日本語
第 327 号
P8-9
シリーズ 65「健康教育をささえる」～栄養教諭・学校栄養職員の現場から～英語Series 65“Supporting health education”—From the sites of practice of Dietand Nutrition Teachers and School Nutritionists～子どもの食の実態を知る！小学校における食生活実態調査の結果を通して～Find out the actual situation of our children’s eating habits! Outcomesof the dietary habits survey in elementary schools

福岡県大野城市立大野北小学校 栄養教諭 柗尾 真由美(福岡県筑紫地区学校給食研究会 栄養教諭、学校栄養職員部会)

Mayumi Matsuo, diet and nutrition teacher, Onojo City, Ono-kita
Elementary School, Fukuoka Prefecture (diet and nutrition teacher,School Lunch Study Group, Chikushi District, Fukuoka Prefecture/
Working Group for Diet and Nutrition Teacher)

１．研究の概要
私たちが在籍する筑紫地区は福岡市に隣接し、年々人口が増加している４市１町(筑紫野市、大野城市、太宰府市、那珂川町)で構成されている。本調査研究は、筑紫地区の栄養教諭・学校栄養職員(42 名)において、子どもたちの生涯の健康のために、エビデンスに基づいた栄養管理と効果的な食に関する指導を探ることを目的としている。昭和54 年度より 5 年ごとに行い、今回で 8 回目を迎えた。

研究の目的と調査概要は次のとおりである。
【研究の目的】１ 児童の食生活の実態やその課題を把握する。
２ 学校給食摂取基準の運用、及び学校給食標準食品構成表の作成に活用する。

1. Study overview
The Chikushi district to which we are affiliated is close to Fukuoka
City, and is composed of four cities and one town (the cities ofChikushino, Onojo, and Dazaifu and the town of Nakagawa), with apopulation which is increasing year-on-year. This survey and study
aims to explore instruction related to evidence-based nutrition
management and effective diets for the lifelong health of children bydiet and nutrition teachers and school nutritionists in the Chikushi
district (42 persons). It has been carried out every five years since 1979,
with the current survey representing the eighth iteration.
The study aims and an overview of the survey are given below.
Study aims
1. Facilitate an understanding of the actual circumstances andchallenges related to the dietary habits of schoolchildren
2. Manage school lunch consumption standard and deploy it in drafting1

３

食の行動変容に向けた効果的な食に関する指導の方法を探る。

【調査概要】
対象校：栄養教諭等在籍の小学校 28 校／ 48 校
対象者：小学校 5 年生及び保護者 707 名／ 4367 名(男子 362 名、女子 345 名 合計 707 名)of standard tables of food composition in school lunch
3. Explore instructional methods which are effective in modulating
dietary behavior
Survey overview
Target schools: Elementary schools with affiliated diet and nutrition
teachers, etc. 28/48 schools
Subjects: Fifth year elementary school students and guardians 707/4367
persons (362 males/345 females; total 707 persons)*Responses obtained from a random sampling of households whichconsented to take part.
The survey was comprised of the three components of “Meal Status
調査内容は、「食事状況調査」「1 日の食事調べ」「食生活アンケート調査」の 3 つからなる。
Survey,” “Investigation of one day’s meals,” and “Dietary Habits
Questionnaire.”※同意を得られた世帯から無作為で抽出し回答を得た。

２．調査の仮説

食生活アンケート作成や調査後の解析にむけて次のような仮説を設定した。

2. Hypotheses for survey
Following hypotheses were established towards the drafting of thedietary habits survey questionnaire, the post-survey analysis, and so on.

[Hypothesis 1]《仮説 1》児童の一日のエネルギー、各栄養素の摂取量から、学校給 It is assumed that it will be possible to gain an understanding ofexcesses and deficiencies in school lunch portions from the intake
食の給与量の過不足が把握できるであろう。
levels of energy and respective nutrients for one day of a schoolchild.
《仮説 2》 家族そろって食事をするなど、共食が、エネルギー、各栄養素や食品群の摂取量及び体の不調等と関連しているであろう。

[Hypothesis 2]
It is assumed that the eating style, such as eating together with one’sfamily, is related to intake levels of energy, respective nutrients, andfood groups and physical ailments.

