An Investigation of Current Practices in Meal Provision at Kodomo-Shokudo (Eateries for Children)

Abstract

In this study, we conducted an analysis of meals served at kodomo-shokudos (eateries for children) in order to identify the current practices and issues in meal provision. The survey was conducted between July and August 2017. Analysis was performed on a total of 942 dishes from 190 meal plans offered at 102 eateries (51.0% response rate).

Based on the standards of the Japanese Food Guide Spinning Top, meal plans at eateries were categorized according to food content, and 88.4% of plans were found to incorporate three major dish groups (“grain dishes,” “fish and meat dishes,” and “vegetable dishes”). A large proportion of eateries serving “4 to 6 dishes” per meal plan emphasized festivity themes, seasonal items, nutritional value, price, and combining “grain dishes,” “fish and meat dishes,” and “vegetable dishes” when planning meals. The majority of eateries “purchased” their foods, while some responded that they “brought” their foods. There is an urgent need to ensure a stable food supply and create a support system.

As traditional Japanese dishes and dishes incorporating regional food culture were served at these eateries, kodomo-shokudos could possibly serve as a venue for food education (shokuiku) through meals.

It is important for kodomo-shokudos to create environments where children can enjoy sitting around the table and eating together. This study highlighted the need to discuss ways of providing support suitable for individual circumstances and to create such a support system so that ideal meals are provided to support the healthy growth of children.