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KMID : 1011620150310040441
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 4 p.441 ~ p.447
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Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students
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박윤옥:Park Yoon-Ok
민성희:Min Sung-Hee/이민준:Lee Min-June
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Abstract
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This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders’ knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.
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KEYWORD
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traditional fermented soy product, nutrition education effect, elementary school student
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