| Project/Area Number |
26350164
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits
|
|---|
| Research Institution | Kyoto Prefectural University (2016)
Tezukayama Gakuin University (2014-2015) |
|---|
Principal Investigator |
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
吉田 大介 大阪市立大学, 大学院創造都市研究科, 准教授 (00555344)
中野 秀男 帝塚山学院大学, 人間科学部, 特任教授 (40093439)
梅本 真美 帝塚山学院大学, 人間科学部, 助手 (40625464)
奥田 豊子 帝塚山学院大学, 人間科学部, 教授 (90047308)
片井 加奈子 同志社女子大学, 生活科学部, 准教授 (90325291)
|
|---|
| Co-Investigator(Renkei-kenkyūsha) |
FUJIKURA JUNKO 女子栄養大学, 栄養学部, 准教授 (20307078)
|
|---|
| Project Period (FY) |
2014-04-01 – 2017-03-31
|
| Project Status |
Completed (Fiscal Year 2016)
|
| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
|
|---|
| Keywords | 食品重量見積り / 3次元表示画像 / 行動変容 / 管理栄養士・栄養士 / 計画的行動理論 / eラーニング / ICT（情報通信技術） / 教育効果 / 重量見積もり / 食品重量 / ３次元表示画像 / ｅラーニング / 実寸大表示 / ＩＣＴ（情報通信技術） / 教育プログラム / 重量見積り / ICT(情報通信技術） / 栄養士 |
|---|
| Outline of Final Research Achievements |
The estimation of food portion size is a necessary skill for dieticians and clients so that they both can assess the clients' food intake.This study aims to develop an online eLearning program to increase skills in food portion size estimation, and to provide guidelines to improve learning effectiveness.Learning effectiveness was confirmed through using 3-dimensional food images to solve difficulties with spatial perception, such as those for 2-dimensional food images, and a real digital scale, which enabled adjustments of real food size in this eLearning program.
After nutrition students completed six weeks of training, the study group exhibited decreases in estimation errors for all food (25 foods), excluding seasoning. The study group also had stronger intentions to estimate food portion size than did the control group. Training was effective at increasing both skills and intentions. This eLearning program is expected to be a useful educational tool in nutrition education.
|
