Comparison of Generations regarding Japanese Traditional Dishes.
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概要
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The dishes that have been cooked through many generations in Japanese homes (traditional dishes) are now being re-evaluated as healthy meals and they are being prepared more frequently. By conducting a questionnaire survey among two generations, female college students (n=468) and their mothers (n=426), we studied the differences in their attitude toward traditional dishes ((1) sashimi (sliced raw fish), (2) roasted fish, (3) fish cooked in liquid, (4) freeze-dried Tofucurd cooked in liquid, (5) cooked peas/beans, (6) cooked vegetables coated in Tofu paste, (7) cooked vegetables coated in sesame paste, (8) vegetables marinated in vinegar, (9) vegetables cooked in soy sauce).1) About 70% of students and 60% of mothers obtained information on traditional dishes from their mothers, indicating a significant difference between generations. About 15% of both generations obtained such information from school, television programs and books.2) Significant differences between generations were observed in the scores for the number of intake frequencies for (8), (9), (7) and (3) indicating that the students took them much less often. The students showed significantly less preference for these traditional dishes except for (1), and indicated that they considered preparation of these dishes except for (6) was troublesome.3) There were also significant differences between generations in the answers indicating these dishes are prepared by themselves; the students prepared the dishes (9), (4) and (1) less often than the mothers. The students expressed wishes to have the dishes (2), (9) and (3) more often in the future whereas the mothers wishes to have the dishes (4) and (6) more often in the future.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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