児童を対象にした日本型薬膳食育プログラムの開発と評価

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  • The practice of a dietary education program for children using fermented foods designed by Chinese medicated traditional dietetics

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(SUMMARY) According to the Japanese National Nutrition Survey over the past two decades, the lower intake of carbohydrate and the excess intake of fat had been found in children aged 7-14 years old. This phenomenon indicated dietary habits among Japanese children have transformed Japanese style into western style. In fact, the incidence of disease causally-related to diet in Japan has been similar to that in western countries. Occasionally, we find that traditional meal is beneficial to health in a certain area. Japanese traditional meal includes many kinds of fermented food such as fermented soybean paste (miso soup), soy sauce and fermented soybeans. Cooking traditional meal has been gradually reduced at home. Moreover, Japanese traditional menus have been rarely provided lunch for schoolchildren. Chinese medicated diet(CMD) is based on traditional Chinese medicine. We have tried to introduce the principle of CMD into modern diet and to develop the menus for schoolchildren. The principle of traditional Chinese medicine is applied to prepare meals both using various food in best season and fermented foods. We also test the satisfactory of the quantity control on a tray by using Japanese traditional bowels in schoolchildren. The tray consists of one large size dish, one medium size dish, one small size dish, one bowl of rice and one bowl of soup on this tray. The example using a tray is followed: Main dish, fermented soybean paste and pickled vegetable are served on a large size dish, one bowl of soup and a small size dish, respectively. The meal on a tray makes children comprehend how much they should take food using Japanese traditional tray in a primary school health project. Here, we describe the effect of the dietary education program still in progress in schoolchildren.

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