Living Conditions and Types of Dietary Habits on Female Students Living in Boarding Houses.
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概要
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This study aimed at (1) investigating the correlation between dietary habits and living environment of female college students living in boarding houses and (2) probing possibilities of improving their dietary habits at the level of an individual. The study discusses the living conditions and dietary habits of the subjects, the correlation, if any, between these two factors and problems regarding their dietary life. The subjects were undergraduate and graduate students of Nara Women's University. A questionnaire survey was conducted among 239 students in April, 1994, and 199 valid responses were recovered (the recovery ratio: 67.9%). Analysis was made of 16 items related to living conditions, 14 to dietary habits and one to the students' age (total; 31 items). Additionally, Hayashi's Quantification Method III (50 items related to the students' boarding conditions) was used for grouping them into categories. The following results were obtained.<BR>1) There were no students with financial problems in respect of their dietary life. They had kitchen utensils equivalent to those of a general household. Boarding houses were conveniently located, close to their university and food stores. The satisfaction index about boarding conditions was considerably high at 7.5±1.5 points out of 10.<BR>2) The students showed a tendency of skipping breakfasts 1.8±2.0 times/week, which is higher than those reported in the 1993 National Nutrition Survey. They cooked meals together with other boarders 2.3±4.6 times/month on the average.<BR>3) The students were divided into three groups based on their dietary habits and living conditions using Hayashi's Quantification Method III: those who have positive attitude toward cooking (Type A), those who rely on ready-to-serve foods frequently (Type B), and those who eat out both lunch and supper (Type C).<BR>4) There were observed a significant correlation between the items related to meal preparations such as distance to food stores and times of food purchases and the items of frequency of taking between meal snacks and eating out. The conditions of boarding places thus seemed to be a key for improving their dietary habits.
- 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
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