2

[Hypothesis 3]
It is assumed that likes and dislikes with regard to vegetables, such as《仮説 3》野菜は大好きなど、野菜の好き嫌いが、各栄養素や食品群 being a good eater of vegetables, is related to intake levels of respectiveの摂取量及び体の不調等と関連しているであろう。
nutrients and food groups and physical ailments.
[Hypothesis 4]《仮説 4》 学校給食を全部食べるなど、学校給食がエネルギー、各栄 It is assumed that school lunch intake, such as finishing school lunch,
are related to intake levels of energy, respective nutrients and food
養素や食品群の摂取量及び体の不調等と関連しているであろう。
groups and physical ailments.
《仮説 5》 朝食に主食、主菜、副菜をそろえて食べるなど、朝食の内容がエネルギー、各栄養素や食品群の摂取量及び体の不調等と関連しているであろう。

[Hypothesis 5]
It is assumed that the content of breakfast, such as consumption ofcomplete breakfasts consisting of staple foods, main dishes and side
dishes, is related to intake levels of energy, respective nutrients andfood groups and physical ailments.

3. Survey content and outcomes
In the current survey we looked at the habitual intake levels of 14 types
３．調査内容と結果
ofnutrients such as energy, protein, n-3 fatty acids and folic acid, and今回の調査では、エネルギー、たんぱく質、n-3 系脂肪酸、葉酸な
habitualintake amount of 16 types of food group.
ど 14 種類の栄養素と、16 種類の食品群の習慣的な摂取量を求めた。
(1) Relationship between energy intake and intake of grains(１)エネルギー摂取量と穀類摂取量との関係について
エネルギー摂取量(図 1)について、男子は、身長の中央値から算出した推定エネルギー必要量が 2249 ㎉、中央値 2184 ㎉で、推定エネルギー必要量と中央値との差は、65 ㎉。女子は、推定エネルギー必要量が2048 ㎉、中央値 2025 ㎉で、推定エネルギー必要量と中央値との差は、23 ㎉。男女いずれも低い値を示した。ただし、たんぱく質摂取量については、推奨量の 50 ｇを超える男子が 99%、女子が 98%。脂質摂取For energy intake (Figure 1) the Estimated Energy Requirement (EER)
for boys calculated by median height was 2249kcal with a medianvalue of 2184kcal for a difference of 65kcal in the EER and medianvalue. For girls, the EER was 2048kcal with a median value of2025kcal for a difference of 23kcal in the EER and median value. Low
values were indicated for both boys and girls. However, 99% of boys
and 98% of girls exceeded the recommended amount of protein intake
of 50g. For intake of fats, both boys and girls significantly exceeded the3

量については、男女ともに、エネルギー摂取量の 20%～ 30%の目標量を大きく上回っていた。

target levels of energy intake, by between 20–30%.

Energy intake distribution graph (Figure 1)
Boys

medianvalue

Median value
2184KcalEER (EstimatedEnergyRequirement)
2249Kcal

The medianvalue was lessthan EER.
-65kal4

Girls

medianvalue

Median value
2025Kcal
EER(EstimatedEnergyRequirement)
2048Kcal

The medianvalue was lessthan EER.
-23KcalComparison between intake by food group and National Healthand Nutrition Survey outcomes (Figure 2)
Ratio when National Health and Nutrition Survey (2014) results taken as 100
GrainsPotatoes and other tubers
Sugar/sweetening agents
PulsesNuts
Green & yellow vegetables

Intake of grains
was low

Other veggies/mushrooms
FruitsSeaweedFish and shellfish
MeatEggs
Dairy
Fats and oils
Sweets and confectioneries
Seasonings/spices

Food intake by age group of 7-14 in 2015 National Health and Nutrition Survey was taken as reference

