Abstract
A questionnaire survey was conducted on those persons responsible for cooking to identify their awareness of the importance of the dietary life and lifestyle of elementary school children. The 247 subjects were all guardians of children attending elementary schools in a town in Hiroshima Prefecture, and 190 of these subjects were selected for a multiple regression analysis as being responsible for cooking the children's meals.The greater the dietary awareness of those responsible for cooking, the higher was the intake frequency of seaweed, small fish, root crops, and potatoes by the elementary school children. A more positive attitude toward food education in those cooking meals resulted in a more frequent intake of seaweed, small fish, soy beans, and soy bean products by the elementary school children, with no problems presented for such dietary constituents. Greater health consciousness in those cooking meals resulted in less desire for carbonated drinks, juice and snacks, and fewer problems with the elementary school children in waking up in the morning. These results demonstrate that the dietary awareness of those persons responsible for cooking influenced the dietary life and lifestyle of the elementary school children, and implies the need to improve the level of dietary awareness of those cooking meals.
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