The Eating Habits of Boarding Female University Students

• Published in: Eiyōgaku zasshi Vol. 57; no. 1; pp. 11 - 24
• Main Authors: Ikai, Kimiko, Sakamoto, Hiroko, Miyoshi, Masamitsu
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 1999
• Subjects: boarding conditions; daily cooking; female university students; life style factors; restrictions on cooking
• ISSN: 0021-5147; 1883-7921
• DOI: 10.5264/eiyogakuzashi.57.11

The daily eating habits of 199 female university students were analyzed to find out what improvements could be made and the perplexities experienced. 1) Daily cooking in boarding houses: Cooked meals were generally simple, such as staple foods rice prepared in the western style and noodles, products side dishes of vegetables (boiled, stir-fried, salads) and miso soup. Milk and dairy products were used in most of the desserts (n=92). Regarding food purchases, priorities were given to price in general, nutritional value for fresh foods, convenience for processed foods, and palatability for delicatessen foods and eating-out. 2) Relationships between living factors and boarding conditions: (1) Most of the subjects (n=154) experienced some restrictions in daily cooking, particularly in the case of deep-fried and broiled foods (fish). The main reasons for the difficulties in preparing these foods were shortage of cooking utensils and inexperience in cooking. (2) Those who needed dietary improvements tended to skipping meals more frequently and take fewer meals per week at their lodgings, which seemed to be due to an irregular life style and lonely meals (n=161). The restrictions on cooking caused an awkward boarding experience, dislike for cooking and frequent eating-out. (3) Two factors, cooking knowledge and skill and home management ability, influenced eating habits positively. Advancement in both of these areas was found necessary for female students living alone to improve their dietary habits.