Korean meals made with rice are nutritious because they can eat various kinds of corrosion by side dishes with stock rice. In addition, scientific and excellent recipes such as fermentation and storage technologies have been developed and handed down ... Korean meals made with rice are nutritious because they can eat various kinds of corrosion by side dishes with stock rice. In addition, scientific and excellent recipes such as fermentation and storage technologies have been developed and handed down in various ways, and their excellence as a food culture has been widely recognized.However, due to the adoption of western style food, the awareness of Korean food culture has tended to decrease with the status of rice and rice processed foods in modern society. According to the National Statistical Office (NSO), annual per capita consumption of rice is continuously decreasing, and agricultural and Korean food culture on the Korean Peninsula is declining and its position is gradually disappearing. In this environment, the necessity of education about rice and Korean culture is raised in order to convey the value and pride of excellent food culture that has passed from the past to the next generation. In this trend, education programs related to rice are conducted in Korea, but the proportion is not so large as it is mainly developed and included in nutrition education or traditional food culture education. In addition, since most of the educational programs are short-lived in a one-off period, it is not enough to contribute to the change of diet. The purpose of this study was to develop a long-term and systematic dietary education program and to develop a dietary education program reflecting the Korean dietary culture that includes rice as a stock, to improve the intake of rice and to promote proper eating habits. The 'dietary education program for promoting rice consumption' developed in this study is aimed at children in upper grades of elementary school. In the upper grades of elementary school, eating habits are formed and the eating habits formed at this time have a great influence on the life and health of life. Therefore, correct eating habits are very important for this period. The "Food Education Program for Promoting Rice Consumption" aims at "Increasing rice consumption through the practice of Korean food with rice as a stock and forming healthy eating habits of children". To do this, we formulated a healthy and correct eating habits for the children, a manners education on the manners of the meal and manners through the family meal, appreciation of the community through the understanding of the community and agriculture, pride in the traditional food culture and Korean food excellence And is seeking education for. To do this, we formulated a healthy and correct eating habits for the children, a manners education on the manners of the meal and manners through the family meal, appreciation of the community through the understanding of the community and agriculture, pride in the traditional food culture and Korean food excellence I would like to do training on. The 'Dietary Education Program for Promoting Rice Consumption' was developed to be able to be taught through school classes or after school activities considering 10 years' dietary education program in elementary school. The program was developed based on the teaching system design model (ADDIE). The CIPP model was used to assess the appropriateness of the process of developing dietary education programs and the effectiveness of developed educational programs for elementary school children. Development of dietary education program for promoting consumption of rice based on the ADDIE teaching model development model has undergone analysis phase, design phase, development phase, implementation phase, and evaluation phase. In the analysis stage, the study subjects, the need for dietary education and the existing dietary education were analyzed through literature review. Based on this, we set up the program goals and detailed goals, the design criteria, the participatory motivation strategy, and the questionnaire. At the development stage, we set educational goals and core values for program development with 'family', 'health', 'consideration' and 'tradition' as core values. Based on this, the content of the education program was composed. After the development of the education program, the program developed at the implementation stage was applied to the teaching - learning environment and the pilot education was conducted. The pilot training was conducted for 165 weeks in the education group over a total of three weeks. In the evaluation stage, t-test was conducted on the questionnaires conducted before and after the training in the education group (165 persons) and the control group (65 persons), and the results were compared and analyzed. The results of this study were as follows: 1) The recognition of the necessity of education for children in dietary education increased. 2) The frequency of consuming rice or rice processed food increased. 3) Knowledge of rice increased. 4) Understanding of education contents and understanding of rice recipe increased. 5) The eating attitude and practice level of rice stock increased significantly. On the other hand, the control group did not show significant results in all items. Therefore, the dietary education program developed in this study proved to be an effective educational program for elementary school children. In this study, each step for the development of educational programs and educational programs has undergone the inspection and evaluation process through the CIPP evaluation model in order to comprehensively verify whether the process has proceeded appropriately. Through this, we were able to judge that program development was done properly. 'Dietary education program for promoting rice consumption' proved its effectiveness through pilot education in program development stage, but it is only short - term education. This study also showed that the study did not lead to changes in the overall eating habits of the children. There is a need for further research as to whether the effects of dietary habits that have shown some changes can persist. I hope that systematic and continuous research based on the 'Food Education Program for Promoting Rice Consumption' developed in this study will be carried out. In addition, I hope that this study will develop and implement customized dietary education considering the cognitive ability and learning level of the subject. And I hope this study will also lead to changes in the eating habits of the child and to lay the foundation for the overall life-style and healthy eating habits of the child.
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