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  1. 紀要類
  2. 人間科学研究
  3. 第5号

着色食品についての意識

https://bunkyo.repo.nii.ac.jp/records/1314
https://bunkyo.repo.nii.ac.jp/records/1314
2d3308fd-6057-4a9f-b752-832b684a661e
名前 / ファイル ライセンス アクション
BKK0001333.pdf BKK0001333.pdf (1.3 MB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2012-05-25
タイトル
タイトル 着色食品についての意識
タイトル
タイトル The Survey on the Attitude to Dyed Food
タイトル
タイトル チャクショク ショクヒン ニ ツイテ ノ イシキ
言語
言語 jpn
キーワード
主題 着色料, 食品添加物, 使用意識, 意識度, 越谷地区主婦
資源タイプ
資源タイプ departmental bulletin paper
著者 佐藤, ひろみ

× 佐藤, ひろみ

ja 佐藤, ひろみ
文教大学人間科学部

ja-Kana サトウ, ヒロミ

en Sato, Hiromi
Bunkyo University, Faculty of Human Science


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内容記述
内容記述タイプ Abstract
内容記述 The safety of the food additions, especially chemical synthetic dyes has been payed attention to among the consumers in recent times.
Following the previous my research on the actual condition of the attitude to colored food, I carried out questionnaire subjected to 936 house wives living in the suburbs of Tokyo and analaysed the results.
The following is the summary of it.
1. Classified by age groups, the attitude is comparably high among the younger generation.
2. Deviding by total scores into "High", "Middle", and "Low" with that attitude, It was found that most items were significantly different between "High" and "Low" groups.
3. Among the colors of dyes as the addition to food, "Red" was remarkably impressed by the consumers. Regarding this matter, the further examination concerning psychological aspect and the experience of diet of each house wife who was surveyed must be required.
The result of analysis has showed that the consumers' general attitude and tendency on the dyed food were identified, and the necessity of the further examination on the matter such as the psychological aspect, the experiance of diet and social factors related with each-person surveyed was pointed out.
書誌情報 ja : 人間科学研究
en : Bulletin of Human Science

巻 5, p. 77-92, ページ数 16, 発行日 1983-03-01
出版者
出版者 文教大学
ISSN
収録物識別子タイプ PISSN
収録物識別子 03882152
出版タイプ
出版タイプ VoR
item_5_text_42
値 BKK0001333
item_5_date_43
日付 2012-05-25
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