管理栄養士養成課程生の食品・料理重量見積力向上プログラムの … ·...

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― 82 ― (Abstract) This study aims to investigate nutrition course students’ food portion estimation ability regards as real foods, food models and digital images of food and menu on the computer screen in order to establish an educational program for improvement of food portion estimation ability. Subjects were 317 nutrition course students (184 freshmen and 133 junior years) in this university at the year of 2010 and 2011. The results were as follows; 1.The estimation error % ((estimation weight(g)—actual weight(g))/actual weight (g)) × 100) was small in definite shape foods such as eggs, rice, and that was large in flake or liquid type seasonings and dried foods such as sesame, salts, seaweed. 2.The junior year students had higher food portion estimation ability than the freshman. 3.Food portion estimation of real foods was easiest, the second was food models, and the digital images were the most difficult of estimation. 4.There were a few foods within 25 % of the estimation error % , the allowable range. From those results, food portion estimation ability was low among subjects. The results suggest an educational program for improvement of food portion estimation ability should be planned for nutrition course students. 人間科学部研究年報 平成 23 年 管理栄養士養成課程生の食品・料理重量見積力向上プログラムの開発(第1報) 〜見積り能力の学年による比較〜 Development of a training program for nutrition course students to improve their ability to estimate food portion size(first report) . −Comparison of the students’ estimation ability over several academic years − 吉本 優子,梅本 真美,奥田 豊子,原邊 祥弘,吉田 大介 Yuko S. Yoshimoto, Mami Umemoto, Toyoko, Okuda Yoshihiro Harabe, Daisuke Yoshida

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Abstract
This study aims to investigate nutrition course students’ food portion estimation ability regards
as real foods, food models and digital images of food and menu on the computer screen in order
to establish an educational program for improvement of food portion estimation ability. Subjects
were 317 nutrition course students 184 freshmen and 133 junior years in this university at the
year of 2010 and 2011.
The results were as follows;
1 The estimation error % estimation weightg—actual weightg/actual weight g
× 100 was small in definite shape foods such as eggs, rice, and that was large in flake or
liquid type seasonings and dried foods such as sesame, salts, seaweed.
2The junior year students had higher food portion estimation ability than the freshman.
3 Food portion estimation of real foods was easiest, the second was food models, and the digital
images were the most difficult of estimation.
4There were a few foods within 25 % of the estimation error % , the allowable range.
From those results, food portion estimation ability was low among subjects. The results suggest
an educational program for improvement of food portion estimation ability should be planned
for nutrition course students.
23
1
Development of a training program for nutrition course students to improve
their ability to estimate food portion sizefirst report.
−Comparison of the students’ estimation ability over several academic years−

Yuko S. Yoshimoto, Mami Umemoto, Toyoko, Okuda
Yoshihiro Harabe, Daisuke Yoshida
83
100± 10%



ICTInformation
and Communication Technology



1 3 2010
2011 1 184 24 160 3 133
12 121 317 2011 3
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82.indd 84 12.2.14 5:34:04 PM
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82.indd 86 12.2.14 5:34:04 PM
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3 n mean s.d. n mean s.d. n mean s.d.
− −− − − − − − −
312 313 312 314 312 306 310 310 312 315 310 312 317 314 312 312 315 315 315 302 313 306 302 313 314 312 314
24.4 29.9 30.2 30.3 31.7 32.9 33.1 34.0 35.1 35.4 35.6 36.2 36.9 37.0 37.4 38.3 38.8 41.1 45.3 48.8 49.5 52.4 62.5 71.7 125.6 140.1 143.8
24.7 23.8 20.9 25.9 34.8 30.4 31.5 30.1 35.4 23.8 42.5 25.9 26.0 22.1 30.8 23.6 23.4 25.3 27.9 62.9 30.4 67.6 39.6 81.1 153.9 181.1 179.8
181 180 178 180 179 175 178 178 180 183 176 180 183 181 181 181 182 182 181 173 180 173 178 180 181 179 181
33.0 32.8 31.7 35.3 34.8 40.1 35.9 37.5 37.2 35.8 33.8 37.1 40.7 39.1 41.7 38.4 39.4 43.1 47.7 51.2 52.0 42.9 63.7 65.3 131.8 137.6 139.1
26.7 25.8 22.4 28.3 39.4 32.3 33.4 30.8 38.0 25.0 29.4 28.2 28.7 22.6 33.2 23.3 23.7 26.1 30.8 64.6 33.8 51.2 42.4 77.0 163.7 169.5 172.1
131 133 134 134 133 131 132 132 132 132 134 132 134 133 131 131 133 133 134 129 133 133 124 133 133 133 133








