Think the Earth

Back Table of Contents What is food education?

Pressed for time every day, the time we spend on food is decreasing year by year.
Do you ever look back on what you ate each day?
Did you eat a proper breakfast? How long did you take to eat lunch? Have you dined out consecutively?
In this era of gluttony, is it not true to say that we are not living a rich dietary life?

If you make a trip to the grocery store, you can find a plethora of food products, such as imported ingredients, special foods from different areas of Japan, processed foods, and snacks and treats.

It is apparent that the dietary life of people in Japan is drastically changing compared to the past (Showa Era). And this drastic change is accompanied by worrying changes in the children's bodies.

According to the "2004 School Health Statistical Research" conducted by the Ministry of Education, Culture, Sports, Science and Technology, the number of obese children in the past 10 years has changed only marginally, however, comparing these figures to the previous 10 year period, some say that there certainly exists an increasing trend in obese children. This may be mainly attributed to unbalanced diets and increase in the calorie intake.

It is also statistically proven that 80% of young obese children will continue to be obese when they reach adulthood; it is apparent how grave this problem is. Child obesity may be considered as a reservoir of future adult diseases.

Moreover, there are many children who have impaired taste. The number one cause of this is the lack of zinc. Lack of zinc occurs from various reasons, but it seems that food additives found in processed foods may be the agent.

Phosphate and phytic acids are used in processed foods to preserve them for a long time, to prevent oxidation and discoloring, and to increase flavor and viscosity. These additives functions to lover absorption of zinc, and to excrete zinc ingested from food.

When thinking about food for children, it is important not only to think about what they eat, but how they eat.

Are you familiar with the term "Koshoku" which refers to food for children in modern Japan?
Many Kanji characters may be associated with "Ko".

• Eating alone.
• Meals only with the children.
• Each member of the family eats what they individually want to eat.
• Only eating specific foods.
• Small appetite; only eating a small meal.
• Preferably eating foods made of flour such as bread and pasta.
• Eating food with strong tastes, such as of salt and soy sauce.

These "Koshoku" is said to be responsible for taste impairment, and some even say that this may be a reason why children are becoming more and more short-tempered. And it seems that there are many children who are quite indifferent about food.

Is this because they have been eating meals alone since they were little? If you have to eat alone, no matter how delicious the food may be, perhaps the food seems bland.

In Japan's society today, we can eat food anywhere, at anytime. It may be worthwhile to rethink not only about "what" we eat, but also "how" we eat. Moreover, food education is also about increasing the interest among children for food.

Back Table of Contents Food education learned through school lunches - Efforts of the Naguri Lunch Center, Hanno City, Saitama Prefecture

With the above in mind, I went to visit an elementary school that is actively promoting food education in their daily school lunches.

Hanno City is located in the western region of the Saitama Prefecture. The western area of the city known as Naguri was under the political jurisdiction of the village, Naguri, until this January when the village merged with the city of Hanno.

Parallel to the road leading from the city to the village runs the clear Naguri River. In front lays the mountains of Chichibu. It is such a green and sylvan area, that the entire village has been designated as the Okumusashi Nature Park.

There are 14 public elementary schools in Hanno City, and each school is responsible for cooking and preparing their own school lunches within the school campus, but the Naguri region prepares its lunches at the joint school meal catering center as practice in place before the merger of the village with the city.

The building was decrepit with age, thus the catering center was built anew last year. Here, they prepare 330 meals for the children and staff of three schools, namely, Hanno City Naguri Junior High School, Hanno City Naguri Elementary School, and Hanno City Naguri Pre-school.

Back Table of Contents To taste the flavor of home cooking

The new building is equipped with the newest cooking facilities. The sanitation is of course thorough, but they employ many unique cooking methods. Firstly, the vegetables are almost all hand chopped by the chefs; there are many catering centers that uses machines to chop their ingredients because food must be prepared in a short amount of time.

If vegetables are to be dressed/marinated, the cut vegetables are first steamed when possible rather than boiled, so that the nutrients may be preserved within. This has been made possible with the new equipment installed upon rebuilding the center.

Dishes are prepared one after another.

Depending on the schools, pre-cooked processed foods are served as meals, but at the Naguri School Meal Catering Center, they value the "flavor of home cooking." For example, take spring rolls. If you fry the frozen spring rolls, you will have a side dish instantly, but at Naguri, the chefs prepare even the ingredients that go into the spring roll.

Back Table of Contents Meaningful daily menu

The menus for the school lunches created by Yosuke Kobayashi, nutritionist, is full of variety, mainly incorporating the foods in season. As much as 10 new dishes are added to the menu in one month; you can see that their menu is quite enriched.

Nutritionist of the Naguri School Meal Catering Center, Mr. Yosuke Kobayashi.

Mr. Kobayashi keeps in mind, "meaningful daily menu," while preparing new school lunch menus.
Therefore he:

1. Uses local produce.
2. Incorporates local specialty dishes.
3. Never forgets to include festival foods.

Respecting the above three points, Mr. Kobayashi also actively imports recipes from other countries and seasonal produce. By doing so, each and every menu ends up having a unique story.

