巻号一覧
38 巻, 2 号
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幼児の性格行動からみた嗜好松下 ツイ子, 永野 久子, 藤村 千賀, 長谷 智子1980 年 38 巻 2 号 p. 79-95
発行日: 1980/03/25
公開日: 2010/10/29
ジャーナル フリーA 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.抄録全体を表示PDF形式でダウンロード (16168K) -
嗜好行動の感覚と意識東 愛子, 加藤 栄子, 成田 弘子, 黒子 千重子, 湯浅 泰江, 和田 サキ代1980 年 38 巻 2 号 p. 97-111
発行日: 1980/03/25
公開日: 2010/10/29
ジャーナル フリーMany 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.抄録全体を表示PDF形式でダウンロード (14721K) -
深山 雅子, 赤羽 正之1980 年 38 巻 2 号 p. 113-122
発行日: 1980/03/25
公開日: 2010/10/29
ジャーナル フリーThe 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.抄録全体を表示PDF形式でダウンロード (9086K) -
鈴木 雅子1980 年 38 巻 2 号 p. 123-128
発行日: 1980/03/25
公開日: 2010/10/29
ジャーナル フリー福山市に勤務する20歳以上69歳までの男子職員について, 食物中に繊維を多く含む食品, すなわち繊維性食品の摂取状況と疾病との関連性について調査を行い, 次の結果を得た。
1) 繊維性食品摂取量は, 年齢がますと共に増加していた。
2) 疾病り患率は, 年齢が増すと共に高くなるが, 繊維性食品多食者と少食者における比較では, 多食者の方が低かった。また全身的自覚症状においても, 多食者の方が訴えが少なかった。
3) 繊維性食品多食者と少食者における加工食品, 嗜好品摂取状態の比較では, 多食者の方が摂取量が少なかった。
4) 繊性性食品多食者と少食老における一般的栄養摂取状態, ならびにこのうちのたん白質性食品の摂取量を比較するとき, 多食者の方が良好な状態を示していた。抄録全体を表示PDF形式でダウンロード (6792K) -
口羽 章子, 玉川 和子, 松下 ツイ子1980 年 38 巻 2 号 p. 129-139
発行日: 1980/03/25
公開日: 2010/10/29
ジャーナル フリー減塩調理における調味について甘味, 塩味, 酸味を混合した場合の一般的嗜好に適した割合配合を知るために官能検査法により検討を行い, 次のような結果をえた。
1. 塩味と甘味の関係
(1) 塩味は砂糖の添加量が増すにしたがって減少する。減塩調理においては砂糖の使用量が塩味の感じ方に影響を及ぼす。
(2) 0.3%食塩溶液100ml中 砂糖1g
0.5%食塩溶液100ml中 砂糖2g
1%食塩溶液100ml中 砂糖3g
2%食塩溶液100ml中 砂糖10g
の配合割合が塩味と甘味とがつり合っていた。減塩調理における煮物の調味料配合は砂糖の少ない方が良い。
2. 酸味と塩味の関係
(1) 酸味は食塩の添加量が増すにしたがって減少する。減塩調理においては食酢の使用量が塩味の感じ方に影響を及ぼす。
(2) 5%食酢溶液100ml中 食塩0.3g
6%食酢溶液100ml中 食塩0.5g
8%食酢溶液100ml中 食塩0.8g
10%食酢溶液100ml中 食塩1g
の配合割合が酸味と塩味のつり合った味で, 減塩調理における酢の物調理 (二杯酢) は酸味のうすい方が食塩量も少なくし得ることが示唆できた。
(3) 塩味に少量の食酢を添加した場合は少量の食酢添加により塩味が増すことがみとめられた。減塩調理では少量の食酢添加によって効果をあげることができた。
3. 酸味と甘味の関係
(1) 酸味は砂糖の添加量が増すにしたがって減少する。
4. 塩味と甘味と酸味の関係
(1) 塩味と甘味及び塩味と酸味の相互関係からあらかじめ三味の配合割合を決定したが, 甘味はやや甘い方へ, 酸味は食塩濃度の低い場合は強い方へ, 高い場合は弱い方へ移動した。
(2) 三杯酢酢の物の適した調味料の配合は
0.3%食塩溶液100ml中 食酢5～6ml 砂糖1.5g
0.5%食塩溶液100ml中 食酢6ml 砂糖2-3g
1%食塩溶液100ml中 食酢9ml 砂糖4g
これによって食塩濃度を低下させた場合の適正な三杯酢酢の物配合が示唆できた。抄録全体を表示PDF形式でダウンロード (9311K)
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