All issues
Volume 70 (2012)
- Issue 6 Pages 325-
- Issue 5 Pages 275-
- Issue 4 Pages 219-
- Issue 3 Pages 165-
- Issue 2 Pages 83-
- Issue 1 Pages 1-
Volume 70, Issue 2
Displaying 1-8 of 8 articles from this issue
- |<
- <
- 1
- >
- >|
Original Articles
-
Yae Iriyama, Nobuko Murayama2012 Volume 70 Issue 2 Pages 83-98
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: To examine the effect of 6-month worksite nutrition education and environmental interventions based on the transtheoretical model (TTM) on weight control of male workers.
Methods: A randomized controlled trial was conducted involving obese and pre-obese men recruited from 5 offices in Niigata City, Japan. Sixty-five cases divided into intervention (32; mean age: 45.6) and control (33; 46.0) groups were analyzed. TTM-based intervention approaches, such as nutrition education, nutritionally well-balanced meals during lunch hour, and nutritional information, were administered for 6 months. The primary outcomes included alterations in body weight and body mass index (BMI), whereas secondary outcomes included alterations in nutritional intake and items of the stage of behavioral change, such as weight reduction, eating habits, exercise, and self-monitoring. A questionnaire survey was conducted as an impact assessment to examine eating behaviors, dietary knowledge, attitudes toward weight control, and access to nutritional information at worksite cafeterias.
Results: The body weight and BMI increased more significantly in the control group than in the intervention group. Among food groups, the intake of grains and cereals significantly decreased in the intervention group. The scores for “changing eating habits for health” from the stage of behavioral change and the “access to nutritional information at the worksite cafeteria” from the impact assessment questionnaire increased more significantly in the intervention group than in the control group.
Conclusion: The results of this study indicate that providing TTM-based nutrition education and environmental interventions for 6 months may facilitate weight control in male workers by promoting access to nutritional information at worksite cafeterias and inducing behavioral change, such as “changing eating habits for health.”View full abstractDownload PDF (1425K) -
Maki Hinago, Kumi Eto, Yukari Takemi2012 Volume 70 Issue 2 Pages 99-109
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: The purpose of this study was to examine the factors associated with employee's behavioral intention to participate in nutrition education activities in employees of a food company.
Methods: A self-administered survey of 501 employees of the O company, a takeout boxed-meal chain, was conducted. Of these responses, 390 were valid (valid response rate 77.8%). The study was designed using the Theory of Reasoned Action. The employees were divided into three groups on the basis of their behavioral intention to participate in nutrition education activities as follows: strongly agree (23.6%), somewhat agree (37.4%), and uncertain or disagree (39.0%). We evaluated the associations of behavioral intention with 1) attitudes and subjective norms regarding nutrition education activities in the company; 2) attitudes, knowledge, and skills for consumer support; and 3) the employee's quality of life, subjective health, changes caused by nutrition education activities, and demographics. Multiple logistic regression analysis was used for identifying factors that influence behavioral intention.
Results: The intention to participate in nutrition education activities in the company was associated with interests in nutrition education (OR 5.34 [CI 2.86~9.95]), subjective norms regarding nutrition education activities (2.65 [1.81~3.88]), and awareness regarding the term and meaning of “nutrition education” (2.40 [1.19~4.82]).
Conclusions: The results of this study show the association of behavioral intention to participate in nutrition education activities in the food company with interest in nutrition education as well as subjective norms regarding nutrition education activities. These findings propose a specific strategy for increasing the employees' behavioral intention.View full abstractDownload PDF (893K) -
Rie Akamatsu, Narumi Nagai, Tomomi Nagahata, Nobuo Yoshiike, Hiromi Is ...2012 Volume 70 Issue 2 Pages 110-119
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: To examine the characteristics of students who obtain high scores on a test of elementary competency for registered dietitians.
