초등학교 2학년 일부 아동의 단맛 선호와 동기 요인과의 관련성

우태정,이경혜,Woo, Taejung,Lee, Kyung-Hea 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study was implemented to understand the motivation factors for $2^{nd}$ grade schoolchildren that effect on their preference for the sweet taste. The subjects included were 118 children (59 boys and 59 girls) and 118 children's guardians, from one elementary school. Children participated in sweet preference test and questionnaire survey with researcher's guidance provided in the school. Children's guardians were asked to fill out the questionnaire via home-letters. The results were as follows: 59% of the children preferred the cocoa beverage with the highest concentration of sugar among five cocoa beverages (0%, 2.5%, 5%, 7.5%, and 10% of sucrose/milk volume). The variables consisted of affective attitude, cognitive attitude, self-efficacy, parenting style, and sweets frequency. According to the analysis, sweet preferences were correlated with children's affective attitude (r=-0.207, p<0.01), self-efficacy (r=-0.288, p<0.01), frequency of drinking carbonated beverage (r=0.272, p<0.01), preference for yogurt (r=0.184, p<0.05), and preference for sweet bread (r=0.226, p<0.05). These results indicated that children can be more affected by affective attitude than cognitive attitude, and self-efficacy can be an important motivation factor to control the eating behavior related to sweets. Therefore, nutrition educators need to focus on developing various methods related to increasing self-efficacy for encouraging and motivating healthy eating behavior in children.

아동의 기호식품섭취와 어린이기호식품정책과의 관련성 분석

우태정,유지혜,이경혜 대한지역사회영양학회 2019 대한지역사회영양학회지 Vol.24 No.2

본 연구는 초등학교 4학년 아동의 기호식품 섭취 현황 및어린이기호식품 정책과 아동의 기호식품섭취와의 관련성을분석하여 어린이 기호식품 정책 수립 방향을 제언하고자 수행하였다. 서울, 대구, 대전, 경기, 충남, 전북, 경남지역에 소재하는 초등학교 47개교, 2,407명이 자기기입식 설문조사에 참여하였고, 1,638명(남아 791명, 48.3%, 여아 847 명, 51.7%)의 설문조사 결과를 분석하였으며 그 결과는 다음과 같다. 1. 기호식품에 대한 정보를 얻는 경로는 ‘매장’, ‘광고’, ‘부모와 가족’, ‘친구’ 등의 순으로 응답하였다. TV나 인터넷 등의 음식광고를 보고 음식을 구입한 경험은 ‘거의 없다’, ‘가끔 그렇다’ 순이었다. 학교에서 어린이기호식품 관련정책에대한 교육경험에서는 ‘고열량·저영양식품’, ‘어린이기호식품’의 순으로 응답하였다. 하루 TV 시청과 컴퓨터 사용시간은 ‘1~2시간 이내’(33.7%)가, 스마트폰 사용시간은 ‘하루1시간 이내’ (38.5%)가 가장 많았다. 2. 대상자의 기호식품 섭취빈도를 건강기호식품과 고열량·저영양기호식품으로 나누어 분석한 결과, 건강기호식품은 주당 15.2±9.5회, 고열량·저영양기호식품은 주당 8.8 ±6.3회 섭취하고 있었다. 건강기호식품에서는 흰 우유(5.6 ±4.4회), 고열량·저영양기호식품에서는 아이스크림류(2.4 ±2.7회)가 섭취빈도가 높았다. 3. 대상자의 사회인구학적 특성과 기호식품 섭취빈도를 비교하였을 때, 성별 비교에서 건강기호식품 섭취빈도는 차이가 없었으나, 고열량·저영양기호식품의 경우 남학생의 섭취빈도가 여학생보다 높았다(p<0.01). 비만도별 비교에서는 고열량·저영양 기호식품 섭취빈도에서는 차이가 없었으나 건강기호식품 섭취빈도에서는 정상체중군의 섭취빈도가높았다(p<0.05). 기호식품 정보원에 따른 기호식품 섭취빈도를 비교하였을 때, 고열량·저영양기호식품 섭취빈도는인터넷에서 정보를 얻는 경우 높았고, 부모와 가족으로부터얻는 경우에 낮았다(p<0.01). 학교에서 어린이기호식품 관련정책에 대한 교육을 받은 경험이 있는 경우 고열량·저영양식품 섭취빈도에서는 차이가 없었으나 건강기호식품 섭취빈도에서는 ‘기호식품우수판매업소’에 대한 교육경험을 제외하고 모두 유의적인 차이가 있었다. 4. TV시청과 컴퓨터 사용시간, 스마트폰 사용시간과 기호식품 섭취빈도를 비교하였을 때, TV시청과 컴퓨터를 거의하지 않는 집단이 다른 집단에 비해 건강기호식품 섭취빈도는 높고(p<0.001), 고열량·저영양기호식품 섭취 빈도는낮았다(p<0.001). 스마트폰 사용 시간에서는 1시간 이내이거나 거의하지 않는 경우에 건강기호식품 섭취빈도는 높고(p<0.001), 고열량·저영양기호식품 섭취빈도는 낮았다(p<0.001). 5. 기호식품 섭취군집별 정책인지도, 유용성, 필요성, 구매의향 및 교육경험을 비교하였을 때, 건강기호식품 섭취빈도가 높은 군집에서 정책인지도(p<0.001), 정책유용성(p< 0.01) 및 교육경험(p<0.01)이 높았다. 고열량·저영양기호식품 섭취군집별 비교에서는 정책유용성(p<0.05)에서만유의미한 차이가 있었다. 6. 기호식품섭취, 정책인식 및 교육경험과의 상관관계를분석하였을 때, 건강기호식품 섭취와 고열량·저영양기호식품 섭취는 양의 상관성(r=0.145, p<0.01)이 있었다. 건강기호식품 섭취빈도는 정책인지도(r=0.140, p<0.01), 정책유용성(r=0.078, p<0.01), 정책필요성(r=0.064, p< 0.05), 구매의향(r=0.077, p<0.04), 교육경험(r=0.111, p<0.01)과 양의 ...

