Research abstracts on the annual meeting, regular meeting and seminar of the Japan Association of Home Economics Education

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Objective
In the existing description of “B. Basis of Daily Meal and Cooking, Course of Study of Home Economics in Elementary School”, it is desired for students to be able to plan a meal menu with three food groups combined. In this paper, how-to guide elementary school students combine the dishes with these textbooks was researched.

Method
First, teaching materials of cooking practice in the text books were analyzed to see if they were suitable in the content and the amount of food it had when students combined a main dish and a secondary dish. Second, a teaching method on how-to teach the students to come up with a combination of a main dish and a secondary dish that is well weight balanced without the students having to studying about the food weight balance was examined. In addition, the variety and the volume of the ingredients in miso soup were researched.

Result
Some potato dishes in the existing textbooks had excess food volume than the adequate intake volume of a food group.Therefore in the proposed teaching material, the suitable volume of potatoes is equal to or less than the adequate intake volume of potatoes.
Next, to recommend miso soup with substantial ingredients healthy, it was considered appropriate to choose three varieties of fixings. The volume of fixings in miso soup was classified into three different groups. The “Food Volume Method”, developed by the author of this paper, was used for calculating the volume of these fixings. Each food volume is the volume after it has been prepared.
The dishes described in the textbooks were grouped into a group of main dishes and a group of secondary dishes. Furthermore, the main dishes were classified into two more groups. One is “Vegetable rich main dishes A”. Another is “Vegetable poor main dishes B”. The second dishes were also divided into two groups: “Vegetable poor secondary dishes a” and “Vegetable rich secondary dishes b”. The secondary dishes described in the textbooks were adjusted in food volume to fit in either group “Vegetable poor secondary dishes a” or “Vegetable rich secondary dishes b”.The second “Vegetable rich main dishes A” should be combined with the “Vegetable poor secondary dishes a”, and the “Vegetable poor main dishes B” should be combined with the “Vegetable rich secondary dishes b” to make a well balanced meal.
By combining the “Vegetable rich main dishes A” with “Vegetable poor secondary dishes a”, or “Vegetable poor main dishes B” with “Vegetable rich secondary dishes b”, the food volume of the vegetable will range from 1 to 2.5 times the volume of an average egg after its preparation. Adding the fixings from the miso soup will make the food volume of the vegetables range from 2 to 4.25 times the volume of an average egg, thus satisfying the adequate intake volume of vegetables which is 3.75 times the volume of an average egg after its preparation.

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