著者

中津井 貴子 長坂 祐二

出版者

一般社団法人 日本食育学会

雑誌

日本食育学会誌 (ISSN:18824773)

巻号頁・発行日

vol.10, no.3, pp.195-202, 2016-07-25 (Released:2017-10-17)

参考文献数

26

被引用文献数

2

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We examined the influences of working situation of the parents who usually prepared meals for their children on their eating habits. The subjects were 979 children in two elementary schools and a junior high school in A city and their 781 parents. The subjects were divided into three groups according to their working situations, housewives, employees (<40hr/week), and employees (≧40hr/week). The items of the self-writing questionnaire included the consciousness of the parents for healthy cooking, the eating habits of the parents, the eating education to their children, the worries about the eating habits of their children, the eating experiences of their children, and the school life of their children. Housewives had higher scores than employees in the consciousness of the parents for healthy cooking (P<0.01) and the eating habits of the parents (P<0.05) in both of the elementary schools and the junior high school, and in the eating habits of their children (P<0.05) only in the elementary schools. However, housewives had higher scores than employees in the worries about the eating habits of their children. Present results suggest that the parents of employees needs the measures to promote to have meals with their family in the pleasures of a happy home. On the other hand, the parents of housewives needs the measures to cope with the worries about the eating habits of their children.

著者

中津井 貴子 長坂 祐二

出版者

山口県立大学

雑誌

山口県立大学学術情報 (ISSN:18826393)

巻号頁・発行日

vol.9, pp.165-172, 2016-03-31

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本研究の目的は、食育に視点をおいた料理教室の教育プログラムに関する文献を系統的に収集し、対象者に対してどのような介入を行い、その効果をどのように検証しているかをレビューすることにより、今後の食育活動の一環として料理教室を企画・評価する際のヒントを提案することである。文献の収集は、Google scholar®を利用したデータベース検索、日本食育学会誌(2007~2014年)のハンドサーチ、収集した文献に記載されている参考文献の収集によって行った。最終的に全文精読によって16編を選択した。レビューの結果、料理教室を企画・評価する際のポイントとして以下のことが明らかになった。1)事前事後でどのような変容が見られたかを検証するために教室の目的を明確にすること、2)料理教室での実習献立は対象者自身に簡単においしくできるということを実感させるように工夫すること、3)料理教室の事前事後に実施することで食育の効果を検証する質問紙を作成すること、4)料理教室の効果を継続、定着させるための啓発資料に調査結果を活用すること。We systematically reviewed the literatures about the studies of educational programs in the cooking classes from the view point of "Shokuiku(Food and Nutrition Education)", and proposed some hits for plannings and evaluations of the cooking classes. We searched the literatures using the database of Google scholar®, and also examined the articles reported in the Journal of Japanese Society of Shokuiku diring 2007-2014, and references in the collected literatures. Finally we selected 16 literatures by the careful reading of the whole literatures. In this study, we revealed the points to success the cooking classes as follows: 1)clear the purpose of the class to evaluate the effects, 2)develop the easy and appetizing recipes for the participants to wish to eat them at their home, 3)prepare the questionnaires to evaluate the differences before and after the classes, 4)apply the results of the questionnaires for the continuous enlightenment of the participants.