| Project/Area Number |
17300237
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Fukuoka Women's University |
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Principal Investigator |
HAYABUCHI Hitomi Fukuoka Women's University, Department of nutrition & health science, Professor (90145178)
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| Co-Investigator(Kenkyū-buntansha) |
UMEKI Youko Fukuoka Women's University, Department of nutrition & health science, Assistant (00305830)
HISANO Manami Fukuoka Women's University, Department of nutrition & health science, Assistant (40347688)
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| Project Period (FY) |
2005 – 2007
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| Project Status |
Completed (Fiscal Year 2007)
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| Budget Amount *help |
¥7,340,000 (Direct Cost: ¥6,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2007: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2006: ¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 2005: ¥2,900,000 (Direct Cost: ¥2,900,000)
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| Keywords | Food education promotion / Dietary assessment / Dish-based / Educational tool |
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| Research Abstract |
In order to develop appropriate methods of dietary assessment for nutritional education by the dish-based approaches, we conclude that the database approaches to classify the Japanese dishes for dietary assessment and nutrition education showed the universal results, which may suggest some external validity of those methods.
Based on a systematic analytical approach for the classification of Japanese dishes using dietary intake data based on food weighed method, the 11 dish pattern groups have significant and important characteristics for dietary assessment and nutrition education in terms of nutrient contents or type of food. And it is clarified the dish-based dietary assessment can illustrate the characteristics and problems in eating habits in Japanese adults.
To develop easily comprehensive materials to demonstrate the results of dietary survey for nutritional education to Japanese adults, demonstration of the dietary data not only with nutrient and food-group intakes, but also with dish-based servings would more enhance understanding of the subjects on the dietary problems and appropriate amount of meals in nutritional education.
And to develop an educational tool for self-check of eating habits to support the dietary changes for chronic diseases prevention, utilizing the concept and illustrations of the Japanese Food Guide Spinning Top (J-FGST), "self-check system of eating habits" could show one's eating habits simply, easily and clearly, and be effective to promote incentive for improving eating habits in various Japanese people.
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