Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren

전통식품 기호증진을 위한 초등학생용 미각교육교재 및 지도서 개발

  • Woo, Tae-Jung (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Kyung-Hea (Department of Food and Nutrition, Changwon National University)
  • 우태정 (창원대학교 식품영양학과) ;
  • 이경혜 (창원대학교 식품영양학과)
  • Received : 2011.04.05
  • Accepted : 2011.07.18
  • Published : 2011.08.31
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Abstract

The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook's content. The textbook's units consisted of three parts composed of the following: 'feel by the five senses' (2 lessons), 'enjoying traditional Korean foods' (9 lessons), and 'eating together' (1 lesson). The lesson activities were based on experiential learning. The teacher's guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children's preferences toward traditional Korean foods.

Keywords

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