|
KMID : 1011620140300020153
|
|
Korean Journal of Food and Cookey Science
2014 Volume.30 No. 2 p.153 ~ p.160
|
|
|
The Development of Rice Education Program for University Students through Expert Delphi Method
|
|
김지현:Kim Ji-Hyun
김수민:Kim Soo-Min/백진경:Paik Jin-Kyoung/홍완수:Hong Wan-Soo
|
|
|
Abstract
|
|
|
|
The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.
|
|
|
KEYWORD
|
|
|
rice, rice flour, rice education program
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|