ScholarWorks@숙명여자대학교

초록

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.

키워드