지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2025.2
- 수록면
- 64 - 74 (11page)
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초록· 키워드
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Objectives: This study aimed to develop a nutrition education program based on social cognitive theory to promote the health of individuals using facilities for people with disabilities. It also sought to evaluate the applicability of the educational materials through assessments by counselors at the Social Welfare Food Service Management Support Center.
Methods: A group of six experts developed the program based on a needs assessment of nutrition education in facilities for individuals with disabilities. Applicability was evaluated through an online survey of 26 counselors from Social Welfare Food Service Management Support Centers nationwide in July 2023, and the results were analyzed.
Results: The nutrition education program includes a basic course on personal hygiene, dining etiquette, picky eating prevention, and obesity management. The advanced course covers dietary management for chronic diseases, such as meal planning for hypertension, diabetes management, and dietary principles for dysphagia. Additionally, lecture PPTs, individual activity sheets, and experiential teaching aids were developed. Applicability evaluations showed high scores, with the teaching-learning plan and PPT averaging 4.15 and the experiential teaching aids scoring 4.17, all above 4.0.
Conclusion: This study is significant in that it developed a nutrition education program that can be applied directly to the disabled in social welfare facilities and suggested the need to further strengthen nutrition management support for social welfare for the disabled. In addition, the developed nutrition education program is valuable in that it reflects the results of the applicability evaluation of counselors who visit social welfare facilities for the disabled to provide nutrition education. Therefore, it is expected that the nutrition education program developed through this study can be actively used as a way to revitalize nutrition education in social welfare facilities for the disabled.
Methods: A group of six experts developed the program based on a needs assessment of nutrition education in facilities for individuals with disabilities. Applicability was evaluated through an online survey of 26 counselors from Social Welfare Food Service Management Support Centers nationwide in July 2023, and the results were analyzed.
Results: The nutrition education program includes a basic course on personal hygiene, dining etiquette, picky eating prevention, and obesity management. The advanced course covers dietary management for chronic diseases, such as meal planning for hypertension, diabetes management, and dietary principles for dysphagia. Additionally, lecture PPTs, individual activity sheets, and experiential teaching aids were developed. Applicability evaluations showed high scores, with the teaching-learning plan and PPT averaging 4.15 and the experiential teaching aids scoring 4.17, all above 4.0.
Conclusion: This study is significant in that it developed a nutrition education program that can be applied directly to the disabled in social welfare facilities and suggested the need to further strengthen nutrition management support for social welfare for the disabled. In addition, the developed nutrition education program is valuable in that it reflects the results of the applicability evaluation of counselors who visit social welfare facilities for the disabled to provide nutrition education. Therefore, it is expected that the nutrition education program developed through this study can be actively used as a way to revitalize nutrition education in social welfare facilities for the disabled.
목차
INTRODUCTION
METHODS
RESULTS
DISCUSSION
REFERENCES
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