조리 중 발생되는 유해물질 저감법 교육을 위한 초등학교 교수·학습 과정안 개발

초록

In this research, the teaching-learning course plan of nutrition education about the reduction measure of harmful substance which is naturally generated during the cooking was developed as objected to the elementary students and parents for the reduction of generation and exposure of the harmful substances in family. This nutrition education has some purposes for offering knowledge of the possibility of the generation of the harmful substances during the cooking unintentionally, and givingrecognition of the types and the risk and how these harmful substances can be generated in what kinds of condition, and giving suggestion the practical reduction method in family. Accordingly, it can be guided for the students and parents who are the education objects to practice actively the learning things at school in home ultimately. For the accomplishment of these above purposes, the representative harmful substances such as ‘acrylamide,’ ‘benzonic amine,’ ‘benzopyrene’ were adopted as major education contents and the evelopment of course plan was processed, and the effect of education was to enhance byproducing various education media such as ‘a guide of the change of cook habit,’ ‘game,’ and ‘recipe including the reductionmethod of harmful substance’ and applying these as learning materials. The development of teaching-learning course plan of nutrition education of this research was developed through survey phase-analysis phase-content selection phase-development phase. The teaching-learning course plan of nutrition education developed in this research was composed of total two hour classes with free activity hour and one hour is composed of 40~50 minute class.

키워드