ハーブ栽培のフードサイクル；食育カリキュラムの実践事例

抄録

In order to improve parental skill in nutritional knowledge at home and to produce well educated leaders involved in nutrition, we designed a seminar style dietetic curriculum for students who strive to become dieticians in Toita Girls’ Junior College Department of Nutrition and Food. In this research, we have selected as a theme, “the nutritional relationship of herbs from cultivation to consumption”, to improve students’ nutritional consciousness. In addition, We have examined the effectiveness of “herb cultivation” for teaching material. These findings suggest that students’ interests in dietary nutrition increased through experiences in cultivating herbs. Moreover,in herb cultivation, because once the seeds are sown, they can be harvested the following year, in a one-year class, there were enough subject matters to thoroughly comprehend and acknowledge the relationships of herb and nutrition from cultivation to consumption. Therefore, it was proven to be an effective teaching material used in a curriculum for Nutrition and Dietetic Education.