"食事の楽しさ"と要因の構造について朝食・夕食・給食の特徴‐愛知県N学区中学生の事例‐  [in Japanese] Factors and structure of "enjoying meals" for breakfast, school lunch, and dinner: a case study of middle school students in the N-school catchment area, Aichi, Japan  [in Japanese]

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Abstract

【目的】食生活指針10項目(2000年3月/厚生省・農林水産省・文部省決定)の第一項目に"食事を楽しみましょう"とある。著者らは共食と食生活の関連を重視し、食生活全体の良好さの評価指標として"食事の楽しさ"を位置づけてきた。そこで本報では食生活の乱れが多く、かつ共食と食生活の関連が多いといわれている中学生における"食事の楽しさ"とその要因の構造について、家庭での朝食と夕食、学校給食の特徴を明らかにすることを目的とした。【方法】2012年10月、愛知県N学区中学校1校2年生全員に対し、健康と食生活に関する自記式質問紙調査を実施した。協力が得られた242名中、"食事の楽しさ"に関する回答が全て得られたのは234名だった。直近の朝食と夕食、普段の学校給食別に"食事の楽しさ"と、その要因を分析した。【結果】①朝食が楽しかった者は58%、夕食は80%、給食は楽しい者は82% だった。②楽しさについて、朝と夕食に共通する要因は家族との共食だった。③他に関与する要因と構造は異なり、朝食では個人的な要因で食事のあいさつと食前の空腹感、④夕食では対人的な要因で食事中の発話だった。⑤給食は朝食での孤食と食前の空腹感、毎日摂食の他、主観的健康感だった。⑥「共食に対する認知」について、朝食での共食をあまり期待していない一方で、夕食での共食については期待が大きかった。【考察】"食事の楽しさ"には、家族との共食を基礎に、さまざまな要因が関わっていること、食事によって要因とその構造が異なることをふまえ、"食事の楽しさ"を入り口にした食育の可能性が示唆された。とりわけ朝食での共食が、健康状態を含む食生活をより良好にするために重要と考えられた。

Objectives: To address negative trends in Japanese nutrition, multiple ministries within the Japanese government collaborated to put forward the "Dietary Guidelines for Japanese," the first of which is to "enjoy your meals." We have previously found associations between enjoying meals and indicators of good dietary habits. Against this background, this study aimed to uncover features of breakfast, school lunch, and dinner that affect the factors and structure of enjoying meals in middle school students.Methods: A self-reported questionnaire about health and dietary life was administered to second-year middle school students in the N-school catchment area of Aichi, Japan, in October 2012. Complete responses about enjoying a meal questions were obtained from 234 of 242 students surveyed. We analyzed factors in enjoying meals for the students' most recent breakfast and dinner, and usual school lunch.Results: Of the respondents, 58%, 82%, and 80% indicated that they enjoyed breakfast, school lunch, and dinner, respectively. Eating with others was a factor in enjoying both breakfast and dinner. Factors unique to breakfast were greetings before and after the meal and feelings of hunger before the meal. Factors unique to school lunch were eating alone, feelings of hunger, eating breakfast every day, and subjective feelings of health. A factor unique to dinner was voluntary conversation. Students wanted to eat with others but did not expect to do at breakfast, but expected to do so more frequently at dinner.Discussion: Factors in "enjoying a meal" differed by meal based on eating with family members. Furthermore, there was a possibility to advance food and nutrition education and promotion through enjoying meals. The results suggest that eating with others at breakfast is important in improving dietary habits and thereby health status.

Journal

  • 名古屋学芸大学健康・栄養研究所年報 = Annual Report of Institute of Health and Nutrition, Nagoya University of Arts and Sciences

    名古屋学芸大学健康・栄養研究所年報 = Annual Report of Institute of Health and Nutrition, Nagoya University of Arts and Sciences (7), 41-54, 2015-03

    名古屋学芸大学健康・栄養研究所

Codes

  • NII Article ID (NAID)
    120005724017
  • Text Lang
    JPN
  • Article Type
    departmental bulletin paper
  • ISSN
    1882-1820
  • Data Source
    IR 
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