Developing a High School Home Economics Cooking Curriculum to Foster Consumer Citizenship:With a focus on Food Waste

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K02777
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 09040:Education on school subjects and primary/secondary education-related
• Research Institution: Ibaraki University
• Principal Investigator: ISHIJIMA Emiko 茨城大学, 教育学部, 准教授 (10736325)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 家庭科 / 問題解決型学習 / 問題解決型調理実習 / 調理実習 / 食品ロス / 消費者教育 / 消費者市民 / SDGs

Outline of Final Research Achievements

The main achievement of consumption and environmental education to date has been to raise awareness of environmental considerations. However, such an education has not fully reached the point of expressing environmentally conscious behavior. Therefore, this study developed a "food waste learning program incorporating a problem-solving cooking practice" using empirical research from the viewpoint of consumer citizens who aim to form a sustainable society in high school home economics in an effort to promote food waste reduction behavior. The effectiveness of the program and the effect of introducing the cooking practice were recognized. Furthermore, the learning process was theoretically and empirically clarified from the learner's perspective.

Free Research Field

家庭科教育学　教科教育学

Academic Significance and Societal Importance of the Research Achievements

本研究の意義は、食品ロス問題を論じる上で特に重要であると考えられる家庭内食品ロスに焦点を当て、消費者市民の育成を目指し「消費者教育の諸概念の分類」と広瀬モデルを援用して、消費者としての家庭内食品ロス削減行動の意思決定構造を実証的に解明し、得られた知見に沿った教育の実践から効果検証に至った点である。そして、家庭内食品ロス削減意識と行動との乖離という従来の課題に対して、調理実習に新たな可能性を見出した。