@article{oai:nagasaki-u.repo.nii.ac.jp:00003378,
 author = {本田, 藍 and 斎藤, 陽子 and 深見, 聡 and 中村, 修},
 journal = {地域環境研究 : 環境教育研究マネジメントセンター年報},
 month = {Mar},
 note = {In December, 2015, we conducted 2-hour dietary education class at “junior high school A” in “A-town” in Kumamoto prefecture, with 147 students in 4 classes, for preventing lifestyle-related disease and improving dietary habit. The program was designed for students to learn dietary habit management skill with 4 main objectives; “eating 5 dishes of vegetables each day”, “reducing salt amount and enjoy the original taste of each food”, “reducing taking sweet beverages or snacks (less than 200kcal)”, “mainly eating rice, miso-soup, seasoned boiled vegetables, grilled fish”. According to the survey with questionnaire conducted before and after the class, the program increased awareness with dietary habit among those junior high school students, and we found improvements in the preference of food, dietary habit, the amount of vegetable to take, and overall condition of the health. We will continue to make effort in order to grasp the long-term effects of this dietary education class., 地域環境研究 : 環境教育研究マネジメントセンター年報, 8, pp.45-52; 2016},
 pages = {45--52},
 title = {中学生を対象とした生活習慣病を予防する食育の実施による成果と課題},
 volume = {8},
 year = {2016}
}