We implemented a Shokuiku (diet and nutrition education) program that incorporated an international exchange between 29 Japanese (grade 6) and 20 Korean (grade 5) elementary school students. The learning objectives were for Japanese and Korean students to understand their local food and to introduce it in English. The students underwent four Shokuiku classes between a baseline survey and a post-survey, and lunch boxes, snacks, and event menus served as teaching materials. The fourth Shokuiku class comprised an international exchange using a web conference system. We then compared changes in responses to questionnaires from the two surveys and prepared a matrix table for Japanese students to confirm the degree of learning. The matrix table was comprised of the evaluation by the viewpoints of “foreign language activities” classes presented by National Institute for Educational Policy Research. The effect of the program on degree of learning was assessed after all four classes.

The results were as follows :

1) A high degree of learning in terms of interest, motivation, and attitudes towards communication after Shokuiku classes before the international exchange was shown among the Japanese students. The students also understood some differences in awareness of languages and cultures by studying images of both countries’ food during Shokuiku classes on lunch boxes and event menus.

2) Motivation for studying and attitudes towards spreading Japanese food significantly changed after the exchange among Japanese students.

3) The Japanese and Korean students were satisfied by the international exchange; in particular, many Japanese students spoke more English than they expected.

4) Although changes in attitudes among the Korean students towards spreading their local food were statistically unfavorable, their understanding of Japanese food deepened.

Understanding differences between Korea and Japan enhanced understanding of, and increased motivation for, studying Japanese food. Positive attitudes to classes and satisfaction with the international exchange affected attitudes towards spreading information about food from one’s own country.