Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 1 |
| Since 2016 (last 10 years) | 1 |
| Since 2006 (last 20 years) | 1 |
Descriptor
| Comparative Analysis | 1 |
| Cooking Instruction | 1 |
| Dietetics | 1 |
| Eating Habits | 1 |
| Elementary School Students | 1 |
| Family Environment | 1 |
| Food | 1 |
| Foreign Countries | 1 |
| Grade 3 | 1 |
| Grade 4 | 1 |
| Intervention | 1 |
| More ▼ | |
Source
| Health Education Journal | 1 |
Publication Type
| Journal Articles | 1 |
| Reports - Research | 1 |
Education Level
| Early Childhood Education | 1 |
| Elementary Education | 1 |
| Grade 3 | 1 |
| Grade 4 | 1 |
| Intermediate Grades | 1 |
| Primary Education | 1 |
Audience
Location
| Japan (Tokyo) | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Direct linkYoshii, Emi; Akamatsu, Rie; Ishihara, Yoko; Izumi, Betty – Health Education Journal, 2021
Background: Children's participation in cooking activities at home may have positive effects on diet quality. In Japan, schools are the primary site for food education, which includes cooking. Very few studies have assessed the impact of school-based cooking programmes on children's participation in cooking activities at home. Objective: The…
Descriptors: Cooking Instruction, Comparative Analysis, Elementary School Students, Grade 3
