A RESEARCH AND SURVEY ON USAGE OF LOCALLY-PRODUCED FOODS IN SCHOOL LUNCH
| Project/Area Number |
10680159
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | NAYORO CITY COLLEGE |
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Principal Investigator |
KAWAI Tomoko NAYORO CITY COLLEGE, ASSOCIATE PROFESSOR, 助教授 (50183281)
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| Co-Investigator(Kenkyū-buntansha) |
KUBOTA Nozomi NAYORO CITY COLLEGE, INSTRUCTOR, 講師 (80289678)
SATO Makoto NAYORO CITY COLLEGE, ASSOCIATE PROFESSOR, 助教授 (60269173)
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| Project Period (FY) |
1998 – 2000
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| Project Status |
Completed (Fiscal Year 2000)
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| Budget Amount *help |
¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 2000: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1999: ¥500,000 (Direct Cost: ¥500,000)
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| Keywords | school lunch / school lunch supply center / Dietitian / locally-produced food / regional agriculture |
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| Research Abstract |
Most Japanese citizens have an experience in school lunch since it is almost 100% available in Japan. School lunch has an enormous influence in people's eating habit. There are recent movements in using local or at least Japanese product in school lunch. A research and survery were done focusing on Hokkaido and the results were as follows :
1) Approximately 40% of school lunch supply centers are making conscious effort to use local or Hokkaido-produced foods.
2) In comparison of rice growing area (Hokkaido Sorachi region) and field and dairy farm area (Hokkaido Tokachi region), rice is served more often in school lunch in the rice growing area.
3) When white rice is served, there are more vegitable and meat dishes alongside than when the seasoned rice is served in a menu.
4) It is important to cooperate with the municipal government and produce farmers in order for the large school lunch supply centers to pursue increased use of locally-produced foods.
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Report
(4 results)
Research Products
(2 results)