The lunch room. Meals at events are eaten in this room.

On the walls, there are many descriptions about the foods.

The Viking meal menu from last year was still up on the menu bulletin.

Hanno is a very green and sylvan area. Rice is produced here; of course the rice served as school lunches are from Hanno. Rice cooking is not consigned, rather, it is done in the kitchen. The gas cooked rice is quite popularly received.

The chef divides the freshly cooked rice into classes.

There is a shiitake mushroom colony within the school property. This, of course, is also used for the school lunches.

The local vegetables in the school meals are introduced on the billboards hung in the school halls.

Not only rice, but as much locally produced vegetables as possible, such as potatoes, onions, cabbages, carrots, horseradishes, etc. are incorporated into the school meals.

Today's menu: rice, marinated friend chicken, dressed Norabo, soup with flower shaped *FU, milk

*FU = a dried bread-like pieces of wheat gluten.

On the menu on the day I visited, there was a dish called "dressed Norabo." Norabo is a green vegetable, similar to field mustard, but with a stronger scent. It is a spring vegetable familiar from long ago to the city of Hanno, the neighboring city of Ome in Tokyo, and Akiruno. However, it is rarely sold in supermarkets, and hence seldom appears on the dinner table at home. So, Norabo has become a rare vegetable even for children in Naguri. There are many children who learn about the local food culture through their school meals.

Mr. Kobayashi places importance on local dishes such as "dressed Norabo." For example, in the Naguri region, people have enjoyed pot stew dishes with boar and deer meat from long ago. In light of this, last year, the children experienced a fall stew with deer meat. The cafeteria hall was full with laughter and racket as it was the first time for many children to experience deer meat.

Many more dishes, in tune with the seasons, and the local surroundings are served throughout the year, such as grilled ayu (sweetfish), rice cooked with fresh tea (the area is known for its teas), and green tea steamed bread.

Ingredients are carefully prepared. Norabo, this day's main dish, is boiled instead of steamed due to its harshness. The other vegetables are steamed to preserve the nutrients within.

Back Table of Contents To engage the interest of children for food

School lunches are cooked with such passion and care. And many of the dishes are extraordinary for children. Unlike adults, it takes courage for children to put into their mouths, something they have seen for the first time.

This is where the "Pop Food Quiz" announced over the PA system of the school plays a part. This quiz promotes interest among children for the ingredients of the day.
Below is an example of the pop quiz.

Q1. Where was "Norabo" produced?

1. Iruma City
2. Hidaka City
3. Hanno City

The answer is 3, Hanno City. Let us eat in appreciation for the gifts of nature from Hanno.

Q2. Why is "Norabo" called "Norabo"?

1. Because it grew absently ("bo") in the wild field ("nora").
2. Because Mr. Nora liked this vegetable.
3. Because an influential monk by the name Norabo discovered it.

The answer is 1. It is quite funny. "Norabo" tastes sweet the more you chew it, so let us take time to enjoy the taste.

The children learn new things about the ingredients that lie in front of them and become intrigued. The school also invites the local food producers to have lunch with everyone together. As the children get to know the producers, they would naturally become more familiar with the ingredients.

The teacher places a sticker on the report books of children who ate the entire meal. Even a small thing as stickers gives children the incentive to eat.

The third grade students finished their entire meal!

The teacher places a sticker on the report books of children who ate the entire meal.

In the halls, stickers are placed next to the grades that finished the entire meal. The second graders seem to be having a rough time?

• Become intrigued in the ingredients (place importance on local produce as much as possible)
• To learn many tastes (including cooking methods)
• Become familiar with home cooking
• Have fun eating

We may have had a glimpse of the concept behind Mr. Kobayashi's food education.

Children in third grade. Everyone exclaimed, "delicious" over and over again.

There are some children who do not like vegetables, or who cannot finish eating within the lunch hour, but we were told that boys with great appetites help these children finish their meals.

Back Table of Contents The three pillars of food education conceptualized by the "Warau Shokutaku"

"Warau Shokutaku"

"Warau Shokutaku" is a magazine first published in February this year to support food education. The editor in chief of this magazine is Mr. Yukio Hattori of the Hattori Nutrition College. I asked about why food education now to the vice editor in chief, Mr. Takao Yamaguchi.

The vice editor in chief, Mr. Takao Yamaguchi.

First prescribing that "there may be various methods in food education," Mr. Yamaguchi spoke to me about the three pillars of food education proposed by "Warau Shokutaku."

First, it is important to nurture the ability to select food.
It is important to nurture an eye to assess true taste and ingredients. Mad cow disease and bird influenza is still fresh in our minds. These days, it is hard to be sure what we should eat, what is safe to eat, thus, the ability to select food is important. This will lead to being able to determine the safety of foods.

Secondly, it is important to learn manners.
As the trend for nuclear families spreads, living habits and values are changing. With respect to food, the way we eat, cook, discipline, manners, and etiquettes are being left behind the times. Mr. Yamaguchi discusses that it is necessary to think about what foods and what eating should be like in a society composed of nuclear families.

