Development of the Educational Program for Korean Traditional Food Culture for the Elementary Students

초등학교 고학년을 대상으로 한 한국 전통음식문화 교육 프로그램 개발

  • Yang, Il-Seon (Dept. of Food & Nutrition, Yonsei University) ;
  • Jeong, Hye-Gyeong (Dept. of Food & Nutrition, Hoseo University) ;
  • Jang, Mun-Jeong (Dept. of Food & Nutrition, Kookmin University) ;
  • Cha, Jin-A (Dept. of Traditional Food Culture, Jeonju University) ;
  • Lee, So-Jeong (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Jeong, Ra-Na (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Park, So-Hyeon (Dept. of Food & Nutrition, Yonsei University) ;
  • Cha, Seong-Mi (Dept. of Food & Nutrition, Yonsei University)
  • 양일선 (연세대학교 식품영양학과) ;
  • 정혜경 (호서대학교 식품영양학과) ;
  • 장문정 (국민대학교 식품영양학과) ;
  • 차진아 (전주대학교 전통음식문화학부) ;
  • 이소정 (연세대학교 식품영양과학연구소) ;
  • 정라나 (연세대학교 식품영양과학연구소) ;
  • 박소현 (연세대학교 식품영양학과) ;
  • 차성미 (연세대학교 식품영양학과)
  • Published : 2006.05.02

Abstract

The purpose of this study is to develop an educational program for Korean traditional food culture, which is consisted of diverse activity factors and educational contents of the elementary students, and to transfer Korean traditional food culture to the next generation effectively. We have developed the program on the basis of FIB(Fun Integrated Behavior) approach derived from the activity-based education theory. This program is consisted of 32 subjects related with Korean traditional food culture, which is planned to perform in special activity classes for 2 semesters. An instruction guidebook for teachers and a workbook for students have been also developed. The traditional food culture educational program which is developed in this study could be used as a practical educational tool in 'dietary life and culture class' or 'special activity class' which is recently being introduced as the nutrition education curriculum in the elementary school. Furthermore, we expect this program to be able to contribute to transferring Korean traditional food culture to the next generation and reinforcing the elementary schoolers' diet behavior through inspiring them with a realization of the superiority of Korean traditional food culture.