All issues
Volume 38 (1980)
- Issue 6 Pages 283-
- Issue 5 Pages 231-
- Issue 4 Pages 185-
- Issue 3 Pages 145-
- Issue 2 Pages 79-
- Issue 1 Pages 1-
Volume 38, Issue 2
Displaying 1-5 of 5 articles from this issue
- |<
- <
- 1
- >
- >|
-
A Study of the Behavioral Approach to One's CharacterTsuiko Matsushita, Hisako Nagano, Chika Fujimura, Tomoko Nagatani1980 Volume 38 Issue 2 Pages 79-95
Published: March 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSA study of the behavioral approach to one's character was made by the Fujiwara method with regard to the rearers of 401 5-year-old children, classifying the subjects into a few patterns by their taste for egg dishes and their home environment according to the χ2 method. The results are summarized as follows.
Regardless of pattern, egg dishes such as custard pudding, egg rolls, and pot-steamed hotchpotch (chawanmushi) are favorites with most children. The taste for egg dishes by patterns shows that there are abnormals (Type I Affection Rejection and Type II Overprotectiveness) in Kitakyushu, where the percentage of dislikes is comparatively low. Among the abnormals (Type II Overprotectiveness and Type III Confusion) in Shikoku, there is a high percentage of dislikes for and unfamiliarity with raw eggs, boiled eggs, and fried eggs.
In the aspect of home environment of the children there are more positive behaviors in the abnormals (Type I Affection Rejection) related to sharing of taste between child and rearer in general. Locally there is a high percentage of sharing of taste between child and rearer in the Shikoku district according to pattern. Sharing of taste is seen more in egg rolls and custard pudding than in any other egg dishes.
Environmental factors in the abnormals are where the rearer is other than the mother, the child is an only child, the mother is working, and very strict table manners are enforced.
Analysis of principal component reveals that there is an active tendency in the abnormals (Type III Confusion) and the normals in Kitakyushu and also in the abnormals (Type I Afection Rejection and Type II Overprotectiveness) in Shikoku though the normals in Shikoku are quite passive.
In the pattern of taste for egg dishes, the horizontal axis represents those which retain the original shape such as raw eggs, boiled eggs, fried eggs. The vertical axis represents dishes in which the original form cannot be recognized, such as pot-steamed hotchpotch (chawanmushi), custard pudding, and egg roll, which are prepared by heating and adding seasonings. The abnormals of Kitakyushu (Type III Confusion) is a remarkable pattern.View full abstractDownload PDF (16168K) -
The Effect of Sense and Consciousness upon Food Preference BehaviorAiko Azuma, Eiko Kato, Hiroko Narita, Chieko Kuroko, Yasue Yuasa, Saki ...1980 Volume 38 Issue 2 Pages 97-111
Published: March 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSMany factors might reflect in man's food preference behavoir and analysis of its structure reveal complicated components. The sense and consciousness of young children and their mothers which internally motivate their food preference behavior were analyzed through reasoning words and order of choice for “like” or “dislike” for egg dishes (direct preference factors), size of egg and artificially embellished egg (indirect preference factors). And we considered the relationship between frequency of egg uptake, appearance of food, developmental stages of children and their taste. The results are as follows:
1. Their reasoning words cover many factors which can be divided into two major groups: one is words originated from sense, the other came from consciousness.
2. Both young children and their mothers responded “like” with words related to good taste and “dislike” with those related to the tactile sense. They especially responded “like” with words related to composite taste. Whereas words related to taste referred to the egg itself, the sense of composite taste was used in response to seasonings and other ingredients of the recipe. Likewise, words related to the tactile sense were used with high percentage in referring to cooking methods rather than the egg itself.
3. Young children and their mothers showed different preferences for egg cookery, expressing their preference with different reasoning words, but showing a similar order of choice for the classified reasoning words for each cookery.
4. Children and their mothers expressed preference for egg cookery using concrete and abstract reasoning words respectively. Children often expressed the preference for size of egg and artificially embellished egg using their own abstract reasoning words.
5. They scored high on the direct preference factors for the order of choice of egg cookery, size of egg and artificially embellished egg. Those who like eggs reacted to the indirect preference factor too.
6. Children who like eggs ate lots of eggs and they actively expressed preference of eggs, although the frequency of egg uptake depended largely upon their mother's evaluation.
7. Children's preference of eggs depended partly upon their developmental stages.View full abstractDownload PDF (14721K) -
Masako Miyama, Masayuki Akahane1980 Volume 38 Issue 2 Pages 113-122
Published: March 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe present paper represents an attempt to find out methods for grouping patterns of dishes. The intake frequency of specific dishes and the images they project were investigated by the S. D. method with regard to 229 junior college students. The dishes were grouped into patterns by the marks obtained by their images and the degree of their agreement was examined by the method of eijk-type quantification on the basis of data.
The results are as follows:
A diagram drawn in accordance with the marks obtained by the images showed that the patterns of dishes were classified into four groups. One method applied for grouping the patterns of dishes was to use the Meiji period as the dividing point. The dishes were also classified into the modern and premodern times, and were divided by the 1-4 profile.
It was considered necessary to find a place for the menu in the Japanese dietary life.View full abstractDownload PDF (9086K) -
Masako Suzuki1980 Volume 38 Issue 2 Pages 123-128
Published: March 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWith regard to male officials aged 20 to 69 years working for Fukuyama City, research was made of the relation between disease and intake of food with a high dietary fiber content.
The following results were obtained:
1) The intake amount of high-fiber food increased with an advance in age.
2) The rate of falling ill increased with a decrease in intake of high-fiber food and with an advance in age. Those consuming more high-fiber food had less subjective symptoms.
3) The large consumers of high-fiber food consumed less processed food and nonessential food.
4) The large consumers of high-fiber food showed better intake of general nutrition and protein.View full abstractDownload PDF (6792K) -
Noriko Kuchiba, Kazuko Tamagawa, Tsuiko Matsushita1980 Volume 38 Issue 2 Pages 129-139
Published: March 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSTaste interrelationships for desirable tastes in low-salt diets are examined by the organoleptic test with mixture solutions of salt, vinegar, and sugar, through comparison with the taste inter-relationships in ordinary diets. The results obtained are as follows:
1. Since saltiness is reduced with an increase in the added amount of sugar in the relationship of saltiness and sweetness, in case they are mixed for a low-salt diet, the taste is better when less sugar is added.
2. In the relationship of saltiness and sourness, (1) the latter is reduced with an increase in the added amount of salt. Consequently, when saltiness is reduced, sourness is felt more strongly. (2) By examining the tastes obtained through the various interrelationships of sourness and saltiness, a desirable way of mixing them is suggested in preparing foods with salt and vinegar (nihaizu) for low-salt diets. (3) Saltiness is felt strongly when a small amount of vinegar is added. This suggests an effective way of preparing foods for low-salt diets.
3. In the relationship of sweetness and sourness, the latter is reduced by increasing the added amount of sugar.
4. By examining the various taste relationships of saltiness, sweetness, and sourness, a desirable way of mixing them is suggested in making foods with salt, vinegar, and sugar (sanbaizu) for low-salt diets.View full abstractDownload PDF (9311K)
- |<
- <
- 1
- >
- >|