| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
|
|---|
| Outline of Final Research Achievements |
Food education has been promoted mainly based on nutrition education especially after the enactment of syokuiku basic act. The purpose of this study is to make food education developed by adopting ESD related to food culture and free from attaching too much emphasis to nutrition education.
In this study, it was clarified that Japanese pickles like nukazuke and dried vegetables could be kept the high concentration of ascorbic acid, suggesting that traditional methods of food storage were remarkable for nutrition and ecology, and these data was also expected to be useful for education of food culture. Furthermore, the method of food education adopting ESD was accomplished with rice powder as teaching materials. On testing it for high school students, it was determined to be very effective to make students understand the relation between their choices of foods and environment.
|
