抄録
This paper evaluates home economics and how it is taught. Results from teachers showed; ① although credit number for home economics is decreasing, food lifestyle was still prioritized, ② whereas teaching nutrition fundamentals was common, menu making was not covered in some schools, ③ besides cooking, few schools provided practical lessons (experiments, debates, presentations and research projects). Results from students showed favorability for cooking lessons, and that as cooking lesson frequency increased, understanding rose and students cooked at home more. The importance of teaching nutritional basics, cooking lessons’ high evaluation and the positive effects of experiments and practical lessons, were recognized.
