Generalizing food choice and applying results to new dietary education strategies for food service systems

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350130
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Osaka City University
• Principal Investigator: Ueda Yukiko 大阪市立大学, 大学院生活科学研究科, 准教授 (40310841)
• Co-Investigator(Kenkyū-buntansha): KIYOHARA Akiko 中国学園大学, 現代生活学部, 准教授 (20351968) ; OSHIO Shinji 早稲田大学, 文学学術院, 教授 (60343654) ; FUKUI Mitsuru 大阪市立大学, 大学院医学研究科, 准教授 (40173322)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 食物選択 / 食行動 / 食育 / 価値観

Outline of Final Research Achievements

The purpose of this study was to develop a scale that focuses on an individual’s values and to investigate whether it is possible to predict lunch choice behavior using the developed VFCS (Values in Food Choice Scale). The elements company employees had paid attention to in choosing their lunch menu were tastes and moods, but they considered health as an important element as well. They were also affected by novelty, events, point-of-purchase displays, and how dishes were arranged on the menu. This indicates that dietary behavior of company employees can be changed by devising ways to access food. The correlation between lunch choice behavior and VFCS was confirmed in this continued research. If predicting lunch choice behavior using VFCS becomes possible, it will be a contributory method to educational approaches to an individual’s patterns of eating behavior.

Free Research Field

栄養教育