This research aimed to compare the research trends of foreign countries and Japan about the relationship between tableware and food, including cultural influences.

  The research method was to classify and compare 47 studies obtained by literature review with respect to: 1) research purpose and main investigation items, 2) examination factors of tableware, and 3) presentation method of tableware. The main results are as follows.

  1) Regarding research objectives and main research items, there were many foreign studies aimed at examining the relationship between tableware and “food and dietary amount,” while there were many Japanese studies aimed at examining the relationship between tableware and “quality of food or diet,” with “appetite” and “deliciousness” for the most part being evaluated by appearance only.

  2) Regarding examination factors of tableware, the relation between the “size” of dishes and “the amount of food and meal” was examined in many foreign studies, while the relation between the “color” of dishes and “the quality of food and diet” was examined in many Japanese studies.

  3) Regarding the method of presenting dishes, “real dishes” were used in the majority of foreign studies, whereas many “pictures / images” were used in Japanese studies.

  The general components of Sargassum horneri (known as akamoku) originating from Kamakura, Sendai, and Sado were assessed and compared. Akamoku from Kamakura, Sendai, and Sado contained high amounts of ash, protein, and carbohydrates and dietary fiber, respectively.

  In terms of minerals, calcium and iron were present in akamoku from Kamakura; sodium, potassium, magnesium, iron, and copper were abundant in akamoku from Sendai; and zinc was abundant in akamoku from Sado. The polyphenol content was 102.3 mg/100 g in akamoku from Sendai, ＞95.2 mg/100 g in akamoku from Kamakura, and 76.3 mg/100 g in akamoku from Sado, suggesting that akamoku has antioxidant activity.

  Akamoku was converted into a food product and its nutritional content was assessed. As a food, akamoku was found to be rich in minerals, specifically calcium and iron. Further, food products containing akamoku were found to be high in dietary fiber.

  It is a desirable trait to be able to perform actions and behaviors in daily life intuitively. Symbolism exists in colors, and application of colors in universal design is thought to influence living behaviors. We investigated whether colors psychologically elicit “opening” behaviors. Subjects were 252 female university students. Sixty-three photographs were prepared combining 3 different items, 3 different display methods, and 7 different colors as test materials. Test photographs were presented one at a time to the subjects, who judged the “ease of understanding” of “opening” behaviors. Displays were judged as easier to understand when “both letters and symbols” were displayed and the colors used were “vivid red,” “vivid blue,” or “black.” Additionally, photos were easier to understand with any item when “vivid red” was associated with “opening.” These results show that “opening” behavior can be psychologically elicited by color, and demonstrate that colors are effective for suggesting living behaviors.

  The children's center in Kobe city has been running the “Donguri-Market” for 2 months every year since 2009, where children can enjoy shopping with acorns that they have collected in place of money. At the “Donguri-Market,” handmade products are prepared by children or their families and sold at a price set by themselves. Children can also work as bankers or shop clerks to obtain a salary. This system enables children to understand the role of money and helps them to learn home budgeting and life management through experience as a consumer, producer, and worker. Children germinate acorns and plant them, regenerate forests in the area, and work with local organizations. This program offers “consumer citizenship”, which aims for a sustainable society. Our results suggest the “Donguri-Market” program is an example of “prosumer” education which helps people to be innovative in their daily lives through participation in community and natural eco cycles.