Inter-subject cooperation in hygiene education of practical food service management training and practical cooking training：educational effect of handwashing

• Published in: Journal of the Japan Dietetic Association Vol. 64; no. 2; pp. 89 - 96
• Main Authors: Kojima, Sakiko, Oku, Yuno, Matsuzuki, Hiroe
• Format: Journal Article
• Language: Japanese
• Published: The Japan Dietetic Association 2021; 公益社団法人 日本栄養士会
• Subjects: handwashing; hygiene education; inter-subject cooperation; practical cooking training; practical food service management training; 手洗い; 科目間連携; 給食経営管理実習; 衛生教育; 調理学実習
• ISSN: 0013-6492; 2185-6877
• DOI: 10.11379/jjda.64.89

The objective of this study was to clarify the challenges of handwashing education through recording handwashing and a questionnaire survey. We carried out inter-subject cooperation between practical cooking training and practical food service management training in hygiene education. Subjects were 44 second grade students who majored in registered dietitian in the fiscal year 2017, and participated in the January(after practical cooking training) and July(after practical food service management training) 2018 surveys. They observed the handwashing remnants in the palms and backs of the hands of the right and left hands, and recorded hands dividing into 22 parts. The questionnaire survey had eight items asked the importance and practicability on handwashing. Results were compared after practical cooking training and practical food service management training. The technique of handwashing were improved after practical food service management training (p <0.001) by visualizing unwashed parts of both hands. Particularly improved parts were 'wrist' and 'base of little finger' (each p <0.001) among the 22 parts. The practice degree of handwashing were classified into three items, which were mastered in the practical cooking training, which were improved through the practical food service management training, and not improved even after the practical training. It was indicated that not only by hygiene education but also environmental improvement could improve items with low practice.