Abstract
In this study we conducted a seafood cooking class for 5-6year-old kindergarten students and their fathers. Our aim was to:1) promote the dietary education for fathers of kindergarten students;2) improve the students’ interest in and attitude towards cooking in their daily life by giving them a chance to cook;and 3) promote the students’ interest in fish and seafood cooking. One month later, we examined the dietary education (cooking class) by comparing the group who participated in the cooking class to control group who didn’t. The fathers who participated in the cooking class evaluated the contents at the end of the class. Paper and pencil questionnaires were used to evaluate the class contents, as well as the effect of the dietary education on the eating habits of the students and their fathers.
1. Fathers who participated in the cooking class regarded the contents highly.
2. All fathers who participated in the cooking class were glad to join. reported that the food cooked during the class (octopus rice and curry flavored grilled sardine) was tasty, and wanted to increase the chance to eat fishes.
3. The questionnaire given one month after the cooking class revealed that significantly more students who participated in the cooking class helped serve food at home than those who did not participate (p<0.05). Approximately 70% of the fathers who participated in the cooking class thought cooking was fun, which was a significantly larger proportion than those fathers who did not participate in the class (p<0.05).
