BASIC STRUCTURE OF DIETARY CONSCIOUSNESS
BASIC STRUCTURE OF DIETARY CONSCIOUSNESS
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饮食意识的基本结构
DOI：
10.2333/jbhmk.9.2_33
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发表时间：
1982
期刊：
影响因子：
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通讯作者：
Tetsurō Shimizu
中科院分区：
文献类型：
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作者：
Tetsurō Shimizu
饮食生活的转变往往被宏观地处理，与社会、文化和其他各个方面的变化因素有关。不过，无论是什么因素，消费者的主观需要决定了他的饮食习惯的方向。为了研究饮食系统的未来趋势，我认为我们必须对饮食意识水平进行结构分析，这是对饮食系统的内在贡献。因此，我们对价格监测员进行了饮食意识的调查，并试图阐明其基本结构。因子分析的结果是，10个明显的因素，如简化和日益增长的兴趣，在家庭烹饪已经提取。此外，作为基于因子得分的聚类分析的结果，已经确认了各种饮食习惯模式，我们认为它们在未来的饮食系统研究中是有用的。作为一个总的趋势，我们很可能会转向更丰富的饮食，以及适合消费者生活方式的每一个场合，时间和事件的饮食。
The transition in dietary life has often been dealt macroscopically in relation to changing factors in the society, culture and various other aspects. However, whatever factor it relates to, it is a consumer's subjective need that determines the direction of his eating habits. In order to research the future tendency in the dietary system, I believe we must approach it with the structural analysis on the level of dietary consciousness that inwardly contributes to the system. Therefore, we conducted a survey of dietary consciousness on the price monitors and tried to elucidate its basic structure. As a result of the factor analysis, 10 obvious factors such as simplification and growing interest in home cookery have been extracted. Moreover, as the outcome of the cluster analysis based on the factor scores, various modes of eating habits have been confirmed and we suppose they are useful in the study of the dietary system in future. As a general trend, it is likely that we will move on to a qualitatively richer diet, as well as a diet suited toeach occasion, time and event of a consumer's life style.