실과 식생활 영역의 교수 학습 자료에 대한 대학생들의 반응과 현장 적용성

A Response and Possibility for Application about Teaching-Learning Materials on Food and Nutrition Education in Practical Arts

The purpose of this study was to search for the change of contents on Food and Nutrition education in practical arts. A total of 269 sophomores, who were enrolled in the G national university of education were employed as subjects. The subjects were instructed to learn material on Food and Nutrition. After, the subjects were studied based on their interests on the teaching-learning material, satisfaction, execution ability, and the possibility for applying the material after instruction. Major results of this study were as follows. Teaching-learning materials of this study were composed of the following contents: Making Korean traditional foods, Making foods with eggs, Making foods with Korean flour, Making foods with bread, Making foods with cooked rice. The interests in the teaching-learning materials were high on making California rolls, cookies, muffins, and theme cakes. Possibilities for application in the teaching-learning materials were high in songpyon, California rolls, rice rolled in dried laver, and dumplings. Satisfactions in the teaching-learning materials were high on making theme cakes, pizzas, songpyon, fried-flower cookies, and a cake made in the shape of a flower. Therefore, it is clear that the development of contents will be needed to let prospective teachers who are interested in learning to apply the educated contents in the field. The prospective teachers should understand and teach on what they learned. To do so, it is necessary that the concerned parts of universities teach prospective teachers to have competent execution abilities and be satisfied with the contents after classes.