Prefectural University of Hiroshima Academic Information Repository
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Study on Generic Skills of Undergraduate Students(4) : Relations between College Lives and Generic Skills for First-year Students
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Implementation of Online Lectures using BigBlueButton, an Open Source Webinar Software
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Effect of Cooking Classes and Email Communication in Increasing Vegetable Consumption and Improving Diet among University Students
Get PDFapplication/pdfIn recent years, there has been an increasing interest in food education especially among the youths, who reportedly low amounts of vegetables. Therefore, in order to address this issue, we held two cooking classes with the aim of increasing vegetable consumption among university students. Following the classes, diet-related information was sent to the students by email once weekly for 4 weeks. Thereafter, we examined the changes in the quantity of vegetables consumed, awareness of the importance of vegetable consumption, and behavior related to vegetable consumption.|Following the cooking classes, the quantity of vegetables consumed remained unchanged; however, there was a tendency toward an improvement in behavior related to vegetable consumption and diet.Email communication on vegetable consumption effectively increased the cooking frequency. Moreover,approximately 90% of the university students responded that email communication helped them eat more vegetables and cook more frequently. Findings from this study suggest that, in addition to email communication,it is necessary to send information related to vegetable consumption to university students by employing other personal means such as sharing recipes online using social networking tools, which is an increasingly preferred means of communication among younger generations, and organizing regular cooking classes.departmental bulletin pape