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Volume 75 (2017)
- Issue 6 Pages 151-
- Issue 5 Pages 131-
- Issue 4 Pages 113-
- Issue 3 Pages 91-
- Issue 2 Pages 57-
- Issue 1 Pages 1-
Volume 75, Issue 2
Displaying 1-3 of 3 articles from this issue
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Original Articles
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Ayako Matsuoka, Midori Ishikawa, Keiko Ozawa, Tetsuji Yokoyama2017 Volume 75 Issue 2 Pages 57-67
Published: 2017
Released on J-STAGE: May 16, 2017
JOURNAL FREE ACCESSObjective: We compared the variation in the dietary patterns of working-age adults with their intake of food groups and nutrients to examine the associations between dietary variation and an intake of separate nutrients.
Methods: We performed an analysis of data for 392 participants from the 2011 Saitama Prefecture Health and Nutrition Survey. Dietary patterns were extracted from 2-day dietary records for food group intake using factor analysis. Participants were divided into tertiles according to their score on the consumption of each dietary pattern on day 1 and 2 (6 groups per pattern) and based on their food groups and nutrients intake. Thirteen nutrients and food items, with intake within pre-specified, optimal ranges were evaluated using covariance analysis and multinomial logistic models, respectively.
Results: Factor analysis identified dietary patterns with 4 major food items: rice, seafood, noodles and bread, and meat and eggs. Participants in the highest tertile for the seafood-type dietary pattern on both days consumed significantly more sugar/sweeteners, beans, seaweed, seafood, potassium, and iron. They were also more likely to meet the optimal intake for protein (%energy) and saturated fatty acid (%energy) and achieved optimal intake for a large number of nutrients, compared to participants who did not score as high for the seafood-type dietary pattern.
Conclusion: Participants with high scores for the intake of the seafood-type dietary pattern achieved optimal intake for a large number of nutrients, despite the small variation in their dietary patterns between the 2 days.View full abstractDownload PDF (955K)
Brief Reports
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—Examination Based on Critical Thinking Orientation Measurement—Rika Ishizuka2017 Volume 75 Issue 2 Pages 68-79
Published: 2017
Released on J-STAGE: May 16, 2017
JOURNAL FREE ACCESSObjective: Critical thinking (CT) is required in administrative dietitians. This study aimed to identify factors related to CT orientation among 4th-grade students in a dietetic course.
Methods: The participants were 107 female 2nd-grade students in University A dietetic course in 2012. The investigation using a self-administered questionnaire (CT orientation measurement, study motivation measurement, university life experience measurement, home environments, favorite high school subjects, etc.) was carried out twice, in the 2nd and 4th years. I divided the score of each domain in two with the median and examined factors related to CT orientation using multiple logistic regression analysis.
Results: After I adjusted results by the favorite high school subjects, [authenticity] of 4th-grade students was significantly high among those who had already found values in university study in the 2nd year, such as [utility value], [interest value], or [personal acquisition value], with OR 3.63 (95%CI: 1.54~8.55), 3.65 (1.53~8.70) and 3.48 (1.44~8.42). [Other understanding] was significantly high among students whose scores were higher than the median in [interest value] of study motivation measurement, [discussion], or [influence from others] of university life experience measurement, with OR 3.23 (1.40~7.39), 2.57 (1.13~5.85) and 2.49 (1.10~5.64).
Conclusions: It may be possible to increase the CT orientation of 4th-grade students in a dietetic course by increasing university study motivation and providing extensive discussion experience.View full abstractDownload PDF (1271K)
Research & Field Notes
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Chihiro Watanabe, Noriko Sudo, Nobuyo Tsuboyama-Kasaoka2017 Volume 75 Issue 2 Pages 80-90
Published: 2017
Released on J-STAGE: May 16, 2017
JOURNAL FREE ACCESSObjective: We identified the current state of knowledge and willingness to participate in food-related volunteer activities in disasters among university students in registered dietitian training courses to think about how nutrition in disasters should be taught in the future.
Methods: In October 2014, we sent questionnaires to 124 universities with a registered dietitian training course throughout the country. Students who attended a class of public health nutrition, food service management, or clinical nutrition answered the questionnaires.
Results: We collected responses from 4,403 students of 59 universities. Although the percentage of the students who understood “the dietary reference intakes for evacuation shelters” and disaster-related laws increased as their academic year progressed, half of them did not understand. Only 20% knew that dietitians of local governments and the Japan Dietetic Association were dispatched to affected areas of the Great East Japan Earthquake and 70% heard about it from their teachers. On the other hand, 84.9% wanted to participate in university-based volunteer activities related to food in disasters.
Conclusions: Coursework and field training are particularly important since students have few opportunities to learn about nutrition assistance in disasters and dietitians’ activities unless they are taught at university. It is a problem that 43.5% of seniors had never heard of the phrase “the dietary reference intakes for evacuation shelters,” although it can be found in many textbooks and is taught in many classes. Therefore, it is necessary to not only teach in classes but also confirm if their content is well understood.View full abstractDownload PDF (1014K)
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