Different generations and their attitudes to boiling greens

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概要

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• The addition and use of salt in cooking was investigated using a questionnaire administered to S junior college students, their parents and the parents of pre-schoolers at the end of September, beginning of October in2001.The results were as follows:<BR>1. Many students replied that their study experience of cooking was gained at school and by parents, while parents of pre-schoolers and students' parents gained their experience from parents and the mass media in addition to school. The ratio of studying from parents was60%in general, and the parents'generation that studied through the mass media was about53%.<BR>2. The eating ratio of greens was92-97%in the young generation, although that of students' parents was100%. The boiling method for cooking greens was more popular than other methods.<BR>3. Although many people used a large amount of boiling water, students used about10times the quantity of boiling water, but students' parents used more than10 times the quantity in general.<BR>4. When spinach was boiled, a pinch of salt was used in all cases, and most of the concentration was0.1%or less.<BR>5. Salt was added to improve color, remove bitter taste.<BR>6. Acquisition of the knowledge of salt addition was gained through parents and from school.<BR>7. All generations cooked greens without paying due consideration to the boiling quantity and amount of water suitable for cooking, as well as using salt etc., and it was assumed that children inherited this behavior from parents.

• 日本食生活学会の論文

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