A study on psychotherapeutic approach in the cooking process
| Project/Area Number |
26350167
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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
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| Research Institution | Shikoku University |
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Principal Investigator |
BANDO Kinue 四国大学, 生活科学部, 教授 (70208726)
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| Project Period (FY) |
2014-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2017: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2016: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2015: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 調理作業 / 心理的安定 / 心理療法的アプローチ / 机上作業 / 心理的効果 / POMS / アミラーゼ / 唾液中αアミラーゼ / コミュニケーション / ＰＯＭＳ |
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| Outline of Final Research Achievements |
A POMS test assessing mood/emotion and a salivary α-amylase activity test assessing sympathetic nerve activity were performed before and after group cooking in college students and elderlies. A questionnaire survey was also performed to assess the influence of personality. The POMS test showed that the cooking increased psychological stability in both students and elderlies, suggesting the effect of “harmonious personality” on mood/emotion.
Then, the effect of group cooking in a standing position and deskwork in a sitting position were compared in the students. The increase in psychological stability was greater in cooking than in deskwork. Also, a free description survey after the work revealed that cooking work provided a stronger sense of accomplishment, pleasant emotion and surprise of discovery compared to deskwork, It also seemed to give stronger sense of self-efficacy. Thus, it is considered that the cooking is a more future-oriented activity than the deskwork.
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Report
(5 results)
Research Products
(20 results)
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[Presentation] 男性の料理教室に期待する食育2015
Author(s)
高橋啓子、板東絹恵、篠宮幸子、後藤月江、植田和美
Organizer
日本食育学会第3回学術大会
Place of Presentation
宮城大学太白キャンパス（宮城県仙台市）
Year and Date
2015-06-06
Related Report
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