著者

佐藤 真紀子 金子 佳代子 宇高 順子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.65, no.10, pp.555-567, 2014 (Released:2015-01-01)

参考文献数

39

---

Changes to the description of food and nutrition in home economics textbooks for elementary and junior high schools published in the period from 1947 to 2012 were analyzed. The description of nutrients and their functions changed with advances in the study of food and nutrition. The present textbooks for elementary and junior high schools consistently and systematically describe nutrients and their functions. The description of food groups and daily food guides changed according to the food intake, health and dietary problems of Japanese people. Further development of teaching material and methods is needed. The description of menu planning gradually changed to focus on a nutritionally balanced diet and to emphasize the combination of shushoku (cereals), shusai (protein-rich foods), fukusai (vegetables), milk and milk products, and fruits. Nutritional balance as well as multiple elements are desirable for learning future menu planning.