Motivation for Making the Beans Menu Learned in Class at Home and the Relevant Factors: Bean Dish Class for Parents/Guardians of Kindergarten and Elementary School Children

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  • 実習豆献立を家庭で作る意欲とその関連要因
  • 実習豆献立を家庭で作る意欲とその関連要因 : 幼稚園・小学校保護者を対象とした豆料理講習会から
  • ジッシュウトウ コンダテ オ カテイ デ ツクル イヨク ト ソノ カンレン ヨウイン : ヨウチエン ・ ショウガッコウ ホゴシャ オ タイショウ ト シタ マメ リョウリ コウシュウカイ カラ
  • —幼稚園・小学校保護者を対象とした豆料理講習会から—

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To promote bean intake, we held a cooking class for easy bean dishes, including a lecture about beans, for parents/guardians of kindergarten and elementary school children in the urban areas of Osaka. Simultaneously, we conducted two questionnaire surveys among the participants to investigate their background factors regarding bean intake, and evaluate the menu learned in class.<BR>We assigned 146 respondents who were suitable for analysis to 2 groups according to their motivation for making the learned beans menu at home. The higher motivation group tended to have a lot of interest in beans and emphasized the importance of eating habits as compared with the lower group. Moreover, in all the items of menu evaluation, the higher group secured significantly higher evaluations than the lower one. The motivation for making the beans menu learned in class at home was affected by the participants’ evaluation of the menu and their degree of emphasis on dietary awareness.<BR>Further studies are required to propose various bean menus including the use of precooked beans and to examine the effect on bean intake promotion.

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