청소년 성별에 따른 식생활 인식과 권장 식행동 실천 비교

우태정(Taejung Woo),이혜진(Hye-Jin Lee),이경애(Kyoung Ae Lee),이승민(Seung Min Lee),이경혜(Kyung-Hea Lee) 대한지역사회영양학회 2016 대한지역사회영양학회지 Vol.21 No.2

편식개선을 위한 초등학생 영양교육 교재 개발 및 교육 효과 -초등학교 2, 3학년 중심으로-

우태정 ( Tae Jung Woo ),지윤정 ( Youn Jeong Ji ),이경혜 ( Kyung Hea Lee ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.2

This study was conducted to develop a nutrition education workbook to improve picky eating in children and to evaluate the effect of nutrition education using this developed workbook. The developed workbook focused on 2nd and 3rd grade students and consisted of five units. The contents included: multi-grain, vegetables (2 units), fish, and milk. The activities, including observation, and learning the roles and names of the foods, were developed mainly to increase motivation for eating a balanced diet. This workbook was developed from April to December 2008, and was applied at 15 elementary schools containing 1,674 students from April to September 2009 in Changwon City, Korea. We evaluated changes in knowledge before and after education on nutrition, eating behavior, dietary habits, and educational activities using self-administered questionnaires. The children demonstrated significant improvements in nutritional knowledge (P<0.001), eating behavior (P< 0.001), and dietary habits (P<0.001). Most of the children answered that the education program was helpful and exciting. Based on these results, we believe that the developed workbook is suitable for children picky eaters, and hope it will be used in the field of child nutrition education.

초등학교 고학년을 위한 활동중심 식생활교육 프로그램의 효과평가

우태정 ( Tae Jung Woo ),허은실 ( Eun Sil Her ),이경혜 ( Kyung Hea Lee ) 대한영양사협회 2006 대한영양사협회 학술지 Vol.12 No.3

전통식품 기호증진을 위한 초등학생용 미각교육교재 및 지도서 개발

우태정 (Woo,Taejung ),이경혜 (Lee,Kyung-Hea ) 韓國營養學會 2011 Journal of Nutrition and Health Vol.44 No.4

The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook’s content. The textbook’s units consisted of three parts composed of the following: ‘feel by the five senses’ (2 lessons), ‘enjoying traditional Korean foods’ (9 lessons), and ‘eating together’ (1 lesson). The lesson activities were based on experiential learning. The teacher’s guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children’s preferences toward traditional Korean foods. (Korean J Nutr 2011 44(4): 303 ~ 311)

초등학교 고학년 아동의 전통음식 선호 증진을 위한 교육 효과 평가

정영미,우태정,이경혜,Jeong, Youngmi,Woo, Taejung,Lee, Kyung-Hea 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children ($4^{th}$=65, $5^{th}$=50, $6^{th}$=69), while the control group consisted of 135 children ($4^{th}$=40, $5^{th}$=55, $6^{th}$=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

경남지역 청소년의 채소 선호에 따른 식생활습관 및 영향요인 비교

곽수향,우태정,이경애,이경혜 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.4

Objectives: A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents. Methods: This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT). Results: The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001). Conclusions: These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only selfefficacy of students, but also affective attitude of vegetable.

백서의 일시적 뇌허혈 후 재관류 시 Apoptosis 와 DNA Fragmentation 발생과 치료효과에 관한 연구

김두식,백승완,우태정 대한마취과학회 2001 Korean Journal of Anesthesiology Vol.41 No.6

요리체험활동이 초등학교 고학년 아동의 우리음식에 대한 기호와 인식에 미치는 영향

안현주 ( Hyun Ju Ahn ),우태정 ( Toe Jung Woo ),이경혜 ( Kyung Hea Lee ) 대한영양사협회 2012 대한영양사협회 학술지 Vol.18 No.4

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity, Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.