{"created":"2023-05-15T12:22:04.762815+00:00","id":241,"links":{},"metadata":{"_buckets":{"deposit":"ff0a995d-66ec-4284-8931-7575e9ddeaeb"},"_deposit":{"created_by":16,"id":"241","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"241"},"status":"published"},"_oai":{"id":"oai:osaka-aoyama.repo.nii.ac.jp:00000241","sets":["56:49:62"]},"author_link":["385"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"40","bibliographicPageEnd":"32","bibliographicPageStart":"19","bibliographic_titles":[{"bibliographic_title":"大阪青山大学短期大学部研究紀要"},{"bibliographic_title":"Bullentin of Osaka Aoyama Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"While the Japanese cuisine is currently gaining popularity worldwide, people in \nJapan, especially the younger generation, are beginning to lose interest in Japanese \nfood. In the present study, the author thoroughly investigated the effects of the \nbreakfast-eating habits of primary school students on their preference for Japanese \ncuisine, and on forming the habit of eating Japanese food beyond their growth period, \nwith an emphasis on preference for dashi, which is an essential component of Japanese \ncuisine.\nHere, 173 university students (66 males and 107 females) participated in a \nquestionnaire survey.\nThe results of the statistical analysis showed no correlation among breakfast habits \nduring the primary school years, habitual consumption of miso soup for breakfast, \nhabitual community dining at breakfast, breakfast staple food, or current preference for \ndashi. Based on these results, it cannot be concluded that the habitual consumption of \nsoup during primary school years affects the formation of their preference for dashi \nbeyond their growth period.\nOn another note, there was a significant difference in the preference for dashi, based \non the number of dashi-containing dishes that the respondents referred to as “delicious.” \nThis suggests that the number of times one felt dashi was delicious had a greater 20\ninfluence on one’s preference for dashi than simply the number of times one has eaten \ndashi. Moreover, in response to the question “Where did you have dashi that you found \nto be delicious?” only respondents who answered “at home” had significantly different \npreferences for dashi. Thus, this suggests that if one frequently feels that dashi is \ndelicious at home in an everyday environment, it may increase their preference for \ndashi.\nAdditionally, those who had felt that dashi for miso soup was especially delicious had \na high preference for dashi. Thus, enjoying miso soup (a staple of Japanese breakfasts) \nduring one’s primary school years may possibly be an effective strategy toward \nincreasing their preference for dashi. Simultaneously, as stated above, the more dishes \nwherein a respondent felt that dashi was delicious, the higher their preference for dashi. \nThus, it is presumably important for one to have experiences where they can feel that \ndashi is delicious, not only in miso soup for breakfast but also in other dishes for other \nmeal times.\nA significant difference in the preference for Japanese cuisine was seen based on one’s \ncurrent preference for dashi. Therefore, increasing the preference for dashi is a \npromising strategy in influencing food selection behavior, which can subsequently \nincrease the habitual consumption of Japanese cuisine.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪青山大学短期大学部"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-785X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"國末, 直宏"},{"creatorName":"クニスエ, ナオヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-07-21"}],"displaytype":"detail","filename":"BOAJC Vol.40 19-32.pdf","filesize":[{"value":"644.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BOAJC Vol.40 19-32","url":"https://osaka-aoyama.repo.nii.ac.jp/record/241/files/BOAJC Vol.40 19-32.pdf"},"version_id":"d834c8d3-6877-4f04-ad86-ceeca26e3fa6"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"学童期の朝食における出し汁摂取習慣が成長期以降の和食嗜好および和食摂取習慣形成に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学童期の朝食における出し汁摂取習慣が成長期以降の和食嗜好および和食摂取習慣形成に与える影響"},{"subitem_title":"The influence of habitually eating Japanese soup stock (dashi) with  breakfast during one’s primary school education on their preference for  Japanese cuisine and on forming the habit of eating Japanese cuisine beyond","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["62"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-07-21"},"publish_date":"2021-07-21","publish_status":"0","recid":"241","relation_version_is_last":true,"title":["学童期の朝食における出し汁摂取習慣が成長期以降の和食嗜好および和食摂取習慣形成に与える影響"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:27:14.580815+00:00"}