조리실습 교육을 통한 초등학교 고학년 학생의 김치에 대한 인식 변화

Changes of Perception on Kimchi by Culinary Practice in Upper Elementary Students

The present study was to investigate changes of perception on Kimchi 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 31.1%, 5th grade 36.9%, 6th grade 32.1%; male 48.2%, female 51.8%) in Cheongju, Chungbuk. Major findings of this study are: 1) dishes prepared with Kimchi were preferred to single types of Kimchi; 2) both knowledge and perception on Kimchi were improved after the culinary practice; 3) among the culinary practice participants, nutrition teachers were perceived as the most appropriate educator for such types of practice; 4) Kimchi consumption level of the practice participants was higher than that of non-participants. The present study suggests that the culinary practice developed and educated by nutrition teachers is an effective way for upper elementary students to improve perception on Kimchi and to enhance the consumption.