大学生の野菜摂取量向上を目的とした料理教室とメールを用いた情報提供が食生活に与える影響

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  • Effect of Cooking Classes and Email Communication in Increasing Vegetable Consumption and Improving Diet among University Students
  • ダイガクセイ ノ ヤサイ セッシュリョウ コウジョウ オ モクテキ ト シタ リョウリ キョウシツ ト メール オ モチイタ ジョウホウ テイキョウ ガ ショク セイカツ ニ アタエル エイキョウ

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In recent years, there has been an increasing interest in food education especially among the youths, who reportedly low amounts of vegetables. Therefore, in order to address this issue, we held two cooking classes with the aim of increasing vegetable consumption among university students. Following the classes, diet-related information was sent to the students by email once weekly for 4 weeks. Thereafter, we examined the changes in the quantity of vegetables consumed, awareness of the importance of vegetable consumption, and behavior related to vegetable consumption.|Following the cooking classes, the quantity of vegetables consumed remained unchanged; however, there was a tendency toward an improvement in behavior related to vegetable consumption and diet.Email communication on vegetable consumption effectively increased the cooking frequency. Moreover,approximately 90% of the university students responded that email communication helped them eat more vegetables and cook more frequently. Findings from this study suggest that, in addition to email communication,it is necessary to send information related to vegetable consumption to university students by employing other personal means such as sharing recipes online using social networking tools, which is an increasingly preferred means of communication among younger generations, and organizing regular cooking classes.

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