フードロスと食育の出前授業をしていただきました！
今回のテーマは「お米」。昔の稲穂と、現代の稲穂の違いを比べてみたり、
「食べ物を無駄にしない方法って何かな？」と考え、そのまま保存していると腐ってしまうけれども、乾燥させて粉にし、ふりかけにすることで、食べることができるという体験をしてみたり、透明なお鍋でお米が炊き上がっていく様子を見たり。
出前授業をしてくださった、食育ラボさんより、
「さすが、探究学習をされているだけあって、質問や探究心、チャレンジ心がバシバシ感じられました！」と嬉しいコメントいただきました。
We held a workshop focusing on food loss and education!
The theme for this workshop was about “rice”!
We compared and contrasted various types of rice from the past to the
present.
We also thought about we can do to avoid wasting food, also known as reducing
food loss. The students learned that
rice can be used in various ways, such as drying rice, grounding into flour,
and creating furikake seasoning! We also
got to see the rice being cooked in a transparent pot!
We received some positive feedback from the Food Education Lab, who conducted
the mobile classroom session, stating:
“The students exhibited engaging behavior related
to inquiry-based learning, such as asking questions, building curiosity, and a willingness
to challenge themselves, which was truly impressive!”
