.001). The participants responding as having helped a friend with a food allergy significantly increased from 15.5% to 17.7% (p=0.003). Before education, 16.8% of respondents answered that they felt pity for friends with food allergies, whereas this percentage significantly decreased after education (p=0.034). Among 576 students with food allergies, 21.5% reported that they felt depressed due to their food allergies before education. However, the percentage significantly decreased after education (p<0.001). These results suggest that the education program about food allergies for elementary school students needs to be extended more widely to children.

• Journal of Nutrition and Health
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• v.23 no.4
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• pp.279-286
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• 1990

A nutrition education program has been designed for the children of obese or unbalanced dietary habits. A total of 120 children(60-obese and 60-unbalanced dietary habits) who were in 5th-6th grade was chosen for the program and the effectiveness of the nutrition education was evaluated. The nutrition education program was organized into daily lessons(3 wks). A booklet was made for the education and used during the education period, dealing with 5-Basic Food Groups and their functions, excess or deficiency in a human body, food exchange list, importance of health, obesity, unbalance dietary habits and of school lunch program were emphasized in every day session. dietary recall records were collected to assess their daily food intake and the amounts of meals were discussed. During the education period, booklets, wall charts, photographs, food models, VTR films and slide films were utilized. Assessment of effects of the nutrition education program was carried out by a nutrition knowledge test, food habit records, anthropometric measurements and food preference test. The nutrition knowledge scores were significantly improved after the education and the scores were higher on the children in the school with school lunch program. The anthropometric measurements and food preference test revealed no significant influences of the education on the children, showing that the education period was too short to change their eating behavior any may need a long-term education program. Food habit scores were improved after the education in both experimental and control groups. The experimental groups showed higher scores than the control group.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.314-325
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• 2023

This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.229-240
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• 2012

This study is about the current nutrition education by nutrition teachers and dietitians, and their perception of nutrition education. This study was conducted to discover problems in nutrition education and to set a right direction for such education. A total of 216 nutrition teachers and dietitians, in Gyeongnam, were examined. The results were as follows. Exactly 95.4% of the subjects provided nutrition education to their students. They provided indirect nutrition education(69.9%), direct/indirect nutrition education(26.7%) and direct nutrition education(3.4%). 'Nutrition Counselling Room' was the most common means of direct nutrition education, while 'handout' was mostly used as indirect education. 'Desirable food & dietary habits' were the most included curriculum for indirect/direct nutrition education. The reasons for not providing direct nutrition education were 'because of heavy workload'(34.2%) and 'a lack of class hour for direct education'(29.6%). Exactly 52.8% of the subjects said they would actively promote direct nutrition education if they were given a chance. Exactly 83.3% of the subjects responded nutrition education should begin 'during the kindergarten year'. Exactly 64.4% of them said 'establishment of independent nutrition subject' was the most effective nutrition education. Exactly 58.8% of them responded educational curriculum should include 'desirable food & dietary habits'. Exactly 41.2% of them said 'establishment of a systematic educational program' was necessary to launch direct nutrition education. About the effect of nutrition education on changes in students' food & dietary habits, 2.27 scores out of 5 were earned in average. In other words, many nutrition teachers and dietitians believed that the current nutrition education had little effect on students' food & dietary habits.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.256-264
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• 2021

The purpose of this study is to observe the influence education experience (home, school, and mass media) on reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes. The study also sought to promote strategy and suggest effective activation plans for the vitalization of behavior of reducing food-related wastes. The study subjects were 412 adult consumers who answered a structured questionnaire. The main findings are as follows: First, the scores of home education experience were 3.61±0.71, which was the highest, and 3.45±0.74 for school education experience, which was the lowest. Second, according to factor analysis, the reducing practice behavior of food-related wastes was converged purchasing, using, disposing and leading behavior. The scores of disposing behavior were 3.79±0.67, which was the highest, and 2.87±0.82 for leading behavior, which was the lowest. Third, the common variables influencing the reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes were home education and mass media and the powerful variable influencing was home education. The results of this study can be used as basic data for the development of educational programs for effective food-related waste reduction.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.357-367
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• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.