Changes in awareness of and practice around meal preparation and examination of issues among students on a registered dietitian training course who live alone

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  • Yasuo, NAGASHIMA
    Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
  • Akiko, NUMAGUCHI
    Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
  • Keita, KUDOH
    Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
  • Nozomi, KUBOTA,
    Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
  • Aoi, KUROKAWA
    Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
  • Yukiko, HASEBE
    Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University
  • 長嶋, 泰生
    名寄市立大学保健福祉学部栄養学科
  • 沼口, 晶子
    名寄市立大学保健福祉学部栄養学科
  • 工藤, 慶太
    名寄市立大学保健福祉学部栄養学科
  • 久保田, のぞみ
    名寄市立大学保健福祉学部栄養学科
  • 黒河, あおい
    名寄市立大学保健福祉学部栄養学科
  • 長谷部, 幸子
    名寄市立大学保健福祉学部栄養学科

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Other Title
  • 一人暮らしの管理栄養士養成課程学生における 食事作り意識・実践の変化と課題の検討
  • ヒトリグラシ ノ カンリ エイヨウシ ヨウセイ カテイ ガクセイ ニ オケル ショクジ ズクリ イシキ ・ ジッセン ノ ヘンカ ト カダイ ノ ケントウ

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Abstract

Abstract: A self-administered questionnaire survey was conducted on students enrolled in the Department of Nutrition at University A in 2016. On the basis of the answers provided by 20 students living alone (17 women, 3 men), in first and second year and then to the fourth year, we analyzed changes in awareness of and practice around meal preparation. As a change in awareness of meal preparation, the number of students who believe they can cook meals without using a recipe increased significantly for 5 out of 35 dishes (p<0.05), and the number of students paying attention to the "nutrition balance" and "combination of dishes and seasoning" of meals increased. Furthermore, regardless of academic year, many students answered that "price" is important in food selection and mentioned the phrases "easy to make" and "prepare meals in a short time" as considerations when cooking meals, and used the "Internet" and "home cooking up to high school" for reference, while few referred to the knowledge acquired at university and from textbooks. As a change in the practice of meal preparation, the number of those owning whisks, scales, graters, and rubber spatula cookware increased significantly (p <0.05), while the variety of dishes cooked at least once a month decreased. Fifty percent of the students made meals "almost every day," and fewer than 15% of the students "eat every meal" with a staple food, main dish, and side dish in regular meals three times a day, and there was no significant change from year to year. By the fourth year, students’ cooking repertoire had expanded, and awareness of the dietary balance had increased, but this was rarely reflected in students’ actual dietary preparation practice and dietary content. Considering students’ living conditions, educational measures need to be devised that lead to continuous meal preparation and enrichment of meal content in daily life.

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