317 49.5 23.0 183 50.8 21.5 134 47.6 24.9 t p<0.01 p<0.05nmean: s.d.
82.indd 87 12.2.14 5:34:04 PM
88
23
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50.8 ± 21.5%3 47.6 ± 24.9%3
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76.1 ± 43.1%3 60.3 ± 39.6%3 p<0.01
82.indd 88 12.2.14 5:34:04 PM
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− − − − − − − − − − − − − − − − − − − −− − − − ( ) − − −− − − − − − − −− − − − − − − − − − − − − − − −
311 315 313 310 314 313 310 313 313 312 311 314 312 315 305 316 312 308 316 305 314 315 313 317 315 317 309 316 307 313 308 317 305 317 316 317 317 305 308 300 312 305 301 303 304 308 312 303 314 315
26.5 30.1 31.3 32.3 32.4 32.6 33.5 33.6 34.0 34.2 35.0 35.2 35.6 35.8 35.8 36.0 36.1 37.5 37.7 38.8 39.3 39.5 40.0 40.7 41.0 42.6 42.8 44.5 44.5 45.1 45.7 46.9 47.9 48.5 50.7 55.6 63.0 69.5 70.3 74.6 87.5 107.3 108.5 115.9 189.7 218.3 231.0 231.3 239.8 245.1
29.6 30.5 24.9 33.5 31.5 42.4 39.5 29.0 28.6 36.3 29.8 31.8 24.2 32.5 35.4 30.4 47.4 57.6 26.2 49.8 32.3 25.7 33.0 27.8 23.5 30.3 37.7 24.6 37.7 34.5 58.8 36.4 66.9 35.6 23.0 26.0 20.8 108.8 75.2 44.1 110.5 142.5 143.8 178.8 228.9 282.6 234.1 281.4 276.8 284.8
181 182 180 177 180 180 180 179 180 178 180 180 178 181 176 182 178 183 182 175 180 182 182 183 182 183 179 182 176 182 174 183 174 183 182 183 183 176 175 174 179 176 175 175 176 177 178 177 180 182
34.2 35.2 34.6 37.0 36.8 35.8 39.4 36.5 37.1 37.8 39.2 39.4 40.2 39.8 42.6 40.0 38.6 47.7 39.8 46.6 41.8 42.9 43.3 43.1 44.0 46.8 52.9 49.4 48.1 46.1 45.1 48.4 62.0 50.7 54.9 57.4 65.1 77.2 89.5 73.6 95.6 109.0 121.1 134.1 204.2 232.3 239.2 259.1 254.6 267.6
33.6 36.1 28.0 35.2 32.9 43.0 44.2 30.2 29.3 37.1 31.3 32.7 25.8 33.0 39.2 31.4 46.3 65.6 28.8 57.1 33.6 27.4 33.2 29.4 25.1 30.6 44.9 24.7 40.4 34.6 58.1 37.8 82.2 37.0 23.5 26.6 20.6 116.6 85.6 47.6 110.5 148.0 153.9 208.1 248.5 299.5 236.6 294.4 285.4 310.6
130 133 133 133 134 133 130 134 133 134 131 134 134 134 129 134 134 125 134 130 134 133 131 134 133 134 130 134 131 131 134 134 131 134 134 134 134 129 133 126 133 129 126 128 128 131 134 126 134 133
15.8 23.2 27.0 26.1 26.4 28.3 25.3 29.8 29.9 29.4 29.3 29.5 29.4 30.3 26.6 30.5 32.6 22.6 34.9 28.3 35.9 34.8 35.4 37.5 37.0 36.9 28.9 37.8 39.8 43.7 46.5 45.0 29.1 45.6 45.0 53.2 60.1 59.0 45.0 76.0 76.5 104.9 91.1 91.0 169.6 199.3 220.0 192.3 219.9 214.4





























