学生の食事にみる日常食の実際- 食事調査からの考察 -

概要

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A diet survey using the method of recording meals was conducted on 48 students on a nutritionist training course. The results showed that 6.3% of participants missed breakfast, and when looking at the composition of meals over a day, 58.3% ate meals consisting of single staples (including composite meals such as curry and rice or sandwiches) and 35.4% of lunches consisted of single staples. The most popular staple was bread, followed by noodles and rice balls. The composition of breakfast was staple and soup (16.7%) or staple, main dish and soup (14.6%). After the highest ratio of staples only, 25.0% of participants ate staple, main dish and side dish of which 75.0% were lunch boxes brought from home at lunchtime. Dinner consisted of staple, main dish, side dish and soup (one soup, two dishes)(29.2%) and staple, main dish and side dish (22.9%) with no more than half of all participants eating dinner that included a staple, a main dish and a side dish. In addition, a comparison of dietary intake standards and energy intake volume gave a ratio of around 70%. It is considered that further food education including the advised manner of taking meals is essential in nutritionist training and education.
2014-07-01