著者

小林 仁美 多賀 昌樹

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.15, no.1, pp.33-38, 2021-01-25 (Released:2021-06-10)

参考文献数

23

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Eating breakfast is very important for the health and development of children. However, few studies have explored the correlates of children’s academic performance. Therefore, we aimed to investigate the associations of breakfast and scholastic performance.Six hundred fifty-five children, aged 8 to 12 years, were surveyed using original questionnaires. Breakfast skipping was defined as having missed any food between waking and the commencement of morning school classes at least 1 school day during the past week.Eight percent of participants reported skipping breakfast at least once time per week. Children who ate breakfast everyday scored higher on Japanese language test than children who did not eat breakfast (71.6±18.9 vs 65.9±18.0, p<0.05). Furthermore, students who did not had breakfast had higher negative emotion than those who always ate breakfast.Breakfast is not only promoted to improve health, but also to improve scholastic performance. We suggest further studies on the relationship between meal content, and scholastic performance.

著者

布川 美穂 鴨下 澄子 脇田 哲郎 山本 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.12, no.2, pp.167-172, 2018-04-25 (Released:2019-05-10)

参考文献数

14

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Rice as a staple food in school meals is recommended about 3.5 times per week, but it is reported that milk offered daily is inappropriate as a part of Japanese food culture. To that end, there are municipalities that are considering temporarily discontinuing However, it is unknown how the children who consume the milk feel. Furthermore, if we think that it is undesirable as a part of food culture, it is possible to give it as a drink outside lunch time. However, there have been limited researches to date on this question. Therefore, we conducted two studies to clarify the issue. In Study 1 we examined whether milk provided daily as part of the school lunch is liked by children and in Study 2 we tried to determine children’s opinions about when they preferred to drink milk. In Study 1, pictures of nine typical school lunches were incorporated into a questionnaire and children were asked to select one of five preferences (good, slightly better, neither, slightly bad, bad). Survey subjects were a total of 1947 children from 3rd to 6th grade in Tokyo (329 children), Niigata prefecture (632), and Fukuoka prefecture (986) who agreed to cooperate in the study. In study 2 we investigated the best time to drink milk for 415 children in Tokyo. For the 5 menus with rice as the staple food, 57% of the children rated them favorably (the sum of ‘good’ and ‘slightly good’) and 27% unfavorably (the sum of ‘slightly bad’ and ‘bad’). For the 4 menus without rice as the staple (noodles or bread), 61% rated them favorably and 24% unfavorably. The times at which children preferred to drink milk were 12 AM (52%), 8AM (16%), 3PM (13%), and 10AM (11%). Most of the children suggested that rice as a staple food and milk were not an inappropriate combination, and the most desirable time to drink milk was lunch time.

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.”

著者

砂見 綾香 鈴木 良雄 安田 純 多田 由紀 日田 安寿美 川野 因

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.11, no.1, pp.3-11, 2017-01-25 (Released:2017-10-17)

参考文献数

17

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Diet plays an important role in the maintenance of athlete condition and performance. However, collegiate athletes rarely receive adequate dietary education in Japan. Here, we assessed associations between food intake and intake frequency for 10 food groups in order to confirm that simple questions relating to intake frequency can provide diverse information about food intake in collegiate athletes.A total of 123 collegiate athletes (67 males) completed a food frequency questionnaire and a non-consecutive 3-day, 24-hour dietary recall relating to the following food groups : meat, fish/shellfish, eggs, milk and dairy products, soy and soy products, seaweed, potatoes, green and yellow vegetables, other vegetables, and fruits. Frequencies were as follows : almost never, one or twice a week, every other day, and every day. The Jonckheere-Terpstra test, Goodman and Kruskal’s gamma, and weighted matching coefficient kappa were used to assess associations. The Mann-Whitney U test was used to compare food intake by frequency. P<0.05 was considered statistically significant.Energy-adjusted intakes were positively associated with frequencies for each food group, with the exception of potatoes (median gamma, 0.27 ; median kappa, 0.79). Comparing intakes of every day or not, significant differences were observed for fish/shellfish, eggs, milk and dairy products, soy and soy products, and other vegetables.Our findings suggest that simple questions relating to intake frequency can provide diverse information about food intake in collegiate athletes.

