Research on the meal assessment method for practice of "Health Japan 21"
| Project/Area Number |
15500551
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Fukuoka Women's University |
|---|
Principal Investigator |
HAYABUCHI Hitomi Fukuoka Women's University, Department of nutrition & health science, Professor, 人間環境学部, 教授 (90145178)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
HISANO Manami Fukuoka Women's University, Department of nutrition & health science, Assistant, 人間環境学部, 助手 (40347688)
|
|---|
| Project Period (FY) |
2003 – 2004
|
| Project Status |
Completed (Fiscal Year 2004)
|
| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2004: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2003: ¥2,500,000 (Direct Cost: ¥2,500,000)
|
|---|
| Keywords | Health Japan 21 / balance diet / dish classification / Staple food, main dish. and side dish / nutritional guidance / dietary intake |
|---|
| Research Abstract |
The objective of this research is to establish a scientific assessment method at the dish level of the meal situation by setting up the method and the standard through classifying and making pattern the meal from the combination of dishes.
As for the classification of meals, the simplicity generality, reproducibility and validity of the classification method were confirmed by the dietary survey data, which were obtained by surveying 2,685 days' meals of the middle-aged people and the college women. It was clarified in clearly understandable terms that the individual meal situation and the eating habits of the group can be presented at the dish level.
The nourishment calculation of the meal of the survey date and the classification of the meal pattern from the viewpoint of the combination of meal were conducted at the same time. The set of operations was integrated from the classification to the illustration of the meal pattern through the combination of the meal. As a result, the individual meal situation can be presented by a clear illustration in the manner of the nourishment element and the food level as well as the dish level..
|
Report
(3 results)
Research Products
(17 results)
-
[Journal Article] 中年男女の食生活実態2005
Author(s)
山下千恵子, 久野真奈見, 松永泰子, 北面美穂, 早渕仁美
-
Journal Title
福岡女子大学人間環境学部紀要 第36巻
Pages: 33-40
NAID
Description
「研究成果報告書概要(和文)」より
Related Report
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
