Iron is particularly necessary for women because of its association with menstruation and pregnancy, but women are reported to have insufficient iron intake. Students studying to become registered dieticians will be in a future position to instruct patients on eating habits, so their adoption of desired dietary attitudes while being students is crucial. This study surveyed 288 female college students in Nutrition Science regarding their knowledge of foods containing iron and ascertained and examined facts on student dietary attitudes towards iron. Students were asked to cite foods containing a large amount of iron, the names of dishes, and the frequency they were eaten. Results indicated that 70% of respondents cited liver as a food containing a large amount of iron, but most students (80%) did not eat it. Spinach and Japanese mustard spinach (or "komatsuna") were frequently eaten. There were differences in frequency of intake by school year, and effects of learning were observed. Repeating a series of educational classes (expand knowledge of foods, learn techniques to incorporate those foods in cooking, and then make a habit of increasing their intake) is one method of increasing intake of foods containing iron.
管理栄養士教育課程における学生の鉄分を含む食品に対する知識と摂取頻度との関係
KJ00005072053
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