Practice of Food Education Through Cooking with Local Agricultural Products by Area-Cooperation in Junior College and Elementary School

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  • 短大と小学校の地域連携による地場特産品を利用した食育活動
  • タンダイ ト ショウガッコウ ノ チイキ レンケイ ニ ヨル ジバ トクサンヒン オ リヨウ シタ ショクイク カツドウ

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Abstract

The authors performed the practice of food education under the area cooperation between Nagayama Higashi Elementary School and Junior College of Asahikawa University. The college students studying food and nutrition guided the fifth-year students of the elementary school in cooking training for comprehensive learning period. In this practice, the locally grown "Rice" is chosen for ingredient upon request. It is suitable for studying native place, because both elementary school and junior college stand the same Nagayama area where there is farming. In the results, the practice like this is effective for food education, and it should be necessity to continuing this or other various practice.

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