給食管理における基礎技術に関する研究(第1報) : 食生活および重量目安量調査からの一考察
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概要
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For the purpose of improving the basic technique required for "institutional meal management," we performed a dietary lifestyle survey and a weight estimation survey (regarding 50 food items) among the 57 freshmen majoring in the national registered dietitian course. The dietary lifestyle survey revealed infrequent intake of soup and side dishes, limited cooking opportunities at home, and some other issues. The results showed that there were extremely limited opportunities to learn about foods in terms of their types, weights, tastes, etc. According to the weight estimation survey concerning 50 food items, the number of correct answers averaged at 10.4±3.7 food items; and the average correct answer rate was 20.9±17.2%, which indicated apparent lack of a sense of weight among the respondents. Another observation was that the respondents showed difficulty in grasping the weights of the following food items in particular; food products with wider disparity in product standards (e.g. fish sausage or 'chikuwa', tofu, etc.), heavy food items (1 cabbage, 1 grapefruit), and food items whose specific gravities are different from that of water when measuring (by spoon or cup). When the tendency was observed by food group, respondents showed difficulty in grasping the weights of vegetables, seaweed, fungi and fruits, reflecting their dietary lifestyle. Based on the above findings, we discovered that even students in their early freshmen year who are aspiring to become national registered dietitians have limited sense of weight, which is required for learning dietary lifestyle and basic technique. Based on the guiding principle obtained from the recently performed surveys, we intend to work towards early improvement in the situation so as to enhance basic technique of the students.
- 茨城キリスト教大学の論文
- 2002-12-25