The principal of Umejima Elementary School in Adachi-ku, Tokyo, Atsushi Ebara, discusses the school's kyushoku (school lunch program). He explains that the program is designed to teach students the importance of a healthy diet, to experience their own food culture, and to appreciate the hard work of those involved in making the kyushoku.
The school's nutritionist, Rie Kuwabara, explains that the school has a staff of 13 people working on the school's lunch, serving 634 children. She mentions that the school uses food from all over, but the vegetables are primarily domestic and come from the Kanto and Shikoku areas. She also explains that the school buys local ingredients, which are delivered and then cooked.
Kuwabara shares that she plans the menu one month in advance, considering what vegetables are in season, planning for event food, and ensuring a variety of ingredients are used. She also mentions that the school tries to avoid using meat for too many days in a row, and she tries to hit 100% of the required nutritional targets.
She discusses how the school tries to introduce new foods to the students, and how she plans to use the edamame that the 8th graders worked on in the school lunch's salad. She also mentions that she offers dessert on special occasions and uses fruits to mark the change in seasons.
When asked about the school's favorite menu, Kuwabara mentions that curry and rice is very popular, but she can't make it every week. She can offer it once a month, or once every two months, but she wouldn't offer it twice in the same month.
Kuwabara also discusses the school's social welfare system, which provides fees for low-income households. She mentions that Adachi city has an Oishi Kyushoku (tasty school lunch program) to educate kids about the importance of healthy habits through eating and enjoying tasty food. She also mentions that once a month, nutritionists from the 104 schools in her city attend an Oishi Kyushoku meeting to exchange ideas and menu plans.
1. The principal of Umejima Elementary School in Adachi-ku, Tokyo is Atsushi Ebara.
2. Students from grade 1 to 6 have the same duties, including dishing out food.
3. Teachers sometimes support and assist the students in grade 1 and 2.
4. By the time they're in grade six, students are able to do everything themselves.
5. The purpose and role of kyushoku (school lunch program) are for students to learn that eating is very important, to experience their own food culture through kyushoku, and to appreciate the hard work of many people who are involved in making kyushoku.
6. All the homeroom teachers eat with their students in the classroom.
7. As a principal, Atsushi Ebara has to eat and check the food before it's served to the children.
8. Rie Kuwabara is the school nutritionist.
9. There are 13 people working on the school's lunch, including Rie Kuwabara.
10. There are 634 children in the school, but they make 690 meals in total.
11. The food for the school lunch comes from all over, but the vegetables are primarily domestic and come from the Kanto and even Shikoku areas.
12. The school introduces food from Kochi prefecture, including ginger chicken and guruni (stew).
13. The school buys local ingredients, which are delivered and cooked in the school.
14. Students don't help cook the food, but the 1st and 2nd graders help peel vegetables like broad beans, corn, and green peas.
15. The 8th graders came to the farm of the school nutritionist for their work experience.
16. The edamame they're working on will be used in the school lunch's salad.
17. The school nutritionist plans the menu one month in advance.
18. The school nutritionist writes down what vegetables are in season so that she can cook food that's in season.
19. There is event food every month.
20. The school nutritionist tries to take turns using different ingredients like fish, meat, egg, and tofu.
21. The school nutritionist tries to hit 100% of the required nutritional targets.
22. The school nutritionist tries to change the flavor and cooking method of the food that the kids don't like.
23. The school offers dessert on special occasions.
24. The school has birthday lunches where each month the birthday kids get jelly for their special dessert.
25. The school doesn't cook the same menu item more than once a month.
26. The school is a regular public school and not special.
27. For families that can't afford the school lunch fee, in Japan there is a social welfare system that will provide the fees.
28. Adachi city has an Oishi Kyushoku (tasty school lunch program) because the percentage of adults living in Adachi with obesity and diabetes is high.
29. The Oishi Kyushoku program aims to educate kids that to have a healthy body, eating healthy is important.
30. In Adachi, once a month there's an Oishi Kyushoku meeting that nutritionists from the 104 schools in the city attend.
31. As part of their summer homework, parents and children design their own bentos at home.
32. The best bentos are picked out and included in the kyushoku menu.
33. The community is invited to come and eat the chosen menus together.
34. The school nutritionist feels like it was worth the effort when the kids react well and say the food is tasty.