영양교육프로그램이 용인지역 초등학생들의 식품섭취빈도와 기호도에 미치는 효과Effects of Nutrition Education Program on Consumption Frequency and Preference of Foods in the Elementary School Students in Yong-In
- Other Titles
- Effects of Nutrition Education Program on Consumption Frequency and Preference of Foods in the Elementary School Students in Yong-In
- Authors
- 이현규; 이동현; 김상연; 배인영; 이현규
- Issue Date
- Jun-2012
- Publisher
- 한양대학교 한국생활과학연구소
- Keywords
- 영양교육프로그램; 식품섭취빈도; 기호도; 초등학생; Nutritional education program; consumption frequency; preference; elementary school
- Citation
- 한국생활과학연구, v.32, no.1, pp.3 - 10
- Indexed
- OTHER
- Journal Title
- 한국생활과학연구
- Volume
- 32
- Number
- 1
- Start Page
- 3
- End Page
- 10
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/165243
- Abstract
- The purpose of this study was to investigate the effect of nutritional education program on the consumption frequency and preference of food in elementary school students in Yong-In. Nutrition education was conducted with 6 weeks. The results show as follow. 1) The subject consisted of 11 boys and 9 girls. 55% of Mothers had job and 70% of students were participated by recommending from their parents. 2. Consumption frequency of grains and starches of the students were not significantly different after nutrition education. However, consumption frequency of sausage and ham of the students significantly decreased after nutrition education. Consumption frequency of anchovy, beans, paprika and brocoli, milk, yogurt, and cheese of the students significantly increased after nutrition education. 3. The preference of foods such as chicken, duck meat, blue fish, white fish, cheese, soybean milk, mushroom, egg apple, fruits, fruits juice, soda, and traditional beverages of the students significantly increased after nutrition education. However, The preference of ice-cream, fried chicken, pizza of the students significantly decreased after nutrition education. These results indicate that a well-designed program for nutritional education program can help to change the consumption frequency and preference of food.
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