The bean dishes for promoting bean intake at home
| Project/Area Number |
23500981
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Soai University |
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Principal Investigator |
MURAI YOKO 相愛大学, 人間発達学部, 教授 (30434864)
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| Research Collaborator |
OKUDA Toyoko 相愛大学, 人間発達学部, 教授 (90047308)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2012: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2011: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
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| Keywords | 豆摂取 / 豆料理 / 豆調理頻度 / 豆素材製品 / 豆料理集 / 小学生保護者 / 印刷媒体 / 小学校保護者 |
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| Research Abstract |
To promote bean intake, we held a cooking class for easy bean dishes, including a lecture about beans, for parents/guardians of kindergarten and elementary school children. Simultaneously, we conducted two questionnaire surveys among the participants to investigate their background factors regarding bean intake, and evaluate the menu learned in class. The higher motivation group for making the practiced beans menu at home tended to have a lot of interest in beans and emphasized the importance of eating habits. The motivation was affected by the participants' evaluation of the menu and their degree of emphasis on dietary awareness. Furthermore, we examined the preferences and cooking motivations for six kinds of bean dishes. The result indicated the possibility that bean dishes made using precooked beans might encourage home cooking in the group who rarely eat beans. The use of print medium about bean dishes was also effective to increase the frequency of cooking beans.
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Report
(4 results)
Research Products
(19 results)
