食文化に関する学習内容を取り入れた食育実践の効果 －小学校３年生を対象に教科と総合的な学習の時間を関連づけた実践－

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  • ショク ブンカ ニ カンスル ガクシュウ ナイヨウ オ トリイレタ ショクイク ジッセン ノ コウカ : ショウガッコウ 3ネンセイ オ タイショウ ニ キョウカ ト ソウゴウテキ ナ ガクシュウ ノ ジカン オ カンレンズケタ ジッセン

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We examined the effects of nutrition education and the study of food culture in an integrated study of third grade elementary school students. The goal was to gain awareness about Japanese food culture and to cultivate feelings of gratitude toward food. The study focused on soy beans, making tofu, and learning the characteristics of Japanese food. We evaluated the results by analyzing worksheet descriptions and the results of a survey of eating habits before and after the education intervention. 　The worksheets included thoughts concerning the process of tofu-making and about traditional foods. Many students recorded reflections on their daily dietary habits. In the post survey, intake of soybeans, and attitudes to refusing traditional foods and reducing lunch plate waste were significantly improved. These results show that this study has helped raise awareness of Japanese food culture.

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