This study was conducted in September 2023 to establish proper eating habits and enhance the nutritional knowledge of elementary school students in Daegu during a nutrition camp hosted by the Daegu Metropolitan Office of Education. A total of thirty boys and twenty-three girls participated, with an average age of 11.2 years. The breakfast skipping rate was 11.3%, while 84.9% reported eating out once or twice a week, and 86.8% indicated they consumed delivery food once or twice a week. Regarding snacks, 47.5% of students reported eating snacks twice a day, and 73.6% identified as picky eaters. Furthermore, 66% of the participating students had no prior experience with nutrition education or consulting nutritionists. The students' nutritional knowledge score before the start of the nutrition camp was 14.4 out of 20, and after the end of the nutrition camp, it statistically increased significantly to 16.4 points (p<0.001). The level of nutritional knowledge of students who participated in the nutrition camp improved significantly compared to before the start of the nutrition camp, and this result shows that various activity programs including nutrition education and nutrition counseling can be effective.

Abstract
서 론
연구대상 및 방법
    1. 조사대상 및 기간
    2. 영양캠프의 프로그램 내용
    3. 설문조사
    4. 통계분석
결과 및 고찰
    1. 영양캠프 참가자들의 일반적인 특성
    2. 식태도
    3. 식행동 및 식습관
    4. 영양캠프 후의 영양지식의 변화
요약 및 결론
감사의 글
References

• 김세아(경북대학교 대학원 보건학과 박사과정) | Se-A Kim (Ph.D. Student, Dept. of Public Health, Graduate School of Kyungpook National University, Daegu 41566, Korea)
• 방현경(대구대학교 식품영양학과 겸임교수) | Hyun-Kyoung Bang (Adjunct Professor, Dept. of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea)
• 박미혜(경북대학교 식품영양학과 시간강사) | Mi-Hye Park (Part Time Instructor, Dept. of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea)
• 신은경(경북대학교 식품영양학과 시간강사) | Eun-Kyung Shin (Part Time Instructor, Dept. of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea)
• 김미옥(대구보건대학교 식품영양학과 교수) | Mi-Ok Kim (Professor, Dept. of Food and Nutrition, Daegu Health College, Daegu 41453, Korea) Corresponding author