郷土料理への関心に及ぼす学童期以前の食体験の影響

抄録

　There are still many traditional local cuisines all over Japan offering dishes made of local ingredients and prepared by the traditional methods. Nowadays, the structural changes in families and the life styles are the main reasons for a declining tendency in the propagation of local cuisine specialties. Based on several population studies, it was revealed that certain types of dishes may have a positive impact on our health; therefore, the registered dietitians managing general food at the workplaces try to prevail and to propagate certain traditional meals because of that positive impact.
  In this study, we focused on the problems related to the experiences of the dietitians regarding the traditional dish consumed during their childhood. We wanted to explore whether the memories of traditional local meals had evoked their concerns and the will of inheritance. The studies were performed on a total of 4927 persons (409 males and 4518 females), who were the students of taking a training course for registered dietitians.
  The responders were from either a close (nuclear) family or from an extended family, and the ratio of both types was 1 to 1. The responders belonging to the extended family group had various food experiences. More than 80%of all responders were concerned about or expressed the will of inheritance teiseifor the traditional local cuisine. The logistic regression analysis was performed a using a “concern for traditional local cuisine” and the “experiences of food and local cuisine during childhood” as the dependent and independent variables, respectively. The experience of the traditional local cuisine showed the highest odds ratio (1. 637) among the predicting variables. A similar trend was observed for talking about food and traditional local cuisine as revealed by a high odds ratio (1. 583) . Based on these results, the talking about food and traditional local cuisine plays an essential role in provoking an interest and concern about it, even if the experience is not sufficient. Therefore, it is suggested to start talking about food at an early age in order to induce a positive attitude to traditional local cuisines, which may benefit one′s future dietary habits.