著者

村上 陽子

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.6, no.1, pp.21-34, 2012

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A macaroon is a popular sweet and is found in a wide variety of colors. This sweet is made with simple ingredients, such as egg whites, sugar, and almond powder. Since these materials are achromatic and hardly effect the colors of the macaroon in the cooking process, it is easy to color the macaroon by adding coloring agents in comparison with other western confectioneries. This study aimed to investigate the effect of macaroon color on the food preferences of university students. The following results were obtained. Color concentration affected food preferences. In contrast to males, females preferred light tones. Natural pigments were preferred to the artificial ones. Brown, red, and orange increased students' appetites, while blue and black had the opposite effect. The preference for green was different between males and females.

著者

早渕 仁美 上田 晴陽 梅木 陽子 江頭 和佳子 太田 雅規

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.11, no.4, pp.323-333, 2017-10-25 (Released:2018-08-02)

参考文献数

26

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The “Lesson of Taste” (“Leçon de Goût” in French) has been implemented in Japan as “Mikaku no Jugyo” since 2011 to teach children to use all five senses and enjoy the five tastes during meals. However, the educational benefits of the lesson have not been verified scientifically. In 2015, we therefore investigated the effects of the “Lesson of Taste” at an elementary school in Fukuoka, Japan that has conducted the lesson on 4th graders every year since 2012. Among the 4th graders (n=98), the mode of correct answers in the taste recognition test (5 basic tastes and 3 tasteless samples) was 4 and 8 (perfect score) before and after the lesson, respectively ; the ratio (%) of students scoring >6 correct answers essentially doubled after the lesson. The mode of correct answers among 4th graders (n=130) at a nearby school that did not offer the “Lesson of Taste” (control) was 4, which significantly differed from those attending the target school. Furthermore, the knowledge and awareness of taste immediately improved among the children after the “Lesson of Taste”. A survey of 5th (n=99) and 6th grade (n=114) children at the target school revealed that the “Lesson of Taste” provided an opportunity to develop interest in anticipating, tasting, and eating food. The “Lesson of Taste” improved the sense of taste and positively impacted food awareness and eating behaviors among children.

著者

細井 菜穂子 村上 智美 太田 雅規

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.16, no.1, pp.15-28, 2022-01-25 (Released:2022-03-16)

参考文献数

35

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This study aimed to investigate the effect of eating speed during elementary and junior high school on body size at 20 years of age. We selected men and women aged 20-49 years through an internet survey. The survey comprised the participants’ current height, weight, and eating speed; weight at 20 years of age; body size during elementary and junior high school; presence or absence of food education classes; and eating speed during elementary and junior high school. The results indicated a relationship between eating speed during elementary and junior high school and body mass index (BMI) at 20 years of age. It was found that the faster the eating speed during elementary and junior high school, the higher the BMI at 20 years of age for both men and women (p for trend: all < 0.01). Moreover, these results remained unchanged even after excluding those who were obese during elementary or junior high school. Furthermore, the food education classes during elementary and junior high school caused a significant decrease in the eating speed only in women. In conclusion, our results indicated that a fast-eating speed during elementary and junior high school was associated with a high BMI at 20 years of age, and eating speed in women was affected by food education.

著者

小野 くに子 坂本 薫 郡 俊之 内田 勇人

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.17, no.1, pp.21-30, 2023-01-25 (Released:2023-01-31)

参考文献数

30

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In 418 third- through sixth-grade students at Elementary School N in Osaka City (218 boys and 200 girls) and all 567 students at Junior High School S in Osaka City (281 boys and 286 girls), a self-administered questionnaire was conducted to ascertain the consumption status of school lunch in one day in December 2017 (rice, milk, chicken teriyaki, miso soup, and daikon stew), lifestyle habits, mealtime dietary education at home, and early childhood experience with school lunches/daycare meals. With a focus on mealtime dietary education at home, its associations with lifestyle habits and early childhood experience with school lunches/daycare meals were analyzed and investigated.Dietary education, such as various mealtime manners the students received during meals at home, was shown to be associated with exercise habits, breakfast habits, and early childhood experiences with school lunches/daycare meals. Both elementary and junior high school students who possessed proactive exercise habits were indicated to have received various dietary education during meals at home. Giving guidance and providing educational activities on the association between exercise and physical/mental health were suggested to be linked to the awareness of health at home and improvement in eating behavior. In order to cultivate a healthy minds and bodies of the students, and establish desirable lifestyle habits by increasing the interest in dietary education at home, a reform of the dietary environment during early childhood with consideration for the family’s socioeconomic status is important.

