A questionnaire was carried out for university students with an attempt to clarify the patterns of meal intake in terms of their educational background and to thereby obtain a possible guide for an improvement of homemaking education. The results are summarized as follows : 1. Those whose dietary intake met calcium and iron requirements were less than 40%. 2. As for the dietary intake of vitamins, about 70% of the students filled the requirements, and as for Vitamin C in particular, many knew of its need and its good sources. 3. Among the items of the factors relevant to meal intake including cooking skill, interest in dietary life, knowledge of appropriate intake of meals and of nutrition, the interest in dietary life was the most influential in selection of meals and the cooking skill followed second.
