食育プログラムの教育効果 : 食育プログラム実施前後の給食残量の変化

The purpose of this study was to verify the effectiveness of a dietary education program implemented in the general studies classes of third-grade elementary school students. The amount of school lunch left over by all students at the school（ N = 1,047） was measured. Then, the amounts left over by the 187 third-grade students who participated in the program（ dietary education group） and the 860 students in grades 1, 2, 4,5, and 6 who did not participate in the program（ non-dietary education group） were compared. Students in the dietary education group also completed a self-administered questionnaire about their awareness of leftover food and a survey in which they freely described their goals for the future following the dietary education program. The results showed that after the program, the proportion of school lunch that was left over was significantly lower for the dietary education group compared to the non-dietary education group. Among the students’ goals for the future, the most frequently mentioned goal was “Eat,” which had a strong concurrent relationship with “School lunch,” ”No leftovers,” and “Value.” The results suggested that the dietary education program effectively fostered an attitude of valuing food and encouraged students to reduce the amount of leftover food

Factor structure of dietary education experiences in female adolescents (2) : Past relationship experiences with parents and drive for thinness

The present study examined the factor structure of dietary education experiences in female adolescents. The Dietary Education Experiences Scale was developed by Moroi and Kogirima (2009). Female adolescents (N=265) completed this scale. Also, The Past relationship Experiences with Parents Scale and the Drive for Thinness Scale (Baba and Sugawara, 2000) were administered to participants. In addition, they estimated their height and weight. The factor analysis (principal factor method with promax rotations) of the scale yielded five factors, labeled as follows; "experiences of traditional dishes," "participation to production of food," "cooking experiences," "eating habits without fastidiousness," "regular eating habits." Results of the regression analyses suggested that emotional bond with parents influenced dietary education experiences in elementary school age. Drive for thinness in adolescent period was not significantly correlated with neither past experiences with parents or dietary education experiences in elementary school age. The significance of research in dietary education experiences was discussed.論文 (Article

Provision of dietary education in UK-based cardiac rehabilitation: a cross-sectional survey conducted in conjunction with the British Association for Cardiovascular Prevention and Rehabilitation.

Dietary education is a core component of cardiac rehabilitation (CR). It is unknown how or what dietary education is delivered across the United Kingdom (UK). We aimed to characterise practitioners who deliver dietary education in UK CR and determine the format and content of the education sessions. A 54-item survey was approved by the British Association for Cardiovascular Prevention and Rehabilitation (BACPR) committee and circulated between July and October 2021 via two emails to the BACPR mailing list and on social media. Practitioners providing dietary education within CR programmes were eligible to respond. Survey questions encompassed: practitioner job title and qualifications, resources, and the format, content and individual tailoring of diet education. Forty-nine different centres responded. Nurses (65.1%) and dietitians (55.3%) frequently provided dietary education. Practitioners had no nutrition-related qualifications in 46.9% of services. Most services used credible resources to support their education, and 24.5% used BACPR core competencies. CR programmes were mostly community-based (40.8%), lasting 8-weeks (range: 2-25) and included 2 (range: 1-7) diet sessions. Dietary history was assessed at the start (79.6%) and followed-up (83.7%) by most centres; barriers to completing assessment were insufficient time, staffing, or other priorities. Services mainly focused on the Mediterranean diet whilst topics such as malnutrition and protein intake were lower priority topics. Service improvement should focus on increasing qualifications of practitioners, standardisation of dietary assessment, and improvement in protein and malnutrition screening and assessment

保育園児および保護者に対する食育支援活動プログラムの開発

The purpose of this study was to develop a dietary education program for preschool children and their parents. First,we performed a participation-type dietary education program in a selected preschool from 2006 to 2012. Once the children were taught about what constitutes a suitable diet,most all of them could make a suitable diet in games. However, they could not make one in the same games in the following term,as they could not fully internalize the knowledge about suitable diets. By questionnaire of 83 parents and 21 child care staff, it was demonstrated that the less person understands the meaning of "shokuiku" , eats a suitable diet, and knows about traditional food. Based on these results,we aim to develop a continuous dietary education program for preschool children and their parents,and plan to assess the realization of the program goal

都区内保育所における食育活動実施状況～絵本の活用に着目して～

The use of picture books is considered a potentially effective means of dietary education. However, much remains unknown about the use of picture books for this purpose at nursery schools. Therefore, we conducted a postal questionnaire survey of nursery schools in the Tokyo ward area（480 schools）to determine their specific uses of picture books. Responses were obtained from 184 schools. The results showed that picture books were read aloud as a method of dietary education at more than 80% of the schools. A dietitian participated in only 26.0% of the picture book readings, which were performed mainly by nursery school teachers. The readings by nursery school teachers were performed as part of routine childcare at the schools. Although some responses indicated that the readings were performed by a dietitian, in such rare cases, the readings were performed based on a dietary education plan rather than as part of routine childcare

