Study of food preference and imbalanced diet on the Salutogenese model
| Project/Area Number |
23500945
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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, studies on eating habits
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| Research Institution | Kobe University |
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Principal Investigator |
KATO Yoshiko 神戸大学, 人間発達環境学研究科, 教授 (30435052)
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| Co-Investigator(Kenkyū-buntansha) |
IWANAGA Makoto 広島大学, 総合科学研究科, 教授 (40203393)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2011: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 食嗜好 / 偏食 / HR-QOL / 健康生成論 |
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| Research Abstract |
The mechanism behind food preference and the cause of imbalanced diet were examined based on the Salutogenese model. The results showed: 1) Structural concept of imbalanced diet was clarified. The dislike and like scale and the imbalanced diet scale were developed. 2) Sense of coherence(SOC) related to the degree of emotional acceptance toward unaccustomed texture or tastes positively. Social support related to imbalanced diet negatively. 3) Prefrontal cortex activity response was different between pleasant tastes and unpleasant tastes. 4) The intention of improving one's eating habits related to the degree of health. There were possibilities that even if taste sensitivity affected food preference and imbalanced diet, internal and external resources adjusted one's emotional attitude toward food sense. Improving imbalanced died by internal and external resources were needed more examination.
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Report
(4 results)
Research Products
(26 results)
