J Nutr Health.
2024 Aug;57(4):451-467. 10.4163/jnh.2024.57.4.451.
Developing educational programs to increase awareness of food additives among elementary school students
- Affiliations
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- 1Department of Convergence Science, Sahmyook University, Seoul 01795, Republic of Korea
- 2Korea Advanced Food Research Institute, Uiwang 16001, Republic of Korea
- 3Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea
- 4Department of Food and Nutrition, Sahmyook University, Seoul 01795, Republic of Korea
- KMID: 2559315
- DOI: http://doi.org/10.4163/jnh.2024.57.4.451
Abstract
- Purpose
This study aimed to develop a four-hour food additive education program for elementary school students to provide them with accurate information on food additives.
Methods
A survey was conducted among 133 elementary school students living in Gyeonggi Province to identify the level of food additive awareness. A four-hour food additive education program and educational materials (PPT, activity sheets, and teacher guidelines) were developed based on the results of the food additive awareness survey. The developed educational programs were based on the Theoretical Model of Stages of Behavior Change. An elementary school nutrition teacher conducted a pilot education for 83 elementary school students to evaluate the feasibility of the developed education program. A survey was conducted to evaluate the effectiveness and satisfaction of the pilot education program.
Results
The results of the Food Additive Awareness Survey showed that only 42.1% of people were aware of food additives; 46.3% wanted to know more about food additives, and 54.3% required food additive education. Food coloring (44.7%) and artificial sweeteners (18.7%) were the most common food additives of interest. What they wanted to know about food additives was the safety of food additives (36.8%) and the role and function of food additives (20.3%). After the pilot training on food additives, the level of awareness of food additives was improved significantly, and the percentage of participants who recognized the need for food additive education and promotion increased. According to the satisfaction survey of the food additives education, the interest, understanding, real-life application, learning method, and content amount were approximately 90%.
Conclusion
The educational program developed through this study will change the negative perceptions of food additives in elementary school students to a positive one. It will do so by helping nutrition educators educate students on this important subject.
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