예비 초등교사들을 위한 영양교육 효과

Effects of a Basic Nutrition Course on Pre-service Primary School Teachers

This study was conducted to determine if changes in students’ dietary attitudes occurred during a college basic nutrition course as an elective in sophomore course of three semesters. The students included 84 males and 377 females, who will be teachers of elementary school. A pretest/posttest design was used to evaluate the change. At the beginning and end of the semester, 15 weeks(30 hours), data were collected. For promoting the positive change in dietary attitudes by students, the four step practical problems solving process was applied. The findings are as follows: There were significant positive changes in 17 items of dietary attitudes, and no significant changes in 3 items among 20 items during pre- to post- instruction. There were significant positive changes in the scores of dietary attitudes. Excellent group increased from 17.5% to 30.2% and poor group decreased from 42.5% to 23.5% during pre- to post-instruction. Although poor group was developed to fair group level with average scores, 23.5% of students still remained at poor group. This may indicate a substantial effort being needed to increase educational effect in the future. After instruction, self-reported changes over 90% of students in dietary attitudes were the cognition on the importance of regular balanced diet, trying to maintain their life style regularly, choice of foods considering food groups instead of taste in meal time, and a choice of healthy foods instead of tasty foods in shopping, etc. The four step practical problems solving experiences with CAN(Computer Aided Nutrition Analysis Program) may contribute to great dietary attitude changes of students attending nutrition class. Cooking and dietary analysis of pre- and post-instruction should be strengthened in the future.