Implementation of a Mobile-based Nutrition Education Program for Promoting Good Breakfast Habits among University Freshmen

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  • Yamaguchi Mitsue
    Graduate School of Human Science and Environment, University of Hyogo
  • Takagi Ayaka
    Graduate School of Human Science and Environment, University of Hyogo
  • Morii Saeko
    Department of Food Science and Nutrition, School of Human Science and Environment, University of Hyogo
  • Kitayama Daisuke
    Graduate School of Human Science and Environment, University of Hyogo Department of Computer Science, Faculty of Informatics, Kogakuin University
  • Sumiya Kazutoshi
    Graduate School of Human Science and Environment, University of Hyogo
  • Nagai Narumi
    Graduate School of Human Science and Environment, University of Hyogo Department of Food Science and Nutrition, School of Human Science and Environment, University of Hyogo

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Other Title
  • 大学新入生への携帯電話を活用した朝食支援プログラムの実施と今後の実践に向けた一考察
  • ダイガク シンニュウセイ エ ノ ケイタイ デンワ オ カツヨウ シタ チョウショク シエン プログラム ノ ジッシ ト コンゴ ノ ジッセン ニ ムケタ イチ コウサツ

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Objective: We implement a mobile-based nutrition education program to promote good breakfast habits, evaluate the intervention effect, and identify considerations for such novel approaches in the future.<br>Methods: The participants were 209 university freshmen who attended information science lecture at the University of Hyogo. Aspects of their use of the mobile phones were examined, such as the model type and price plan, and they then were classified accordingly into the intervention group (n=104) or control (n=105) group. The participants in the intervention group received information that prompted their access via their mobile phones to a page including four cartoons and some breakfast recipes every Thursday for 8 weeks. Data were collected from website traffic, and pre- and post-intervention surveys concerning breakfast habits.<br>Results: 1) The number of website visitors was the highest during the first week, but gradually decreased after the second. Supplementary mails, which started in the fifth week, increased website traffic, but it deceased again except during the eighth week. 2) Participants were most interested in the recipe contents, and those who liked cooking scored higher after the intervention on healthy breakfast behaviors. 3) The number of participants who had unfavorable breakfast behaviors was significantly increased in the control group, and this change was not significant in the intervention group.<br>Conclusion: The current mobile-based nutrition education program has the potential to prevent the exacerbation of unhealthy breakfast behaviors. The development of simple breakfast recipes in consideration of cost and ease to store, introduction of interactive communication tools, and an information service tailored for subjects on the basis of their individual characteristics are needed for this approach to be more effective in the future.

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