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[Information on boosting immunity] Building children's brains and bodies ③

[Immune power up information]
Recently, the new coronavirus has taken the world by storm.
In this corner, you can find information on how to build a body that can withstand corona,
We will introduce excerpts from past musubi magazines and books published by Seishoku Publishing.
The 18th installment introduces an interview with Takako Ozaki from "Musubi Magazine February 6 issue". (all XNUMX times).
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Investigation with the help of doctors and universities Proof of the ideal Japanese diet
　Convinced of the merits of traditional Japanese cuisine, Ms. Kozaki began joint research with Fukuoka Women's University and Yoshitaka Nagata, who was then head of the pediatrics department at Shimonoseki Municipal Central Hospital, in order to objectively substantiate her claim. rice field.
　Mr. Nagata is known for his books such as "If oil is cut off, atopy can be cured to this extent", and has many achievements in atopic treatment.
　As a result, the ratio of intake of protein, fat, and carbohydrates (PFC balance) in the Futaba Kindergarten school lunch was16-04%,18-34%,65-62% and the PFC balance of the ideal Japanese diet around XNUMX (15%,25%,60%) was found to be close.
　In addition, the PFC balance (15%,15%,70%), and “I learned that school lunches are good for the Japanese body,” says Ms. Kozaki.

Chew well and drink plenty of saliva Fermented foods are natural antibiotics
　In terms of food, I also appealed to chew well and produce plenty of saliva.
　"Children these days don't drool. And they're all about sterilization, antibacterial, and protecting children from germs. Moreover, they're all soft, and they don't have a chewing function at all. Saliva production increases, and saliva has antibacterial properties.”
　In addition, he pointed out that if you go to the hospital for a cold or the like and are given antibiotics and continue the ``antibiotic ladder'', your immunity will gradually decline.
　“Fermented foods such as umeboshi, miso, rice bran bed, and natto are natural antibiotics, but if we rely on medicine only, even if we give children a little medicine, it will eventually stop working.”
　He also said that as a serious problem for children, "My mouth opens wide and I can't breathe through my nose. It's easy for germs to enter (through the mouth)."
　In order to breathe through the nose, as Mr. Kozaki says, "It is normal for the tongue to stick tightly to the back of the upper jaw when the mouth is closed." "If your tongue is drooping down, it's already a health hazard."
　One of the ways to raise the tongue firmly is to have the children chew on something hard.
　If you chew "at least XNUMX times, preferably XNUMX times", "the temples move, stimulating the prefrontal cortex of the children's brain, which leads to brain development."
　Just as Mr. Kozaki says, "The brain is made from food."
　In addition, kindergarten children use pickled pickled radish as a souvenir of their graduation, and the small amount of vegetable scraps from the school lunch room is composted.
　“Food education, agriculture, the environment and life are all connected, and we are conducting circular education,” says Mr. Kozaki proudly.In fact, these efforts and local cleanup activities have been highly evaluated, and we have received awards from Fukuoka City, Fukuoka Prefecture, and the Ministry of the Environment.

Have students submit a meal questionnaire, and grade their eating habits at the university
　Food education is unique in that it involves families.
　School lunches are only served three times a week on Mondays, Wednesdays, and Fridays.
　If you have a lunch box, you can play outside when the weather is nice.We also hope that children will feel the love of their mothers through their lunches.
　In addition to making lunch boxes, parents are asked to submit a "food questionnaire" that reports what their children eat in the morning and evening, with photos.
　Not only the menu but also the main ingredients must be filled in, which takes a lot of time and effort, but the submission rate is XNUMX%.
　Then, when the questionnaire was sent to the laboratory at Fukuoka Women's University, they said, "The staple food, main dish, and side dish must be complete," "there must be at least six types of vegetables in a day," and "fried food must be eaten less than three times a week." It will return the result graded by the criteria such as "There is something".
　According to Ms. Kozaki, the maximum score is XNUMX points, and she said, ``No matter how bad your grades are, it's about XNUMX points. There is no such thing as a single person here. They are the best parents in Japan,” he said with a smile.
　“If you eat three meals a day, you will have XNUMX meals a year. Of those, less than XNUMX will be eaten at kindergarten. The remaining XNUMX will be served at home. That's why if we don't involve mothers, we won't be able to connect to true food education.We needed the power of the university to get mothers to go this way."
　This year marks the eleventh year of this initiative in cooperation with Fukuoka Women's University.

Students themselves, staff members, and parents can learn proper cooking in a classroom in Fukuoka.
　For kindergarten mothers, we regularly hold umeboshi making and cooking classes so that they can actually taste the traditional Japanese food of kindergarten.
　In addition, we are working to raise awareness by inviting Ms. Yasuko Takahata, a culinary researcher based in a cooking studio in Kitakyushu City, to give lectures in order to reconsider traditional Japanese cuisine.
　Mr. Kozaki himself, along with other staff members, attended the Seishoku Cooking School Fukuoka School, which was previously established by the Japan Macrobiotic Association in Fukuoka, and completed the advanced course.
　Currently, two of the cooks in the school lunch room studied at one of the Seishoku Cooking School network classes in Kurume City, Fukuoka Prefecture, Seishoku Cooking Kurashiki Class. It seems that understanding is deepening at home as well, such as attending the same classroom.
　Most of the seasonings and ingredients are procured from the natural food store “Sanchokuya Kurashiki” where the classroom is located.

[Immune power up information]Step XNUMX: Building children's brains and bodies
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Takako Ozaki
Born in 1947 in Shikanoshima, Fukuoka City, Fukuoka Prefecture.He graduated from Kindai University Kyushu Junior College Nursery School.He is the president of Futaba Kindergarten, a school corporation.He is the director of Shikanoshima nursery school.In 9, he ordered a "sun-cut hat" to protect against harmful UV rays from Australia, introduced it quickly, and published it in the manual of the Ministry of the Environment.Since 12, he has pursued childcare for children, such as working on "true food education" activities based on traditional Japanese food.Since 18, she has been working with pediatricians from Fukuoka Women's University and Shimonoseki Municipal Hospital to set up the "Society for Considering Dietary Education for Children" and researching the effects of Japanese food through dietary surveys, health surveys, and lifestyle surveys at home. .Since 27, she has started joint research with Professor Atsushi Nanakida of the Graduate School of Education, Hiroshima University, on "children's motor skills through childcare through play".In 16, he won a special award at the "Regional Food Education Contest" by the Ministry of Agriculture, Forestry and Fisheries, and has won numerous awards related to food education, agriculture, and environmental education.Incorporating traditional Japanese food into school lunches and ensuring children's freedom through playful childcare will lead to the improvement of children with developmental disorders, autism, and atopic dermatitis. , has been featured in many magazines.He gives lectures all over the country on "Food education and play" for the healthy growth of children.