栄養成分に関する教育効果について簡易栄養成分測定器を用いた評価

概要

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We need to improve our diet and reduce the number of person diagnosed metabolic syndrome which causes ischemic heart disease and so on. Since the frequency of ready-made meal increases in the modern diet, nutrition management and information dissemination on ready-made meal lead to improve our health. In the present study, we investigated whether junior college students who had received education for one year in the dietitian training institution could estimate nutritional information of ready-made meal accurately or not. The estimated value was compared with the measured one in ready-made meal by means of the simple measuring instrument. In result, the students could estimate energy amounts accurately and the standard deviation of energy amounts was smaller than that of other items. Carbohydrate amounts were estimated inaccurately compared to energy amounts. In protein amounts, accuracy of estimated values depended on the kind of ready-made meal/ For example, protein amounts were overestimated in baked goods. The estimated values of lopid amounts tended to correlate with those of energy amounts, although lipid amounts could not be estimated accurately. Moisture content was underestimated generally. In conclusion, it was difficult for the junior college students to estimate nutritional information (except for energy amounts) of ready-made meal accurately.
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