小学生・中学生の豆腐し好に関する実態調査　　福島県４地区中都市について

• 菊池 節子

  郡山女子大学

書誌事項

タイトル別名

• Fact-finding survey on preference for Tofu-bean curd of school children and junior high school students.
• 福島県4地区中都市について

抄録

A fact-finding survey on preference for Tofu (soybean curd) was conducted among elementary school children, junior high school students and housewives in Fukushima prefecture by dividing the area into 4 districts. Children and students were asked to state their preference for Tofu and those in charge of cooking at their homes were asked rationale for cooking Tofu dishes, frequency and method of purchase. The results are as follows.<br>1) 66.9% of elementary school children and 38.0% of junior high school students responded that they liked Tofu, 27.8% and 53.4% neither liked nor disliked Tofu, and 5.3% and 8.6% disliked Tofu, respectively. The significant difference in preference was observed at p<0.01 between children and students. Dishes they liked were Miso-bean paste soup, Mabo Tofu-Chinese dish with chili, Hiyayakko (Tofu served cold), and Yudofu (Tofu served hot).<br>2) Over 85% of dishes favored by those in charge of cooking were Miso soup, Yudofu, Hiyayakko and Mabo Tofu. Less than 6% each indicated their preferences for Iridofu (stir-fried Tofu), Nimono (cooked Tofu), Shiraae (Tofu dressing for vegetable dish), and Agedashi Tofu (deep fried Tofu).<br>3) Over 50% of those in charge of cooking indicated the reason for their choice of Tofu as nutritious, suggesting that the recognition that Tofu was a nutritiously excellent food was prevalent. Other reasons were they liked the taste, easy to prepare, and economical in price.<br>4) The frequency with which Tofu dishes were served was 2 times per week and 3 times per week respectively in 27.6% and 25.6% of elementary school children's homes. Two times per week and 3 times per week in 29.9% and 27.1% of junior high school students' homes. The average was 2.9 times per week.<br>5) Preference for types of Tofu were Momen Tofu (coarse texture tofu) 59.6% and Kinugoshi Tofu (fine texture tofu) 39.2% in all the districts, but in Aizu District, the percentages were 26.6% and 68.8%, respectively.<br>6) Overwhelming number of respondents purchased Tofu from supermarkets, and very few purchased from Tofu speciality shops. In all the areas, people did not specify any particular shop to buy Tofu from.<br>7) Respondents indicated they liked the present size, shape and package of Tofu, but they would prefer Tofu to be firmer in texture.

収録刊行物

• 栄養学雑誌

  栄養学雑誌 43 (5), 251-260, 1985

  特定非営利活動法人 日本栄養改善学会

キーワード

• 豆腐
• 福島県
• 実態調査
• 嗜好

詳細情報

• CRID: 1390001206548702976
• NII論文ID: 130003448200
• DOI: 10.5264/eiyogakuzashi.43.251
• ISSN: 18837921
• ISSN: 00215147
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可