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Study on Health Educational Program Related to Food and Nutrition in Nursery school and Kindergarten Using Millets as a Medium

Study on Health Educational Program Related to Food and Nutrition in Nursery school and Kindergarten Using Millets as a Medium
以小米为载体的幼儿园食物与营养健康教育方案研究
批准号:
18500644
负责人:
KAWANISHI Masako
金额:
$2.05万
依托单位:
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (C)
财政年份:
2006
资助国家:
日本
项目状态:
已结题
起止时间:
2006 至 2007

项目摘要

项目成果

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中文摘要
翻译
对儿童进行适当的营养教育关系到他们一生的健康。此外,教育也与他们的家庭和孩子的社会有关。在幼儿园和幼儿园,小米被选为与食物和营养有关的实际教育系统的媒介。商品小米有两种类型的淀粉,普通的和蜡质的。藜麦淀粉的糊化温度较低,谷子的面粉有较高的回生倾向。小米粉替代小麦粉制作面包的最高替代比例为20%,这是因为小米粉降低了面包的上升体积和硬度。通过对大阪Pref…幼儿园的问卷调查,发现对籽粒进行爆裂、对谷粒进行碾磨前加热,可以通过测定面包的理化特性来改善面包的质构。通过对大阪普里夫幼儿园的问卷调查,揭示了营养教育的现状和存在的问题更多的欣喜。幼儿园幼儿以午餐前摆放餐具、午餐后收拾餐具为主。大多数幼儿园都为对食物过敏的孩子准备了特别的午餐。但是,目前营养教育体系还没有建立起来,也没有发挥足够的作用。此外,教育制度的对象只有孩子和他们的家人,所以制度中没有包含当地的人。大多数幼儿园都有一些与做年糕、撒豆子和红薯种植烹饪有关的活动。对幼儿园教师、幼儿园教师、营养师和厨师的问卷调查显示,他们中的一些人对小米作为幼儿园和幼儿园教育项目的媒介感兴趣。有一所幼儿园在他们的系统中对4岁和5岁的儿童进行营养教育。它包括一些小米的播种、种植和收获,烹饪和吃庄稼,用种植的小米的秸秆工作,浅谈世界小米的食品与健康及产地。包括教育系统在内的孩子们似乎玩得很开心,对食物和营养感兴趣。它需要一些改进,比如加入项目的所有内容,不仅对孩子开放,也对他们的家人开放。较少
英文摘要
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 … More 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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会议论文
DOI: --
发表时间: 2007
期刊:
影响因子: --
作者: [M. Kawanishi, S. Oka, et. al.]
通讯作者: et. al.
DOI: --
发表时间: 2006
期刊:
影响因子: --
作者: [S. Oka, M. Kawanishi, et. al.]
通讯作者: et. al.
Actual Nutritional Education Using Millets in Cooking Class for Children and theirParents
儿童及其家长在烹饪课上用小米进行实际营养教育
DOI: --
发表时间: 2008
期刊: Annual Reports of Studies Tokiwakai Junior College 36
影响因子: --
作者: [M. Kawanishi, J. Shimeda, J. Isozawa]
通讯作者: J. Isozawa
保育所における食育の展開とその課題
幼儿园食教的发展及挑战
DOI: --
发表时间: 2007
期刊: 日本保育学会第60回大会発表論文集
影响因子: --
作者: [川西 正子, 卜田 真一郎, 礒沢 淳子, 川西正子他]
通讯作者: 川西正子他
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