The contents of our dietary life are subject to many complex social and economic conditions. It causes the diversification of the contents of individual dietary life.
This research is conducted on the domestic staple foods for three meals of 514 persons who live in Osaka, Nara and Wakayama in Japan with due regard to their occupations, season and age according to the health center models.
Its summary is as follows:
1) Side-work farmers (Model U
2. U
3), jobless persons of over 65 years over (Model UR
3) and primary school pupils (Model UR
3) take 100% of domestic foods irrespective of season. On the contrary, female students (Model U
5) and male students (Model U
4) take the smallest percentage of them in winter. Accordingly, female students take the most of their meals out in winter. Regular workers (Model U
4) go without meals remarkably in summer.
2) As for three meals, male students (Model U
3) take the smallest percentage of breakfast in summer and so female students (Model U
5) do in winter. Male students (Model U
1) take the smallest percentage of lunch in summer, and so female students (Model U
5) do in winter. As for supper, however, remarkable differences are not discernible irrespective of season.
3) As for staple foods, side-work farmers (Model U
1) and their wives, domestic workers (Model L
5) and primary school pupils (Model U
3) eat rice for three meals remarkably in winter, while primary school pupils (Model U
4. U
5), regular workers' wives, domestic workers and female students (all-Model U
5) eat little or no rice for breakfast.
4) Primary school pupils eat the most bread for breakfast, and younger generations eat chiefly raw noodles with bread for lunch. In both cases the tendency is strong in the urban areas. Much raw noodles, rice and bread are eaten in summer, and much raw noodles with bread are eaten in winter.
5) The management eat dry noodles for summer breakfast, and rice and dry noodles for winter lunch. Side-work farmers in the small rural areas eat the most rice with raw noodles for summer lunch among assorted meals.
As described above, many differences exist in the contents of dietary life.
It is necessary to consider this problem in relation to dining out and economic backgrounds. This is intended to be investigated more thoroughly in future.
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