食品群別摂取量と国民健康栄養調査との比較(図 2)では、平成 26 年度国民健康栄養調査の結果を 100 として比較すると、穀類が 88.4%で、全国平均より低い値となった。さらに、エネルギー摂取量と穀類摂取量の関係(図 3)では、エネルギー摂取量が 90% 未満の区分で穀類摂取が 90%未満の児童の割合が多い結果となり、穀類の摂取量がエネルギー摂取量(エネルギー産生栄養素バランス)と関係していると考えられる。

In the comparison with the intake levels by food group and the National
Health and Nutrition Survey (Figure 2), this was a lower value than thenational average at 88.4% of grains when the result of the FY 2014
Japan National Health/Nutritional Survey is taken as 100. Further, in
the relationship between energy intake and intake of grains (Figure 3),
the rate of the group of grain intake less than 90% was considerably
5high in the group of energy intake less than 90 %, which indicates thatthe amount of grain intake affects energy intake levels (energyproviding nutrients balance.)

Relationship between energy intake and intake of grains (Figure 3)
EnergyP<0.01

110% and over

22.2%

90%–110%26.1%

Less than 90%

20%

29.9%

44.0%
41.8%

39.0%
0%

40.7%

37.0%

40%

60%

19.2%
80%

100%

Grains ■ Less than 90% ■ 90%–110% ■ 110% and over

４．クロス集計と分析
全項目において、クロス集計と分析を行った。関連した項目から、「何もやる気がおこらないと感じますか」という問いと n- ３系脂肪酸摂取量の関係(図 4)では、n-3 系脂肪酸摂取量が 90%未満の区分では、何もやる気がおこらないことをいつも(週 6 ～ 7)感じている児童の割合が、多い結果となった。その他に、「何もやる気がおこらない」と感じる頻度は「給食の好き嫌い」や「毎日朝食を食べること」「野菜の好き嫌い」「食事づくりなどの手伝い」と関連していた。また、「家族そろって食べる回数」が多い児童は、魚介類、n-3 系脂肪酸の摂取量が多い傾向であった。

4. Cross-tabulation and analysis
A cross-tabulation and analysis was conducted for all items. In therelationship between the question “Are there times when you feel nomotivation?” and intake level of n-3 fatty acids (Figure 4), the rate ofschoolchildren who said that they felt a lack of motivation (6-7 timesper week) was remarkably high in the group of n-3 fatty acids intake
less than 90%. In addition, the frequency with which they answeredthat they felt a “Complete lack of motivation” was related to “Likes anddislikes with regards to school lunch,” “Eating breakfast every day,”“Likes and dislikes with regards to vegetables,” and “Helping withmeal preparation,” and so on. Also, children who had a high“Frequency of eating together with one’s family”, tended to have a6higher intake of fish and shellfish and n-3 fatty acids.
In the relationship between “Intake of other vegetables” and“Frequency of eating together with one’s family” (Figure 5), in thoseclassified as having less than 90% of intake of other vegetables, there
was a low indication of frequency of eating breakfast together as afamily, and from this it is understood that there is a relationshipbetween the frequency of eating together and the intake of vegetables.
さらに、「朝食を家族そろって食べている回数」と関連した項目
Furthermore, a significant number of items such as grains, nuts, n-3は、(図 6)のように、穀類、種実類、n-3 系脂肪酸、食物繊維など多数
fatty acids, dietary fiber, etc., relating to “Frequency of eating breakfast
あり、不足しがちな栄養素や食品群の摂取量と関連を示し、共食が食
together with one’s family,” are seen in (Figure 6). From this, it can be
事内容と関係していると考えられる。
thought that the intake amount of these nutrients and food groups whichhave a tendency to be lacking is related to eating together, which affects
the meal menu composition.
「その他の野菜摂取量」と「朝食を家族そろって食べている回数」の関係(図 5)では、その他の野菜摂取量が 90%未満の区分では、朝食を家族そろって食べる頻度が低いという結果となり、朝食における共食の頻度と野菜の摂取量に関連があることがわかった。

Relationship between “Complete lack of motivation (indicatedby schoolchildren)” and n-3 fatty acid intake (Figure 4)
2.4%

