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국민학교 교사들의 영양지식과 식습관 및 영양태도에 관한 조사연구

A Study on the Nutritional Knowledge, Eating Habits and Nutritional Attitudes of Elementary School Teachers


This study was designed to observe the degree of nutritional knowledge, eating habits and nutritional attitudes of elementary school teachers in Seoul. Two hundred seventy eight teachers were examined on questionnaire I October. 1994. The results of this study are summarized as follows. 1. 82.7% of the subjects were not experienced the nutrition education after graduated. They had information about nutrition through the newspaper and magazine and only 26.4% of the subjects reflected in their daily lives the nutrition information. 2. More than 65% of the subjects took a regular meal and above 90% of the subjects took korean food style as breakfast and dinner and 71.5% of the subjects ate mixed food such as barley or bean. 3. 693% of the subjects pointed out the problem of meal pattern such as overeating, too salty and hot, and irregular meal time. 4. The average score of their nutritional knowledge was 21.88(the highest mark was 30.00) and related to the sex, age, monthly total income, the length of career in school lunch program. 5. The average score of their eating habits was 8.65(the highest mark was 16.00) and related to the sex, the number of family, monthly total income, the length of career in school lunch program. 6. The average score of their attitude toward the nutrition was 26.83(the highest mark was 45.00) and related to the only age. 7. Nutritional knowledge had positive correlation with their eating habits and nutritional attitude. Eating habits had positive correlation with nutritional attitudes, too. In this study, the subjects was poor in nutritional knowledge, attitude and eating habits. It is necessary to develop the nutrition education program to make us recognize the importance of nutrition and health.

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  1. 1996. "A Study on the Dietary Life, Nutritional Knowledge and Health Condition in the Elementary Students" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 6(3): 435~444 


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