JOS-13469770-24_236

キョウド リョウリ エノ カンシン ニ オヨボス ガクドウキ イゼン ノ ショクタイケン ノ エイキョウ

The influence of dietary experience on childhood on the consciousness of traditional local cuisine

秋山 (山王丸), 靖子/岩瀬, 靖彦/中谷, 弥栄子/西明, 眞理/深谷, 睦/秋山, 隆/寺尾, 哲

Akiyama (Sannomaru), Yasuko / Iwase, Yasuhiko / Nakatani, Yaeko / Saimei, Mari / Fukaya, Mutsumi / Akiyama, Takashi / Terao, Akira

アキヤマ (サンノウマル), ヤスコ/イワセ, ヤスヒコ/ナカタニ, ヤエコ/サイメイ, マリ/フカヤ, ムツミ/アキヤマ, タカシ/テラオ, アキラ

城西大学薬学部 / 大妻女子大学家政学部 / 鎌倉女子大学家政学部 / 長崎県立大学シーボルト校看護栄養学部 / 城西大学薬学部 / 城西大学薬学部 / 城西大学薬学部

Josai University, Faculty of Pharmaceutical Sciences / Otsuma Women's University, Faculty of Home Economics / Kamakura Women's University, Faculty of Home Economics / University of Nagasaki Siebold Campus, Faculty of Nursing and Nutrition / Josai University, Faculty of Pharmaceutical Sciences / Josai University, Faculty of Pharmaceutical Sciences / Josai University, Faculty of Pharmaceutical Sciences

publisher

東京

日本食生活学会

ニホンショクセイカツガッカイ

Japan Association for the Integrated Study of Dietary Habits

AA11804821

13469770

18812368

Journal for the integrated study of dietary habits

24

4

2013

236

245

2013-09-23

2014-02-03

2015-02-03

info:doi/10.2740/jisdh.24

There are still many traditional local cuisines all over Japan offering dishes made of local ingredients and prepared by the traditional methods. Nowadays, the structural changes in families and the life styles are the main reasons for a declining tendency in the propagation of local cuisine specialties. Based on several population studies, it was revealed that certain types of dishes may have a positive impact on our health; therefore, the registered dietitians managing general food at the workplaces try to prevail and to propagate certain traditional meals because of that positive impact. In this study, we focused on the problems related to the experiences of the dietitians regarding the traditional dish consumed during their childhood. We wanted to explore whether the memories of traditional local meals had evoked their concerns and the will of inheritance. The studies were performed on a total of 4927 persons (409 males and 4518 females), who were the students of taking a training course for registered dietitians. The responders were from either a close (nuclear) family or from an extended family, and the ratio of both types was 1 to 1. The responders belonging to the extended family group had various food experiences. More than 80%of all responders were concerned about or expressed the will of inheritance teiseifor the traditional local cuisine. The logistic regression analysis was performed a using a “concern for traditional local cuisine” and the “experiences of food and local cuisine during childhood” as the dependent and independent variables, respectively. The experience of the traditional local cuisine showed the highest odds ratio (1. 637) among the predicting variables. A similar trend was observed for talking about food and traditional local cuisine as revealed by a high odds ratio (1. 583) . Based on these results, the talking about food and traditional local cuisine plays an essential role in provoking an interest and concern about it, even if the experience is not sufficient. Therefore, it is suggested to start talking about food at an early age in order to induce a positive attitude to traditional local cuisines, which may benefit one′s future dietary habits.

郷土料理/食体験/学童期/traditional local cuisine

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