Journal List > J Nutr Health > v.46(4) > 1081303

J Nutr Health. 2013 Aug;46(4):357-368. Korean.
Published online August 31, 2013.  https://doi.org/10.4163/jnh.2013.46.4.357
© 2013 The Korean Nutrition Society
Need-based development of tailored nutritional education materials about food additives in processed foods for elementary-school students
Ki Nam Kim,1 A Reum Lee,2 Hae Ryun Lee,3 Kirang Kim,4 and 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. (Email: jiyunhk@smu.ac.kr )
Received July 17, 2013; Revised July 29, 2013; Accepted August 16, 2013.

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

Tables


Table 1
General characteristics of survey subjects
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Table 2
Need assessment of nutrition education about processed foods and food additives
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Table 3
Current status of nutritional education class
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Table 4
Current status of nutritional education class about processed foods and food additives
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Table 5
Reasons for non-implementation of nutritional education class and class about food additives in processed foods
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Notes

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

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