Influence of Food Information and the Eating Habits of Women College Students on the Menu Planning in School Lunch Management Practice

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  • 給食経営管理実習における献立計画に及ぼす食品情報と女子大生の食行動調査
  • キュウショク ケイエイ カンリ ジッシュウ ニ オケル コンダテ ケイカク ニ オヨボス ショクヒン ジョウホウ ト ジョシダイセイ ノ ショク コウドウ チョウサ

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Abstract

To investigate the influence of food information on the menu planning in schol lunch management practice, the problems regarding the daily lunches of women college students and the education method of eating, we have carried out an investigation involving 150 women students by dividing them into two groups (group A: eating a box lunch over 4 times a week, 84 students, 56%; group B: eating-out over 4 times a week, 66 students, 44%).<BR>1) The market re-purchase price of food materials (three individual stores) was about 6% lower and the hitting ratio in visually predicting the weights of 10 kinds of foods was 2-28% higher than the first time purchase, indicating the effective mastering of the points in purchasing materials.<BR>2) Food materials have been purchased from supermarkets in a frequency as high as 48%. The selection of food materials was 34% based on the expiration date or use-bydate, 31% on a sensory evaluation but only 15% on the JAS indications.<BR>3) Only 45% and 30% of the students, respectively, have shown interest in the consumption trend and production/distribution of foods. This shows a need for consumer education.<BR>4) Concerning the student subjects, their Body Mass Index (BMI) was 20.1±1.7, average somatic fat rate was 23.9±2.3%, and 37.3% of the students with a standard figure have a tendency of hidden obesity.<BR>5) The daily energy intake was 74.6% of the daily energy expenditure, being significantly low (p<0.05).<BR>6) A trend in taking lunch for both group A and B was economy and simplicity.<BR>7) 35.7% of the students in group A and 45.4% in group B did not take their lunch more than once a week.<BR>8) In their daily lunch, only three-eighths of the dietary allowance was satisfied and the intakes were all insufficient for energy, Ca, Fe, vitamins and dietary fiber but excessive for lipids. The combinations of staple foods and drink only were in ranked high suggesting a lack of consciousness about lunch. Nevertheless, the nutrient intake was improved in the school lunch menu.<BR>9) The lunch fee averaged 350 yen and was almost the same as the school lunch. A high percentage of the students was satisfied with the lunch fee and the school lunch.<BR>10) A relation was observed between the school lunch leftovers and the amount or taste of the menu (p<0.01).

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