抄録
As a ratio of “nakashoku” (take-out and prepared food) to home-cooked food is increasing, a survey of the distribution and consumption of nakashoku was carried out in order to investigate a guiding principles of food education and the establishment of a good food market.
The subjects of this investigation were 641 consumers and 117 suppliers in the six regions of Japan. The results show a rapid increase in the supply of nakashoku and its demand by consumers. The main reason for the usefulness of nakashoku was convenience, and packed lunches featured strongly on the menu, especially among young people. It was apparent that suppliers offered traditional event foods and catered to regional diets, and indicated the ingredients and nutrient composition. Fundamental food education is necessary, because the use of take-out and prepared foods is increasing. Four proposals are made for the suppliers: (1) take adequate measures for health and safety, (2) provide information on the quality and nutritional value of the food, (3) preserve and encourage the food culture of the local region and (4) protect the environment from packaging and waste. It is also important to frame regulations for indicating the ingredients of nakashoku to make consumer selection easier.