Methods: A total of 6,895 seniors from 102 schools completed self-administered questionnaires that were sent to 111 schools for registered dietitians in December 2010 (response rate: 75.7%). The questionnaires included items on competency (5 on a Likert scale, 4 elementary items, 29 general items, and 7 occupational items) and demographics (sex, age, career course after graduation, etc.). Participants were divided into four groups (D4, D3, D2, and D1) consisting of those in the 10th, 50th, and 90th percentile groups according to elementary competency scores (decile, D); these groups were compared on the basis of demographic and other characteristics.
Results: Most subjects (97.6%) were 21~25 years old; 90.1% were female. The following four groups were formed on the basis of the scores on elementary competency: D4, n = 622, 9.6%; D3, n = 3,113, 45.1%; D2, n = 2,166, 31.4%; and D1, n = 948, 13.7% (missing, n = 6, 0.1%). Compared to the high-score group (D4), the low-score group (D3~D1) included fewer women, graduates of other schools, participants who had conducted graduate work, and individuals who were to appear for a national exam. The low-score group contained a few prospective employees and prospective registered dietitians. Those in the high-score group for elementary competence also obtained high scores on the general and occupational items.
Conclusion: The study showed that those obtaining high scores on elementary competency were more likely to have graduated from other schools, were to appear for a national exam, were prospective employees, attended a master's-level course, and obtained high scores on other measures of competence.View full abstractDownload PDF (1004K)
Brief Reports
-
Chisato Noguchi, Miya Kobayashi, Yoh-ichi Koyama2012 Volume 70 Issue 2 Pages 120-128
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: There are many studies on the ingestion of collagen supplements. Since few studies have been published with regard to the collagen ingestion from the diet, we investigated the amount of collagen ingested by Japanese adult women from their diet.
Method: The diet menu of women in the age group of 20~50 years was examined for two days by a food recording method. The amount of collagen in meat or fish was calculated from their amount of collagen-specific amino acid hydroxyproline.
Results: The intake of collagen by the women examined was 1.9 g per day. The main source of collagen was the meat, comprising 60.5% of the total collagen intake. Collagen was ingested most frequently from pork, comprising 33.4% of the total collagen intake. In contrast, the frequency and the amount of collagen ingested from fish was about 70% and 60%, respectively, of that from pork. Fish skin, which is rich in collagen, was taken in only 54.0% of fish-containing diets. The amount of ingested collagen differed depending on the staple diet; it was larger for rice but lower for bread and noodles. This difference was associated with the number of side dishes, which was higher for the rice.
Conclusion: Collagen intake by adult women was estimated to be 1.9 g per day, and the amount of collagen taken from the diet depended not only on the type of food materials used but also on the type of staple diet and the number of side dishes.View full abstractDownload PDF (908K)
Practical Solutions
-
Haruka Horikawa, Rie Akamatsu, Itsuko Horiguchi, Eiji Marui2012 Volume 70 Issue 2 Pages 129-139
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: To examine the feasibility of the gaming tool Food Quartet (its rules, content, level of acceptance, etc.) as an educational tool in food-safety education for fifth- and sixth-graders.
Methods: Between September and November 2011, fifth- and sixth-grade elementary school children and their teachers in a city and town (six schools) participated in Food Quartet, a gaming tool involving cards for education on food, especially food safety, and answered 10-item self-administered questionnaires before and after playing. McNemar tests were performed to compare the percentages of correct answers and the Wilcoxon signed-rank test was performed to compare total scores. Children and teachers evaluated the content and rules of the game.
Results: In total, 294 children and 28 teachers completed the questionnaire. Although the percentage of correct answers on individual items fluctuated between pre- and post-tests, the total scores were higher in the post-test than in the pre-test (Z = −3.567, p < 0.001). Moreover, 91.8% of the children said, “the game was a lot of fun.” Of the 84.0% who answered an open-ended question, 34.0% noted, “I could study while having fun.” Additionally, 63.3% teachers responded to the open-ended question with comments like “children could improve their food knowledge” and “children could study while having fun.”
