Journal of the Japan Association of Home Economics Education
Online ISSN : 2424-1938
Print ISSN : 0386-2666
ISSN-L : 0386-2666
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Volume 63, Issue 2
Displaying 1-4 of 4 articles from this issue
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  • Effectiveness of a Cooking Recipe Site for Middle School Home Economics Menu Planning Lessons
    The Use of Emergency Food Stocks in Preparation for a Disaster
    Yuko KOBAYASHI, Tomoko NAGATA
    2020 Volume 63 Issue 2 Pages 59-
    Published: 2020
    Released on J-STAGE: August 01, 2021
    DOIhttps://doi.org/10.11549/jjahee.63.2_59
    JOURNAL FREE ACCESS
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    In this study, a cooking recipe site was used as a tool to support disaster menu planning in middle school home economics classes. A lesson was conducted using the recipe site, and it was compared with a lesson that did not use the site to determine its effectiveness for menu planning. The analysis showed that using the recipe site for menu planning might contribute to consideration of nutritional balance and combining multiple ingredients when cooking dishes with heat. Questionnaires distributed after the lesson showed that over 90% of the students were able to create a menu by working together and using the recipe site, and that they thought the utilization of the recipe site was useful for the menu planning. We hope that future studies will be able to examine the effectiveness of utilizing cooking recipe sites for standard menu planning.
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  • Formulation of “Standard of Nutrition Intake Criteria for Six Food Groups: Revised Edition”
    Kyoko OHISHI, Natsuko MITO, Kuniko SUGIYAMA
    2020 Volume 63 Issue 2 Pages 69-
    Published: 2020
    Released on J-STAGE: August 01, 2021
    DOIhttps://doi.org/10.11549/jjahee.63.2_69
    JOURNAL FREE ACCESS
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    We formulated the revised edition of “Standard of Nutrition Intake Criteria for Six Food Groups” as a fundamental resource for home economics education in junior high schools. We investigated the appropriate nutrition intake according to each Dietary Reference Intake Criteria to adjust and formulate new reference values applicable to specific age groups. The results indicated an acceptable intake of each nutrient. However, we also formulated measures for improving excessive/ insufficient nutrition intake, including fibers, vitamin B1, saturated fatty acid, magnesium, or iron by substituting one-fourth of rice intake with brown rice, low-fat milk for dairy products, or low-fat red meat for meat products. Further, the concept of approximate food is more easily understood in the revised edition and the particular reference standard is expected to serve effectively in implementing educational guidance for meal selection/menu preparation.
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  • Learning Japanese Lifestyle Culture from the Way of Folding Yukata
    [in Japanese]
    2020 Volume 63 Issue 2 Pages 79-
    Published: 2020
    Released on J-STAGE: August 01, 2021
    DOIhttps://doi.org/10.11549/jjahee.63.2_79
    JOURNAL FREE ACCESS
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  • Study of “Elderly!” in Home Economics Education and SDGs
    Serial:Home Economics Education and SDGs 3
    [in Japanese]
    2020 Volume 63 Issue 2 Pages 83-
    Published: 2020
    Released on J-STAGE: August 01, 2021
    DOIhttps://doi.org/10.11549/jjahee.63.2_83
    JOURNAL FREE ACCESS
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