Taste development from health education among schoolchildren: a two-year intervention study.

Abstract

It is necessary to develop a system of nutritional education which can be understood among schoolchildren who have not yet received a basic education. In the present study, we conducted an educational program for lower-grade schoolchildren, which contained dish selection, an agricultural experience, a cooking experience, and a lecture on digestive absorption. We evaluated the effect of this program on development by measuring taste sensitivity regarding sweet, sour, salty and bitter tastes. For the baseline period, there was no significant difference between the intervention school and the control school in each variable. At follow-up periods, both the intervention and the control schools showed an increasing sense of taste. In the intervention school, development of sensitivity to the sweet, the sour, and the bitter taste was significant. In the control school, development of sensitivity to the sweet and the bitter taste was significant. The increases in the sense of the sour and the bitter tastes and the sum of the four tastes for the intervention subjects were significantly larger than comparable values for the control subjects. These results suggest that the development of taste sensitivity is affected by nutritional education for lower-grade elementary schoolchildren.