식품군을 활용한 유치원생 대상 STEAM 교육 프로그램 개발 및 효과평가

• Published in: Korean journal of community nutrition Vol. 27; no. 5; pp. 361 - 372
• Main Authors: 안진경(Jinkyeong Ahn), 김세연(Seyoen Kim), 김동혁(Donghyuk Kim), 이정희(Jounghee Lee)
• Format: Journal Article
• Language: Korean
• Published: 대한지역사회영양학회 2022
• Subjects: 생활과학; STEAM education; nutrition education; food groups; STEAM attitude; problem-solving
• ISSN: 1226-0983; 2287-1624; 2951-3146

Objectives: The purpose of this study was to explore the effectiveness of the STEAM (Science, Technology, Engineering, Arts, and Mathematics) education program on the use of specific food groups in improving nutrition-related knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitude. Methods: We selected two classes at a kindergarten in Jeollabuk-do, South Korea. A total of 44 kindergarteners from the two classrooms participated in this study. The experimental group and the control group were formed with 22 students each. The experimental group attended 11 STEAM classes on the use of the grain, fruit, and milk food groups. First, we performed the paired t-test to examine changes from pre-to-post classes for both groups. Then, we used ANCOVA to compare post-test scores between the experimental and control groups with the adjustment of pre-test scores. Results: The results demonstrate that the STEAM education program on the use of the food groups significantly improved (1) nutrition-related knowledge and attitude, and dietary behavior (P < 0.001), (2) creative problem solving (P < 0.001), and (3) STEAM attitude (P < 0.001) in the intervention group when compared with the control group. Conclusions: The STEAM education program on the use of food groups is effective in enhancing nutrition knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitudes among kindergarten students.