Effects of Nutrition Education Including the Study Contents of Food Culture into Home Economics : A study of Sixth Graders

Abstract

We examined the effects of nutrition education including the study contents of food culture in home economics on sixth grade students. The goal was to (1) raise awareness about Japanese food culture, (2) gain awareness about the quality of Japanese food culture and reflect on daily dietary habits, and (3) cultivate feelings of gratitude toward food. The study focused on Japanese food, paying special attention to comparing the taste of soup stock, preparing miso soup, learning the characteristics of Japanese food, and creating Japanese menus for school lunches. We assessed the study by analyzing worksheet descriptions and results of a survey of eating habits before and after the education intervention. The worksheets included comprehension and thoughts concerning nutritional properties, dishes composition and ingredients on Japanese food, and traditions. Many students recorded their reflections on their daily dietary habits. After creating their Japanese menus, the students expressed gratitude toward the school lunch as well as people around them. In the post survey, attitudes including feelings of gratitude for nature’s blessings and those who prepare the food, as well as the wisdom of previous generations were significantly improved. The intervention group showed a significant increase in consumption of miso soup and vegetables. These results show that this study has helped raise awareness of Japanese dietary culture and has been effective in encouraging positive attitudes toward food, including feelings of gratitude.