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Background Regarding “Lunchbox Diet Method” validated as dietary composition for one meal, with the consideration of the current students’ circumstances, it is necessary to examine an approach method from a viewpoint of continuous efforts for eating grain dishes, fish and meat dishes, and vegetable dishes in a balanced manner. Objective To assess the real situation and examine difficult aspects when students actually prepared lunchbox. Study Design, Settings, Participants The seminar of the “Lunchbox Diet Method” was held for 41 first-year students in the training course of registered dietitian in Japan from October 2017 to January 2018. After the first lecture, the students actually tried to prepare lunchbox four times, then at the fifth preparation, they carried out a practice of lunchbox packed with their own appropriate amount of dishes and also conducted a singed self-administered questionnaire survey. We analyzed 36 students with their consent (29 females/7 males). Measurable Outcome/Analysis We examined their meals at nutrient, food, and dish levels during the fifth preparation, then also examined the questionnaire survey results in terms of difficult aspects in actual practice. Results Because many female students packed meal box as less than the appropriate amount of grain and fish and meat dishes in theory, the energy amount tended to be lower (mean: 538 ± 90 kcal). Conversely, many male students packed meal box more than the appropriate amount and the energy amount tended to be higher (mean: 1001 ± 116 kcal). As difficult aspects in actual practice, we found the subjects tended to face difficulties when preparing appropriate meals by themselves. Conclusion It was suggested that we need to examine specific reasons to prevent actual practice and approach method for improving cooking skills and increasing repertoires of the dishes. Funding None. |
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