母親の行動変容過程が子どもの食習慣・食生活に与える影響

Abstract

育児中の母親に留め置き法でアンケート調査を行い、行動変容ステージの認識レベル(無関心期、関心期、準備・実行・維持期)に分類し、子どもの食生活の改善への行動変容の認識と子ども及び母親の食生活状況への影響について、グループごとの特徴を分析、以下のような結果を得た。

1) 行動変容ステージ別に回答分布の有意な差が見られたのは、子どもの食生活や食事環境、母親の共食や食情報の興味。関心に関する項目であった。 2) 特に食情報の興味・関心に関する項目は、高い行動変容ステージのグループほど望ましい分布であった。 3) 無関心期の因子分析では、第1因子「食状況・生活習慣」、第2因子「食情報」、第3因子「外部食の導入」であった。 4) 関心期の因子分析では、第1因子「食情報」、第2因子「食事中の様子」、第3因子「偏食」であった。 5) 準備・実行・維持期の因子分析では、第1因子「身近な食情報」、第2因子「メディアの食情報」、第3因子「外部食の導入」、第4因子「食以外の生活習慣」であった。 6) すべてのグループの因子分析においても、家族や友人知人との健康についての会話が共通した観測変数として抽出された。

A survey study on actual statuses of mother’s and children’s dietary lives was made with mothers during child care. The mothers were classified into 5 groups at different stages of behavioral modification (unconcerned stage, concerned stage, preparatory stage, practice stager and maintenance stage) based on their recognition level for the necessity of behavioral modification leading to improvement of children’s dietary life. Regarding the recognition for the necessity of behavioral modification and effects on the states of mother’s dietary life and children’s one, characteristics of the respective groups were investigated and the following results were obtained:

1) Significant group differences were found in the items of children’s dietary life/environment, eating with mother and mother’s interest/concern for food information. 2) The results as to the items of interest/concern for food information were more satisfactory in the group at a stage of high recognition level for the necessity of behavioral modification. 3) In factor analysis with the group at the stage of unconcern, the first factor was eating condition/life style, and the second and the third were food information and utilization of food service(such as restraint and delicatessen), respectively. 4) In factor analysis with the group at the stage of concerned, the first factor was food information, and the second and the third were attitude at table and unbalanced diet, respectively. 5) In factor analysis with the groups at the preparatory, the practice and the maintenance stage, the first factor was food information easily available from family and friends. And the second, third and fourth factor were food information obtained from mass media, utilization of food service and life style except for dietary habit, respectively. 6) In the factor analysis of all the groups, healthy conversation with a family or a friend acquaintance was extracted in common as an observed variable.