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Kim, Lee, Lee, Kim, and Hwang: Need-based development of tailored nutritional education materials about food additives in processed foods for elementary-school students
Research Article

Journal of Nutrition and Health 2013; 46(4): 357-368.

Published online: 31 August 2013

DOI: https://doi.org/10.4163/jnh.2013.46.4.357

Need-based development of tailored nutritional education materials about food additives in processed foods for elementary-school students

Ki Nam Kim1, A Reum Lee2, Hae Ryun Lee3, Kirang Kim4, Ji-Yun Hwang2

1Department of Food and Nutrition, Daejeon University Daejeon 300-716, Korea.

2Nutrition Education Major, Graduate School of Education, Sangmyung University, Seoul 110-743, Korea.

3Department of Food Safety, Seoul Metropolitan City, Seoul 100-744, Korea.

4Department of Food Science and Nutrition, Dankook University, Cheonan 330-714, Korea.

To whom correspondence should be addressed. (jiyunhk@smu.ac.kr)

Received 17 July 2013       Revised 29 July 2013       Accepted 16 August 2013

© 2013 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Tailored nutritional education is generally found to be more effective in changing behaviors and to be more fully implemented than a non-tailored equivalent. This study was conducted in order to develop tailored nutritional education materials on food additives in processed foods based on need and levels of knowledge of educational targets of elementary-school students in Seoul Metropolitan City. The focus group interview was conducted with six elementary-school nutrition teachers in order to gather information and to develop a tailored quantitative questionnaire for the survey. Based on the results from 138 nutrition teachers, all answered that education on food additives in processed foods for students is necessary and both teachers and students need to receive education regarding definition, safety, and use of food additives for each processed food, in the form of video, PPT, and teaching-learning plan. Nutritional education materials for two classes were developed using video clips (grocery shopping and cooking class) about food additives in processed foods, PPTs with activity papers, two teaching-learning plans, and school newsletters to parents. In conclusion, the current study warrants conduct of further studies short-term and long-term impacts and efficacy of tailored need-based nutrition education in promotion of healthy nutrition by conveying proper scientific knowledge regarding food additives in processed foods for elementary-school students.

Keywords: processed foods, food additives, elementary-school students, nutrition education

Figures and Tables

Table 1
General characteristics of survey subjects
jnh-46-357-i001
Table 2
Need assessment of nutrition education about processed foods and food additives
jnh-46-357-i002
Table 3
Current status of nutritional education class
jnh-46-357-i003
Table 4
Current status of nutritional education class about processed foods and food additives
jnh-46-357-i004
Table 5
Reasons for non-implementation of nutritional education class and class about food additives in processed foods
jnh-46-357-i005

Notes

This study was supported by the 2012 Food Promotion Fund of Seoul Metropolitan City.

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