317 69.4 42.3 183 76.1 43.1 134 60.3 39.6
a t p<0.01 p<0.05nmean: s.d.
82.indd 89 12.2.14 5:34:04 PM
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301 305 302 302 298 304 305 304 303 299 305 305 303 304 305 300 302 294 302 295 301 305 300 299 301 303 304
27.2 28.3 29.9 37.1 37.9 38.8 39.0 40.1 41.1 42.9 43.2 43.4 43.6 45.7 47.1 49.0 51.8 52.2 54.1 64.4 79.9 113.6 131.2 139.1 170.7 240.0 268.9
49.6 23.3 27.7 33.9 55.6 46.1 30.3 44.8 42.2 44.4 22.5 30.5 31.9 32.8 24.3 71.8 58.3 99.2 72.8 125.9 125.5 119.5 156.4 144.1 171.4 229.6 236.9
179 181 179 179 174 180 181 180 179 176 181 181 179 181 181 178 178 180 178 175 179 181 178 179 181 181 181
36.3 27.0 34.9 39.1 44.5 46.7 45.0 43.9 40.7 48.0 42.3 45.1 45.9 44.9 52.0 50.7 56.0 60.2 61.4 75.4 89.7 118.7 144.2 129.5 169.3 248.5 266.0
60.0 26.0 31.4 38.8 68.0 52.4 33.9 55.1 36.9 52.7 24.5 34.1 36.5 25.1 24.9 86.0 63.7 70.2 86.8 157.4 153.4 132.9 174.0 130.3 170.0 244.1 230.6
122 124 123 123 124 124 124 124 124 123 124 124 124 123 124 122 124 114 124 120 122 124 122 120 120 122 123








305 74.3 36.7 181 78.3 41.3 124 68.5 27.8
a t p<0.01 p<0.05nmean: s.d.
82.indd 90 12.2.14 5:34:04 PM
1
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78.3 ± 41.3%3 68.5 ± 27.8%3 p<0.05
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304 305 304 303 303 302 294 304 301 305 305 305 305 303 305 305 304 301 304 301 301 302 305 305 295 301 302 305 299 304 305 302 302 298 304 302 303 296 303 304 299 302
31.0 33.2 33.6 37.8 39.1 40.9 41.7 42.9 43.6 43.8 45.2 46.3 46.7 46.8 47.3 47.7 48.1 48.1 49.6 50.5 52.9 54.1 56.8 58.2 60.0 60.3 61.0 61.8 64.1 65.1 68.2 68.8 69.9 83.3 84.6 93.7 195.6 197.5 212.4 415.6 426.1 447.7
28.3 35.1 25.7 38.6 29.1 30.8 40.8 25.5 38.4 37.1 25.7 22.5 35.6 28.9 28.0 23.0 27.6 41.3 36.1 53.5 43.3 56.8 61.5 22.2 69.6 47.5 78.6 21.7 74.3 21.5 443.1 82.5 70.5 129.8 85.5 666.8 198.7 271.2 265.3 294.1 363.7 403.6
180 181 180 179 180 178 176 180 179 181 181 181 181 179 181 181 181 181 180 179 180 179 181 181 174 178 180 181 179 180 181 181 178 176 181 178 180 176 179 180 177 180
34.8 39.9 38.7 44.2 43.9 43.9 43.7 45.5 47.3 45.9 51.8 47.3 46.6 47.5 48.0 53.6 50.3 52.6 51.5 53.4 53.4 58.8 56.8 58.9 64.6 60.1 65.3 62.7 69.2 63.6 89.7 76.1 74.7 106.8 79.7 67.3 204.2 225.5 217.6 420.1 459.8 469.6
32.1 39.4 27.2 42.3 33.6 30.0 43.8 27.2 41.8 35.4 25.6 23.3 36.2 28.4 30.6 23.2 28.0 41.3 41.8 60.9 47.3 68.5 60.3 23.0 85.6 48.8 79.7 20.8 81.3 20.8 574.6 94.2 74.8 161.0 82.3 62.6 209.0 326.4 296.8 306.0 403.6 446.7
124 124 124 124 123 124 118 124 122 124 124 124 124 124 124 124 123 120 124 122 121 123 124 124 121 123 122 124 120 124 124 121 124 122 123 124 123 120 124 124 122 122
25.4 23.4 26.2 28.5 32.1 36.7 38.8 39.0 38.2 40.8 35.7 44.8 46.7 45.9 46.2 39.0 44.7 41.3 46.9 46.2 52.0 47.4 56.8 57.2 53.3 60.6 54.7 60.4 56.5 67.3 36.9 58.0 63.1 49.5 91.8 131.7 183.1 156.5 205.0 409.2 377.3 415.4
20.4 24.8 21.4 30.5 18.8 31.7 35.8 22.4 32.2 39.2 22.9 21.3 34.8 29.6 23.7 19.8 26.7 40.6 25.4 40.2 36.7 32.2 63.6 21.1 34.9 45.9 76.7 23.1 62.1 22.4 20.5 59.5 63.6 43.6 89.8
1039.2 182.8 150.9 212.9 277.0 291.0 329.1














