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FURUMITSU Isato
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Language | ポルトガル語 |
| Publication Date | 2021/05 |
| Type | Articles |
| Peer Review | With peer review |
| Title | Is there a traditional and modern eating? |
| Contribution Type | Co-Authored Publication |
| Journal | Science of Food and Behavior |
| Journal Type | Another Country |
| Volume, Issue, Pages | 355-370頁 |
| Number of pages | 16 |
| Responsible for | The part of this person in charge cannot be extracted due to joint research |
| Author and coauthor | Gudrun Sproesser, Matthew Ruby, Naomi Arbit, Charity Akotia,Marle Alvarenga, Rachana Bhangaokar, Isato Furumitsu, Sumio Imada,Gülbanu Kaptan, Martha Kaufer-Horwitz, Usha Menon, Claude Fischler,Paul Rozin, Harald Schupp e Britta Renner |
| Details | ■ An introduction to changes in diet and health focusing on the traditional and
the modern. ■ A discussion of what traditional and modern foods are. ■ Dimensions “what people eat” and “how people eat”. ■ Sub-dimensions of “what people eat”: ingredients, processing, preparation, temporal origin, spatial origin and variety. ■ Sub-dimensions of “how people eat”: temporal aspects, aspects spatial, social aspects, meals, enjoyment, concerns. ■ Implications of the multidimensionality of traditional and modern eating for more comprehensive understanding of eating behavior and for research future.comportamento alimentar e para pesquisas futuras. |