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Development of Educational Media for Children's Sensory Education

  • 저자

    신지은

  • 학위수여기관

    호서대학교 대학원

  • 학위구분

    국내석사

  • 학과

    식품영양학과

  • 지도교수

    정혜경

  • 발행년도

    2014

  • 총페이지

    ii, 49 p.

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13540895&outLink=K  

  • 초록

    This research seeks to develop a kit and guidelines for sensory and taste education of children to help them form better lifestyle and eating habits and to utilize them effectively by developing various characters and educational media, thus providing entertaining information to children. First of all, data on the cognitive process and threshold level of five senses such as sight, taste, smell, hearing and touch was gathered and analyzed through a literary investigation for the development of sensory education kit, guidelines and study and instruction plan. Also, papers on children's eating guidelines, nutrition education data and needs for dietary life education were used to select the structure of the kit and five main educational themes. Sensory educational kit composes of three stages for each sense while the taste contains five tests and the rest of the senses contain three tests each. The visual education includes turbidity education using sodium caseinate, iodine-starch reaction using rice powder, salt and potato flour, acid-base reaction using vinegar and baking powder and guessing the color of natural food using rice, kudzu, grapes, sweet pumpkin and green tea. The taste education composes of differentiating between basic samples such as organic acid, sugar, salt and quinine sulfate, preparing the four samples in different concentrations to categorize the taste according to its strength and adding salt to sugar and organic acid to salt in small amounts to witness contrast effect of tastes. The hearing education involves observing association process and changes in the body through sounds of griddling pancakes, cooking soup and eating noodles and sounds related to traditional rice culture such as winnowing, pounding grain, rice cookers and beating rice. The smell education composes of differentiating between smells of tangerines, apples, garlic, onion, sesame leaves, traditional pastes such as soy sauce, soybean paste and red pepper paste and oils such as soy oil, sesame oil and perilla seed oil. The touch calls for distinguishing the senses of cold and heat by feeling cold and hot packs and feeling various foods such as zucchini, ginger, cucumber, rice dough, jelly, radish, tofu, rice cake and scorched rice. The study plan includes health benefits of traditional food by forming a sense of closeness to traditional food and educating children about the importance of consuming rice food. In addition, it encompasses an understanding of our traditional dietary culture first and comparing and analyzing it to foreign dietary cultures to realize the excellence of traditional food. Also, basic sensory experience to prevent ill-balanced diet due to spicy food, traditional food culture experience to work with others through traditional music and food and group cooking activities to learn to fellowship with friends in the same age group were developed as a part of the plan. The study plan uses bingo games, quizzes and building of musical instruments to keep children excited and active. This educational media developed by the research is likely to contribute to education greatly in areas of relevant educational hours, meal hours, free activity hours, extracurricular education or health clinic programs in the field. It will also in improving public health significantly as well as children's through education.


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