초등학교 고학년 조리실습 교육을 통한 학생 인식 및 실습태도 변화

Changes of Perception and Attitude by Culinary Practice in Upper Elementary Students

The present study aimed to investigate changes of perception and attitude by culinary practice in upper elementary students. Educational contents of the culinary practice were developed by the nutrition teacher of the elementary school. Subjects of this study were a total of 170 elementary students (4th grade 28.2%, 5th grade 37.1%, 6th grade 34.7%; male 53.0%, female 47.0%) in Cheongju, Chungbuk. Major findings of this study are: 1) subjects preferred culinary practice to other experimental practice; 2) subjects considered nutrition teachers as the most appropriate educator for culinary practice; 3) after the culinary practice was performed, subjects scored interest, performance, and understanding on the practice higher than they scored before the practice was performed. The present study suggest that the culinary practice developed and educated by nutrition teachers is an effective way to improve perception and attitude of upper elementary students on the culinary practice as well as educational roles of nutrition teachers.