著者

安嶋 まなみ 住本 雅洋 山下 良平

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.17, no.1, pp.11-20, 2023-01-25 (Released:2023-01-31)

参考文献数

17

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The purpose of this paper is to quantitatively examine the relationship between eating habits in the home of elementary school children and factors related to their parentsʼ eating attitudes including the home environment. Ordinal logistic regression analysis was performed using the responses of 501 people in their 20 s to 50s who lived in Ishikawa Prefecture and had children of elementary school age as data.The results of the analysis include the following. Children were less likely to be picky when their parents talked more about school lunches (p < 0.001), when they valued homemade tastes (p < 0.05), and when they gave snacks less frequently (p < 0.01). The more parents talked with their children about school lunches (p < 0.001), the more they valued opportunities to eat homemade foods (p < 0.01) and local products (p < 0.05), and the less frequent snacks given (p < 0.01), the less likely their children were to leave leftovers. The more parents talked with their children about school lunches (p < 0.001) and the more they valued the taste of homemade meals (p < 0.01), the more likely their children were to give thanks at meal time. The more frequently parents talked about school meals with their children (p < 0.001), the more likely children were to help with meals when their mothers were employed (p < 0.01). Single mother families, families of three or more generations, and annual household income did not significantly affect childrenʼs eating habits.

著者

庄林 愛 小倉 有子 神田 雅子 加藤 奈々 秦 沙知 伊賀 大八 井上 好文

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.13, no.2, pp.113-122, 2019-04-25 (Released:2019-08-02)

参考文献数

29

被引用文献数

4

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We analyzed factors affecting nutrition literacy using the awareness and the expected nutritional effects of gluten-free food as evaluation indices among 1,624 female university students. Data analyses were performed using SPSS software (IBM). We applied recognition of the term ‘gluten-free food’ as an index of functional nutritional literacy, experience of seeing actual goods and eating experience as indices of interactive nutritional literacy, and expected nutritional effects as an index of critical nutritional literacy. Their department at university (p<0.001), information sources concerning weight loss, beauty, and health, such as social networking service (SNS) (p=0,014), websites (p=0.002), and magazines (p<0.001), and interest in weight loss (p<0.001) were significantly positively associated with functional literacy. Regarding the expected nutritional effects of gluten-free food, their department at university (p=0.013), and their friends and acquaintances as information sources concerning weight loss, beauty, and health (p=0.042) were significantly positively associated, whereas, websites (p=0.027) and magazines (p=0.001) as information sources were significantly negatively associated. Participants may have had a lower critical literacy than functional literacy because of their low percentages of correct answers about the expected nutritional effects of gluten-free food. This study suggested that university departments, information sources concerning weight loss, beauty, and health, and interest in weight loss influence nutritional literacy.

著者

中津井 貴子 長坂 祐二

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.10, no.3, pp.195-202, 2016-07-25 (Released:2017-10-17)

参考文献数

26

被引用文献数

2

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We examined the influences of working situation of the parents who usually prepared meals for their children on their eating habits. The subjects were 979 children in two elementary schools and a junior high school in A city and their 781 parents. The subjects were divided into three groups according to their working situations, housewives, employees (<40hr/week), and employees (≧40hr/week). The items of the self-writing questionnaire included the consciousness of the parents for healthy cooking, the eating habits of the parents, the eating education to their children, the worries about the eating habits of their children, the eating experiences of their children, and the school life of their children. Housewives had higher scores than employees in the consciousness of the parents for healthy cooking (P<0.01) and the eating habits of the parents (P<0.05) in both of the elementary schools and the junior high school, and in the eating habits of their children (P<0.05) only in the elementary schools. However, housewives had higher scores than employees in the worries about the eating habits of their children. Present results suggest that the parents of employees needs the measures to promote to have meals with their family in the pleasures of a happy home. On the other hand, the parents of housewives needs the measures to cope with the worries about the eating habits of their children.

著者

原 正美 長谷川 俊史 松原 知代 山口 公一 百瀬 希美 古川 漸

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.7, no.2, pp.155-160, 2013-04-25 (Released:2016-01-29)

