Study on Correlation between Nutritional Status and Age of the Persons of Food Preparation in Household Members.
スポンサーリンク
概要
- 論文の詳細を見る
Of 752 households participating in a Wakayama prefectural nutrition survey conducted according to the National Nutrition Survey, those with three-generation family (grandparents aged between 50 and 69 years, parents aged between 25 and 44 years and children aged between 1 and 12 years) were selected. These households were then classified by the age of the person in charge of food preparation into four groups: (1) 30-39, (2) 40-49, (3) 50-59 and (4) 60-69 years. Intakes by the food group and nutrients per day per capita were investigated for each household, and differences in nutritional status among the four age groups were assessed. The following results were obtained.1) Consumption of rice, wheat, oils and fats, green and yellow vegetables, eggs and processed foodstuffs significantly decreased with increase in the age of the person in charge of food preparation. Although not statistically significant, decrease was observed in consumption of other vegetables and meats as the age of the person in charge of food preparation rose.2) Intakes of energy, fat and vitamin B1 and the proportion of total energy supplied by fat significantly decreased with increase in the age of the person in charge of food preparation. Although not significant, similar tendencies were seen in vitamins A and B2.On the basis of these results, it can be assumed that the age of the person in charge of food preparation is associated with the nutritional status of the family members. In this aging society, therefore, it is important that guidance for nutritional improvement be given to persons in charge of food preparation so that appropriate nutrition is maintained for family members.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
- 減量の誘惑場面における対策の質的検討
- フォーマティブ・リサーチに基づいた職域における体重管理プログラムに関する事例的研究
- 体重管理における誘惑場面の対策尺度の作成
- Detection of Heavy Metal Toxicity by Cell Culture Method (1)
- Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol