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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
https://pu-hiroshima.repo.nii.ac.jp/records/577
https://pu-hiroshima.repo.nii.ac.jp/records/57790de5583-7848-4eaa-8086-48814ade588a
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
人間文化学部紀要_第16号_11-20.pdf (1.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-04-18 | |||||
| タイトル | ||||||
| タイトル | 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 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Effect of Cooking Classes and Email Communication in Increasing Vegetable Consumption and Improving Diet among University Students | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
森脇, 弘子
× 森脇, 弘子× 小林, 佑希実× 古川, 香歩 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 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. | |||||
| 書誌情報 |
県立広島大学人間文化学部紀要 巻 16, p. 11-20, 発行日 2021-03-01 |
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| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 2186-5590 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12116573 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
