The Problem of Diet Education in Home Making as Seen from the Diet of College Students

— The Context of Eating Habits and Food Groups —

Abstract

  This study examined the learning content of diet education in elementary, junior high and high schools. It was a survey of 560 college students based on their consciousness of their eating habits, dietary habits and food group intake. Five factors were discovered. They were: safety and health-oriented, quantitative consumption-oriented, qualitative consumption-oriented, homemade-oriented and eating-out or home-meal replacement-oriented. The consciousness was associated with relationships with their residential environment and gender, or knowledge of eating habits. Except for eating-out or home-meal replacement-oriented four of the five factors showed a positive correlation between consciousness and knowledge. In particular, quantitative consumption-oriented is important in terms of consciousness related to the degree of understanding of what was learned in Home Economics at junior high school and high school. Therefore, it was suggested that it is necessary to consider systematic educational content.