Initiatives to Inherit Traditional Event Foods at Nursery Schools in Hyogo Prefecture

Abstract

  We believe that experiencing the practice of serving traditional event foods from a young age is necessary for promoting the preservation of Japanese food culture. Thus, the present study examined the status of initiatives taken to inherit traditional event foods in nursery schools in Hyogo Prefecture, the relationship to whether registered dietitians or nutritionists were on staff, and the status of initiatives in the community.

  A large percentage of nurseries serve traditional event foods for the New Year's period, Setsubun, Momo No Sekku, Tanabata and Christmas. However, we found that the percentage of nurseries serving traditional event foods on Doyo No Ushi No Hi and on New Year's Eve was low. Furthermore, the percentage of nurseries serving traditional event foods in urban areas was low. In addition, nurseries with in-house registered dietitians or nutritionists were more actively engaged in serving traditional event foods. These findings revealed that initiatives to adopt traditional event foods at nursery schools can be actively encouraged by registered dietitians or nutritionists, and that it is possible to educate the next generation about traditional Japanese food culture.