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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 441 - 447 (7page)
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초록· 키워드
오류제보하기
This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.
목차
등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
Bang HM. / 2013 / Effect and continuation of dietary life education elementary student-Focus on the theoretical learning and experimental leaving
부창산 / 2010 / 재래된장 속성 및 제품 간 중요도 산출에 대한 연구 / 한국조리학회지 16(2):322~329
제갈윤희 / 2009 / 청소년의 패스트푸드 메뉴 선택 속성과 만족도에 관한 연구 / 한국조리학회지 15(2):108~120
Kang DH. / 2011 / Recognition of traditional foods and isoflavones intake from soybean foods in elementary school students
강명선 / 2006 / 도시·농촌 남녀 초등학생의 한국 전통음식 섭취에 관한 연구 / 한국식생활문화학회지 21(4):357~365
부창산 / 2010 / 재래된장 속성 및 제품 간 중요도 산출에 대한 연구 / 한국조리학회지 16(2):322~329
제갈윤희 / 2009 / 청소년의 패스트푸드 메뉴 선택 속성과 만족도에 관한 연구 / 한국조리학회지 15(2):108~120
Kang DH. / 2011 / Recognition of traditional foods and isoflavones intake from soybean foods in elementary school students
강명선 / 2006 / 도시·농촌 남녀 초등학생의 한국 전통음식 섭취에 관한 연구 / 한국식생활문화학회지 21(4):357~365
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