参考文献数

3

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Regardless of the consumption of the same amount of allergen-related foods, allergens were detected in some breast milk samples while not in the others. Breast milk is a secretory fluid. Therefore, concentrations of secretory fluid could potentially be linked with the concentration of allergens in the breast milk. Thus, the total protein and the levels of one particular protein, lactoferrin, in the breast milk were measured.The concentration of ovalbumin in breast milk was measured using an enzyme-linked immunosorbent assay (ELISA) kit, previously reported by us. The limit of ovalbumin level in breast milk is 312ng/ml. The Lowry method was used for measuring the total protein. A Lactoferrin Human ELISA Kit was used to measure the lactoferrin levels.Therefore, we investigated cases wherein the level of ovalbumin was below or above 312ng/ml. We found no significant difference when we compared the total protein level between breast milk with ovalbumin below 312 ng/ml and that above 312ng/ml.When we compared the lactoferrin level between breast milk with ovalbumin below 312ng/ml and that above 312ng/ml, a significant difference was observed.Consequently, if the ovalbumin level in breast milk is >312ng/ml, the lactoferrin level is high, while if the ovalbumin level is <312 ng/ml, the lactoferrin level is low (P<0.01).When evaluating the concentrations of ovalbumin in breast milk, the lactoferrin levels might be used as the point of reference.

著者

岡田 昌己 曽我部 夏子 高田 安希子 山本 菜月 西村 一弘 田邉 解

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.13, no.4, pp.311-320, 2019-10-25 (Released:2019-11-07)

参考文献数

17

被引用文献数

1

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A survey was conducted involving female soccer players who belong to a top-level soccer team in the Japan Women’s Soccer League (top players) and junior/senior high school players who are members of its affiliated club for young soccer players (young players), to examine their awareness of health management and diet as well as their dietary habits. Both teams are from female soccer clubs to which many players represent Japan. To the question : “Do you know about the three primary characteristics of female athletes (a lack of energy, menstrual abnormalities, stress fracture/osteoporosis)”, the rates of top and young players who answered “Yes” were 80 and 48%, respectively ; the difference was significant (p<0.05). There was a significant difference in the status of milk intake (p=0.013) ; whereas 55% of top players “rarely drank milk”, 48% of young players “drank it almost every day”. There was a significant difference in the status of cheese intake (p=0.033) ; whereas 40% of top players “rarely ate it”, 52% of young players “ate it twice or three times a week”. The rate of supplement intake was higher among top players (32%) compared with young players (5%). Regarding reasons for eating and drinking after soccer games, “recovery from fatigue” was cited as a cause by 100 and 55% of top and young players, respectively, and 44 and 86% of top and young players ate and drank “from hunger”, respectively ; the differences were significant (p<0.01 each). The results of the survey provided the following valuable knowledge required to support female athletes in the future : it is necessary to implement education on the three primary characteristics of female athletes for young soccer players who may be selected as members of the national team ; there is a difference in milk/supplement intake between top and young players ; and they eat and drink for different reasons after soccer games.

著者

林 宏紀 山下 貴宏 吉田 和敬 砂堀 諭 菅沼 大行

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.12, no.4, pp.303-312, 2018

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<p>We have reported that ingesting vegetable juices before meals might control postprandial blood glucose level for the prevention of diabetes. In this study, two human intervention studies were conducted under the hypothesis that sugar contained in vegetable juices was greatly involved in its action. Firstly, a 200mL of vegetable juice (①), vegetable and fruit mixed juice (②) or a sugar solution consisting of the same composition and concentration as ② (③) was served 30 minutes prior eating rice and compared the effect of each beverage on postprandial blood glucose with that by the same amount of water. As a result, intake of ② and ③ significantly suppressed the elevation in postprandial blood glucose level. In subjects with the top 50% maximum postprandial blood glucose level after ingesting water, the same effect was also observed by ingestion of ①. These results suggested that the suppressive effects of pre-meal ingestion of ① and ② were elicited via induction of insulin by the sugar in the beverages.</p><p>Next, we evaluated the changes in blood glucose and blood insulin concentrations after ingestion①, ②, ③ and a sucrose solution (④, sucrose water) with the same sugar concentration as in ③. As a result, Tmax, the time showing the highest concentration, of blood glucose level was significantly later in ① and ② than in ③ and ④, and Tmax of insulin was significantly later in ① than in ② and ③. We assumed that dietary fiber and/or other substances contained in ① and ② moderate the absorption of sugar, and presumed that the differences observed in this study affected the difference in the effects in the first intervention study. In addition, in the intake of ④, the Tmax of the blood glucose level was significantly faster than that of ① and ②, and Cmax, maximum concentration, of insulin was significantly larger than that of ①. This supposed that frequent ingestion of sugar water was considered to be a higher risk of diabetes than vegetable juices and vegetable fruit mixed juices containing the same amount of sugar.</p><p>As described above, the suppressive effect on the elevation in postprandial blood glucose level by the vegetable juice and vegetable fruit mix juice may be primarily due to the carbohydrates contained in these drinks, and the composition and concentration of carbohydrates might regulate the timing and strength of insulin induction and affect the effect.</p>

