Practice and evaluation of Shokuiku related specifically to course subject learning: Proposal of an instruction model using a subject-related, subject-integrated approach

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K04497
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Education on school subjects and activities
• Research Institution: Hyogo University of Teacher Education
• Principal Investigator: KISHIDA Etsu 兵庫教育大学, 学校教育研究科, 教授 (70214773)
• Co-Investigator(Kenkyū-buntansha): 南埜 猛 兵庫教育大学, 学校教育研究科, 教授 (20273815) ; 吉川 芳則 兵庫教育大学, 学校教育研究科, 教授 (70432581)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 食育 / 食に関する指導 / 教科学習 / 関連的な指導 / 国語

Outline of Final Research Achievements

The purpose of this study was the practice and evaluation of Shokuiku (food and nutrition education), with the objective of relating it to course subject learning, and the proposal of an instruction model that uses a related and integrative approach. We based our evaluation of the actual condition of Shokuiku practice on cooperative work with the Japanese-language department. As subject-related instruction, at approximately the same time as third-grade students read the story “The Changing Shape of Soy Beans” in their Japanese-language course textbook, a Shokuiku activity was conducted and students prepared tofu during their integrated studies period. Results suggest that the children gained not only an interest in traditional Japanese food but also a greater interest in and motivation to learn the Japanese language, as well as encouragement for understanding the contents of the explanatory textbook.

Free Research Field

食育・栄養教育，食生活学，調理科学