Development and evaluation of play-based food and nutrition education materials for early childhood through sensory experiences: a pre-post observational study
- Author:
Hyunjoo RYOU
1
;
Sohyun PARK
;
Jieun OH
;
Ji-Yun HWANG
Author Information
- Publication Type:Educational Material
- From:Korean Journal of Community Nutrition 2025;30(6):471-483
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Objectives:This study aimed to develop play-based nutrition education (PBNE) materials for young children and to evaluate their applicability and effectiveness.
Methods:An online survey of 1,253 primary caregivers of preschool children was conducted, and the findings were used to develop age-specific utilization guides, slides, activity sheets, activity cards, posters, educational videos, and parent newsletters. Selected materials were implemented in child-care centers through the Children’s Foodservice Management Centers between October and November 2023. The effectiveness of the PBNE program was assessed by examining changes in mushroom consumption as well as food awareness and preferences, before and after the intervention.
Results:A total of eight media formats and 320 educational contents were developed, and mushrooms were as the pilot theme among the 12 possible food items. Following the intervention, children’s positive awareness of mushrooms increased, and > 96% of participants attempted to consume them. Teachers in child-care centers rated the appropriateness and applicability of the content, its contribution to behavioral improvement, and their overall satisfaction at > 4.9 out of 5 points.
Conclusion:This study developed experiential, PBNE materials aligned with the national standard child- and play-centered curriculum. The materials were effective in enhancing food awareness and promoting attempts at consumption. Future efforts should focus on developing additional experiential teaching tools that incorporate teacher feedback and on strengthening home-linked programs to support healthy seasonal food intake and positive dietary experiences in young children.
