consideration of the current status and issues faced by
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Consideration of the Current Status and Issues Faced by NutritionTeachers in Food and Nutrition Education
MATSUSHITA
This paper presents the results of a survey comprising of three research questions seeking todetermine the ideas and opinions of nutrition teachers about the current status and issues in foodand nutrition education, based on their actual working conditions and work experience.
This research targeted 394 nutrition teachers employed at elementary or middle schools inHokkaido, Japan, of whom 58 (response rate: 14.7%) replied to a paper-based survey administeredby mail. The survey was conducted from November to December, 2019. The questionnaire featuredtwo main topics and nine sub-topics and included both written response and multiple-choicequestions. A cross-tabulation analysis of the survey results was performed, following which eachtopic and related keywords were divided into different categories for a statistical analysis to beperformed.
The response to the first question “Is there a tendency among nutrition teachers whoprepare more school meals to impart food and nutrition education a fewer number of times?” theresults of the survey did not suggesto so. Regarding the second question “Is there a tendencyamong nutrition teachers with more work experience to impart food and nutrition education agreater number of times?” nutrition teachers who reported having two to five years of workexperience were found to have imparted food and nutrition education the most number of times. Inaddition, the results of the survey showed a tendency among nutrition teachers with more workexperience to impart such education more frequently specifically during the 5 to 10 minute periodbefore and after school meals. In response to the third question “Is the large amount of timeconsumed by food preparation the main cause of issues in food and nutrition education?” theresults of the survey revealed that nutrition teachers believed that the main cause of issuesrelating to the contents, techniques, and methods used in nutrition education was the variety ofother duties they had to perform.
Food and Nutrition EducationFood Education
Nutrition TeacherFact-finding SurveyCurrent Status and Issues
64.7
22.3
3.7 9.8
43.5
15.1 21.9 20.0 29.2 27.5
44.4
1.4 4.1 3.0 1.6
124.2
45.6
27.8
42.0
72.6
0.0
20.0
40.0
60.0
80.0
100.0
120.0
140.0
499 500 999 1000 1499 1500-1999 2000
5 10 a)b)
c)g)h)i)j)k)
d)e)f)l)
42.5
59.3
7.8 8.8
68.3
13.6 16.2
27.8
45.5
26.8 32.1
18.0
1.2 3.8 0.3
88.2 93.5
36.8
58.0
95.5
0.0
20.0
40.0
60.0
80.0
100.0
120.0
1
5 10 a)b)c)g)h)i)j)k)
d)e)f)l)
0
50
100
150
200
250
300
1
8.8
41.4
51.6 46.8
0.0
14.1
42.5
15.1 20.2
23.5
43.5
10.3
0.5
55.0
13.1
0.1 0.0 5.4
51.8
111.5
84.9
70.4
43.5
29.8
0.0
20.0
40.0
60.0
80.0
100.0
120.0
10 11 15 16 20 21
5 10 a)b)c)g)h)i)j)k)
d)e)f)l)
8.8
32.2
43.3 45.1 42.5
15.9 16.6 25.6
0.5
43.1
11.7
0.8
51.8
91.1
71.6 71.5
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
10 11 15
5 10 a)b)
c)g)h)i)j)k)
d)e)f)l)
5.2%
5.2%
6.9%
17.2%
12.1%
12.1%
12.1%
3.4%
8.6%
17.2%
19.0%
15.5%
25.9%
31.0%
1.7%
5.2%
15.5%
20.7%
22.4%
25.9%
36.2%
10.3%
19.0%
39.7%
56.9%
50.0%
63.8%
79.3%
0.0% 10.0% 20.0% 30.0% 40.0% 50.0% 60.0% 70.0% 80.0% 90.0%
185
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