The concept of Food Education(食育,Shiokuiku),first proposed by Japanese researcher Sagen Ishizuka in 1861,has evolved globally over the years,encompassing food knowledge,healthy dietary behaviors,food preparation,and...The concept of Food Education(食育,Shiokuiku),first proposed by Japanese researcher Sagen Ishizuka in 1861,has evolved globally over the years,encompassing food knowledge,healthy dietary behaviors,food preparation,and food safety.Professor Li Lite introduced this concept to China in 2006.This article specifically addresses food education for infants and young children.In 2022,the National Health Commission of China issued Guidelines on Feeding and Nutrition of Infants and Young Children in Nursery Institutions.These guidelines delineate the scope of Food Education for infants and young children as encompassing food cognition,eating behaviors,and dietary culture.Early childhood represents a critical period for establishing food preferences and dietary habits.Food education plays a pivotal role in familiarizing infants and young children with new foods and promoting healthy eating patterns.Without structured food education,young children are more susceptible to developing food neophobia and other unhealthy eating habits.We propose strategies to enhance Food Education for infants and young children in China by establishing a comprehensive food education system that leverages multiple channels including families,nursery institutions,early childhood education institutions,and healthcare facilities.Additionally,we emphasize the need for targeted research on food education specifically designed for this age group.展开更多
This study takes children as the research subjects to explore the rationality of integrating food and agriculture education with serious games,thereby consolidating children’s agricultural knowledge,fostering agricul...This study takes children as the research subjects to explore the rationality of integrating food and agriculture education with serious games,thereby consolidating children’s agricultural knowledge,fostering agricultural skills,and developing healthy eating habits.Based on the game mechanics of serious games,combined with children’s cognitive and behavioral characteristics,this study identifies the core indicators of food and agriculture education,refines them into specific design elements,constructs a serious game design model for children’s food and agriculture education,and conducts usability evaluation through the design of corresponding game interfaces.The contextual and incentive properties of serious game mechanics are crucial factors in enhancing children’s acquisition of food and agriculture knowledge,skills,and healthy eating habits.The game design integrating food and agriculture education with serious games can significantly improve the level of children’s food and agriculture education,and has important guiding value for promoting the design and development of children’s educational games.展开更多
In 2022,Taiwan region enacted the Food and Agricultural Education Act,thus officially launching its food education policy.The objective of this article is to elucidate the social background to this Act and current cha...In 2022,Taiwan region enacted the Food and Agricultural Education Act,thus officially launching its food education policy.The objective of this article is to elucidate the social background to this Act and current challenges to promoting food education.The data were obtained from the relevant literature and interviews with 11 key actors,who represented academia,the government,public education and civil society.Although having much in common with the Japanese equivalent policy,Taiwan’s region food education contains some notable features.Food education began as a reaction to recent food safety scandals,growing food anxiety,the prevalence of eating out,the globalisation of food systems and increasing instability,all of which characterise reflexive food modernity.The Taiwan(region)of China policy aims to avoid the nutrition-centered,gendered and nationalistic tendencies of food education in countries such as Japan by stressing the interconnection of food system actors,social responsibility for family meals and an openness to diverse food cultures.However,achieving such objectives requires consciousness of the reflexive food modernity facing Taiwan and addressing operational issues,notably the strengthening of interministerial collaboration and the integration of dialogue with diverse food education actors in defining educational content and professional qualifications.展开更多
As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consu...As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consumption: celiac disease, gluten allergy gluten sensitivity. Nutritional therapy is the only treatment for celiac disease unanimously accepted by the medical community. </span><b><span style="font-family:Verdana;">The aim</span></b><span style="font-family:Verdana;"> of the study is to analyze the food and nutritional security of people with disorders related to gluten consumption from the perspective of assessing the nutritional deficiencies of people diagnosed with celiac disease or gluten intolerance, but also assessing the nutritional deficiencies of gluten-free products. </span><b><span style="font-family:Verdana;">The study </span></b><span style="font-family:Verdana;">on the assessment of nutritional deficiencies of people with disorders related to gluten consumption, but also the nutritional deficiencies of gluten-free products/diets were conducted on the PubMed search engine. 154 free full text papers published in the period 2010-2020 were analyzed, according to the keywords (gluten free, diet, deficiencies). Specialists in the field are unanimous in the opinion that increasing nutritional security and ensuring sustainability can be achieved by: diversifying gluten-free products;extension of legislation to strengthen gluten-free products;developing educational strategies focused on the relationship between nutrients, food and human health;informing the population and optimizing services in order to increase the quality of life and health. However, the design of GF products, both technologically and nutritionally, especially bakery/pastry, pasta is still a challenge, and research in this area</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">,</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> is current and required.展开更多
文摘The concept of Food Education(食育,Shiokuiku),first proposed by Japanese researcher Sagen Ishizuka in 1861,has evolved globally over the years,encompassing food knowledge,healthy dietary behaviors,food preparation,and food safety.Professor Li Lite introduced this concept to China in 2006.This article specifically addresses food education for infants and young children.In 2022,the National Health Commission of China issued Guidelines on Feeding and Nutrition of Infants and Young Children in Nursery Institutions.These guidelines delineate the scope of Food Education for infants and young children as encompassing food cognition,eating behaviors,and dietary culture.Early childhood represents a critical period for establishing food preferences and dietary habits.Food education plays a pivotal role in familiarizing infants and young children with new foods and promoting healthy eating patterns.Without structured food education,young children are more susceptible to developing food neophobia and other unhealthy eating habits.We propose strategies to enhance Food Education for infants and young children in China by establishing a comprehensive food education system that leverages multiple channels including families,nursery institutions,early childhood education institutions,and healthcare facilities.Additionally,we emphasize the need for targeted research on food education specifically designed for this age group.
