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일상화 과정 이론에 근거한 결혼이주여성 대상 식생활 교육 프로그램 일상화 과정에 대한 질적 연구 KCI 등재

A Qualitative Study of the Adaptation Process of Dietary Education Program for Marriage Immigrant Women using the Normalization Process Theory

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  • URLhttps://db.koreascholar.com/Article/Detail/374154
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was a qualitative investigation of the process of adaptation of nutrition education programs by marriage immigrant women who completed education programs for training of food citizen leaders. Focus group interviews of seven marriage immigrant women from Vietnam, China, Mongolia and Russia were conducted and analyzed based on the Normalization Process Theory (NPT). Participants were aware of the purpose of the education program (coherence) and their confidence in organizing and reconstructing the knowledge of nutrition was increased after education (reflexive monitoring). However, they had difficulties attending long-term education programs (cognitive participation) and overcoming language barriers (collective action). Although the program was beneficial for the participants in that they could apply acquired nutrition knowledge to their everyday life as food citizen leaders, the continuous monitoring and feed-back system (management), customized application, and consideration of personal and social factors need to be developed and facilitated. In addition, various programs targeting marriage immigrant women may increase economic independence of these women. The NPT proved beneficial in conceptualizing the barriers and facilitators to implementing nutrition education. The successful implementation of nutrition intervention needs special support to overcome barriers to cognitive participation and collective action.

목차
Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 조사 대상자
  2. 연구내용 및 방법
 III. 결과 및 고찰
  1. 조사대상자의 일반적 사항
  2. 일상화 과정 이론에 근거한 식생활 교육프로그램 적응과정평가
  3. 고찰
 IV. 요약 및 결론
 References
저자
  • 김인선(상명대학교 식품영양학과) | In Seon Kim (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 황지윤(상명대학교 식품영양학과) | Ji-Yun Hwang (Department of Foodservice Management and Nutrition, Sangmyung University) Corresponding author