An Investigation into the Regional Features of the Materials and Data Used in Senior High School Home Economics With Special Reference to Dietary Evolution and Culinary Culture Recognition of and Interest in Okinawan Dietary (Part-1) : Okinawan Teachers' Instruction Materials and Attitudes

摘要

To find out how our high school home economics nutrition courses introduce information, and use texts and references in teaching "Changing Diets and Food Culture" covering regional cuisine, a survey wasconducted on the actual class conditions and level of awareness of all Okinawa high school home econ-omics teachers. The results are analyzed and categorized below.90.3% of the instructors surveyed included study of the subject into their classes. The greatest number of teachers taught General Home Economics classes, while the next largest group taught Foods, then Cooking, and fourth, Special Interest Subjects. In terms of methods of instruction, the majority or 93% incorporated local cuisine into practical cooking classes. However, only 18-22 percent included instruction on changing dietary patterns and or the history and impact of external influence in their coursework.97% of the instructors expressed interest in including the subject area in future coursework. Some 80% desired to incorporate content on the dietary tradition such as an overview of changing dietary patterns in Okinawa, impact of external influences on dietary tradition, and the use and background of in digenous food into cooking classes.About 70% perceived a need for resource materials and texts for use by instructors that cover the origins of Okinawa's unique dietary traditions and changing dietary patterns. Some 50% perceived a need to compare the festival or ritual cuisine of Okinawa with that of mainland Japan, and include information on the roots and origins of Ryukyu cooking.