Developing an I-san Traditional Food Consumption Model for Early Childhood

Abstract

Theobjectivesof this research were1) toanalyzethecurrentconditionsand
problemsof foods forearlychildhood, to develop anI-sarntraditional food consumption model for early childhood, and to evaluate the model of food consumption for
early childhood. The research methodology consisted of three phases:
Phase 1 : Analysis of needs and conditions of food consumption.
Phase1focused onanalyzingcurrent problemsand needsofearlychildhood
for food consumption by250 parents for asked.The documentary study wasused for
phase 1. The study showed that theoverall levelof food consumption management
forearlychildhood regardingnutrition,cooking,and consumption behaviorofchildren
was at the highest level. Four high rated items of the food consumption were milk
drinking promotion ( X = 4.72), clean drinking water ( X = 4.54), self-food consumption
( X = 4.43),nutritious food ( X = 4.37) and As the master model and teachabout dining
etiquette. Four least rated items of the food consumption were fast food consumption( X = 2.88), eating food while watching televisionor playing computer games ( X =
2.97), eating local foods ( X = 2.99), Son like foods have high fat such as fried chicken,
hamburgers, boiled pork leg withrice and boiled chicken withrice ( X =3.10) and flour
and sweet ( X = 3.12).
Phase 2: Designand developmentof anI-sarntraditional food consumption
model.
The study revealed that the foods for early childhood were composed of

Phase 3 : Implementation of the food consumption model.
The Model was to providetrainingand follow up for25 parents.Theresearch
findings showed that the most favorite kinds of I-sarn foods for early childhood were
curry, fried food, I-sarntraditional curry, roasted food, steamed food withcurry paste.
They were catfishI-sarncurry, chickenIsarncurry, domestic chickencurry, shell curry,
mushroom curry, steamed fish withcurry paste, steamed roeoffishand fishcurry with
fermented fish.Theleast favoritekindsof I-sarnfoods forearlychildhood wereroasted
foods because the food was tough and hard to chew. The most local food supplies
were domestic chicken, fresh water fish, and vegetables from their garden. The foods
were Coccinia Grandis, eggs, mushroom, ants’ egg, shell, and insects. The advantage
of Isarnfoods was making food without modernstyled cook, food with different taste
for both adults and children, spices available in the communities and a great deal of
food consumption. However, the disadvantageof I-sarnfood was colorless food, and
difficulties in consuming such as fish with bone and spicy foods.
local food supplies, ingredients, spices and I-sarn foods for early childhood.