The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children

이현호; SIN MUN GYEONG; 김현경; KwonSaebyeol; 오세영; 안효진

The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children

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어린이 채소 섭취 증진을 위한 감각 활용 요리활동 중심 영양교육 프로그램 개발과 평가

Type: Academic journal

Author: 이현호 SIN MUN GYEONG 김현경 KwonSaebyeol 오세영 안효진

Journal: 대한임상건강증진학회 Korean Journal of Health Promotion Korean Journal of Health Promotion 제19권 제1호 KCI Accredited Journals

Published: 2019.1

Pages: 49 - 58 (10page)

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The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children

Research history (2)

2019

The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children

이현호 , SIN MUN GYEONG , 김현경 and others 3 Korean Journal of Health Promotion 2019.01 Academic journal

2017

Development of the nutrition education program including sensory and cooking activity to promote vegetable intake among schooled-age children : based on the Social Cognitive Theory

이현호 식품영양학과 2017.01 Thesis

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Background: The aim of the study is the development of nutrition education program for promoting vegetable intakes of school aged children. Methods: After a pilot study and consultations of experts, a program (composed of five lessons) that was emphasized the sensory and cooking activities based on the social cognitive theory was developed. Specially, we focused on enhance expectation, self-efficacy, and behavioral performance through the intervention. For a outcome evaluation survey tool was developed, too. The lessons once-a-week (total five lessons) and survey (pre and pro) were conducted to 20 school aged children. Results: The distribution of children was 11.5 years (mean age), boys (25%), girls (75%). Compared to pre-survey, the result of post-survey was higher scores for self-efficacy and two items out of ten items in food neophobia category. And one items out of six items (unfamiliar vegetables), three items out of ten items (familiar vegetables) showed positive result in food neophilia category significantly (P<0.1). Conclusions: The education duration was short(5 weeks) but we could observe visible changes on self-efficacy, behavior performances for cooking and intention to intake vegetables non-preferred ones previously. Continuous applying and supplementing this nutrition education program may promote intake of vegetables among children.

#Nutrition education #Cooking activity #Sensory activity #Social cognitive theory #Vegetable intake #Child

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References (36)

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Lee YS / 2005 / Nutrition throughout the life cycle / Kyomunsa :219~220

Lee YJ / 2013 / Nutrition Education / Shinkwang :5~6

Mi Sook Cho / 2016 / Taste education reduces food neophobia and increases willingness to try novel foods in school children / Nutrition Research and Practice 10(2):221~228

Korea Health Industry Development Institute / 2018 / National Food & Nutrition Statistics I: Based on 2017 Korea National Health and Nutrition Examination Survey

Korea Health Industry Development Institute / 2017 / National Food & Nutrition Statistics I: Based on 2016 Korea National Health and Nutrition Examination Survey

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