This study examined the effects of ‘Dietary education for children’s health UP’ (DECHUP) on the changes in knowledge, attitudes, and practice (KAP) of nutrition and food safety in 5th grade elementary school students in Incheon. The DECHUP program was conducted from May to October 2018 and consisted of education and activities focusing on the children’s levels of understanding. Data were collected before, immediately after, and 6 weeks after DECHUP using the same method. All data were analyzed using SPSS ver 20.0. The level of knowledge and attitudes of the subjects to nutrition and food safety was significantly higher after than before DECHUP, but the attitude of boys did not show any significant difference after 6 weeks. Although there were no significant differences in the behavior for nutrition in the practice of the subjects, there were significant positive changes in the behavior of food safety. The higher the satisfaction of DECHUP, the more positive the change in knowledge, and the more positive the attitude and practice behaviors. Therefore, DECHUP has positive effects on the KAP of the subjects, and it will be helpful for elementary school students to form desirable eating habits if it can be carried out periodically and continuously.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 연구대상 및 기간
  2. ‘어린이 건강UP 안전한 식생활교육’ 프로그램 개발
  3. ‘어린이 건강UP 안전한 식생활교육’ 효과평가
  4. 자료처리 및 통계분석
 III. 결과 및 고찰
  1. 일반사항
  2. 지식수준의 변화
  3. 식태도의 변화
  4. 실천행동의 변화
  5. 식생활교육 만족도
  6. ‘어린이 건강UP 안전한 식생활교육’ 만족도와 교육 6주 후지식, 식태도, 실천행동 변화와의 상관관계
 IV. 요약 및 결론
 References

• 배미애(인하대학교 자연과학대학 식품영양학과) | Mi Ae Bae (Department of Food and Nutrition, College of Natural Sciences)
• 박소현(인하대학교 자연과학대학 식품영양학과) | So Hyun Park (Department of Food and Nutrition, College of Natural Sciences)
• 한소희(인하대학교 자연과학대학 식품영양학과) | So Hee Han (Department of Food and Nutrition, College of Natural Sciences)
• 진정희(인천남부교육지원청 평생교육건강과 학교급식팀) | Jeong Hee Chin (School Meals Team, Department of Lifelong Education Health, Incheon Metropolitan City Nambu Office of Education)
• 장경자(인하대학교 자연과학대학 식품영양학과) | Kyung Ja Chang (Department of Food and Nutrition, College of Natural Sciences) Corresponding author