抄録
We first carried out a questionnaire survey among female junior college students in Nagasaki Prefecture and those in Osaka Prefecture where lightly-flavored foods are preferred to clarify the differences in the amounts of sugar and salt used for seasoning. Next, the students cooked with the amounts of seasonings they usually use to evaluate individual preferences for the sugar: salt ratio in the food.
The questionnaire revealed that families in Nagasaki Prefecture use more sugar in various foods than the families in Osaka Prefecture.
When the amounts of salt and sugar added by each student for the preparation of several dishes were determined, the sugar: salt ratios of 3 of the 5 dishes prepared by students in Nagasaki prefecture were higher than those in Osaka prefecture.
