著者

安藤 弘行 小野 くに子 村井 陽子 山川 正信

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.11, no.3, pp.249-259, 2017

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<p>Dietary education about staple foods, main dishes and side dishes through the practice of making lunch boxes was provided to 154 sixth graders (76 boys and 78 girls) of four elementary schools in Osaka City. The education covered the following three things : 1) planning a favorite lunch box ; 2) learning about staple foods, main dishes and side dishes ; and 3) planning a nutritionally balanced lunch box. We examined the actual situation regarding children making lunch boxes from their plans for their lunch boxes and descriptions provided in worksheets.</p><p>In the favorite lunch boxes, boys and girls included insufficient amounts of staple foods and too much of main dishes. Particularly, the favorite lunch boxes of boys tended to include too much of main dishes and insufficient amounts of side dishes. Comparing the nutritionally balanced lunch boxes with their usual lunch boxes, the children's worksheets most frequently included descriptions about the difference in the quantities of staple foods, main dishes and side dishes. Analysis of their worksheets showed that most of the children made a positive comment about the nutritionally balanced lunch box and that more than 80% wanted to eat it. These results suggested that making lunch boxes was an effective means of guiding the children to an understanding of the appropriate combination of staple foods, main dishes and side dishes.</p>

著者

鎌田 久子 蓮見 美代子 相川 りゑ子

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.7, no.4, pp.275-283, 2013-10-25 (Released:2016-01-29)

参考文献数

9

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The aim of this study is to understand the current level of menu planning competency of students in dietitian training programs, as well as to identify effective educational methods to improve menu planning competency. The participants were 156 first-year students enrolled in dietitian training programs.Following the submission of a menu planning assignment in July 2012, questionnaire surveys were conducted and 153 valid responses were collected. The instructors evaluated the menus. The results showed that the highest percentage of cooking knowledge was acquired through helping with meal preparations at home. On the other hand, the highest percentage of food knowledge was obtained through studies in junior college. The “menu planning,” “cooking experience” and “food seasoning in menu evaluation” scores for students who correctly identified 4 or more seasonal foods were significantly higher than those for students who only identified 3 or fewer seasonal foods. “Food seasoning” and “dietary composition” had low menu evaluation scores. The group with meal-making frequencies of once or more per week had a significantly higher “cooking experience” score than the “less than once a week” group. The group with more cooking experience had significantly higher scores in “menu planning” and “nutrient to energy ratio in menu evaluation” than the group with less cooking experience.These results suggest that students need the following to enhance their menu planning competency : i)gain more cooking experience at home and in school, ii)gain food and cooking knowledge and iii)acquire skills through practice. We need to teach students to understand and apply the principles of(i)adjustment of nutrient quantity to energy ratio,(ii)dietary composition and(iii)food seasoning. We also need to identify an educational method that helps them acquire applied skills that give them the ability to take into account multiple conditions.

著者

村上 陽子

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.6, no.1, pp.35-50, 2012

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The macaroon is a western sweet made with egg whites, sugar, and almond powder. The colorful appearance of this confection can evoke interest in food and its colors in children. The aim of this study was to propose new teaching materials for shokuiku (nutrition education) using macaroons, focusing on foamability and the foam stability of the egg white, as well as the colors of the macaroon. The effects of additives on foamability and the foam stability of the egg white were investigated. Sugar, salt, vinegar, honey, and thick malt syrup made the foam more stable. Oil and egg yolk inhibited the egg white from whipping. On the other hand, freezing hardly affected the foamability and the foam stability of the egg white.

著者

村上 陽子

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.8, no.4, pp.263-272, 2014-10-25 (Released:2015-07-17)

参考文献数

20

被引用文献数

1

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The present study examined the attitudes and behaviors towards wagashi, or Japanese confectionery, among young people. The wagashi food preferences of 444 junior high school students were surveyed, including 225 males and 219 females. The following results were obtained. When food preferences regarding four types of confectionery, namely western-style cake, wagashi, snack food, and rice crackers, were compared, the males liked a western-style cake and snack food better than wagashi. A majority of females highly preferred western-style cake to wagashi. Regarding wagashi, palatability was very high, while frequency of eating was low. In many cases, the junior high school students ate wagashi on days of hare (the sacred-profane dichotomy) such as rites and festivals. The various properties of wagashi, such as taste, color, appearance, a sense of the season, artistry, and tradition, seemed to fascinate the females in contrast to the males. The students showed high interest in making wagashi with their friends and families, or with Japanese-sweets craftsmen. It is expected that studying wagashi through the five senses will make students more interested in learning food culture.