KOREASCHOLAR

This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior of infants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who were registered at the 2020 Guro-gu Center for Children’s Food Service Management in Seoul. They participated in the five senses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygiene management, dietary attitude, and dietary manners were visibly higher than those before participating in the five senses educational activities. In addition, there was a significant difference in the perception of the food ingredients used in the five senses education activities. Finally, as a result of investigating the types of education used before, during, and after the five senses education activities, and the need for education by type, cooking activities were observed to rank higher than other activities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activities over a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구대상 및 기간
    2. 유아를 위한 오감교육활동 프로그램
    3. 통계분석
III. 결과 및 고찰
    1. 일반사항
    2. 오감교육활동 교육 내용
    3. 오감교육활동 전·후 유아의 식습관 차이
    4. 오감교육활동 전후 오감교육 식재료 인지 차이
    5. 오감교육활동 전후 오감교육 식재료 선호도 차이
IV. 요약 및 결론
References

• 김영하(숙명여자대학교 영양교육대학원) | Young Ha Kim (Nutrition Education Graduate School, Sookmyung Women’s University)
• 김보람(숙명여자대학교 식품영양학과) | Boram Kim (Department of Food & Nutrition, Sookmyung Women’s University)
• 주나미(숙명여자대학교 식품영양학과) | Nami Joo (Department of Food & Nutrition, Sookmyung Women’s University) Corresponding author