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자료유형
학술저널
저자정보
저널정보
한국관광연구학회 관광연구저널 관광연구저널 제29권 제11호
발행연도
2015.11
수록면
195 - 208 (14page)

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This treatise was selected from Academic Research Information Services with the search words “요리치료, 요리활동, 푸드 테라피, 푸드 아트 테라피” and “cooking therapy”. This study analyzes 76 among national theses from 2000 to 2015, affect by physical and psychological, through cooking. The purpose of this study is to use by activities cooking according to the topics, and the fundamental materials about cooking therapy in order to improve the cooking therapy in Korea. The results of theses analyzed according to the classified standards are below. In the trend of cooking activities according in cooking therapy program on the intellectually challenged have cooked most frequently is “Jeon, Tteokbokki, Sandwiches”. In the study on the physically challenged, the most activities cooking is “Fruits Salad, Gimbab, Tortilla”. In the study on autism, the most activities cooking is “Sandwiches, skewered food, Tteokbokki, salad”. In the study on the learning associated which has been cooked most frequently is “Jeon, Popcorn, Tteokbokki, salad”. In the study on the emotion and action in the regard of FAT method “the expression by using food ingredients” has been conducted most frequently. In the study on the development of kids the cooking most frequently is “Tteok, Skewered food, Pizza, Vietnamese roll, Rice Ball”. In the study on the communication the cooking is “Salad, Gimbab, Pizza”. With a variety culinary activities program using food ingredients, be expect to open the possibility of spiritual and physical healing or relieve suffering and to live as independent a life in the community.

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