Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren

Abstract

The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook's content. The textbook's units consisted of three parts composed of the following: 'feel by the five senses' (2 lessons), 'enjoying traditional Korean foods' (9 lessons), and 'eating together' (1 lesson). The lesson activities were based on experiential learning. The teacher's guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children's preferences toward traditional Korean foods. (Korean J Nutr 2011 44(4) 303 ~ 311) Domain cognitive, affective and behavioral objectives Activity steps Pre-activity, Core-activity, Post-activity Experiential elements operation, play, appreciation, Experiential elements creation, work and training Modification: Implement the pilot study, review the experts Design the book by experts Method: self-administrated questionnaire, pilot lesson Evaluation domain knowledge, preference, attitude, Evaluation domain education activity 한국영양학회지(Korean J Nutr) 2011 44(4) 303 ~ 311 / 305

The development of a taste education program for preschoolers and evaluation of a program by parents and childcare personnel

“…These results are similar to those of Woo and Lee [16], who developed a taste education program for elementary school children and achieved positive results in terms of increased consumption of traditional foods and raw vegetables. The present study suggests that attitudes toward natural foods can be changed even with a taste education program of short duration.…”

“…Research by Woo and Lee [16] developed a program that allowed elementary school children to experience traditional foods. On the other hand, current study's subjects were children aged 4 to 7 years, and the educational program was tailored on the basis of their ages.…”

Effects of sensory education based on classroom activities for lower grade school children

“…The sensory education program, consisted of 12 lessons, was revised based on prior study [18]. This program was divided into two sessions.…”

Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students

“…초등학 교 고학년 시기는 신체적 성장 뿐만 아니라 사물을 판단 하는 인지능력의 성숙과 함께 자아발달이 이루어지는 중 요한 시기이므로 (Yoon SJ & Kim HS 2010) 이 시기의 아 동들에게 우리 전통음식을 접할 기회를 많이 제공하고 우리 전통음식의 맛과 멋을 체험하게 할 수 있게 해주는 식생활교육이 필요하다 (Kim YS & Han YB 1994, Kang MS 등 2006. 올바른 식생활 교육이란 식생활 지식의 단 순 습득이 아니라 식행동의 변화를 유도할 수 있어야 하 므로 아동들의 흥미를 고려하여 자발성을 높이고 생활과 밀접한 관련이 있는 체험위주의 수업으로 구성하는 것이 더 효과적이다 (Yoon SJ & Kim HS 2010, Woo TJ & Lee KH 2011, Ko MJ & Kim YH 2012. 아울러 세계화, 정보 3.17…”