Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren
The Korean Journal of Nutrition
;
: 303-311, 2011.
Artigo
em Coreano
| WPRIM
| ID: wpr-652018
ABSTRACT
The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook's content. The textbook's units consisted of three parts composed of the following 'feel by the five senses' (2 lessons), 'enjoying traditional Korean foods' (9 lessons), and 'eating together' (1 lesson). The lesson activities were based on experiential learning. The teacher's guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children's preferences toward traditional Korean foods.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Aprendizagem Baseada em Problemas
/
Comitês Consultivos
/
Ingestão de Alimentos
Tipo de estudo:
Guia de Prática Clínica
Limite:
Criança
/
Humanos
Idioma:
Coreano
Revista:
The Korean Journal of Nutrition
Ano de publicação:
2011
Tipo de documento:
Artigo
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