Korean J Nutr.  2011 Aug;44(4):303-311. 10.4163/kjn.2011.44.4.303.

Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren

  • 1Department of Food and Nutrition, Changwon National University, Changwon 641-773, Korea. khl@changwon.ac.kr
  • 2Ungnam Elementary School, Changwon 642-010, Korea.


The purpose of this study was to develop a textbook and teaching guidebook on sensory education for lower grade students at elementary schools. The goal of sensory education was to improve preferences for traditional Korean foods. An advisory committee was organized that was composed of 8 professionals in the education field, in order to discuss the adequacy and validity of the textbook's content. The textbook's units consisted of three parts composed of the following: 'feel by the five senses' (2 lessons), 'enjoying traditional Korean foods' (9 lessons), and 'eating together' (1 lesson). The lesson activities were based on experiential learning. The teacher's guidebook contained an overview of the education process, with specific information and practical guidelines for each lesson. Ninety-seven children in 3rd grade from one school participated in a pilot lesson, which evaluated the educational effects and satisfaction. After the lesson, the children had improved preferences for foods which were taught about in the class, along with better eating attitudes. These results reflect that the developed materials were suitable for improving children's preferences toward traditional Korean foods.


schoolchildren; traditional food; sensory education; experiential learning; textbook

MeSH Terms

Advisory Committees
Problem-Based Learning


  • Fig. 1 The development procedure of educational material.

  • Fig. 2 An example of the textbook: Lesson 1.

  • Fig. 3 The framework of the teaching guidebook.

  • Fig. 4 An example of the teaching guidebook: Lesson 1.

DB Error: unknown error