EVALUATION OF CLASSROOM FOOD EDUCATION (SHOKUIKU) COMBINED WITH VEGETABLE TASTE TESTING FOR COLLEGIATE FEMALE ATHLETES

Background and objectives: There are comprehensive food education programs, namely Shokuiku, that aim to improve dietary practices and reduce lifestyle-related diseases. This study aims to assess the effectiveness of the shokuiku combined with vegetable taste testing of bean sprouts, which aims to improve attitudes toward healthy eating vegetables. Methods: The shokuiku was delivered to long distance runners (n=6) and naginata athletes (n=9) aged 18-22 years, within 90 minutes post-training. We prepared two kinds of bean sprouts cooking (boiled and fried) for the shokuiku. The content of the shokuiku included preparing two types of bean sprouts (boiled and fried) and recording the participants' feedback on appearance and taste. Afterward, they attended a lecture on vegetable preparation and nutritional value, and again recorded feedback. The feedback was divided and recorded into three categories, those being interest and motivation, knowledge and understanding, thinking and judgment. The questionnaire contained questions on knowledge of vegetable dishes and dietary habits. Results: The long distance runners (83.3%) had more focus nutritional balance than the naginata athletes (22.2%) and were selective in their meals. The naginata athletes focused more on quantity of the meal. Furthermore, the naginata athletes showed a higher price ceiling than long distance runners, having a higher intake of vegetable dishes with potatoes and starches, green and yellow vegetable, white vegetable, fungi and algae. In their assessments, long distance runners had more feedback on the "knowledge and understanding", where naginata athletes had a higher feedback percentage in "interest, and motivation," Conclusions: For cases such as the long-distance runners, we should undertake Shokuiku focused on "knowledge and understanding". For naginata athletes who prioritized quantity, it is likely that Shokuiku regarding "interest and motivation" would have an affect on their day-to-day dietary habits.