The effects of food service, material distribution, and intervention by a nationally registered dietitian on university students’dietary awareness and eating behaviors
Recently, an expectation that eating behaviors will improve through obtaining food services has developed. As such, Group A students received food services that comprised rice, vegetables, and fish; Group B received food services and materials about the nutrients and recipes of the food services; and Group C received food services, materials, and intervention that included lectures and demonstrations of how to make fish and vegetable dishes by a nationally registered dietitian in order to investigate their respective effects on dietary awareness and eating behaviors. In Group A, willingness to eat fish and vegetables increased; however, there was no change in eating behaviors. In Group B, willingness to eat fish and vegetables increased, as well as a preference for rice and fish; however, similarly to Group A, there was no change in eating behaviors. In Group C, willingness to eat and preference for rice, fish, and vegetables increased. Moreover, at least half of the students increased their rice and fish intake. Food services, distribution of materials, and intervention by a nationally registered dietitian improved the dietary awareness of university students, and a change in eating behaviors was seen. In other words, intervention by a nationally registered dietitian was effective in improving dietary awareness and eating behaviors.