Journal List > Korean J Community Nutr > v.22(1) > 1038610

Sang and Kim: The Development of ‘Good Dietary Life Guide’ Textbooks for Elementary School Students

Abstract

Objectives

This study aimed to develop dietary education textbooks for elementary school students by focusing on the three core values of environment, health and gratitude from the National Food Education Plan.

Methods

The contents of textbooks and teacher's guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum.

Results

A total of 12 different dietary education textbooks named ‘Good Dietary Life Guide’ and the teachers' guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students' participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers.

Conclusions

The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.

Figures and Tables

Fig. 1

Pilot field application of ‘Good Dietary Life Guide’ textbooks

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Fig. 2

Cover pages and composition of ‘Good Dietary Life Guide’ books

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Fig. 3

Cover pages and a sample of teachers' guide books

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Table 1

Basic framework for the development of ‘Good Dietary Life Guide’ textbooks and teachers' guide books

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Table 2

Content structure of the 1st-grade textbook

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Table 3

Content structure of the 2nd-grade textbook

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Table 4

Content structure of the 3rd-grade textbook

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Table 5

Content structure of the 4th-grade textbook

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Table 6

Content structure of the 5th-grade textbook

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Table 7

Content structure of the 6th-grade textbook

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Acknowledgments

This study was supported by the Ministry of Agriculture, Food and Rural Affairs in 2015.

References

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3. Government of UK. 2016 National curriculum assessment [internet]. Department for Education;2016. cited 2016 Nov 15. Available from: https://www.gov.uk/government/publications/national-curriculum-in-england-design-and-technology-programmes-of-study.
4. Kim JW. History and direction of dietary education in Korean elementary practical arts subject. J Korean Pract Arts Educ. 2010; 23(3):1–22.
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8. Kim HY, Kim JW. Development and application of food safety education textbook on agri-food for creative activities of 2009 revised curriculum. J Korean Pract Arts Educ. 2011; 24(3):255–279.
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10. Ministry of Education. The national guidelines of 2015 national revised curriculum. Ministry of Education;2016.
11. Kim JW, Kim JW, Kang HJ, Lee EJ, Kim SM, Sang EY, et al. Guide for good dietary life for Grades 1-6. Ministry of Agriculture, Food and Rural Affairs, Food Education National Network;2016.
12. Sang EY, Kim JW. Development of STEAM dietary education program for the improvement of core competencies for elementary school students. J Korean Pract Arts Educ. 2016; 29(1):1–18.
TOOLS
ORCID iDs

Jeong-Weon Kim
https://orcid.org/http://orcid.org/0000-0002-1273-6096

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