| Project/Area Number |
25292137
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Partial Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Agricultural science in management and economy
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| Research Institution | Tokyo University of Agriculture (2014-2015)
National Agriculture and Food Research Organization (2013) |
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Principal Investigator |
Oura Yuji 東京農業大学, 国際食料情報学部, 教授 (80355479)
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| Co-Investigator(Kenkyū-buntansha) |
NAKAJIMA Shinsaku 明治大学, 農学部, 講師 (00569494)
KIDACHI Manao 中央大学, 商学部, 教授 (10224982)
ONO Fumi 明治大学, 研究・知財戦略機構, 研究員 (30621627)
SHIMOURA Sinpei 高知大学, 地域協働学部, 准教授 (40372354)
MORIO Akifumi 国立研究開発法人農業・食品産業技術総合研究機構, 主任研究員 (50292511)
SHIGENO Ryuichi 筑波大学, 生命環境科学研究科, 教授 (60292512)
SAKURAI Seiichi 千葉大学, 園芸学研究科, 教授 (60334174)
KONO Yoshinobu 国立研究開発法人農業・食品産業技術総合研究機構, 上席研究員 (70355478)
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| Co-Investigator(Renkei-kenkyūsha) |
YAMAMOTO Junko 国立研究開発法人農業・食品産業技術総合研究機構, 主任研究員 (00355471)
TAKAHASHI Katsuya 農林水産省農林水産政策研究所, 食料・環境領域, 主任研究官 (20371015)
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| Research Collaborator |
SUDA Fumiaki
TOGAWA Rikko
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥16,380,000 (Direct Cost: ¥12,600,000、Indirect Cost: ¥3,780,000)
Fiscal Year 2015: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2014: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
Fiscal Year 2013: ¥7,020,000 (Direct Cost: ¥5,400,000、Indirect Cost: ¥1,620,000)
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| Keywords | 青果物消費 / 食行動記録 / 需要体系 / 共分散構造分析 / 家計調査個票 / 食行動記録システム / 需要体系モデル |
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| Outline of Final Research Achievements |
This is a study into determinants, including noneconomic factors, of Fresh Fruits and Vegetables consumption, and its main findings are summarized as follows. An analysis of demand systems revealed that salad is increasingly consumed by households, and that households with fewer members consumed more salad. Covariance structure analysis revealed that the amounts of both vegetables and fruit consumed were affected by people’s attitudes toward health and safety, while that of vegetables consumed was affected by people’s attitudes toward cooking, and that of fruit consumed was affected by people’s attitudes toward eating with other people. These results suggest that highlighting the healthiness and safety of Fresh Fruits and Vegetables is effective in increasing their consumption, proposing recipes and offering pre-cut vegetables are effective in increasing consumption of vegetables, and spotlighting the enjoyment of eating with others is effective for increasing fruit consumption.
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