The impact of elementary school pre-service teachers' perception of diet-related factors on their efficacy in creative dietary teaching; 초등 예비교사의 식생활 관련 인식이 창의적 식생활 교수 효능감에 미치는 영향

초록

Purpose: The purpose of this study was to identify the diet-related factors that influence the creative dietary teaching efficacy of elementary pre-service school teachers. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: The factor analysis of diet-related perception was sub-grouped into competency of convergence using the dietary area (CUDA), dietary value, cooking capacity, educational direction, dietary trends, dietary knowledge, the pursuit of dietary practices, and globalization, with a total explanatory power of 61.59%. The creative dietary teaching efficacy comprised creative dietary practices, confidence in creative teaching methods and satisfaction in guiding students, with a total explanatory power of 63.34%. Senior students had the lowest average score for dietary trends factor (p < 0.05), but the highest score for dietary knowledge (p < 0.001). Creative dietary practices factor was significantly influenced by CUDA competency, dietary value, cooking capacity, pursuit of dietary practices, and globalization (p < 0.05). Confidence in creative teaching methods factor was positively influenced by CUDA competency, cooking capacity, educational direction, dietary knowledge, and pursuit of dietary practices (p < 0.05). Satisfaction in guiding students factor was significantly influenced by dietary value, cooking capacity, educational direction, and dietary trends (p < 0.001), while the pursuit of dietary practices had a significant negative effect (p < 0.01). Conclusion: Dietary education that fosters the creative competencies required by future societies must be actively implemented. To strengthen prospective teachers' creative dietary teaching efficacy, various strategies to enhance CUDA competency, dietary knowledge and cooking capacity should be actively developed based on an understanding of dietary trends, globalization, educational direction, and dietary values linked to both personal life and society

키워드