This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

I. 서 론
II. 연구 내용 및 방법
    1. 연구 대상 및 기간
    2. 조사내용 및 방법
    3. 통계처리 방법 및 절차
III. 결과 및 고찰
    1. 조사대상자의 일반적 특성
    2. 측정도구의 타당성 및 신뢰도 검증
    3. 측정모델의 평가
    4. 구조모델의 평가
    5. 가설 검증
IV. 요약 및 결론
Conflict of Interest

• 정희선(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Hee Sun Jeong (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University) Corresponding Author
• 조성숙(식생활교육지원센터) | Jo Sung Suk (Education Support Center for Dietary Life)