Prenatal Dietary Education, Using the Midwifery Model, in Ireland vs the United States

Prenatal dietary education is a very important component of care in healthy pregnancies, but more than that, dietary education can be an indicator of the value a healthcare provider places on holistic care or preventive medicine. The United States and Ireland are compared in this study because they represent high intervention vs. low intervention approaches, respectively, to obstetric care. Healthcare professionals from the United States and Ireland perceive the most important nutrients and method of receiving those differently. Maybe the most telling contrast, healthcare professionals in Ireland perceive food as the way pregnant women should receive vital nutrients, but healthcare professionals in the United States cited vitamins or supplements as the best way. The participants did agree on several topics as well. Most agree diet should be discussed at every visit, and that physicians do not provide individualized or consistent prenatal dietary education, but midwives do. This indicates holistic care is valued across the board, even if it is not normally executed

Telehealth methods to deliver multifactorial dietary interventions in adults with chronic disease: A systematic review protocol

Background: The long-term management of chronic diseases requires adoption of complex dietary recommendations, which can be facilitated by regular coaching to support sustained behaviour change. Telehealth interventions can overcome patient-centred barriers to accessing face-to-face programs and provide feasible delivery methods, ubiquitous and accessible regardless of geographic location. The protocol for this systematic review explains the methods that will be utilised to answer the review question of whether telehealth interventions are effective at promoting change in dietary intake and improving diet quality in people with chronic disease. Methods/design: A structured search of Medline, EMBASE, CINAHL, and PsychINFO, from their inception, will be conducted. We will consider randomised controlled trials which evaluate complex dietary interventions in adults with chronic disease. Studies must provide diet education in an intervention longer than 4 weeks in duration, and at least half of the intervention contact must be delivered via telehealth. Comparisons will be made against usual care or a non-telehealth intervention. The primary outcome of interest is dietary change with secondary outcomes relating to clinical markers pre-specified in the methodology. The process for selecting studies, extracting data, and resolving conflicts will follow a set protocol. Two authors will independently appraise the studies and extract the data, using specified methods. Meta-analyses will be conducted where appropriate, with parameters for determining statistical heterogeneity pre-specified. The GRADE tool will be used for determining the quality of evidence for analysed outcomes. Discussion: To date, there has been a considerable variability in the strategies used to deliver dietary education, and the overall effectiveness of telehealth dietary interventions for facilitating dietary change has not been reviewed systematically in adults with chronic disease. A systematic synthesis of telehealth strategies will inform the development of evidence-based telehealth programs that can be tailored to deliver dietary interventions specific to chronic disease conditions. Systematic review registration: PROSPERO CRD42015026398

CASE STUDY OF DIETARY HABITS AND ACCULTURATION IN CHINESE INTERNATIONAL STUDENTS IN JAPAN: PROBLEMS AND NECESSITY OF INTERCULTURAL DIETARY EDUCATION

Japan is known as one of the world’s healthiest food country; however, the question has been raised if foreign students in Japan are truly living a healthy dietary life. Dietary education is common for Japanese citizens; however, it has been undeveloped for foreign students.In this study, we focused on Chinese students, who accounted for approximately 60% of the international students in Japan. Participants were twenty-one Chinese students who attended a university in Japan.Semi-structured interviews were conducted and informants were asked to talk about their dietary life and the changes after coming to Japan.We determined their cross-cultural adjustment and dietary behavior in cross-cultural environment in Japan, and considered whether cross-cultural dietary education was necessary. &nbsp

The Asymmetric Effect of Dietary Knowledge on Nutrient Intake In China: Implications for Dietary Education Programs

This paper demonstrates that dietary knowledge can influence nutrient intake differently depending on whether expected food availability is increasing or decreasing. Using data from China, we find that overall dietary knowledge has larger and more statistically significant effects on total calorie intake and the intake of three macro nutrients (carbohydrate, fat, and protein) when expected food availability increases than when it decreases. Without distinguishing the direction of changes in expected food availability, most of the corresponding effects become smaller and statistically insignificant. Thus, the effect of dietary knowledge on nutrient intake might have been underestimated in previous studies. We discuss the implications of these findings for the design and implementation of dietary education programs.Dietary Knowledge, Nutrition, Food, China, Agricultural and Food Policy, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,