栄養及び食領域における大学生の誤概念 : 誤概念の特徴及び誤りの多い者の特性

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Aim: The main purpose of this study is to understand misconceptions about nutrition, food and diet among university students. Additionally, we intend to clarify the characteristics of students with low levels of knowledge about nutrition and food. Methods: Students studying to become professional dietitians were tested on their beliefs about nutrition and food, using questionnaires. The questions were about general food knowledge and sports nutrition. CHAID analysis was used to clarify characteristics of students with low levels of knowledge about nutrition and food. Results: The test revealed four main characteristics of misconceptions about nutrition, food and diet among university students: 1) the majority of students have common misconceptions that they seem to have obtained at school and at home, 2) the students with low levels of knowledge about nutrition and food have many misconceptions about nutrition and food effects, and many about general food knowledge that they seem to have obtained at school and at home, 3) the students who seem to have obtained many misconceptions at school and at home also hold many misconceptions that they seem to have obtained from the mass media, and 4) regardless of level, most students possess incorrect knowledge about food allergies. Conclusion: These results indicate that, in order to train highly capable nutrition specialists, it is necessary to develop teaching methods that correct common misconceptions about nutrition, food and diet.
仙台大学の論文

栄養及び食領域における大学生の誤概念 : 誤概念の特徴及び誤りの多い者の特性

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