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
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.