Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren.
10.4163/kjn.2011.44.4.303
- Author:
Taejung WOO
1
;
Kyung Hea LEE
Author Information
1. Department of Food and Nutrition, Changwon National University, Changwon 641-773, Korea. khl@changwon.ac.kr
- Publication Type:Original Article
- Keywords:
schoolchildren;
traditional food;
sensory education;
experiential learning;
textbook
- MeSH:
Advisory Committees;
Child;
Eating;
Humans;
Problem-Based Learning
- From:The Korean Journal of Nutrition
2011;44(4):303-311
- CountryRepublic of Korea
- Language:Korean
-
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.