著者

神田 聖子 今井 亜湖 藤倉 純子 尾崎 友美 Choi Jiyu 吉本 優子 Chung Sang-Jin 中山 洋 武藤 志真子

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.9, no.1, pp.81-91, 2015

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We implemented a <i>Shokuiku</i> (Eating education) program in "foreign language activities" classes that incorporate international exchange, for the purpose of studying the learning effects on Japanese elementary school students. We conducted three surveys : a baseline survey, a post-survey, and a follow-up survey. We compared changes in responses to questionnaires from the three surveys about intercultural acceptance in terms of dietary culture and foreign language. Thirty-five students in the exchange group and 64 students in the non-exchange group were analyzed. Both groups received <i>Shokuiku</i> three times between the baseline survey and post-survey, using sushi rolls (Norimaki), snacks, and school lunches as teaching material.<BR>The results were as follows in the follow-up survey:<BR>1)The exchange group increased in their desire to eat the foods and maintained interest in foreign language.<BR>2)The desire to eat the sampled Korean snacks was significantly established in both the exchange and non-exchange groups. Also, <i>Shokuiku</i> including sample tastings led to greater confidence in using taste and textural vocabulary in English.<BR>3)Both groups accepted Korean dietary culture.<BR>These results indicate that the <i>Shokuiku</i> program in "foreign language activities" classes promote intercultural acceptance even without international exchange by using foreign food as teaching material. International exchange promoted a maintained interest in not only foreign language but foreign dietary culture.

著者

岡田 昌己 曽我部 夏子 高田 安希子 山本 菜月 西村 一弘 田邉 解

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.13, no.4, pp.311-320, 2019

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<p>A survey was conducted involving female soccer players who belong to a top-level soccer team in the Japan Women's Soccer League (top players) and junior/senior high school players who are members of its affiliated club for young soccer players (young players), to examine their awareness of health management and diet as well as their dietary habits. Both teams are from female soccer clubs to which many players represent Japan. To the question : "Do you know about the three primary characteristics of female athletes (a lack of energy, menstrual abnormalities, stress fracture/osteoporosis)", the rates of top and young players who answered "Yes" were 80 and 48%, respectively ; the difference was significant (p<0.05). There was a significant difference in the status of milk intake (p=0.013) ; whereas 55% of top players "rarely drank milk", 48% of young players "drank it almost every day". There was a significant difference in the status of cheese intake (p=0.033) ; whereas 40% of top players "rarely ate it", 52% of young players "ate it twice or three times a week". The rate of supplement intake was higher among top players (32%) compared with young players (5%). Regarding reasons for eating and drinking after soccer games, "recovery from fatigue" was cited as a cause by 100 and 55% of top and young players, respectively, and 44 and 86% of top and young players ate and drank "from hunger", respectively ; the differences were significant (p<0.01 each). The results of the survey provided the following valuable knowledge required to support female athletes in the future : it is necessary to implement education on the three primary characteristics of female athletes for young soccer players who may be selected as members of the national team ; there is a difference in milk/supplement intake between top and young players ; and they eat and drink for different reasons after soccer games.</p>

著者

名倉 秀子 山﨑 芳江 栗﨑 純一 志村 二三夫 橋本 真 八巻 公紀 尾崎 健市 白砂 正明 大村 相哲 松村 千香 堀江 寿美 中林 富嗣 河西 康太 岩下 隆

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.11, no.1, pp.25-34, 2017-01-25 (Released:2017-10-17)

参考文献数

16

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We conducted an examination of quality control for five school lunch meals offered in June and November. The differences in weight and nutrient content between the time of menu planning and the time the meals were served were measured as yield and nutrient retention factors, respectively. The yield factor was derived from the ratio of the weight of the total ingredients at the time of menu planning to the weight of the school lunch meal served. The yield factors for the five school lunch meals ranged between 87% and 94%, revealing a loss during the preparation process. Furthermore, seasonal ingredients were found to affect the yield factor of dishes using such ingredients. The nutrient retention factor was obtained by measuring the ratio of the nutrient content value of total ingredients at the time of menu planning to the value of the content analysis of school lunch at the time of serving. In all five school lunch meals, a significant decline in the nutrient retention factors was observed for energy content, calcium, magnesium and zinc. Furthermore, significant increases in vitamin A and dietary fiber were observed. However, no differences were observed for protein, fat, carbohydrates, sodium, iron, vitamin B1, vitamin B2, and vitamin C. as the intake amounted to 95% of the weight of the food served and the nutrient intake exceeded 95% for most nutrients except vitamins A and C, the school meals were found to be of high quality,. The quality evaluation of school lunch based upon the yield and nutrient retention factors revealed the need for identifying and investigating the causes of loss or gain during the preparation process to achieve quality improvements.

