高校野球選手を対象とした主食とたんぱく質摂取に関する記録を用いた食育実践
Year: 2024
Type: article
Study design: Clinical Trial
Abstract: 【Introduction】The purpose of this study was to clarify whether remembering to record the intake of grain dishes and protein sources every day is an effective food education for high school baseball players. 【Methods】The study involved 16 male high school students who were members of a district-level baseball team. Food education activities were conducted between April 2022 and June 2022. The food education program encompassed lectures, cooking practice, and the documentation of protein intake, all aimed at promoting the concept of “Enhancing strength through increased protein consumption!” Data from meal records were analyzed using a paired t-test to examine changes in the proportion of grain dishes and protein consumed at the same time before and after the lecture. Body composition and physical fitness assessments were conducted both in January and June. Body composition assessments included measurements of body weight, fat mass, and lean mass. Physical fitness measurements involved evaluating grip strength, back muscle strength, vertical jump performance, and medicine ball back throw distance. Data from both body composition and physical fitness assessments were analyzed using an unpaired t-test for groups with and without recording. 【Results】In the dietary records, six participants showed an increase in the percentage of simultaneous intake of grain dishes and protein after the lecture compared with before the lecture. Five of the 6 participants showed changes at breakfast and lunch. Regarding body composition, a statistically significant difference was observed in body weight and fat mass.The body weight and fat mass of the recorded group were considerably higher than those of the non-recorded group. These results suggest that remembering to record the intake of grain dishes and foods containing protein every day would be effective for high school baseball players to lose weight, who tend to have a high body weight and fat mass.
DOI: 10.34349/0002000061
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7207546669