小学校における食に関する指導の展開

―「豆」についての取り組みを中心として―

抄録

Teaching “beans” was carried out at an elementary school with 460 children in Osaka City. With that as the focus, the deployment of teaching food was summarized and the results were examined.
1) Quizzes were accepted with interest by the children and considered effective in teaching many children.
2) The first year of teaching increased the degree of children's recognition of bean names and nutritional values. Children also came to eat beans as part of their school lunch more than before the teaching. So the second year's goal was to have the children eat beans at home.
3) In teaching food, a relationship with the home is necessary to carry out in practice what children have learned. It is important to create an interactive relationship between the school and the home.
4) Through the experience of cooking beans, both children and their parents changed their image of beans from “Cooking beans is difficult” to “Cooking beans is easy”. Teaching traditional foods and how to eat them is one of the most important roles of teaching food.
5) Teaching food at the elementary school is based on the three colors of food groups and started with school lunches. Children received the handouts of beans used for school lunches and understood the nutritional values of soybeans by the three colors of food groups.