韓國食生活文化學會誌 제37권 제1호 (p.39-46)

식재료 오감교육활동이 유아의 식행동에 미치는 영향 - 서울 일부 지역 유아를 대상으로 -

The Effects of the Five Senses Educational Activity Using Food Materials on the Dietary Behavior of Infants - Focuse on Infants in an Area in Seoul -
키워드 :
Five senses educational activity,children’s foodservice management,dietary behavior of infants

목차

Abstract
I. 서 론
II. 연구내용 및 방법
   1. 연구대상 및 기간
   2. 유아를 위한 오감교육활동 프로그램
   3. 통계분석
III. 결과 및 고찰
   1. 일반사항
   2. 오감교육활동 교육 내용
   3. 오감교육활동 전·후 유아의 식습관 차이
   4. 오감교육활동 전후 오감교육 식재료 인지 차이
   5. 오감교육활동 전후 오감교육 식재료 선호도 차이
IV. 요약 및 결론
References

초록

This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior of infants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who were registered at the 2020 Guro-gu Center for Children’s Food Service Management in Seoul. They participated in the five senses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygiene management, dietary attitude, and dietary manners were visibly higher than those before participating in the five senses educational activities. In addition, there was a significant difference in the perception of the food ingredients used in the five senses education activities. Finally, as a result of investigating the types of education used before, during, and after the five senses education activities, and the need for education by type, cooking activities were observed to rank higher than other activities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activities over a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.