チイキ ノ ケンコウ モンダイ ノ チュウシュツ ブンセキ オ トリイレタ リンチ ジッシュウ カラ エタ ガクセイ ノ マナビ

　2008 年から，北海道千歳保健所で実習した学生に，健康や栄養に関するアンケート調査の実施から健康栄養教育実施の一連のプロセスを体験する臨地実習を行った．健康課題の抽出・分析を取り入れた臨地実習で学生がどのような学びを得ていたかを明らかにすることを目的に，実習後に提出された報告書の記述内容を分析した．学生の記述と自己評価から，「公衆栄養の重要性」「協働と他職種，関係機関の連携」の理解度が高く，臨地実習の目的を達成できたことが示唆された．一方，「地域社会資源の理解」や「地域で暮らす人を生活の主体者として捉える」に関する目標は，実習施設の特徴や実習期間の関連から理解度が低い結果となった．健康栄養教育実施の一連のプロセスを体験した学生は，健康栄養教育のプロセスを理解した他に，メンバー間に連帯感を生み，将来展望を示すことに繋がった．臨地実習の目標達成のためには，科目担当教員と指導担当管理栄養士の連携の重要性が示唆された．　In the present study, we conducted clinical training that covered a series of processes from aquestionnaire survey on health and nutrition to health and nutrition education for students who engaged in practical training at Chitose Public Health Office in Hokkaido from 2008. The reports submitted by students after completion of practical training were analyzed in order to clarify the contents learned by students during clinical practice, which incorporated the identification and analysis of health issues. Students’ reports and selfevaluations indicated that the understanding of the objectives of clinical training, specifically "the importance of public health nutrition" and "collaborations and cooperation with other professions and relevant institutions", were achieved. However, lower scores were obtained for "understanding of social resources in the community"and "viewing community residents as central players in community life". Students who experienced a series of processes in health and nutrition education not only gained an understanding of the process of health and nutrition education, but also developed a sense of connectedness with other members, which led to a clearer future outlook. Cooperation between instructors in charge of the relevant subjects and registered dietitians in charge of guidancewas considered important for achieving the goals of clinical training

キュウショク シセツ ジュウジシャ ノ シシツ セッシュ ニ カンスル イシキ チョウサ

　公衆栄養学分野の臨地実習の課題として健康教育を実施するにあたり、対象者である給食施設従事者の食生活の現状把握と、課題を見出すことを目的に調査を行った。給食施設従事者428 人を対象に自記式質問紙による調査を行った結果、体型の自己認識で「太っている」「やや太っている」と評価した者は、40 歳代が最も多く、国民健康・栄養調査の結果と比べても高い割合を示した。また、主菜の食材は、誰を主な対象として献立を立てるかにより差異がみられた。特に、「子供」中心の献立である者で「脂質の多い肉」「ハム・ソーセージなどの加工品」の使用が有意に高かった。40 歳代では、献立の中心者が「子ども」の者が多いことから、子どもと同様の食事を食べることが、脂質の過剰摂取につながっていると思われる。嗜好品の摂取状況では、飲酒者の割合、間食を摂る者の割合がともに、国民健康・栄養調査の結果よりも高かった。また、飲酒時のつまみや間食の内容で、脂肪の多い食品の利用があり、食事以外での脂質摂取についても注意が必要であることが示唆された。　As a public health nutrition on-site training project, we conducted a survey of canteen employees in order to better understand their diet and to identify any related problems, as well as to provide employees with health education. A self-administered questionnaire was administered to 428 canteen employees. Employees in their 40s included the highest percentage of respondents who perceived their body shape to be“ plump” or“ a little plump”, and this percentage was higher than that obtained in the National Health and Nutrition ExaminationSurvey. The ingredients in the main dishes eaten by respondents varied according to the main target of the meal. In particular, respondents who prepared meals mainly for children used significantly more “fatty meats” and “processed foods such as ham and sausage”. Since many respondents in their 40s prepared meals mainly for children, eating the same food as children is likely to result in excessive fat intake. The percentage of respondents who regularly drank alcohol and the percentage of those who regularly ate between meals were both found to be higher than those obtained in the National Health and Nutrition Examination Survey. Many respondents alsofrequently ate fatty foods with alcohol or between meals, suggesting that it is necessary to monitor fat intake between meals as well as at mealtimes