Curricular evaluation of \u201cSHOKUIKU program\u201d as a postgraduate minor course of food and nutrition education using a text-mining procedure

Tomoko Ishikawa,Yasuko Sone,Yoko Sato,Kyoko Kurimoto,Rie Akamatsu,Yoko Fujiwara

doi:10.1186/s40795-018-0246-7

Tomoko Ishikawa, Yasuko Sone + Show 4 more

Open Access

https://doi.org/10.1186/s40795-018-0246-7

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Abstract

Background“SHOKUIKU”, food and nutrition education, is a national promotion to enable people to acquire an adequate knowledge of SHOKU (which include food, nutrition, dietary habits, etc.) in Japanese society and to allow people to make appropriate SHOKU choices in Japan. In order to educate SHOKUIKU experts who can promote evidence-based SHOKUIKU with advanced professional knowledge and skills, an original “SHOKUIKU program” was established. To evaluate this program, a short answer questionnaire was given to students. Results were objectively analyzed by text mining procedures.MethodsFive hundred forty four comment papers submitted by a total of 52 consenting students after each lecture in the 12 omnibus-style lectures were examined as cross-sectional data. A total of 2507 sentences were decomposed into words, and word classes of morpheme in Japanese were properly specified. Subsequently, on the basis of a constructed keyword data base, 123 morphemes with high frequency were investigated with co-occurrence network analysis. Furthermore, multivariate network analyses according to the student’s major were performed.ResultsStudents majoring in food and nutritional sciences recognized that evidence-based SHOKUIKU is “difficult” but “necessary” to “convey” reliable information at “actual” SHOKUIKU sites. On the other hand, students studying other majors not only got an “interesting” opportunity to “learn” “nutrition” and “eating habits” but also thought about their own SHOKUIKU promotion in relation to their major.ConclusionsThese results suggest that the students of the Food Course assumed that they would practice the evidence-based SHOKUIKU themselves, while the students of other courses learned new knowledge more passively. The results also confirmed that students comprehensively grasped the 12 omnibus-style lectures and understood the significance of evidence-based SHOKUIKU regardless of their major. Our original educational program could be valuable for postgraduate students to promote SHOKUIKU.

Highlights

Cookery scienceJapanese food culture Food chemistry Functional foodNutritional chemistryBiological functionNutritional epidemiologyPromotion of SHOKUIKUSHOKUIKU for handicappedStudy for SHOKUIKUSHOKUIKU in a company and 2013, and only the papers obtained from consenting students were used
In 2013, Japanese traditional food and cultures (WASHOKU) (WA-SHOKU), which means traditional Japanese (WA) food (SHOKU) culture, was chosen for the Intangible Cultural Heritage of the United Nations Educational, Scientific and Cultural Organization (UNESCO) as a social practice based on a set of skills, knowledge, practice, and traditions [4]
The common terms reported by the participants were “research (245)”, “SHOKUIKU (237)”, and “evidence (219)”

Summary

Introduction

Cookery scienceJapanese food culture Food chemistry Functional foodNutritional chemistryBiological functionNutritional epidemiologyPromotion of SHOKUIKUSHOKUIKU for handicappedStudy for SHOKUIKUSHOKUIKU in a company and 2013, and only the papers obtained from consenting students were used. In order to secure anonymity, all textual comments were digitized with the theme of the lesson and the major of the individual. The digitizing data were checked by multiple researchers. In 2013, WASHOKU (WA-SHOKU), which means traditional Japanese (WA) food (SHOKU) culture, was chosen for the Intangible Cultural Heritage of the United Nations Educational, Scientific and Cultural Organization (UNESCO) as a social practice based on a set of skills, knowledge, practice, and traditions [4]. As it is known that traditional Japanese food is one of the most healthful and well-balanced diets in the world, the health of people in Japan has benefited from this desirable eating custom. During the 1960s, with international trade liberalization, the traditional Japanese diet based on rice, fish, soybeans, etc. It is important to understand the characteristics of the traditional Japanese diet with its significant health benefits, and to practice it

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