フルミツ イサト
FURUMITSU Isato 古満 伊里 所属 広島修道大学 健康科学部 職種 教授 |
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言語種別 | 英語 |
発行・発表の年月 | 2018/01 |
形態種別 | 学術論文 |
査読 | 査読有り |
標題 | What Constitutes Traditional and Modern Eating? The Case of Japan. |
執筆形態 | 共著 |
掲載誌名 | Nutrients |
掲載区分 | 国外 |
出版社・発行元 | MDPI |
巻・号・頁 | 10(2),pp.pii: E118 |
頁数 | 13 |
担当範囲 | Editing Japanese version of questionnaire and data collection |
著者・共著者 | Gudrun Sproesser, Sumio Imada, Isato Furumitsu, Paul Rozin, Matthew B. Ruby, Naomi Arbit, Claude Fischler, Harald T. Schupp and Britta Renner |
概要 | Traditional Japanese dietary culture might be a factor contributing to the high life expectancy in Japan.The aims of the current study were to (1) comprehensively compile and systematize the various facets of traditional and modern eating; and (2) investigate whether these facets also apply to traditional and modern eating in Japan. In Study 1, an extensive international literature review was performed. Forty-five facets of traditional and modern eating were compiled and systematized into 340 adults from Japan answered a questionnaire. Results showed that traditional and modern eating in Japan is reflected in both what and how people eat. Within these two dimensions, ten subdimensions were found: the ingredients, processing, temporal origin, spatial origin, and variety of consumed foods, as well as temporal, spatial, and social aspects, appreciation, and concerns when eating. This study provides a broad compilation of facets of traditional and modern eating in Japan. |