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アイテム
短大生における味覚特性と食意識の関連――うま味識別と調理関心を通してみた考察――
https://hbg.repo.nii.ac.jp/records/2000375
https://hbg.repo.nii.ac.jp/records/2000375130648e7-6582-4721-a704-ee8b05b2bd4e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
58-01.pdf (906.1 KB)
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| アイテムタイプ | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2026-03-31 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 短大生における味覚特性と食意識の関連――うま味識別と調理関心を通してみた考察―― | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | The Relationships between Taste Characteristics and Food Awareness among Junior College Students――A Study through Umami Recognition and Interest in Cooking―― | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Taste characteristics | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Umami recognition | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Cooking interes | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Dietary habits | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 味覚特性 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | うま味認知 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 調理関心 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 食習慣 | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| 著者 |
海切,弘子
× 海切,弘子
× 福田,明
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| 著者（英） | ||||||||||||
| 姓名 | Kaikiri,Hiroko | |||||||||||
| 言語 | en | |||||||||||
| 著者（英） | ||||||||||||
| 姓名 | Fukuda,Akiko | |||||||||||
| 言語 | en | |||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | This study aimed to clarify the relationship between taste characteristics, food consciousness, and interest in cooking among junior college students. In recent years, the decline in home cooking and the spread of convenience and restaurant foods have reduced opportunities for sensory taste experiences. A five-taste identification test（sweet, salty, sour, bitter, and umami）and a food consciousness questionnaire were conducted during class sessions, and the results were analyzed by academic year. The identification rates for sweet, salty, and sour tastes were relatively high, whereas umami and bitter tastes were more difficult to distinguish, particularly umami. Students who correctly identified umami tended to prefer Japanese cuisine and avoid strongly seasoned foods, although no clear relationship was found with cooking interest or daily eating habits. These findings suggest that reduced familiarity with dashi-based dishes and increased dependence on processed or restaurant foods may weaken umami perception. Taste education can enhance sensory awareness, foster healthy dietary habits, and promote awareness of salt reduction. Future studies should develop systematic, umami-centered taste education programs and evaluate their educational effects longitudinally | |||||||||||
| 言語 | en | |||||||||||
| 書誌情報 |
広島文化学園短期大学紀要 号 58, p. 1-6, 発行日 2025-12-25 |
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| 出版者 | ||||||||||||
| 出版者 | 広島文化学園短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 18846769 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AA12454339 | |||||||||||
