Diversity in attitudes towards food preparation: A study focusing on food values

• ABE Koji

  The University of Tokyo

• KITA Megumi

  The University of Tokyo

• NAKATANI Tomoaki

  The University of Tokyo

• MURAKAMI Tomoaki

  The University of Tokyo

• ITO Nobuhiro

  Policy Research Institute, Ministry of Agriculture, Forestry and Fisheries

• NAKASHIMA Yasuhiro

  The University of Tokyo

Bibliographic Information

Other Title

• 食事準備行動の多様性
• －食の価値認識の観点から－

Abstract

In this study, we examined the differences in food preparation efforts and their causes. We used two-step online survey data comprising 50,000 samples with 726 samples in each step. We clustered the data by the degree of effort, obtaining four clusters of individuals—those who enjoyed preparing and expressed concern for every meal, enjoyed preparing dinner, sought to minimize their efforts, and preferred quick meals in all situations. We then measured the food values using the best–worst scaling method and found that attitude differences toward food preparation were well characterized by differences in food values and socioeconomic conditions.

Journal

• Journal of Food System Research

  Journal of Food System Research 27 (4), 286-291, 2021

  The Food System Research Association of Japan

Keywords

• food preparation
• clustering
• food values
• best-worst scaling method

Details

• CRID: 1390005987821957760
• NII Article ID: 130008002952
• DOI: 10.5874/jfsr.27.4_286
• ISSN: 18845118
• ISSN: 13410296
• Web Site: https://www.jstage.jst.go.jp/article/jfsr/27/4/27_286/_pdf
• Text Lang: ja
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed