Changes to the Description of Food and Nutrition in Home Economics Textbooks of Elementary and Junior High Schools in Japan
Changes to the Description of Food and Nutrition in Home Economics Textbooks of Elementary and Junior High Schools in Japan
复制标题
日本中小学家政课本中食物与营养描述的变化
DOI：
10.11428/jhej.65.555
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
宇高順子
中科院分区：
文献类型：
--
作者：
佐藤真紀子;金子佳代子;宇高順子
分析了1947年至2012年出版的小学和初中家政教科书中食物和营养描述的变化。对营养素及其功能的描述随着食品和营养学研究的进展而变化。现行的小学和初中教科书对营养素及其功能的描述是一贯的和系统的。食物组和每日食物指南的描述根据日本人的食物摄入量，健康和饮食问题而变化。需要进一步发展教材和教学方法。对菜单规划的描述逐渐转变为关注营养均衡的饮食，并强调shushoku（谷物），shusai（富含蛋白质的食物），fukusai（蔬菜），牛奶和奶制品以及水果的组合。营养平衡以及多种元素是学习未来菜单规划的理想选择。
Changes to the description of food and nutrition in home economics textbooks for elementary and junior high schools published in the period from 1947 to 2012 were analyzed. The description of nutrients and their functions changed with advances in the study of food and nutrition. The present textbooks for elementary and junior high schools consistently and systematically describe nutrients and their functions. The description of food groups and daily food guides changed according to the food intake, health and dietary problems of Japanese people. Further development of teaching material and methods is needed. The description of menu planning gradually changed to focus on a nutritionally balanced diet and to emphasize the combination of shushoku (cereals), shusai (protein-rich foods), fukusai (vegetables), milk and milk products, and fruits. Nutritional balance as well as multiple elements are desirable for learning future menu planning.