The Practice of <i>Shokuiku</i> (Eating Education) through an Exchange with Korea in “Foreign Language Activities” Classes in a Japanese Elementary School
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- Kanda Seiko
- Department of Nutrition, Kagawa Nutrition University Department of Home Economics, Aikoku Gakuen Junior College
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- Imai Ako
- Faculty of Education, Gifu University
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- Fujikura Junko
- Department of Nutrition, Kagawa Nutrition University
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- Ozaki Tomomi
- The Elementary School Attached Gifu University Department of Education
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- Choi Jiyu
- Department of Foods and Nutrition, Seoul National University
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- S.Yoshimoto Yuko
- Department of Human Sciences, Tezukayamagakuin University
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- Chung Sang-Jin
- Department of Foods and Nutrition, Kookmin University
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- Nakayama Hiroshi
- College of Science and Engineering, Tokyo Denki University
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- Muto Shimako
- Department of Nutrition, Kagawa Nutrition University
Bibliographic Information
- Other Title
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- 小学校外国語活動における日韓交流を通じたShokuikuの実践
- ショウガッコウ ガイコクゴ カツドウ ニ オケル ニッカン コウリュウ オ ツウジタ Shokuiku ノ ジッセン
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Abstract
We implemented a Shokuiku (Eating education) program in “foreign language activities” classes that incorporate international exchange, for the purpose of studying the learning effects on Japanese elementary school students. We conducted three surveys : a baseline survey, a post-survey, and a follow-up survey. We compared changes in responses to questionnaires from the three surveys about intercultural acceptance in terms of dietary culture and foreign language. Thirty-five students in the exchange group and 64 students in the non-exchange group were analyzed. Both groups received Shokuiku three times between the baseline survey and post-survey, using sushi rolls (Norimaki), snacks, and school lunches as teaching material.<BR>The results were as follows in the follow-up survey:<BR>1)The exchange group increased in their desire to eat the foods and maintained interest in foreign language.<BR>2)The desire to eat the sampled Korean snacks was significantly established in both the exchange and non-exchange groups. Also, Shokuiku including sample tastings led to greater confidence in using taste and textural vocabulary in English.<BR>3)Both groups accepted Korean dietary culture.<BR>These results indicate that the Shokuiku program in “foreign language activities” classes promote intercultural acceptance even without international exchange by using foreign food as teaching material. International exchange promoted a maintained interest in not only foreign language but foreign dietary culture.
Journal
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- Journal of Japanese Society of Shokuiku
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Journal of Japanese Society of Shokuiku 9 (1), 81-91, 2015
Japanese Society of Shokuiku
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Keywords
Details 詳細情報について
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- CRID
- 1390001205318691456
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- NII Article ID
- 130005088449
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- NII Book ID
- AA12308406
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- ISSN
- 21893233
- 18824773
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- NDL BIB ID
- 026065860
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed