Reevaluation of traditional Japanese foods and construction of the program to hand down

2014 Fiscal Year Final Research Report

• Project/Area Number: 24500943
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Shiga University
• Principal Investigator: KUBO Kaori 滋賀大学, 教育学部, 教授 (10190836)
• Co-Investigator(Kenkyū-buntansha): HORIKOSHI Masako 京都華頂大学, 現代家政学部, 教授 (30024970)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: 調理と加工 / 食文化 / 食嗜好 / 栄養 / 食育 / 伝統食 / 食塩摂取 / 機能性

Outline of Final Research Achievements

Nutritive value, functionality and palatability of traditional foods were analyzed, and they were judged to have the price to hand on. It was able to hold down the intake of salts by being careful about how to eat. The impact of volatile ingredients on the preference was great. To devise how to make could match it with the taste of the current life and the youth. The direct sale places of farm produces and processing groups of farmers helped the tradition of traditional food. We made agriculture and food educational program for the traditional foods succession, and provided it in the elementary school. As a results, food education effect was effectual.

Free Research Field

総合領域