305 91.0 44.5 181 96.0 48.2 124 83.8 37.4
a t p<0.01 p<0.05nmean: s.d.
82.indd 91 12.2.14 5:34:05 PM
92
−−−−
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3 42 36 85.7%3
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42 91.0 ± 44.5
1 96.0 ± 48.2%3 83.8 ± 37.4%3
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82.indd 92 12.2.14 5:34:05 PM
1
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p<0.011

n mean s.d. n mean s.d. n mean s.d.

317 38.9 15.9 183 42.9 17.1 134 33.4 12.2
317 36.2 17.2 183 37.7 18.0 134 34.2 15.8 317 40.6 24.9 183 42.3 24.8 134 38.4 24.8 312 37.4 30.8 181 41.7 33.2 131 31.6 26.2
316 47.7 26.8 182 50.4 30.5 134 44.2 20.3
317 96.0 103.5 183 94.3 99.8 134 98.2 108.6

317 42.3 18.1 183 45.9 20.2 134 37.3 13.4
317 52.2 29.0 183 56.2 28.8 134 46.8 28.4
317 48.0 31.6 183 56.8 34.0 134 35.9 22.9
317 36.7 31.6 183 42.6 35.7 134 28.7 22.8
317 44.0 20.4 183 48.0 20.3 134 38.6 19.2
317 84.0 74.1 183 93.0 79.7 134 71.6 64.0

305 40.5 32.2 181 44.0 31.3 124 35.4 33.0
305 44.1 32.5 181 48.6 39.5 124 37.6 16.3
305 69.5 56.6 181 75.9 66.6 124 60.0 35.7
302 29.9 27.7 179 34.9 31.4 123 22.6 19.1
305 43.1 23.6 181 48.5 25.3 124 35.2 18.4
305 150.1 110.7 181 147.9 106.3 124 153.4 117.1

305 50.9 165.8 181 47.2 21.8 124 56.3 259.2 305 78.3 32.2 181 79.8 33.6 124 76.2 29.9 305 69.3 41.0 181 74.2 45.4 124 62.1 32.5
305 54.1 43.2 181 57.7 46.5 124 48.8 37.5 305 51.0 111.6 181 60.2 143.7 124 37.6 17.0
305 143.1 115.3 181 153.9 135.9 124 127.2 73.5 a t p<0.01 p<0.05nmean: s.d.
82.indd 93 12.2.14 5:34:05 PM
94

p<0.01
4



21 77.8% 48 96.0% 20
74.1% 36 85.7%3
3 1

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82.indd 94 12.2.14 5:34:05 PM
1
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2010 2011 1 184
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2 21 77.8% 48 96.0% 20
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69.4 ± 42.3%74.3 ± 36.7%
91.0 ± 44.5%
3 −
5



4
3

97
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13 2011

p.96 →
p.96 →
82.indd 97 12.2.14 5:34:05 PM
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15 1, 23-312005. Arroyo M, de la Pera CM, Ansotegui L, Rocandio AM.A short training program improves the 16 accuracy of portion-size estimates in future dietitians., Arch Latinoam Nutr. ,572, 163-72007. Ayala GX.An experimental evaluation of a group- versus computer-based intervention to improve 17 food portion size estimation skills., Health Educ Res., 211, 133-452006. Weber JL, Tinsley AM, Houtkooper LB, Lohman TG.Multimethod training increases portion-size 18 estimation accuracy., J Am Diet Assoc. 972:176-9 1997. Yuhas JA, Bolland JE, Bolland TW.The impact of training, food type, gender, and container size on 19 the estimation of food portion sizes. J Am Diet Assoc., 8910:1473-71989.
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