女子短大生の食生活に関する調査

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概要

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• A survey concerning the awareness and knowledge of food and nutrition problems, as well as eating habits and preferences, was conducted September 16 to October 29, 1975 on a total sample of 185 female students enrolled at this university (139 in the Department of English; 46, in the Department of Japanese Literature). It was not possible to determine nutritional intake on the basis of this survey, but the following results were obtained. (1) The percentage of female with accurate knowledge and awareness of the food crisis now confronting the nations of the world was a low 30%. Fifty percent showed interest in their individual nutritional problems. One feels there is a need to provide these students with more information concerning how to be better and more aware consumers. (2) Concerning basic dietary habits, 10% can be classified as pure Japanese type eaters (i.e., rice three time a day); 40% as Japanese food-oriented (i.e., rice at breakfast and dinner; flour grains-principally buckwheat-at lunch); and 50% as quasi-Western Japanese type (bread for breakfast; flour grains or rice at dinner). It is apparent that tastes are in a transitory stage, moving away from traditional preferences to wards Western ones. (3) The percentage of female skipping breakfast was 19%; and 15% skipped lunch. Furthermore, 59% ate between meals in the afternoon, and 30% ato before retiring for the night. Concerning outlays for meals eaten out, the least amount, or an average of \286, was spent on lunch; \338 on after noon snacks; and \342 on evening meals. These habits can be thought of as reflecting the "gap" between the eating habits of female students and generally established eating times. (4) The diffusion of kitchen appliances among students living in apartmeots is nearly as great as in the homes of the general public. Sixty percent have refrigerators. Meanwhile, almost none possess the utensils needed for Japanese style cooking. In addition, a high percentage use frozen, instant and canned cooked or semicooked foods; the majority of these prepared foods are Western style foods. This reflects the increasing trend toward simplification and westernization. (5) The lack of facilities for Japanese style cooking, as well as the lack of knowledge concesning such basic steps as how to fillet a fish, extract the essence of kelp or bonito flakes, or to soak and properly cook rice, is indicative of the decline and disappearance of the tradition in which mother taught daughter in the art of cooking. (6) Generational differences are clearly evident in the area of tastes; the vast majority of the students prefer, and are adept at preparing, curried rices, hamburgers and spaghetti. They now consider these dishes as types of "home cooking" on a par with such native dishes as miso soup and tsukemono pickles. This indicates a trend toward the diversification of foods and the uniformity of flavoring.

• 駒澤大学の論文

著者

• 田島 隆

  駒澤短期大学

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