女子大生に対する食育の重要性 : 「食を選択する力」と「和食」の観点より

Abstract

In this study, we investigated the effective Shokuiku (food and nutrition education/promotion) from the point of view of "the capacity of choosing food" and "Washoku". A questionnaire survey conducted 596 female university students in November 2015. The past experience (cultivation of plants, helping for food preparation) of female students were related to current cooking frequency, skill and knowledge. The placement of the nutrition teacher was related to current cooking frequency. The practice the home economics skill that was taught in junior high school or high school was related to cooking skill. Recognition of the UNESCO registration of "Washoku" has a difference between the departments. The frequency of eating Washoku was related to the frequency of eating good balance diet and taking dashi. The results of KC-FCQ (Food Choice Questionnaire) have the difference in department, residential style and eating habits. The students in S department had an emphasis on health and nature-oriented. Students living alone or in the dormitory had an emphasis on simplicity and economy. Female students who have desirable diet habit had an emphasis on health and nature-oriented. Shokuiku can play an important role in the "the capacity of choosing food" to oneself and hand "Washoku" down to the next generation. Therefore, it is necessary to promote Shokuiku for female university students.