지역아동센터 아동 대상 조리교육 프로그램 개발 및 적용

초록

Purpose: This study was conducted to develop cooking program for children at community center. Methods: This study consisted of three parts. Part I involved determining the demand for a cooking program by educators (dietitians). In parts II and III the cooking program was developed and applied, respectively. A survey was carried out on 66 educators (dietitians) using self-administered questionnaire. Questions were based on current status and requirements of cooking programs. Cooking recipes and videos were focused on easily applicated, using common food ingredients, and safe for children. After application of the cooking education, program satisfaction was investigated. Results: Educators (dietitians) stated they needed a well constructed educational program, educational tools, and teaching manuals for children. In accord with survey results, three cooking recipes and videos were developed for children and recipe illustration cards were produced. Menus were ‘baby gimbap with a perilla leaf’, ‘steamed egg with tofu and scallions’, and ‘a bowl of rice with bean sprouts and egg’. Educators’ satisfaction scores for the developed cooking program after it has been applied at 12 community centers were very high. Conclusion: A various and practical cooking education program should be developed for children at community centers.

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