小学６年生における「弁当箱ダイエット法」を用いたランチバイキング学習前後の食物選択の改善

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  • Improvement of food choices among sixth-grade elementary school children before and after the nutrition education program using a buffet-style school lunch with the “the Lunch Box Diet Method”

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Objective: Using a buffet-style school lunch with the Lunch Box Diet Method, a nutrition education program was implemented for elementary school children. The purpose of the study was to identify the improvement of food choices among children through the program.<BR>Methods: Sixty-one students in the sixth grade (30 boys and 31 girls) in a public elementary school in Setagaya, Tokyo participated in the study in autumn 2003. Buffet-style lunches using the Lunch Box Diet Method were provided twice at the beginning and at the last of the nutrition education program. We examined the changes of children's food choice between the two buffet-style lunches at nutrient, food, and dish levels. We also analyzed children's descriptive contents in class worksheets to identify their awareness of food choice changes.<BR>Results: At nutrient level, the fat energy ratio was significantly decreased from 41% to 33% among boys, and from 42% to 29% among girls. At the same time, the carbohydrates energy ratio was significantly increased from 40% to 51% among boys, and from 41% to 55% among girls. At food level, quantities of rice were significantly increased from 108g to 192g among boys, and from 82g to 186g among girls. Green vegetable and overall vegetable were also significantly increased. At dish level, the average servings of grain and vegetable dishes were increased, while those of fish and meat dishes were decreased. From an analysis of worksheets written by students at the class, most of the children had appropriate awareness for well-balanced diet.<BR>Conclusion: It was suggested that children gained the knowledge and skills on how to choose a balanced diet through this program.

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