Thirdly, it is important to consider the natural environment.
Delicious vegetables and grains are produced from healthy land. Unfortunately, because vegetables immersed in pesticides have been grown for a long period of time, soil in many of the farmlands have been exhausted. Moreover, the pesticides and herbicides have flown into the river, ultimately leading to sea pollution. It is a manifest truth that if we think about food, we must also think about nature.

Japan's rate of self-sufficiency is in a worrying state. Japan imports all food produce, except rice. On calorie-base, this is a mere 40% self-sufficiency rate; it is the lowest rate among developed nations. What happens if imports should stop? We may be quite limited as to what we can eat. If the decrease in the population involved in farming and fishing should continue as it is at present, this self-sufficiency rate may continue to decrease in the future. At the same time, disposal of food products and leftovers is a grave problem for Japan. This leads to the inflation of food demand more than is actually necessary, also ultimately causing the decrease in food self-sufficiency.

Food demand and supply and self-sufficiency (Information Service Center for Food and Foodways)
http://www.e-shokuiku.com/selfsupply/(In Japanese)

There are impending crisis with respect to food at present, thus, we are facing a period in which we must begin at our level, to reconsider food, the foundation for our lives.

Back Table of Contents The principle is to "enjoy eating"

Mr. Yamaguchi states that in order to implement the three pillars of food education, we must:

1. Chew well.
2. Become pickier with the ingredients.
3. Men should also participate in the shopping and cooking.

1. Mr. Yamaguchi explains that "chewing well" entails eating delicious food and enjoying it too. When eating delicious food, we take the time and care to enjoy it. We naturally chew well. And we have a conversation about how "delicious" it tastes. Because we are enjoying delicious food, no one speaks as though they are cross. Everyone is smiling, and the atmosphere naturally becomes harmonious. By eating slowly, we feel full and satisfied without eating a lot, thus preventing overeating.

2. We must be careful in selecting food; he does not mean to say that you have to buy expensive produce, but rather, take a little care when selecting the ingredients. If you are going to buy processed foods, make sure to look for the additives indicated, and the expiration date. Learn about what you should look for in order to assess whether the produce is fresh or not. Its freshness will directly affect the taste. Also pay attention to where it was produced. Mr. Yamaguchi states that by being careful about the ingredients, you are essentially purchasing something delicious. "When you buy a watermelon, you pat it. I hope that everyone will have as much awareness for other foods as well."

3. Mr. Yamaguchi explains that this is a new rule for the era of nuclear families. Men should also go grocery shopping and stand in the kitchen. By doing so, when you actually sit down at the table, conversation should flow naturally. If both parents are cooking, the children will naturally also become interested in cooking. If the families shop, cook, and eat together, the dining table should become a fun lively place. Even if you are just going to buy prepared foods, it is important to go together.

We can see that 1, 2, 3 is one of the processes of enjoying eating. The principal is to "enjoy eating."

Back Table of Contents Finally - Adults need to be food educated?

Mr. Kobayashi from the Naguri School Meal Catering Center states that "the basics of food education lie in the family." Although 1/3 of your meals may be a fun and eventful meal, the remaining 2/3 of the meals is at home. Hence it is apparent that the role that the household plays is important. What if your children do not look forward to eating at home? As a mother of a child myself, just thinking about this is enough to make me sad.

Until I spoke to Mr. Kobayashi and Mr. Yamaguchi, I had thought that food education was for children, but having spoken to these two gentlemen, I began to think that in reality, it may be the adults who may need to be educated about food.

It may be most important for us adults to consider anew our daily dietary habits. We should begin by learning first before educating children. If parents should sharpen their interest in food, and begin to enjoy eating, the children would naturally take interest in food too?

After having spoken to the two gentlemen, I thought of starting with the following activities:
= Shop at small shops (Mr. Yamaguchi recommends this, as the store staff will tell you information about the produce.)
= Enjoy cooking with children (although due to time constraints, this may be difficult).
= Create opportunities to eat with different people (children will not learn table manners if they only eat with their parents. By sharing your meal with different people, children will try to be more well-mannered. It may be worthwhile to have them enjoy a little bit of tension).

By making a simple list as the above and with a little time, perhaps we need not think about this too complexly.
In reality, with work and raising the children, it is most difficult for myself to prepare a well-balanced meal every day. Sometimes, I cut corners because I am too busy. But I wanted to bear in mind to provide a fun, delicious eating experience, so that my family will feel that eating at home is the best.

References
"Food Education Felt, Fun Food Education" by Yukako Sakai, Emi Taira, Commons
"Warau Shokutaku" Vol. 1/2 Boutique

Ari Sugimoto
After graduating from the university, and working at a publishing company in Japan, Ms. Sugimoto moves to Italy to study interior design. She learned that design is an intricate part of life while she was in Italy. She reports and writes articles about "life" and "design," such as eco-design. She is the author of "Notes of Walking in Italy" "Notes of Living Alone in Italy" (Daiwa Shobo), and "Florence: Meals colored by the Seasons" (Tokyo Shoseki) and "Sighing for Relaxing Life" (PHP Research Center). Busy raising a child at the moment.