A Study on School Lunch Menu Preparation by Diet and Nutrition Teachers and the Development of Nutrition Education during School Lunch Time Using School Lunch as Teaching Material

2022 Fiscal Year Final Research Report

• Project/Area Number: 19K02341
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Kanagawa Institute of Technology
• Principal Investigator: AIBA NAOMI 神奈川工科大学, 健康医療科学部, 教授 (50199220)
• Co-Investigator(Kenkyū-buntansha): 金田 雅代 女子栄養大学, 付置研究所, 客員教授 (30413066) ; 榊 順子 鹿児島純心女子短期大学, その他部局等, 教授 (50806586)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: 栄養教諭 / 学校給食 / 食育

Outline of Final Research Achievements

This study demonstrated effective salt reduction methods from the perspective of the cooking equipment used and for each menu type in preparing school lunch menus in compliance with the new standards for the salt equivalent in the School Meal Intake Standards. To further promote the use of local products, it was shown that the development of primary processed food ingredients using local products is effective.
As a development of nutrition education during lunchtime utilizing school lunch to establish healthy eating habits among children and students, the effectiveness of continuous instruction on "chewing and eating well" during lunchtime was clarified. For diet and nutrition teachers to promote nutrition education in cooperation with other teachers and staff, it was shown that diet and nutrition teachers need to understand the target audience and take specific actions.

Free Research Field

栄養教育

Academic Significance and Societal Importance of the Research Achievements

本研究は、給食献立内容の質を高め、学校給食を生きた教材として活用するための手法開発の研究である。特に現在求められている減塩献立の作成の際のポイントを明確にすることによって、学校給食現場ですぐ活用できる情報を獲得できた。また、給食時における食に関する指導方法の確立に向けて、児童・生徒の問題となっている咀嚼に関する課題に対して、給食を活用した継続的な指導の効果と課題を提示することができた。
このように、新たな減塩基準に沿った給食提供に向けた献立作成への方向性を提示し、学校教育における食育の展開法について示せたことは、学術的及び社会的意義が大きい成果と考え。