著者

池田 昌代 小根澤 遥 上坂 奈未 高橋 来実 望月 菜穂 平澤 マキ 関 千代子 澤山 茂

出版者

一般社団法人 日本食育学会

雑誌

日本食育学会誌 (ISSN:18824773)

巻号頁・発行日

vol.8, no.1, pp.9-17, 2014-01-25 (Released:2015-05-09)

参考文献数

25

被引用文献数

3

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The purpose of this study is to obtain basic data to develop a food education program for university students. We investigated the use of student cafeterias and analyzed the energy and nutrient intake of various dish combinations.The criteria for lunch items that university students gave priority to were preference, price, and nutrition balance. Gender differences were observed regarding the frequency of use of school cafeterias, criteria for lunch item selection, and purchase price. Energy and nutrient intake was different across dish combinations. Male students tended to select only “noodle bowl/dish”combinations, which led to greater salt intake; additionally, in such dishes, vitamins, dietary fiber, and iron were present in much fewer quantities than in other dish combinations. Female students tended to select “rice, main dish, and side dish” combinations, which had more calcium, dietary fiber, and iron than other combinations.For university students to put food education into practice in cafeterias, it is necessary to understand about appropriate energy and nutrient intake. Students should be educated about what dish combinations provide the right amount of energy and nutrient intake so that they can independently make decisions regarding this in the future. To facilitate this, the maintenance of a suitable (or “healthy”) meal environment is important.”