Korean J Health Promot KJHP Korean Journal of Health Promotion 2234-2141 2093-5676 Korean Society for Health Promotion and Disease Prevention 10.15384/kjhp.2019.19.1.49 Original Article The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children Lee Hyun-ho Shin Moon-kyung Kim Hyunkyung Kwon Saebyeol Oh Se-young An Hyojin Department of Food and Nutrition, Kyunghee University, Seoul, Korea. Corresponding author:Hyojin An, PhD. Department of Food and Nutrition, Kyunghee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea. Tel: +82-2-961-0602, Fax: +82-2-959-0649, ddottori@naver.com 03 2019 31 03 2019 19 1 49 58 25 03 2019 29 03 2019 29 03 2019 Copyright © 2019 Korean Society for Health Promotion and Disease Prevention 2019 Korean Society for Health Promotion and Disease Prevention This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Background

The aim of the study is the development of nutrition education program for promoting vegetable intakes of school aged children.

 Methods

After a pilot study and consultations of experts, a program (composed of five lessons) that was emphasized the sensory and cooking activities based on the social cognitive theory was developed. Specially, we focused on enhance expectation, self-efficacy, and behavioral performance through the intervention. For a outcome evaluation survey tool was developed, too. The lessons once-a-week (total five lessons) and survey (pre and pro) were conducted to 20 school aged children.

 Results

The distribution of children was 11.5 years (mean age), boys (25%), girls (75%). Compared to pre-survey, the result of post-survey was higher scores for self-efficacy and two items out of ten items in food neophobia category. And one items out of six items (unfamiliar vegetables), three items out of ten items (familiar vegetables) showed positive result in food neophilia category significantly (P<0.1).

 Conclusions

The education duration was short(5 weeks) but we could observe visible changes on self-efficacy, behavior performances for cooking and intention to intake vegetables non-preferred ones previously. Continuous applying and supplementing this nutrition education program may promote intake of vegetables among children.

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Education program based on social cognitive theory General characteristics of study participants

Values are presented as number (%).

 Participants's dietary behavior survey (n=20)

Values are presented as mean±standard deviation.

1 point: strongly disagree, 2 point: disagree, 3 point: moderate, 4 point: agree, 5 point: strongly agree.

 General food (especially, vegetables) neophobia of participants (n=20)

Values are presented as mean±standard deviation.

aReverse scale (1 point: strongly disagree, 2 point: disagree, 3 point: moderate, 4 point: agree, 5 point strongly agree).

 Intention to tasting new vegetables (n=20)

Values are presented as mean±standard deviation.

1 point: strongly disagree, 2 point: disagree, 3 point: moderate, 4 point: agree, 5 point strongly agree.

 The differences of nutrition quotient index between pre- and post-test (n=20)

Values are presented as mean±standard deviation.

aCalculated by paird t-test.

 Satisfaction evaluation of the program (n=20)

Values are presented as mean±standard deviation.

3 point: yes, 2 point: usual, 1 point: no.