Abstract
In order to ascertain the adaptability and elasticity of food by analysing the factors involved in food from the psychological aspect, taste factor, cooking sence and appetite factor tests were conducted with 400 female junior college students. The results are as follows: 1) According to the taste factor test, the majority of female students fall under the Second Degree of Taste, and are familiar to a medium degree with the knowledge and techniques used in formulating menus and cooking, and are also normal in their social considerations and physio-psychological reactions. 2) With respect to the taste index, cooking sense index and appetite index according to their major, students of the Food Life Program 1 and Dieticiam Program 1 showed a higher value, demonstrating a strong tendency in both adaptability and awareness of food. 3) The cooking sense factor analysis showed that the majority of students positively carry out cleaning and neat arrangement. With respect to studying; however, they lack a positive attitude, make little effort to create something, are short of seasonal sense, and have little aesthetic interest. In addition, the numbers of students sensitive to changes in their living environment were conspicuously small. 4) Students majoring in Physical Education show a lower index in all factors than the other majors, demonstrating a significant difference (P <0.01). 5) It is assumed that the difference in educational environment for food largely affects taste, cooking sense, and appetite.
