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Woo and Lee: Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren
Research Article
Korean Journal of Nutrition

Korean Journal of Nutrition 2011; 44(4): 303-311.

Published online: 11 August 2011

DOI: https://doi.org/10.4163/kjn.2011.44.4.303

Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren

Taejung Woo1, 2, Kyung-Hea Lee1

1Department of Food and Nutrition, Changwon National University, Changwon 641-773, Korea.

2Ungnam Elementary School, Changwon 642-010, Korea.

To whom correspondence should be addressed. (khl@changwon.ac.kr)

Received 5 April 2011       Revised 12 May 2011       Accepted 18 July 2011

© 2011 The Korean Nutrition Society

Abstract

The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook's content. The textbook's units consisted of three parts composed of the following: 'feel by the five senses' (2 lessons), 'enjoying traditional Korean foods' (9 lessons), and 'eating together' (1 lesson). The lesson activities were based on experiential learning. The teacher's guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children's preferences toward traditional Korean foods.

Keywords: schoolchildren, traditional food, sensory education, experiential learning, textbook

Figures and Tables

Fig. 1
The development procedure of educational material.
kjn-44-303-g001
Fig. 2
An example of the textbook: Lesson 1.
kjn-44-303-g002
Fig. 3
The framework of the teaching guidebook.
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Fig. 4
An example of the teaching guidebook: Lesson 1.
kjn-44-303-g004
Table 1
General characteristics of subjects
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Table 2
Selected topic and contents for sensory education
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Table 3
Knowledge on the five senses
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1) N (%) 2) ***: p < 0.001 by χ2 test

Table 4
Preference on the food
kjn-44-303-i004

1) Mean ± S.D 2) The realia were taught in lesson

*: p < 0.05, **: p < 0.01 by paired-test

Table 5
Comparison of eating attitude
kjn-44-303-i005

1) Mean ± S.D

**: p < 0.01, ***: p < 0.001 by χ2-test

Table 6
Evaluation on book and lesson activities
kjn-44-303-i006

Notes

This work was supported by grant of the Health & Physical Education Division in Seoul Metropolitan Office of Education.

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