P<0.01

110% and over

14.6%

28.8%

54.2%

90%–110%

10.0% 7.5%

32.5%

50.0%

10.0%
7.5%90%32.5% 50.0%
22.2%
Less than
10.0% 7.5% 32.5% 50.0%
10.0% 7.5% 32.5%
0% 50.0% 20%

22.2

33.4%
40%

60%

22.2%
80%

■ Always (every day) ■Frequently (around once a week)■ Occasionally (around once a month)■ Have never experienced

7100%

Relationship between “Intake amounts of other vegetables” and“Frequency of eating breakfast together as a family” (Figure 5)5.3%
110% and over

27.9%

90%–110%

18.8% 5.4%

Less than 90%

P<0.05

23.9%

42.9%
53.8%

22.0%

59.5%

19.7%

16.7%
4.1%
0%

20%

40%
■ 6–7 ■ 4–560%
80%■ 2–3 ■ 0–1

100%

Items relating to “Frequency of eating breakfast together
as a family” (Figure 6)(Intake of respectivefood groups)

Eating together(Intake of respectivenutrients)

Vitamin A
Vitamin C*Significant differences where observed at p<0.01 or p<0.058

５．調査結果を活かした取り組み
今回の調査結果をうけて、学校給食の内容の見直しや、家庭への啓発を行っている。
その一つが、主食の量が不足している児童が多いと考えられる結果への対応である。今年度、学校給食の主食量の見直しを行った。その結果、昨年度と今年度の同月(6 月)で比較すると、炭水化物エネルギー比は 55.6%から 57.8%となった。

また、家庭への啓発として、調査結果から課題と考える共食や食事づくりなどの項目を、リーフレット(図 7)にまとめ、配付した。
このリーフレットを読んだ保護者の感想として、「子どもと一緒に食事作りをしたい」と回答した保護者が 47%で一番多く、98%の保護者が、今後の食生活に活かしたい内容があると答えた。

現在、この調査結果を踏まえ筑紫地区の学校給食標準食品構成表の作成及び、朝食内容の改善など子どもたちの行動変容へむけて、具体的な指導の検討を行っている。
今後も筑紫地区の子どもたちが生涯を健康に生きていくために、学校給食が果たす役割を検証するとともに、望ましい食生活へと導く方策を究明していきたいと考える。

(集計、分析に使用したソフトウエア)
食 事 状 況 調 査 は 「 エ ク セ ル 栄 養 君 Ver.7.0」「 食 物 摂 取 頻 度 調 査Ver.4.0」(建帛社)のソフトを用いた。統計処理は、統計解析アドインソフト「エクセル統計 2015 版」を用いて解析を行った。

5. Initiatives using survey results
We are conducting reviews of the composition of school lunches andenlightenment activities for households taking into account theoutcomes of the current survey.
One of these involves dealing with those results where there areindications that many schoolchildren consume deficient quantities ofgiven staple foods. We conducted a review of the amounts of staples inschool lunches this fiscal year. As a result, the current carbohydrateenergy ratio was increased to 57.8% from 55.6% in the same month ayear ago (June).
As enlightenment activities for households, we also compiled anddistributed a leaflet (Figure 7) of the items such as eating together, meal
preparation, etc., which are challenges derived from the survey result.
Feedback from guardians who read this leaflet which indicated thatthey “Wish to prepare meals with my child” was highest at 47% and98% of guardians answered that these materials had content which theywished to apply to their ongoing dietary habits.
At present, we are studying specific instruction towards modulating
the dietary behaviors of children, such as drafting a standard table offood composition in school lunch for the Chikushi district based on thesurvey outcomes, and improving the content of breakfast.
We hope to continue to seek measures for desirable dietary habits
while verifying the role of school meal, in order that children of theChikushi district maintain lifelong health.
(Software used in count and analysis)
The Meal Status Survey used the software “Excel Eiyo-kun Ver. 7.0”
and “Food Frequency Questionnaire Based on Food Groups Ver. 4.0”
(Kenpakusha). Statistical processing was conducted using add-in
software for statistical analysis “BellCurve for Excel 2015 version”.

9保護者への啓発リーフレット(図 7)

Leaflet used in guardian outreach (Figure 7)

参考文献

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