Abstract
Teaching a good cooking practice using beans was carried out for fourth and fifth graders in an elementary school. Before and after the teaching, questionnaire surveys were conducted among the teaching group (150 children) and the control group (249 children). The educational effects and the relationship between the intake frequencies of beans, etc., and the children's healthy situations were investigated using these surveys. The results were as follows.
1) In the teaching group, after the teaching, the children's taste for beans and their will to eat beans were significantly improved and the intake frequency of beans at home showed a tendency to increase compared to the control group.
2) It was suggested that if the children felt that the beans were delicious by cooking and their taste for beans was improved, their beans intake would also increase.
3) For the investigated intake frequencies of four items at home, significant positive correlation was found between “beans” and “bean products” and between “cup noodle” and “convenience store rice ball”. Regarding healthy situations,“beans and bean products” showed a significant positive correlation and “convenience store food” showed a significant negative correlation.
4) In the teaching group, the intake frequency of convenience store food significantly decreased and the children's healthy situations significantly improved.
5) The“beans and bean products predominance group”regarding the intake frequency showed a significantly good health situation compared to the“convenience store food predominance group”.
6) It was suggested that the effect of having a good influence on children's healthy situations was expected by teaching children about traditional foods and how to eat them.
