青年期における食生活感等とその形成過程に及ぼす食教育の影響

抄録

The study of university students immediately after entrance focused on the relation between their past food education, and their current eating habits and health condition. The survey also asked where they acquired cooking knowledge and skills. The students were divided into two groups ; a “considerate group” and a “non-considerate group”. The survey examined differences in eating habits, health condition, attitude to food, level of cooking skills and the source of these skills.

The results revealed significant differences : the students in the “considerate group” eat well-balanced meals every day and feel much healthier than those in the “non-considerate group”.

The most influential factor on eating habits before elementary school was the “family” in both the “considerate group” and the“ non-considerate group”. While the “family” influence was still the most important one at junior and senior high school, “friends” had a significantly greater influence in the “considerate group” than in the “non-considerate group”. Cooking skills were mostly acquired at “home”. It was clarified that the experience of help influenced the cooking technology.

It was revealed that home education is important because its influence on food is considerable. However, food education should be practiced with the full cooperation of many people in various fields.