Abstract
The purpose of this study is to develop a program of dietary education that will help realize a sustainable dietary life. The authors developed a lesson on the basis of the calculated data, and put it into practice at a high school and two universities. In the lesson, students were introduced to the data charts displaying the life cycle energy of food. A cooking lesson was given at one university. The main findings in the trial lessons are as follows : (1) Students were made aware of the fact that food is seasonal. (2) Students showed willingness in choosing food or products on the basis of how they had been produced as well as where they had come from. (3) Those students who regularly cooked meals or helped cooking at home were more active in class and more positive in applying what they had learned at home. (4) The cooking practice in class was very effective in making students aware of environmental protection at home. The authors are convinced that their program was effective for students to learn about the relationship between life and environment.
