食事や料理に対する感覚・感情と管理栄養士の提案する食事に対するイメージ

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/12621
ファイル
タイトル
食事や料理に対する感覚・感情と管理栄養士の提案する食事に対するイメージ
別タイトル
Individuals’perceptions of meals and dishes,and images of dietian-planned menus
著者
氏名 杉山 寿美
ヨミ スギヤマ スミ
別名 Sumi SUGIYAMA
氏名 鈴木 麻希
ヨミ スズキ マキ
別名 Maki SUZUKI
氏名 木村 留美
ヨミ キムラ ルミ
別名 Rumi KIMURA
氏名 塩田 良子
ヨミ シオタ リョウコ
別名 Ryoko SHIOTA
氏名 藤原 久子
ヨミ フジワラ ヒサコ
別名 Hisako FUJIWARA
抄録

 Gaining an understanding of individuals’ perceptions of food may aid dietitians in improving their menu planning. We conducted a questionnaire survey regarding individuals’ perceptions of meals and dishes, and images of menus designed by dietitians. As the results, 77.1 and 75.8% of respondents defined a palatable meal as one consisting of a dish that could provide“ a feeling of calm and happiness” (comfort dish) and“ an uplifting feeling” (uplifting dish), respectively. Among sample dishes, those regarded as a“ comfort dish” by more than 50% were all Japanese style, with cooked white rice being identified by 70.5%. For each of 43 sample dishes,there was a negative correlation between the frequency of being rated as“ comfort” and being rated as“ uplifting”. The higher the frequency of being perceived as a“ comfort dish”, the larger the number of respondents expressing their desire to consume“ more than once a week”, whereas the higher the frequency of being regarded as an“ uplifting dish”, the smaller the number of respondents expressing their desire to consume“ more than once a week”. Dietitian-planned menus were perceived as“ nutritionally balanced” by 91.4%, while only 32.1 and 33.3% rated them as“ consisting of a comfort dish” and“ palatable”, respectively.

掲載雑誌名
県立広島大学人間文化学部紀要
14
開始ページ
37
終了ページ
47
出版年月日
20190301
ISSN
2186-5590
NCID
AA12116573
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
区分
pu-hiroshima