| Project/Area Number |
18500644
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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 |
Eating habits, studies on eating habits
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| Research Institution | Tokiwakai Junior College |
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Principal Investigator |
KAWANISHI Masako Tokiwakai Junior College, Childhood Education, Associate Professor (20221038)
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| Co-Investigator(Kenkyū-buntansha) |
KONISHI Yotaro Osaka City University, Life Science, Professor (70116812)
OKA Sachiko Osaka Otani University, Education and Welfare, Professor (00140236)
ISOZAWA Junko Tokiwakai College, Professor (20353013)
SHIMEDA Jun-ichiro Tokiwakai College, Associate Professor (20353021)
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| Project Period (FY) |
2006 – 2007
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| Project Status |
Completed (Fiscal Year 2007)
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| Budget Amount *help |
¥3,200,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥300,000)
Fiscal Year 2007: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2006: ¥1,900,000 (Direct Cost: ¥1,900,000)
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| Keywords | Nutritional education / Millets / Child care / Food for infant / 保育計画 |
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| Research Abstract |
The appropriate nutritional education to children in their childhood is concerned to health in their life time. Also, the education is related to their families and society of the children. Millets are selected as a medium for the actual educational system related to food and nutrition in nursery school and kindergarten.
There are two types of starch, normal and waxy, from commercial millets. Starch from Quinoa has lower gelatinization temperatures and flour from barnyard millet showed higher tendency of retrogradation. The highest replacement of millet flour to wheat flour for bread would be 20% because of reduction of rising volume and hardness of texture. Popping for Amaranthus grain and heating for barnyard millet grain before flour milling could improve the texture of bread by measuring physic-chemical properties of the bread by a reometer.
The present program and their problems of nutritional education were showed by examination of questionnaire to the nursery schools in Osaka Pref
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ecture. The most of children in the nursery schools were concerned to table setting before lunch and clearing the table after lunch. The most of nursery schools prepared the special lunch for the children who have food allergy. But, the system for nutritional education has not built or functioned enough at the moment. Also, the targets for the educational system were only the children and their family, so it is not contained the local people in the system. The most of the nursery schools have some events related to rice cake making, bean-scattering ceremony and sweet potato cultivation and cooking.
Another examination of questionnaire, which asked to the nursery school teachers, kindergarten teachers, nutritionists and cooks in the nursery schools, showed that some of them are interested in millets as medium for the educational program in the nursery schools and kindergartens.
One of the nursery schools takes the trial program in their system for the nutritional education for the children aged 4 and 5. It includes seeding, cultivation and harvest of some millet, cooking and eating their crops, working with the straw out of the cultivated millet, discussion on food and health and the place of origin of the millet in the world. The children who included the educational system seemed to be enjoyed themselves and interested in food and nutrition. It needs some improvement such as joining all the stuff in the program and opening it to not only the children but also their family. Less
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