2004 Volume 27 Issue 2 Pages 59-68
A study of eating in the elementary school setting observed the relationship between awareness of food choices and actual food choices made by a grade five elementary school class. This class was used as a foundation to develop reasoning for food choices based on the class materials. Ten commercially-made snack items were consciously chosen in order respectively by: (1) taste; (2) price; (3) quantity. Conscientious food choices for fresh foods were made based on surface appearance and quantity. Processed foods were chosen based on the expiration date and price. The highest level of recognition for food terms was the word "import foods". Most students that had this knowledge gained it from family dinner time conversations or by watching the news on TV and reading newspapers. As a result of an analysis of information such as textbooks and questionnaires, class plans could be developed. It was found to be effective to relate them to social studies, while at the same time, encouraging family interaction. It appears to be necessary to conduct classes to develop an understanding of "safe food choices" at the elementary school age level because of all the lifestyle changes that have developed in the food market environment.
