The influence of dietary experience on childhood on the consciousness of traditional local cuisine

We evaluated the effect of Shokuiku (Japanese style food education) intervention program, unifying the lecture on the soul and history of traditional cuisine 'Seigakumochi' of Chiba-prefecture, and school lunch using it for 4th to 6th-grade primar y school children. We used a 7-points scale with face icon to easily understand for children. Pre-questionnaire was performed on the day of school lunch using 'Seigakumochi' before a month of the intervention. After the intervention program, the same questionnaire was per formed to compare to the pre-questionnaire. The scores between pre-and post-intervention were compared using a nonparametric Wilcoxon signed-rank test. The scores after the Shokuiku-intervention categorized in "traditional food culture" as well as an "importance of diet" and a "mental and physical health" were significantly increased (p < 0.05) . We divided into three groups by the ascending order of total score of interest for 'Seigaku-mochi' at pre-questionaries and exploratory analysis was performed. Our results indicated 7-points scale with face icon can be applied to evaluate other types of Shokuiku-intervention programs.

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The evaluation of school children's altered consciousness by intervention of 'Shokuiku (food and nutrition education)' program integrated with school lunch menu using local cuisine 'Seigaku-mochi' in Chiba, Japan

Ohkawara

Odanaka

Yachi

et al. 2022

J. Integr. Stud. Diet. Habis

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Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School Students

Choi¹,

Kwon²,

Chung³

2016

The Korean Journal of Food And Nutrition

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This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

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The influence of dietary experience on childhood on the consciousness of traditional local cuisine

Cited by 2 publications

References 17 publications

The evaluation of school children's altered consciousness by intervention of 'Shokuiku (food and nutrition education)' program integrated with school lunch menu using local cuisine 'Seigaku-mochi' in Chiba, Japan

The evaluation of school children's altered consciousness by intervention of 'Shokuiku (food and nutrition education)' program integrated with school lunch menu using local cuisine 'Seigaku-mochi' in Chiba, Japan

Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School Students

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