The purpose of this study is to survey the effects on eating behaviors of schoolchildren by serving bread made from locally grown rice for school lunch. We conducted questionnaire surveys with 312 children in grades five and six in two elementary schools with different serving rate of the rice bread. The children, who are in the elementary school with a high rate of serving rice bread, show better attitudes and behaviors toward the school lunch than those who are in the other schools. In addition, the former show more tendency to recognize that the bread comes from the locally grown rice than the latter. Of the elementary schoolchildren asked, those who recognize “the local food production and consumption” likes cooked rice and look forward to their lunchtime in school. Of the children asked, those who eat rice bread at home show the more tendency to have a high nutritional awareness and healthy eating habits. These results suggest that it is effective to serve bread made from locally grown rice for school lunch for developing dietary and nutritional knowledge among schoolchildren.
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