小中学生の生活習慣病予防に関連する食行動と食に対する意識，知識，調理技術等との関連

概要

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We conducted a survey of elementary and junior high school students aiming to clarify the actual state and issues of dietary life related to lifestyle-related diseases. The subjects are a total of 411 students in Tokyo. We conducted a survey in September 2008. We surveyed items including eating behavior, food-related attitude and knowledge, frequency of cooking, cooking skills, and school meal time. Based on the survey, we were able to deduce the following issues and tendencies. 1) The majority of elementary and junior high school students do not use knowledge on nutrition they learn at school in their daily lives. 2) The rate of actually conducting healthy eating behavior and the rate of having the attitude and knowledge to lead a healthy dietary life tend to be lower for junior high school students than for elementary school students. 3) About 30 to 40% of elementary and junior high school students rarely cook. 4) Obtaining the knowledge of food, happiness in school lunch, and cooking frequency and skills are important to send healthy eating habits.
日本食生活学会の論文