Tailoring nutrition education for increased vegetable intake based on bitter taste sensitivity

2015 Fiscal Year Final Research Report

• Project/Area Number: 25750049
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Toyo University (2015); University of Shizuoka (2013-2014)
• Principal Investigator: Inoue Hiroko 東洋大学, 食環境科学部, 准教授 (60438190)
• Research Collaborator: KUWANO Toshiko 静岡県立大学, 食品栄養科学部, 教授 (20213647) ; SUZUKI Yuichi 仙台白百合女子大学, 人間学部, 教授 (50091707) ; KOBAYASHI Kimiko 静岡県立大学, 食品栄養科学部, 教授 (90215319)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 苦味感受性 / 野菜摂取量 / 食嗜好 / 食行動 / 栄養教育

Outline of Final Research Achievements

To determine how to effectively increase adolescents’ vegetable intake, we studied bitter taste sensitivity and the bitter taste sensitivity gene as evaluation criteria. We also used a masking reagent for fruit sweetness in an intervention trial study of fresh fruit and komatsuna (Brassica rapa L. var. perviridis) juice, and verified that this had an effect. The food preference and eating behavior results indicated that the environmental factors of food environment and lifestyle had a greater influence on vegetable intake than bitter taste sensitivity and the bitter taste sensitivity gene did. Furthermore, results of the intervention trial study showed normalization of bowels and food intake, and increased isothiocyanate excretion in the urine. Using fresh fruit and komatsuna juice was found to be effective for nutrition education programs for adolescents.

Free Research Field

栄養教育学