2018 Volume 12 Issue 1 Pages 9-18
Object : This study is assuming “sociality of diet” as the action of people who have connection to diet, and consider the relationship between the activity of dietary habit modification promoters (It will be DM from now on), dietary life, and social capital. Methods : It was a questionnaire held from September toNovember, 2016. And 128 people out of 151 snswered the questions (84.8% of response rate). The analyzation was the relation and the difference of age using the Chi-square test and relationship of “sociality of diet” with them by using logistic regression analysis. Result : There were higher 80% of MD were positive of social capital factor’s. An activity situation related “Cooking for giving to people” (OR : 2.639 (95%CL : 1.105-6.3)), “Handing down cooking and taste of tradition” (OR : 2.959 (95%CL : 1.226-7.142)), “Information exchange of health or nutrition” (OR : 3.424 (95%CL : 1.283-9.142)), and “information exchange of cooking or seasoning” (OR : 3.317 (95%CL : 1.293-8.508)). Conclusion : MD was indicated that even they are at the age of over 75, they still have something to live for, and contributing for building up of social capital and health of local areas, as expanding the network by relating with people who are in charge of the social nature of food.
