통합적 접근 실습 모형 식생활교육 프로그램을 통한 식생활능력 및 오감의 변화

Abstract

This study aims to present educational directions by developing dietary life education program for elementary school students, applying it and analyzing their dietary life competency and five senses. This program applied practice model by integrated approach composed by combining practice-based model with ethical value. The program developed was applied to elementary school students in Gwangju (20 lower grades and 20 upper grades) for total 18 hours over 6 weeks. The topics of the program were 'making rice' and 'making rice cake' in health area, 'making food with local agricultural products' and 'eco-food making' in environment area, and 'making Kimchi' and 'preparing dishes for celebrating parents' birthday' in consideration·sympathy area. As a result of analyzing changes in dietary life competency before and after the program, lower grades showed 3.45 and 3.52 before and after the program and there was no significant difference. Upper grades scored 3.84 and 4.30 before and after the program and they showed significant differences(p<.01) and such areas as preparing meals(p<.05), nutrition management(p<.01) and sustainable dietary life(p<.05) showed significant increase. As a result of analyzing five senses, the whole and individual participation in tasting ingredients of food expressed different tastes in various ways and differences of taste, smell and feeling through different cooking process were learned. While some expressed various tastes and smells of a food ingredient, others expressed no taste and no smell of the same food ingredient. So it is thought that educating how to fell and express a food itself is required. Some expressed smell or feeling in words used for mood or behavior. Lower grades showed a positive change of taste that they had a little resistance after the activity. There were less expressions of sound and smell than those of shape, taste and feeling of food. Upper grades concretely expressed smell and sound. Therefore, this study found out that dietary life education program was effective in improving upper grades' dietary life competency. Expressions of five senses were less in smell and sound than in shape, taste and feeling. It is considered that further dietary education programs using five senses.