管理栄養士教育における食育について(第1報) : 野菜・海藻・きのこ類の摂取状況調査からの一考察
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概要
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For the purpose of obtaining educational guidelines for prospective national registered dietitians a variety-specific food intake survey was performed concerning vegetables, mushrooms, and algae, which are considered particularly important in providing nutritinal guidance. The target of the survey included female students majoring in the national registered dietitian courese (n=104) who are aged 20.6±0.5 on average. The food items covered by the survey included 47 varieties of vegetables, 8 varieties of mushrooms and 5 varieties of algae. The survey was perfomed for a period of 2 weeks from February thorugh March in 2003 (42 meals in total). The results obtained are outlined below.: 1. A food item which was taken once and below on average accounted for 51% (24 varieties) of the total vegetables. In addition, the average value of intake varieties per person/day was 6.2±2.3 varieties (including 2.3±1.0 varieties of dark colored vegetables and 3.9±1.5 varieties of other vegetables). 2. Both mushrooms and algae were taken only as often as about 4 days/week, and about 3 varieties of them were taken per week. 3. When intake status was examined from the standpoint of frequencies of meal skipping, a significant difference was observed in the average intake varieties of vegetables per person/day and in the number of intake days of mushrooms and algae, which indicated that the students who frequently skipped meals showed more problematic inttake status. 4. When the number of intake days of mushrooms and algae were esxamined from the standpoint of the varieties of vegetables taken, a significant difference was observed. Students who took in fewer varieties of vegetables also tended to taked in mushrooms and algae insufficiently. This actual condition survey regarding intgake of vegetables, mushrooms and algae by students elucidated many problems. It was confirmed through this survey that implementation of 'shokuiku' or comprehensive diet educaiton towards students is a vital element of educational programs. Based on the results obtained through the survey, we would life to strive to nurture qualificaitons required of national registered dietitians as a specialist by preparing and implementing diet education programs before and after their admission to the university.
- 茨城キリスト教大学の論文
- 2004-12-25