First-year life science students at a university in Japan (students participating in the workshop within a compulsory lecture) who received sufficient explanation about the study and provided voluntary electronic consent via a web form using a smartphone, etc.
Conditions
Interventions
Under the common goal of "
specific methods to encourage university students to consume more salads,"
each group of subjects will design investigation themes from unique perspectives and conduct group work aimed at solving problems (3 sessions within lecture hours).
Sponsors
Kewpie Corporation
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: First-year life science students at a university in Japan (students participating in the workshop within a compulsory lecture) who received sufficient explanation about the study and provided voluntary electronic consent via a web form using a smartphone, etc.
Exclusion criteria
Exclusion criteria: Those who do not consent to participate in this study, or who withdraw their consent.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Change in skin carotenoid levels at the fingertip measured by a non-invasive device (objective vegetable intake level). Evaluation of consciousness and behavioral changes through a questionnaire: attributes/cooking experience, consciousness/attitudes towards vegetables, psychological indicators (Satisfaction With Life Scale: SWLS, Flourishing Scale: FS), and behavioral/knowledge changes due to the workshop. | — |
Countries
Japan
Contacts
Public ContactYui/ Wei Ou/Wang
Kewpie Corporation R&D Division
Outcome results
None listed