Research Article
Volume 16 Issue 7 - 2021
Implementing Early Nutrition Education to Mitigate Childhood Obesity in Japan
Kaori Kobayashi*
Sales Manager at Wakka, USA
*Corresponding Author: Kaori Kobayashi, Sales Manager at Wakka, USA.
Received: April 13, 2021; Published: June 28, 2021


This review examines food and nutrition education, so-called Shokuiku, conducted in preschools and childcare all over Japan. Four topics are covered in this review as follows: Shokuiku practice methods, the number of the Shokuiku reports, the childhood obesity rate transition in 5-year-olds, and the placement of dietitians in preschool and childcare. Shokuiku practice reports and treatises were searched through a database, called CiNii and NC State university library [1,2]. Cultivation experience, dining environment, cooking experience, knowledge of food, and local cuisine were reviewed as a Shokuiku program. There were four reports on Shokuiku practice before 2005; however, 35 articles have been found since 2006. This indicates that Shokuiku has become more popular due to the enforcement of the Shokuiku Basic Law [3]. The obesity rate among young children kept increasing until 2006; however, the rate has not increased since [4]. This is because the number of Shokuiku for preschoolers has increased and it has been effective in reducing childhood obesity. The number of dietitians assigned to preschools and childcare has also increased since 2005. It is possible that increased efforts to actively implement Shokuiku directly resulted in an increase in the recruitment of dietitians.

Keywords: Shokuiku; Preschool; Childcare


  1. CiNi.
  2. North Carolina State University.
  3. The Ministry of Education, Culture, Sports and Technology. “National-level Basic Law on Food Education”. June 17, 2005. Update September 2015 (2021).
  4. The Ministry of Education, Culture, Sports and Technology. “Reiwa 2nd facial year of School Health Statistics Survey Bulletin” (2021).
  5. The Ministry of Health, Labor and Welfare (MHLW). “Nationwide nursery school fact-finding report” (2021).
  6. The Ministry of Health, Labor and Welfare (MHLW). “National Childcare Council member fact-finding report” (2021).
  7. “What is Shokuiku?” The Ministry of Health, Labor and Welfare (2021).
  8. The Ministry of Health, Labor and Welfare (MHLW). Nursery school insurance guidelines. Published March 2008 (2021).
  9. K Saito., et al. “A report on education practice of food education and crafts education from cultivation in a kindergarten: Using red shiso leaves and cotton as teaching material”. Bulletin of Kagawa Junior College 47 (2019): 189-197.
  10. H Kimura., et al. “Implementation status of dietary education in the kindergartens and nursery schools of Matsue city, Shimane prefecture-special reference to the use of the sweet potato”. Home Econ. 69.7 (2018): 526-535.
  11. H Suzuki. “Current status and issues of dietary education in kindergartens and nursery schools in Fukushima Prefecture: Cultivation activities”. Department of Food and Nutrition, Junior College of Aizu, Departmental Bulletin Paper 73 (2016): 123-158.
  12. M Tominaga., et al. “7-year practical report on the food practice for preschool children”. Bulletin of Center for Early Childhood Education Practice Research, Faculty of Education, Osaka Ohtani University 9 (2019): 96-103.
  13. Development and Evaluation of Kindergarten Program that Includes Experience at the Ranch. Bulletin of Shitennoji University 59 (2016): 93.
  14. K Kaneko., et al. “Lesson design which combines the experience in early childhood education and care and food learning” 58 (2015): 1.
  15. K Kaneko., et al. “Effect of learning by expanding about nursery teaching (experience in early childhood education and care) with dietary education lessons”. Japan Home Economics Education Society 59 (2016): 93.
  16. H Ishiguro. “How a young child learns how to take part in mealtimes in a Japanese day-care center: a longitudinal case study”. European Journal of Psychology of Education 2 (2016): 13-27.
  17. Y Isobe., et al. “Dietary Education on infants and their mothers by the cooking program. Mie, Mie: The Integrated Center for Educational Research and Practice Mie University (2015): 1346-6542.
  18. Yasuko Kato. Departmental Bulletin Paper of Hachinohe Gakuin Institute. Efforts to familiarize mothers and children with cooking and lead them to healthy dietary habits: A report of cooking classes conducted with students (2021).
  19. K Yasutake., et al. “Practice of dietary education focusing on salt reduction for preschool children and visualization of comprehension by qualitative evaluation”. Journal of the Japan Dietetic Association5 (2018): 267-273.
  20. “Organic school lunch and its practice of food education (Introduction of new project Organic "tie-up" school lunch for nursery schools and kindergartens! Let's get started! Future dining table: Toward expansion of "tie-up" between organic farmers and nursery schools and kindergartens)”. Japan Organic Agriculture Study Group7 (2016): 3-6.
  21. K Odani., et al. “An Evaluation of a Dietary Education Program Utilizing (akamoku), a Local Sea-food Product for Preschool Children and Their Parents”. The Japanese Society of Nutrition and Dietetics1 (2020): 5-12.
  22. School health statistics survey. The Ministry of Education, Culture, Sports and Technology (2021).
Citation: Kaori Kobayashi. “Implementing Early Nutrition Education to Mitigate Childhood Obesity in Japan”. EC Nutrition 16.7 (2021): 20-25.

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