Effect of the Dietary Education that Assumed a Color Viewpoint Targeted Young Women

Abstract

We performed dietary education to female students in dietitian course of a university to change the meal colorfully in order to improve the meal of young women. Their meals were recorded by questionnaires and phots taken with smartphone camera before and after the dietary education to measure the effect of education. Registered dietitians evaluated nutrition intake (serving:SV) seeing the photographs of the meal along the standard five dishes in Japanese Food Guide Spinning Top. After the dietary education, the intake of Fish and Meat dishes (p=0.005) , Vegetable dishes (p<0.001) , Milk (p=0.037) and Fruits (p<0.001) increased significantly. It was suggested that high score group (meal with 5 colors)took more Fish and Meat dishes (p=0.030) and Vegetable dishes (p<0.001) than low score group (meal with less than 5 colors) significantly. The knowledge and consciousness about essential vegetables (p=0.011) and the combinations of well-balanced meals per day (p=0.030) were also improved. Therefore, it was suggested that the meals of young women would be improved by increasing colors of ingredients (p<0.001) and making the meal colorfully (p<0.001) . It is necessary to verify the effectiveness of this type of dietary education in combination with more precise dietary survey.