식재료 오감교육활동이 유아의 식행동에 미치는 영향- 서울 일부 지역 유아를 대상으로 -

Abstract

This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior ofinfants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who wereregistered at the 2020 Guro-gu Center for Children’s Food Service Management in Seoul. They participated in the fivesenses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygienemanagement, dietary attitude, and dietary manners were visibly higher than those before participating in the five senseseducational activities. In addition, there was a significant difference in the perception of the food ingredients used in the fivesenses education activities. Finally, as a result of investigating the types of education used before, during, and after the fivesenses education activities, and the need for education by type, cooking activities were observed to rank higher than otheractivities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activitiesover a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.