| Project/Area Number |
25350852
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Applied health science
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| Research Institution | Otsuma Women's University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
UESUGI Sayo 大妻女子大学, 家政学部, 准教授 (10383522)
HIKOSAKA Reiko 大妻女子大学, 家政学部, 教授 (00074964)
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | BMI / 体脂肪率 / 隠れ肥満 / 栄養士養成施設 / 専門就業経験 / 健康関連QOL / 食習慣 / 生活習慣 / 栄養摂取 / 健康度 / 女性 / 健康リスク / 食物・栄養摂取状況 / 食リテラシー / 食物･栄養素摂取状況 / 専門職 |
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| Outline of Final Research Achievements |
At first we used the physical constitution and nutrient intake data of students enrolled in the department of food science and nutrition from 1975 to 1984. We sent a questionnaire to the subjects who graduated 30 years ago and got their responses on physical constitution, nutritional intake, dietary habits and health-related QOL. We then compared the data from now until when they were students. We also examined the influence of nutrition knowledge acquired in their student days, professional employment experience after graduation on physical constitution, dietary habits, and health-related QOL to their middle age.
On the other hand, from the subjects enrolled in the department of food science and nutrition from 2012 to 2016, we selected those with a BMI standard (18.5 <BMI <25) but with a body fat percentage of 30% or higher. Then we examined the relationship with basal metabolism, blood pressure, bone mass, hemoglobin estimated value, nutritional intake, and dietary habits.
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