女子大学生の食意識、健康感、調理実践等に及ぼす大学における食教育の影響

抄録

The questionnaire survey had been done for the students who specially learnt food (A subject) and other students (B subject) to search the influence of food education of university on the eating habits feeling etc. at before graduation of the university and immediately after entrance. The survey examined differences of both subjects and difference between the first grader and the fourth grader in the level of food consideration, health condition, the attitude to food, the cooking technology and those acquisition sources.
As a result, the following conclusion was obtained. The ratio of the students in the “considerate group” was intentionally higher A subject than B subject in the fourth grader, though there was no significant difference between two subjects in the first grader. A significant difference revealed between A subject and B subject in most items in fourth grader, and, it has been understood that A subject was high on food consideration. The significant difference was seen between both subjects for the improvement consideration who was recognizing a problem at fourth grader. The intake of breakfast decreased significantly at both subjects at fourth grader, and the intake of breakfast of B subject was lower than that of A subject at fourth grader. Cooking skills of A subject was more significantly higher than B subject at fourth grader, though a significant difference had not been seen in both subjects at first grader. Moreover, most dishes were able to be made even if the recipe was not seen at fourth grader than first grader. Cooking skills acquired at homes, cooking skill was higher like the person who had done a lot of meal making. It is thought that the influence of introduction of the food education into the university liberal arts education on healthy consideration and the food attitude is large.