To estimate the diversity in food choice, 72pieces of magazine which were published 1976 to 1991 including 1, 875 vegetable dish recipes in total were analyzed by analysis of bibliometrics.
The recipes were analyzed into foodstuff level and then discussed about diversification according to the sort of foodstuffs, the frequency of foodstuffs and the Diversity Index. The results were as follows;
1. The number of foodstuffs average 8.2 per one vegetable dish. This number has gradually decreased from 1979 to 1991.
2. As regards the sort of foodstuffs “vegetable and its processed foods” in the classification is the most, and observed 104 kinds of vegetable per year in average.
3. As regards frequency, “various kinds of seasoning” in the classification is the most, and it became certain that these sorts of foodstuff are used more frequently than another foodstuffs in the vegetable dishes.
4. As regards Diversity Index, big changes have not taken place during these sixteen years except 1976.
5. There is a high correlation between Diversity Index and frequency cumulative of several foodstuffs which are situated in the top rank in Cumulative Relative Frequency Distribution.
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