文摘This study takes children as the research subjects to explore the rationality of integrating food and agriculture education with serious games,thereby consolidating children’s agricultural knowledge,fostering agricultural skills,and developing healthy eating habits.Based on the game mechanics of serious games,combined with children’s cognitive and behavioral characteristics,this study identifies the core indicators of food and agriculture education,refines them into specific design elements,constructs a serious game design model for children’s food and agriculture education,and conducts usability evaluation through the design of corresponding game interfaces.The contextual and incentive properties of serious game mechanics are crucial factors in enhancing children’s acquisition of food and agriculture knowledge,skills,and healthy eating habits.The game design integrating food and agriculture education with serious games can significantly improve the level of children’s food and agriculture education,and has important guiding value for promoting the design and development of children’s educational games.
基金supported by JSPS KAKENHI,Grant Number 21J01732 and 22K14956the Lotte Foundation,Grant Number LF000805.
文摘In 2022,Taiwan region enacted the Food and Agricultural Education Act,thus officially launching its food education policy.The objective of this article is to elucidate the social background to this Act and current challenges to promoting food education.The data were obtained from the relevant literature and interviews with 11 key actors,who represented academia,the government,public education and civil society.Although having much in common with the Japanese equivalent policy,Taiwan’s region food education contains some notable features.Food education began as a reaction to recent food safety scandals,growing food anxiety,the prevalence of eating out,the globalisation of food systems and increasing instability,all of which characterise reflexive food modernity.The Taiwan(region)of China policy aims to avoid the nutrition-centered,gendered and nationalistic tendencies of food education in countries such as Japan by stressing the interconnection of food system actors,social responsibility for family meals and an openness to diverse food cultures.However,achieving such objectives requires consciousness of the reflexive food modernity facing Taiwan and addressing operational issues,notably the strengthening of interministerial collaboration and the integration of dialogue with diverse food education actors in defining educational content and professional qualifications.
文摘As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consumption: celiac disease, gluten allergy gluten sensitivity. Nutritional therapy is the only treatment for celiac disease unanimously accepted by the medical community. </span><b><span style="font-family:Verdana;">The aim</span></b><span style="font-family:Verdana;"> of the study is to analyze the food and nutritional security of people with disorders related to gluten consumption from the perspective of assessing the nutritional deficiencies of people diagnosed with celiac disease or gluten intolerance, but also assessing the nutritional deficiencies of gluten-free products. </span><b><span style="font-family:Verdana;">The study </span></b><span style="font-family:Verdana;">on the assessment of nutritional deficiencies of people with disorders related to gluten consumption, but also the nutritional deficiencies of gluten-free products/diets were conducted on the PubMed search engine. 154 free full text papers published in the period 2010-2020 were analyzed, according to the keywords (gluten free, diet, deficiencies). Specialists in the field are unanimous in the opinion that increasing nutritional security and ensuring sustainability can be achieved by: diversifying gluten-free products;extension of legislation to strengthen gluten-free products;developing educational strategies focused on the relationship between nutrients, food and human health;informing the population and optimizing services in order to increase the quality of life and health. However, the design of GF products, both technologically and nutritionally, especially bakery/pastry, pasta is still a challenge, and research in this area</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">,</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> is current and required.
