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An experiment to adopt ESD as food culture education to home economics

Research Project

Project/Area Number 26350142
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionIbaraki University

Principal Investigator

Nishikawa Yoko  茨城大学, 教育学部, 准教授 (60303004)

Project Period (FY) 2014-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
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)
Keywords食教育 / サステナビリティ / 教材開発 / 食文化教育 / 食文化 / 米粉 / 食生活と環境
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.

Report

(4 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report
  • 2014 Research-status Report
  • Research Products

    (5 results)

All 2016 2015

All Journal Article (3 results) (of which Open Access: 3 results) Presentation (2 results)

  • [Journal Article] 小学校家庭科(食分野)におけるサステナビリティ教育導入の試み2016

    • Author(s)
      西川 陽子・野部 瞳・篠田 尚美
    • Journal Title

      茨城大学教育学部紀要.(教育科学)

      Volume: 65 Pages: 87-96

    • NAID

      120006347668

    • Related Report
      2015 Research-status Report
    • Open Access
  • [Journal Article] 小麦粉代替用米粉の利用拡大に向けた調理特性の解明2016

    • Author(s)
      西川陽子・向井彩乃・山下加奈
    • Journal Title

      茨城大学教育学部紀要.(自然科学)

      Volume: 65 Pages: 67-78

    • NAID

      120006347698

    • Related Report
      2015 Research-status Report
    • Open Access
  • [Journal Article] バナナ追熟時におけるアスコルビン酸の動態2015

    • Author(s)
      西川陽子,安瀬智悠
    • Journal Title

      茨城大学教育学部紀要(教育科学)

      Volume: 64 Pages: 259-267

    • NAID

      120005604520

    • Related Report
      2014 Research-status Report
    • Open Access
  • [Presentation] 環境を視野に入れた家庭科食分野の教育方法について2015

    • Author(s)
      篠田尚美,西川陽子
    • Organizer
      第8回 学生サステナフォーラム
    • Place of Presentation
      茨城大学 農学部
    • Year and Date
      2015-03-11
    • Related Report
      2014 Research-status Report
  • [Presentation] 小麦粉代替用米粉の教材化について2015

    • Author(s)
      向井綾乃,西川陽子
    • Organizer
      第8回 学生サステナフォーラム
    • Place of Presentation
      茨城大学 農学部
    • Year and Date
      2015-03-11
    • Related Report
      2014 Research-status Report

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Published: 2014-04-04   Modified: 2018-03-22  

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