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
  • Imai Ako
    Faculty of Education, Gifu University
  • Fujikura Junko
    Department of Nutrition, Kagawa Nutrition University
  • Ozaki Tomomi
    The Elementary School Attached Gifu University Department of Education
  • Choi Jiyu
    Department of Foods and Nutrition, Seoul National University
  • S.Yoshimoto Yuko
    Department of Human Sciences, Tezukayamagakuin University
  • Chung Sang-Jin
    Department of Foods and Nutrition, Kookmin University
  • Nakayama Hiroshi
    College of Science and Engineering, Tokyo Denki University
  • Muto Shimako
    Department of Nutrition, Kagawa Nutrition University

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Other Title
  • 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.

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