| Project/Area Number |
06680028
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | University of the Ryukyus |
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Principal Investigator |
HOKAMA Yuki Univ.of the Ryukyus, College of Education, Professor, 教育学部, 教授 (00044884)
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| Co-Investigator(Kenkyū-buntansha) |
HIGASHIMORI Kiyoko Univ.of the Ryukyus, Coll.of Education, Asis.Professor, 教育学部, 助教授 (60044947)
KATSURA Masako Univ.of the Ryukyus, Coll.of Education, Asis.Professor, 教育学部, 助教授 (20044935)
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| Project Period (FY) |
1994 – 1995
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| Project Status |
Completed (Fiscal Year 1995)
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| Budget Amount *help |
¥2,200,000 (Direct Cost: ¥2,200,000)
Fiscal Year 1995: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1994: ¥1,600,000 (Direct Cost: ¥1,600,000)
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| Keywords | Tropical Foods / Okinawa Cuisine / Thai Cuisine / Nutrient Component |
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| Research Abstract |
This paper is a comparative study of pharmacological effect of tropical food material and of difference in awareness and attitude toward it between Okinawans and Thailanders. The reaserch is done by means of (1) questionaire, (2) analysis of nutritive value of food cooking and (3) recording by photpgraph.
The results are as follows :
1.As for food intake, rice, vegetables and pork are taken a lot in both areas. Egg is averagely taken in both areas. Soybean products are taken a lot in Okinawa, and Sea-weeds are taken a lot by Okinawan females, and food cooked by oil is taken a lot by Okinawan males. Fruits and sea-food are taken a lot by Thailanders.
2.As for their concern with the relationship between meal and geriatric diseases, in both areas many responders believed they could prevent geriatric diseases by taking proper meals. Thirty percent of the responders know what foods are good for preservation of health.
3.The result of nutritive value analysis shows that Okinawan foods supply protein by utilizing more of pork and tohu, while Thailand food by more of chicken and shrimp. The distribution of protein in foods in both areas is measured by chemical analysis and the result is : about 2 to 10 g per 100 g of Okinawan food, 5 to 13 g per 100 g of Thailand food.
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