초등학교 영양교육 교수·학습 과정안 개발

Abstract

The traditional dietary culture plays the role of keeping the identity as a member of the society and vice versa so this education helps our traditional dietary culture to be settled down in the sentiments of the students. Considering this, in the No.5 Nutrient Management Standards of the School Lunch Act Enforcement Rules, it advises to consider the inheritance and development of the traditional food culture. Therefore we have developed the nutrition education teaching and learning process using the meal services in order to provide opportunities for the students to encounter traditional food. On the seasonally special days, accurate food will be provided as meal services so before or while they are seasonal customs and the traditional culture associated with that food. Through this, the students will directly take in the special meals and the effects will be heightened through educating background information indirectly through photos and video clips. School meal plans have the feature of serving daily meals and through utilizing the fact that most direct nutrition education be conducted, if the nutrition education teaching and learning process is developed, it will be possible to complement the nutrition education that is currently being conducted fragmentarily. The nutrition education teaching process this study is trying to develop is characterized with the feature that it is connected to meal services. Additionally, from the food service management aspect, facility, equipment and instruments, budgets, goals and objectives of the organization, skills of the cook, and the food service systems were considered and 5 different types of food that met all these requirements among the traditional food were selected. At the development stage, with the topics of the 5 traditional foods selected at the content selection stage, the nutrition education teaching and learning process was developed.