Conclusion: Children seemed to accept the rules of Food Quartet, which provides food-safety knowledge in an enjoyable format. Additional studies examining its effectiveness as an educational tool should be conducted.View full abstractDownload PDF (1299K)
Research & Field Notes
-
Tomoko Koda, Takako Takahashi, Megumi Kubota, Naho Kobayashi, Nobuko M ...2012 Volume 70 Issue 2 Pages 140-151
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: In order to evaluate the appropriate application of “the dietary reference intakes for Japanese, 2010” (DRIs-J-2010) in specific food service facilities, local governments in Japan asked these facilities to submit a nutrition management report. In the DRIs-J-2010, nutrition management based on the Plan-Do-Check-Action cycle (PDCA) is suggested as a fundamental theory for application of the DRIs-J-2010 by service facilities. In order to confirm the current state of the application of the DRIs-J-2010 in food service facilities, we investigated whether the present practice of nutrition management based on the fundamental theory was encompassed by the file formats of the nutrition management report.
Methods: The Ministry of Health, Labor and Welfare asked all 114 local Japanese governments (prefectures as well as cities and special wards with public health centers) to submit the nutrition management file formats in March-April 2010. The “hospital and facility” file format was submitted by 87 local governments and the “office” file format was submitted by 86 local governments. We collected survey items related to “assessing the characteristics of target groups,” “assessing the physiological aspects and dietary intakes of target groups,” and “meal planning and evaluation of the implementation of the plan” from the submitted file formats.
Results: Neither the number of people in the food service target group nor their characteristics (sex, age, physical activity level)—items necessary for “assessing the characteristics of target groups”—were confirmed by 2.3% of local governments submitting either the “hospital and facility” or “office” file format. With regards to the necessary survey items concerning “assessing the physiological aspects and dietary intakes of target groups,” more than half of the local governments submitting the “hospital and facility” file format confirmed only height and weight. With regards to the necessary survey items concerning “meal planning and evaluation of the implementation of the plan,” approximately 95% of the local governments submitting either the “hospital and facility” or “office” file formats confirmed the food service target energy and nutrients, while approximately 11.5% of the local governments submitting either the “hospital and facility” or “office” file format confirmed the dietary intake.
Conclusion: In the submitted nutrition management file formats, limited survey items were available to evaluate the meal planning and the dietary intakes of the target groups. A file format for these nutrition management reports that is in line with the procedures for nutrition management carried out by food service facilities is required.View full abstractDownload PDF (839K) -
Tomomi Nagahata, Nobuo Yoshiike, Rie Akamatsu, Narumi Nagai, Hiromi Is ...2012 Volume 70 Issue 2 Pages 152-161
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSObjective: The aim of this study was to evaluate the competency achievement of registered dietetic students before graduation on the basis of their scores on items we developed to measure competency.
Methods: In December 2010, the self-completed questionnaires were administered to senior students and teachers of nutrition education, clinical nutrition, public nutrition, or management of food service fields in course for registered dietitian (111 facilities). The surveys were completed by 6,895 students (estimated response rate: 75.7%) and 374 teachers (estimated response rate: 84.2%). Students self-evaluated 40 competency items: elementary competency (4 items), general competency (29 items), and occupational competency (7 items) on a scale of 1 to 5. Teachers also evaluated the achievement levels of the senior students on 36 general and occupational competency items. Students' and teachers' average scores on each item were positioned in an ascending order.
Results: The items regarding basic knowledge and skills for registered dietitian were high score, for example, ethical concerns, communication, food hygiene, dietary reference intakes for Japanese, and standard tables of food composition in Japan. However, the items regarding special knowledge and skills were low score, for example, study skills, epidemiology, public nutrition, behavioral science, and counseling skills. The evaluation by the students was almost consistent with that by the teachers.
Conclusion: We determined the competency achievement of registered dietetic students on the basis of the students' self-evaluation and the evaluation by teachers. Our results suggest that further education focusing on the part of lower achievement levels is needed.View full abstractDownload PDF (895K)
Letters
-
Hiroko Yoshida2012 Volume 70 Issue 2 Pages 162-164
Published: 2012
Released on J-STAGE: April 24, 2012
JOURNAL FREE ACCESSDownload PDF (746K)
- |<
- <
- 1
- >
- >|