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Volume 45 (1987)
- Issue 6 Pages 245-
- Issue 5 Pages 189-
- Issue 4 Pages 155-
- Issue 3 Pages 95-
- Issue 2 Pages 51-
- Issue 1 Pages 3-
Volume 45, Issue 3
Displaying 1-6 of 6 articles from this issue
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Tetsuro Morita1987 Volume 45 Issue 3 Pages 95-105
Published: June 01, 1987
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (1156K) -
Machiko Asano, Noriko Fukakura, Junko Odachi, Chiyoko Kawaraya, Etsuko ...1987 Volume 45 Issue 3 Pages 107-116
Published: June 01, 1987
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThis survey was conducted among 1, 256 housewives in charge of cooking meals for their families in November, 1983. Obtained data were classified according to age and profession, and analyzed statistically The results are as follows:
1) Fifty three percent of the housewives purchased foods once a day, and 33% of them 3 to 4 times a week.
2) Of all the respondents, 41.2% spent 45 to 60minutes for preparing supper, while 30.7% spent more than 60minutes. In the latter group, the number of the subjects who had no jobs were more than those holding jobs.
3) Those having breakfast and those having supper with their family members were 36% and 47%, respectively. The subjects holding jobs had supper regularly with their family members more often than those with no jobs.
4) Those in their twenties purchased ready-to-serve dishes more often, and the percentages of those holding jobs and not holding jobs were almost the same.
5) More than 50% of the respondents purchased such dishes as Sushi-rolls, jiao zi-dumplings, croquetts and steamed egg custard.
6) Those purchasing ready-to-serve had indicated their approval for all types of such dishes.
7) While the respondents had a strong inclination for home-cooked foods, they relied on ready-to-serve dishes in reality. Those with full time work had a strong desire for home-cooked foods, while the self-employed depended more often on ready-to-serve dishes.View full abstractDownload PDF (994K) -
Kazuko Yamaguchi, Atsuko Takeuchi, Akiko Kumano, Kimiko Nagano, Tomoko ...1987 Volume 45 Issue 3 Pages 117-132
Published: June 01, 1987
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAppearances and images of foods and dishes affect one's preferences and choices, and consequently their nutritional status.
In this study, the appearances and images of foods and their inter-relationship were studied on women aged twelve and older.
Seven protein-rich foods (beef, pork, chicken, fish, egg, milk and tofu-bean curd) and 12 dishes made from them were selected for the questionnaire. The images were evaluated by semantic differential method, using 7-point scale on 8 pairs of stimuli words. The following results were obtained.
1) Points of preferences based on images of 7 food items were high and distributed between 4.7 and 5.4. The most preferred item was beef characterized as “expensive” and “luxury”, followed by tofu-bean curd as “Japanese” and “cheap”.
2) Younger generation preferred meat and western style dishes, while older generation preferred tofu-bean curd, fish and Japanese style dishes.
3) The widely accepted theory that people in Kanto district prefer pork to beef while those in Kansai district prefer beef wasn't supported; people in Kanto district preferred beef to pork and had higher image.
4) No significant regional differences were observed in the image of “inexpensive” and “handy” given to tofu, egg and milk, suggesting that they were considered daily foods.
5) As for the images for 12 dishes, high correlation between “family dish-dish for guest” and “modest-luxurious” was observed, suggesting a significant influence of financial factor. However, the correlation between “family dish-dish for guest” and “modest-luxurious” was polarized between the generation aged 29 and younger (0.048) and the that aged 30 and older (0.774-0.859), suggesting a generation gap in dietary life.
6) As for the relationship between the images of a material and dishes prepared from them, the image pattern for meat and meat dishes were similar, while that for fish and tofu differed depending on the method of cooking.View full abstractDownload PDF (1390K) -
Kimiko Nagano, Akiko Kumano, Noi Komori, Toshie Suga, Atsuko Takeuchi, ...1987 Volume 45 Issue 3 Pages 133-141
Published: June 01, 1987
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSUtilization and percentage distribution of raw/processed food materials and the age group preference of the 13 different types of dishes made principally of meat, fish, egg and tofu-bean curd were surveyed among 3, 252 and 3, 094 women in 1980 and 1982, respectively. The survey was conducted in 17 cities which were further divided into 8 districts all over Japan.
1) Age group preference: High scores were given by the late teen-age and early twenties age group followed by the late twenties.
Classical type of Japanese cooking technique was picked up in their twenties while the Chinese and western style techniques were acquired in thirties and forties or higher.
2) Culinary training sources: It was classified into 3 main groups. The first group learned mainly from mothers at home; the second from professional cooks or cook books; and the third from all of the above mentioned and other sources.
3) Utilization and percentage distribution of raw/processed foods: Cooking with hands using raw materials scored 60% and above, followed by those which made use of processed and half-cooked foods. The lowest score of 11% was exhibited by those that utilized ready-to-serve foods.
4) A significant difference arising from culinary training sources was observed in connection with the utilization of raw/processed food for mápó-doùfu—Grand ma's chili tofu which is recently popular among housewives.
Those who cooked on their own depended on professional cooks, cook books and cooking cards, while those who depended on ready-to-serve foods depended on the inserts in the packages, etc. at a significantly higher rate.View full abstractDownload PDF (959K) -
Akira Ito, Takashi Yamazaki, Yoshitaka Nozaki, Keeko Shibayama, Shin-i ...1987 Volume 45 Issue 3 Pages 143-148
Published: June 01, 1987
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSComposition of fatty acids in the total lipids extracted from edible portions of cultured silver salmon (Oncorhynchus kisutch) and natural blue-back salmon (Oncorhynchus nerka) were studied by means of thin-layer chromatography and gas-liquid chromatography. The following results were obtained.
1) General properties of total lipids from cultured silver salmon and natural blue-back salmon were similar.
2) Total lipids of the samples from these two species consisted of sterol ester, triacylglycerol, free fatty acid, 1, 3-diacylglycerol, sterol, 1, 2-diacylglycerol, monoacylglycerol and compound lipid fractions.
3) About 30 kinds of fatty acids were identified in the total lipids of the samples from both species. Main fatty acids in the total lipids were 18:1 (22.9%), 16:0 (21.8%), 22:6 (12.3%), 16:1 (7.6%) and 20:5 acids (6.8%) in cultured silver salmon, and 18:1 (22.0%), 16:0 (21.5%), 22.6 (16.0%), 20:5 (9.2%) and 14:0 acids (7.7%) in natural blue-back salmon. Fatty acids compsition in the total lipids from both species were similar.View full abstractDownload PDF (559K) -
[in Japanese]1987 Volume 45 Issue 3 Pages 149-150
Published: June 01, 1987
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (314K)
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