초등학생의 한식 선호유형에 따른 한식 식생활 교육효과가식생활 지속가능성에 미치는 영향Impact Education on Korean Diet and Diet Sustainability as Determined by the Food Preference Types of Elementary School Students
- Other Titles
- Impact Education on Korean Diet and Diet Sustainability as Determined by the Food Preference Types of Elementary School Students
- Authors
- 조성숙; 정희선
- Issue Date
- Oct-2023
- Publisher
- 한국식생활문화학회
- Keywords
- Korean food preference types; elementary school students; effects of education; dietary life sustainability
- Citation
- 한국식생활문화학회지, v.38, no.5, pp 314 - 325
- Pages
- 12
- Journal Title
- 한국식생활문화학회지
- Volume
- 38
- Number
- 5
- Start Page
- 314
- End Page
- 325
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159458
- DOI
- 10.7318/KJFC/2023.38.5.314
- ISSN
- 1225-7060
2288-7148
- Abstract
- This study was to identify the effects of education on Korean foods preferred by elementary students and theirsustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified byexploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life wereclassified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative andconsiderate preferences had significant impacts on cognitive and emotional education effects and that a healthy preferencetype significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preferencetypes significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated theserelationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary lifesustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests thatexperiential education combining practice and theory should be used to increase interest in Korean food among elementarystudents. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary lifeeducation program that enables students to understand and maintain healthy dietary practices.
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