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あ ぁ か が さ ざ た だ な は ば ぱ ま や ゃ ら わ ゎ ん い ぃ き ぎ し じ ち ぢ に ひ び ぴ み り う ぅ く ぐ す ず つ づ っ ぬ ふ ぶ ぷ む ゆ ゅ る え ぇ け げ せ ぜ て で ね へ べ ぺ め れ お ぉ こ ご そ ぞ と ど の ほ ぼ ぽ も よ ょ ろ を
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  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
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Α Β Γ Δ Ε Ζ Η Θ Ι Κ Λ Μ Ν Ξ Ο Π Ρ Σ Τ Υ Φ Χ Ψ Ω α β γ δ ε ζ η θ ι κ λ μ ν ξ ο π ρ σ τ υ φ χ ψ ω
á à Á À é è É È ç Ç ê
Ä Ö Ü ä ö ü ß
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§ ※ ☆ ★ ○ ● ◎ ◇ ◆ □ ■ △ ▽ → ← ↑ ↓ ↔ 〓 ◁ ◀ ▷ ▶ ♤ ♠ ♡ ♥ ♧ ♣ ⊙ ◈ ▣ ◐ ◑ ▒ ▤ ▥ ▨ ▧ ▦ ▩ ♨ ☏ ☎ ☜ ☞ † ‡ ↕ ↗ ↙ ↖ ↘ ♭ ♩ ♪ ♬ ㉿ ㈜ № ㏇ ™ ㏂ ㏘ ℡ ＃ ＆ ＊ ＠ ª º
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      저자 : Endo Morito (검색결과 1 건)
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        Science electives in high school will improve nutrition knowledge but not enough to make accurate decisions

        Mitsui Takahiro,Yamamoto Susumu,Endo Morito 한국영양학회 2023 Nutrition Research and Practice Vol.17 No.4

        BACKGROUND/OBJECTIVES: Nutrition knowledge has been reported to have a weak positive effect on healthy eating behavior. This study aimed to determine if there was a difference in nutrition knowledge depending on the choice of science subject in high school and whether that affected the actual eating habits of college students in Japan. SUBJECTS/METHODS: The subjects were 514 college students, the majority first-year students, in 3 cities in Japan. A questionnaire sur vey was conducted on elective subjects in science in high school, diet (11 items), lifestyle (5 items), and nutrition knowledge (34 questions). The preliminar y sur vey was conducted on 47 students in the fall of 2019, and the full-scale sur vey was conducted in May–June and October–November 2021 at the end of lectures for the first-year students. RESULTS: The students in the high-score group (24–31 points, n = 180) had a higher intake of vegetables (odds ratio [OR], 1.78; 95% confidence inter val [CI], 1.12–2.82; P = 0.015) and breakfast (OR, 1.64; 95% CI, 1.03–2.60; P = 0.035), and a reduced intake of fast food (OR, 0.27; 95% CI, 0.14–0.51; P < 0.001) than those in the low-score group (6–19 points, n = 150). Only the biology and chemistr y students had significantly higher nutrition scores than the other groups (all: P < 0.001), but no significant difference was found between the other groups. Understanding nutrition learned in elementar y and junior high school is appropriate, while molecular structure, recommended amount, and food poisoning were insufficient. CONCLUSIONS: Knowledge of nutrition appears to have a positive effect on the actual eating habits of college students. Although biology and chemistr y in high school may help students understand the foundations of good nutrition, specialized food education may be required to make informed dietar y choices.

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