This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구대상 및 절차
    2. 조사내용
    3. 측정도구 및 자료 분석
III. 결과 및 고찰
    1. 일반적 특성
    2. 한국전통음식에 대한 개념 이해
    3. 일반사항에 따른 한국전통음식에 대한 관심도
    4. 한국전통음식에 대한 긍정적 인식
    5. 한국전통음식에 대한 품목별 기호도
    6. 한국전통음식 중 다빈도 섭취되는 가공식품
    7. 한국전통음식을 주로 이용하는 시기
    8. 한국전통음식 이용 횟수 감소 이유
    9. 한국전통음식을 계승·발전시키기 위한 개선점
    10. 한국전통음식을 계승·발전시키기 위한 방법
IV. 요약 및 결론
References

• 조우균(가천대학교 생활과학대학 식품영양학과) | Woo-kyoun Cho (Department of Food and Nutrition, Gachon University)
• 김미래(가천대학교 교육대학원 영양교육전공) | Mi-rae Kim (Department of Nutrition Education, Gachon University Graduate School of Education) Corresponding author