학교급식에서 전통 절기음식 제공 및 가정통신문 배부가 중학생의 전통 절기음식에 대한 인식 및 인지도에 미치는 영향

• 영문명: Effect of Serving Korean Traditional Festive Foods as well as Handouts in a Middle School on Recognition of those Foods among Students
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 이소현(So Hyun Lee) 김기남(Ki Nam Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제14권 제2호, 73~86쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

A survey was carried out to investigate the effect of serving Korean traditional festive foods as well as handouts in a middle school on recognition of those foods among students. The subjects were 180 students from middle schools that served Korean traditional festive foods as school lunch once a month (serving schools) and 180 students from the schools that did not serve (non-serving schools). Self-administered questionnaires were distributed to the students from May 10th to 18th, 2008. Data of 342 students were analyzed for statistical analysis of frequency, percentage, t-test, ANOVA and Chi-square test using SAS program. Male students were 49.4% and females were 50.6%. The frequency of serving Korean traditional foods was higher at the serving schools than that at the non-serving schools(p<0.001). Serving school students were more interested in Korean traditional festive foods than non-serving school students(p<0.05). Traditional foods such as Bibimbap, White-Teakguk, and Galbijim were well recognized. Serving school students were more knowledgeable about these foods than non-serving school students(p<0.05). Festive foods which serving school students were more knowledgeable than non-serving school students were Tangpyungchae in March, Jeungpyun in May, Torantang in August, and Gukwhacha in September. Our results showed that serving Korean traditional festive foods as well as handouts in a middle school had positive effects on recognition of those foods among students.

목차

Ⅰ. 서 론

Ⅱ. 연구 방법

Ⅲ. 연구 결과

Ⅳ. 요약 및 제언

키워드

Recognition Korean traditional festive foods Middle school students