著者

小野 くに子 安藤 弘行 村井 陽子

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.11, no.2, pp.181-188, 2017

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<p>A questionnaire survey on dietary habits related to mastication was conducted, and masticatory strength was measured by chewing-gum method in 336 students (180 boys and 156 girls) of an elementary school in Osaka City in July 2016. Physical strength was measured in 148 students of the 4th to 6th grade. The relevance of masticatory strength to dietary habits and measurements of physical strength was examined based on the results.</p><p>The highest value for masticatory strength was obtained in the 6th grade students and the values were similar in boys and girls. Regarding dietary habits, awareness of mastication was high in the lower grades of elementary school, and intake of hard foods was high in the upper grades of elementary school. In the lower grades, there were significant correlations of masticatory strength with grade, speed of eating, and likes and dislikes. On the other hand, there were significant correlations of masticatory strength with grade, grip strength, anteflexion in a long sitting position, and 50m running time in the upper grades, but no correlation with dietary habits was observed. These results suggest the need for instructional direction emphasizing the development of good masticatory habits in daily meals in the lower grades and reconsideration of masticatory habits in the upper grades. The relevance between the measurements of physical strength and masticatory strength is expected to enhance the awareness of mastication in the upper grades.</p>

著者

安藤 弘行 小野 くに子 村井 陽子 山川 正信

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.11, no.3, pp.249-259, 2017

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<p>Dietary education about staple foods, main dishes and side dishes through the practice of making lunch boxes was provided to 154 sixth graders (76 boys and 78 girls) of four elementary schools in Osaka City. The education covered the following three things : 1) planning a favorite lunch box ; 2) learning about staple foods, main dishes and side dishes ; and 3) planning a nutritionally balanced lunch box. We examined the actual situation regarding children making lunch boxes from their plans for their lunch boxes and descriptions provided in worksheets.</p><p>In the favorite lunch boxes, boys and girls included insufficient amounts of staple foods and too much of main dishes. Particularly, the favorite lunch boxes of boys tended to include too much of main dishes and insufficient amounts of side dishes. Comparing the nutritionally balanced lunch boxes with their usual lunch boxes, the children's worksheets most frequently included descriptions about the difference in the quantities of staple foods, main dishes and side dishes. Analysis of their worksheets showed that most of the children made a positive comment about the nutritionally balanced lunch box and that more than 80% wanted to eat it. These results suggested that making lunch boxes was an effective means of guiding the children to an understanding of the appropriate combination of staple foods, main dishes and side dishes.</p>

著者

鎌田 久子 蓮見 美代子 相川 りゑ子

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.7, no.4, pp.275-283, 2013-10-25 (Released:2016-01-29)

参考文献数

9

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The aim of this study is to understand the current level of menu planning competency of students in dietitian training programs, as well as to identify effective educational methods to improve menu planning competency. The participants were 156 first-year students enrolled in dietitian training programs.Following the submission of a menu planning assignment in July 2012, questionnaire surveys were conducted and 153 valid responses were collected. The instructors evaluated the menus. The results showed that the highest percentage of cooking knowledge was acquired through helping with meal preparations at home. On the other hand, the highest percentage of food knowledge was obtained through studies in junior college. The “menu planning,” “cooking experience” and “food seasoning in menu evaluation” scores for students who correctly identified 4 or more seasonal foods were significantly higher than those for students who only identified 3 or fewer seasonal foods. “Food seasoning” and “dietary composition” had low menu evaluation scores. The group with meal-making frequencies of once or more per week had a significantly higher “cooking experience” score than the “less than once a week” group. The group with more cooking experience had significantly higher scores in “menu planning” and “nutrient to energy ratio in menu evaluation” than the group with less cooking experience.These results suggest that students need the following to enhance their menu planning competency : i)gain more cooking experience at home and in school, ii)gain food and cooking knowledge and iii)acquire skills through practice. We need to teach students to understand and apply the principles of(i)adjustment of nutrient quantity to energy ratio,(ii)dietary composition and(iii)food seasoning. We also need to identify an educational method that helps them acquire applied skills that give them the ability to take into account multiple conditions.