Poster Topical Area: Nutrition Education and Behavioral Sciences

Location: Auditorium

Poster Board Number: 179

P18-011 - Effectiveness of Cooking Education Program Integrated Nutrition and Food Safety for Dietary Life of Middle School Students

Sunday, Jun 10
8:00 AM – 6:00 PM

Nutrition education easy to apply and demonstrate in real life for adolescents is an emerging issue. The purpose of the study is to develop nutrition, safety, and cooking education program for proper dietary life of adolescents to evaluate the effectiveness of knowledge, attitude, and behavior through the program. The education model including knowledge and skills of nutrition, safety, and cooking was developed with 8 topics of nutrition, food safety, and cooking program from 4 January to 31 March 2016. To evaluate the effectiveness of the education program, a total of 266 students including 133 for the intervention group and 133 for the control group were participated. Their knowledge, attitude and behavior on dietary life before and after the education were tested from April to November 2016. The education program was conducted during 90 minutes for 8 times. The questionnaire included 10 general characteristics, 10 items of dietary knowledge, 8 items of dietary attitude, and 8 items of dietary behavior. Statistical analysis was performed with SPSS for mean, standard deviation, paired t-test and multiple regressions. With the results on the effectiveness of program, the pre- and post-test scores of the control group as well as  those between the intervention and control groups before the education were not significantly different in the knowledge, attitude, behavior of dietary life (p>0.05). For the effectiveness of the intervention group, the correction rate of knowledge was increased from 39% to 81% (p<0.001) and the mean score of attitude was also increased from 3.32 to 3.82 after the education (p<0.001). In addition, the score of behavior was increased from 3.65 to 4.05 after the program (p<0.001). In the relationship among the change of knowledge, attitude and behavior after the education, the increased knowledge on dietary life positively affected the attitude on dietary life (β=0.245) and the behaviors (β=0.162). The increased attitude also positively affected the dietary behaviors (β=0.170). This educational program is a meaningful for applying actual practices of healthy dietary life of adolescents.


CoAuthors: Jiyun Shin, Graduate student – Dankook University

Hyeja Chang

Associate Professor
Dankook University
Cheonan-si, Ch'ungch'ong-namdo, Republic of Korea