Science Links Japan | Survey on food information affecting menu plans used in a food service management training and on the eating behaviors of female college students.

Survey on food information affecting menu plans used in a food service management training and on the eating behaviors of female college students.

Accession number;03A0735167

Title;Survey on food information affecting menu plans used in a food service management training and on the eating behaviors of female college students.

Author; KIMURA TOMOKO (Sugiyama Jogakuen Univ., JPN) KAMEDA KIYOSHI (Sugiyama Jogakuen Univ., JPN) SUGAHARA TATSUYUKI (Seitoku Univ., JPN)

Journal Title;Journal for the Integrated Study of Dietary Habits

Journal Code:L3330A

ISSN:1346-9770

VOL.14;NO.2;PAGE.107-117(2003)

Figure&Table&Reference;FIG.7, TBL.7, REF.6

Pub. Country;Japan

Language;Japanese

Abstract;A survey was conducted on food information affecting menu plans used in a food service management training for female college students and on their eating behaviors. A box lunch group (A group) of 84 students and an eating-out groug (B group) of 66 students were compared to find problems of ordinary lunch taken by female college students. In addition, a desirable way of education on food was studied through the food service management training and the following results were obtained: 1. Repeated market surveys of food materials showed that the highest ratio, or 48%, of the students used suparmarkets; high ratioes, or 34% and 31%, of them made judgement by "good-tasting period or shelf life" and "the five senses", respectively; and a low ratio, or 15%, of them actively used "labels such as JAS". 2. Those interested in the consumption trends and the production and distribution of food materials are low at 45% and 30%, respectively. It is desirable to intensify consumer education. 3. Markedly high ratioes, or more than 95%, of both A and B groups used locally produced vegetables and high ratioes, or more than 45%, of them used imported fruit, meat, and processed food. No difference was found between A and B groups (p<0.05). 4. The average amount of their ordinary energy intake was significantly low at 74.6% of energy consumption (p<0.05). They took in 32.6% of energy from lunch on an average and there was no difference between A and B groups. 5. Those who skipped lunch once a week or more were 35.7% in group A and 45.4% in group B. 6. Less than three eights of daily requirements of energy, calcium, iron, vitamin C, and food fiber.

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