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.

The change in people's dietary life has led to an increase in an intake of processed foods and food chemicals, raising awareness about taste education for preschoolers whose dietary habits start to grow. This study aims to evaluate the effectiveness and satisfaction of parents and childcare personnel after developing a taste education program and demonstrating it in class. A part of the curriculum developed by Piusais and Pierre was referred for the program. After educating 524 preschoolers in child care facilities in Seoul, a satisfaction survey was conducted on the program. The data in this study were analyzed using SPSS 14.0. Statistical analysis was conducted based on the frequency after collecting the data. Mean +/- SD used to determine satisfaction with taste education, with preferences marked on a five-point scale and the alpha was set at 0.05. The program includes five teachers' guides with subjects of sweetness, saltiness, sourness, bitterness and harmony of flavor, and ten kinds of teaching tools. For the change in parents' recognition of the need for taste education based on five-point scale, the average of 4.06 +/- 0.62 before the program has significantly increased to 4.32 +/- 0.52 (P < 0.01). Regarding the change in the preferences for sweetness, saltiness, sourness, and bitterness, the average has increased to 3.83 +/- 0.61, 3.62 +/- 0.66, 3.64 +/- 0.66, and 3.56 +/- 0.75 respectively. In an evaluation of instructors in child care facilities, the average scores for education method, education effect, education contents and nutritionists, and teaching tools were at 4.15 +/- 0.63, 3.91 +/- 0.50, 4.18 +/- 0.50, and 3.80 +/- 0.56 respectively. In addition, the need for a continuous taste education scored 4.42 +/- 0.67. This program has created a positive change in preschoolers' dietary life, therefore the continuation and propagation of the taste education program should be considered.
Child ; Child Care ; Curriculum ; Food Habits ; Humans ; Parents