It is thought that acquiring cooking skills is very important to leading a healthy lifestyle. However, class time is limited for practical cooking lessons in home economics class in elementary school. Therefore, there are few opportunities for the students to cook. In this study, practical cooking lessons were developed for fifth graders to efficiently acquire cooking skills and to frequently cook at home, and then examined for effectiveness. It is found that the number of students who cooked at home and felt confident in cooking procedures increased after taking the practical cooking lessons, especially in cooking procedures that were repeated in lesson. Moreover, students who had less experience in cooking before the lessons cooked more times for homework, and showed greater increase in confidence in cooking procedures. Furthermore, the number of dishes which students cooked at home increased, and the interest in foods were observed, indicating that the lessons were effective in dietary education. However, there were no changes in the frequency of helping in the preparation of daily meals and in their daily lifestyle at home. That is one of our next issues.

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We made printed materials as a medium that could be used to provide education about staple foods, main dishes and side dishes on a continuous basis. We distributed them to 224 fifth and sixth grade elementary school students and examined the educational effect and timing of distribution. In the educated group, education about staple foods, main dishes and side dishes was carried out by a nutrition teacher three months before distribution of the printed materials. In the non-educated group, the above education was not carried out.
A survey carried out before and after distribution of the printed materials revealed that the level of understanding was significantly improved in the educated group and that both the level of recognition and level of understanding were significantly improved in the non-educated group. These results suggested the educational effects of printed materials. Furthermore, the changes in the levels of recognition and understanding and the acceptance of the printed materials indicated that the suitable timing for distribution might be after providing education about staple foods, main dishes and side dishes in fifth grade students. Further studies are required to examine the change in food behavior in children when utilizing the printed materials and cooperating with guardians.

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In this study, we reported the content and outcomes of training program for shokuiku leadership certified by the Chamber of Commerce. The purpose of this study is to improve the eating habits of high school students. Through the implementation of high school shokuiku leadership training program, the following results were found. Among high school students, vegetable intake increased, snacking reduced, and the number of dishes for breakfast increased. In addition, achievement percentage of diet improvement objectives was also high. Therefore, we consider the program was effective for the improvement of diet among high school students. By continuing this initiative, we aim to improve the eating habits of local residents.

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The present study examined the recognition of wagashi, or Japanese confectionery, among 444 junior high school students, including 225 males and 219 females. A survey was carried out to clarify students’ recognition and eating habits regarding various kinds of wagashi. A large number of the students knew the names of different kinds of mochimono, such as ohagi, daifuku, and dango, while a small number of them knew the names of different kinds of nerimono, such as nerikiri, gyuhi, and konashi. Students had fewer experiences with seeing or eating wagashi than hearing their names. Most of the students did not know the materials or cooking methods of wagashi and had few experiences with making them. The students showed a higher interest in wagashi that they had eaten than those they had not. It is expected that learning about wagashi through the five senses will make students more interested in learning food culture.

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The present cross-sectional study compares three diet surveys comprising dietary records (DR), the food frequency questionnaire (FFQ) and the brief-type self-administered diet history questionnaire (BDHQ) among 79 female university students enrolled in a training course for registered dietitians. The total energy intake determined using the DR was 1461±500kcal. Fat and salt intake differed significantly between the DR and the FFQ, and vitamin A and salt intake differed significantly between the DR and the BDHQ. All parameters except salt intake correlated significantly between the DR and FFQ. Total energy, carbohydrate, vitamin B₂ and vitamin C intake also correlated significantly between the DR and the BDHQ. These results might provide a useful reference for evaluating dietary surveys among female university students.

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