• 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.

• 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.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.387-394
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• 2015

This study investigated the effect of cooking class on improvement of eating behaviors and satisfaction with cooking activities in children. The questionnaires developed for this study were distributed to 380 mothers during June to August, 2011. A total of 286 questionnaires were used for analysis (81.7%), and frequency analysis, ANOVA, and ${\chi}^2$-test were completed using SPSS (version 14.0) software. The children with cooking experience (52.7%) showed more improvement of eating habits than children with no cooking experience (36.4%). Both types of children showed an 'unbalanced diet' with respect to eating habits. The overall satisfaction level was an average of $3.84{\pm}0.62$. The effects after cooking activities varied for different aspects of improvement of eating habits: 'Correcting unbalanced diet' was $4.26{\pm}0.66$, 'nutrition knowledge' was $4.06{\pm}0.70$, 'dining etiquette' was $4.09{\pm}0.63$, and 'regular meals' was $4.15{\pm}0.73$. There was a significant difference between genders with regards to correcting unbalanced diet with vegetables (p<0.01). Ages from 10 to 12 were able to improve unbalanced diet with 'grains' (p<0.001), while 'Kimchi' (p<0.05) and 'paste' for ages from 10 to 12. In conclusion, cooking activities are regarded as effective in correcting unbalanced diet and eliciting positive changes in eating behavior.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.137-151
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• 2010

To survey general recognition on cooking activities and interest and satisfaction on cooking programs for children, a questionnaire was surveyed and analyzed based on its data from the mothers of students who have experience attending a cooking program for children. In general recognition, the recognition of the mothers who attended a cooking program of a specialized culinary academy was higher than that of the mothers who attended a cooking program of a cultural center. There were significant differences in the recognition level according to the types of educational institutions. In the interest of mothers on the effects that can be obtained from cooking programs for children, the interest of mothers who attended a cooking program of a specialized culinary academy was higher than that of mothers who attended a cooking program of a cultural center. In the satisfaction of mothers on cooking programs for children according to the types of educational institutions, the satisfaction of mothers who attended a cooking program of a specialized culinary academy was higher than that of mothers who attended a cooking program of a cultural center. Mothers are satisfied especially with the teaching contents, cooking class and teaching ability of teachers.

• International Journal of Human Ecology
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• v.12 no.2
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• pp.133-146
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• 2011

This study evaluates common activity and quality of life in Swedish cohousing units to examine whether Swedish cohousing functions properly or not. A questionnaire survey was fulfilled during the autumn of 2010 in G$\ddot{o}$teborg Sweden. The subjects of study were 12 of 44 cohousing units in Sweden that included 4 of the +40 cohousing and 8 of the mixed-age cohousing. A total of 242 of 353 distributed questionnaires were collected (68.6%) and analyzed by SPSS statistical program. The findings are as follow: 1) General characteristics of the respondents are that they are mostly healthy, evenly aged from age 50s to 70s and highly educated with significant proportions of academics and civil workers. There are more females than males and more singles than cohabitants. 2) The most frequent and preferred common activity is a common meal followed by a coffee meeting. A common dinner, the 'hub of living together' is held almost every day or at least a few times a week. A common meal is considered one of the most important activities because of practical and social advantages in that residents can save time and cooking costs as well as engage in social contact. Referring to evaluation of frequency and content of common activity, more than a half of the respondents prefer the current situation. 3) All of the variables (except health conditions and education level) affect participation in common activity with statistical significance. 4) Most of the respondents indicate a high level of life satisfaction and are willing to recommend others move to cohousing. They agree that there is more mutual support among residents in cohousing units than in a conventional community. In conclusion, Swedish cohousing units function successfully as they have pursued intentional community ideology and most of the residents are proud of their current living situations.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.415-425
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• 2016

Objectives: The purpose of the study was to develop a textbook of the integrated education of Korean food culture and language for married female immigrants. Methods: An analysis was conducted with the textbooks and researches for married female immigrants, and dietary life related contents were extracted. The contents were organized by activity oriented approach which is acquired the culture. The evaluation was conducted through depth interview with 6 married female immigrants through an analysis of the qualitative materials. Results: The text book comprised of 30 Korean food recipes with the target expressions and vocabularies. It also included Korean basic table setting, Korean table manner, main dishes and side dishes, basic cutting, seasoning and garnish, measure of the ingredients, symbolic food, regional food culture, choice of food ingredients, shopping, bargaining, taste expression, color expression, all sorts of spices, Korean traditional festival food, and seasonal customs and food. For intensifying communication, activity which is close to real life was added. Through cooking, married female immigrants expose words and sentence patterns and that allows to evaluate their level of understanding. We observed that the developed textbook is suited for married female immigrants' needs and cognitive level. The text book included a comparative study between Korean culture and their country's culture, which could provide the motive for accepting each other's cultures. The study showed how to develop a textbook that integrates Korean language education and Korean food culture and how to apply the textbook in real life. Conclusions: The correct understanding about Korean food culture could lead to improvements communication ability. Useful information which relates to Korean food, recipes, and food culture could increase daily life satisfaction. Conducting both cultural education and language education could increase the participation of married female immigrants in learning activities. Therefore this study could help these females to adapt Korean society and manage family dietary life effectively.