The Relationship of Food-Related Lifestyle Type and Fast Food Consumption Behaviors of the Middle School Students

Oh, Sung-Cheon; Jang, Jae-Seon

doi:10.9799/ksfan.2015.28.1.119

Cited by 4 publications

(1 citation statement)

References 2 publications

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“…우리나라의 전통장류는 세계적으로도 관 심이 높은 대표적인 Slow Food로 영양적 우수성과 과학 성, 예방의학적인 측면에서 점차 더 많은 주목을 받고 있 다 (Suh HJ & Kim YS 1996, Kim KK 등 2007, Kim JH 2012. 그러나 현실적으로는 산업화, 국제화의 영향으로 시간과 노력이 많이 요구되는 전통음식 대신 만들기 쉽 고 먹기 편한 서구식 패스트푸드와 인스턴트 식품 등의 가공식품들이 각광을 받고 있기 때문에 (Jegal YH 등 2009, Oh SC & Jang JS 2015 어린이들의 패스트푸드에 대한 기호도는 높아지는 반면 한국전통음식을 접할 기회 는 상대적으로 줄어들고 있는 실정이다 (Lee MY & Kim YA 2006, Kim KM 등 2013. 서구화된 식생활패턴은 소 아비만과 같은 식생활 관련 만성질환을 증가시킬 뿐 만 아니라 미래의 건강에까지 영향을 미쳐(Lee KA 2013) 건 강수명에도 큰 지장을 초래 할 것으로 예상된다.…”

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Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students

Park¹,

Min²,

Lee

2015

Korean journal of food and cookery science

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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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