Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners
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 ST...
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| Format: | Article |
| Language: | English |
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The Korean Society of Community Nutrition
2022-10-01
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| Series: | Korean Journal of Community Nutrition |
| Subjects: | |
| Online Access: | https://kjcn.or.kr/pdf/10.5720/kjcn.2022.27.5.361 |
| _version_ | 1797770150560137216 |
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| author | Jinkyeong Ahn Seyoen Kim Donghyuk Kim Jounghee Lee |
| author_facet | Jinkyeong Ahn Seyoen Kim Donghyuk Kim Jounghee Lee |
| author_sort | Jinkyeong Ahn |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T21:19:08Z |
| format | Article |
| id | doaj.art-c058fc010bc342a68781ea937bf17c76 |
| institution | Directory Open Access Journal |
| issn | 2951-3146 |
| language | English |
| last_indexed | 2024-03-12T21:19:08Z |
| publishDate | 2022-10-01 |
| publisher | The Korean Society of Community Nutrition |
| record_format | Article |
| series | Korean Journal of Community Nutrition |
| spelling | doaj.art-c058fc010bc342a68781ea937bf17c762023-07-29T01:56:34ZengThe Korean Society of Community NutritionKorean Journal of Community Nutrition2951-31462022-10-0127536137210.5720/kjcn.2022.27.5.361Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for KindergartenersJinkyeong Ahn0https://orcid.org/0000-0002-2139-856XSeyoen Kim1https://orcid.org/0000-0001-7357-7386Donghyuk Kim2https://orcid.org/0000-0003-2574-2900Jounghee Lee3https://orcid.org/0000-0001-8240-7602Department of Teachers Education, Kunsan National University, Gunsan, Jeollabuk-do, KoreaDepartment of Early Childhood Education, Kunsan National University, Gunsan, Jeollabuk-do, KoreaDepartment of Food and Nutrition, Kunsan National University, Gunsan, Jeollabuk-do, KoreaDepartment of Food and Nutrition, Kunsan National University, Gunsan, Jeollabuk-do, KoreaObjectives: 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.https://kjcn.or.kr/pdf/10.5720/kjcn.2022.27.5.361food groupssteam educationnutrition educationproblem-solvingsteam attitude |
| spellingShingle | Jinkyeong Ahn Seyoen Kim Donghyuk Kim Jounghee Lee Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners Korean Journal of Community Nutrition food groups steam education nutrition education problem-solving steam attitude |
| title | Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners |
| title_full | Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners |
| title_fullStr | Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners |
| title_full_unstemmed | Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners |
| title_short | Development and Effectiveness Evaluation of the STEAM Education Program on Food Groups for Kindergarteners |
| title_sort | development and effectiveness evaluation of the steam education program on food groups for kindergarteners |
| topic | food groups steam education nutrition education problem-solving steam attitude |
| url | https://kjcn.or.kr/pdf/10.5720/kjcn.2022.27.5.361 |
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