著者

安部 晃司 北 恵実 中谷 朋昭 村上 智明 伊藤 暢宏 中嶋 康博

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.27, no.4, pp.286-291, 2021 (Released:2021-03-25)

参考文献数

11

被引用文献数

1

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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.

著者

村上 智明 中谷 朋昭 伊藤 暢宏 安部 晃司 北 恵実 中嶋 康博

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

pp.12, (Released:2021-12-10)

参考文献数

10

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The COVID-19 pandemic is changing our food consumption behavior in many ways. Using the concept of food value, our analysis tried to capture the impact of the pandemic on what we focus on during food purchase. We found two main changes in food value trends. First, the number of people who place priority on price has declined. Second, we found a decrease in the number of people who strongly evaluate foods based on only one value. These changes seem to impact young people more, and the difference in food priorities between the rich and poor is reducing.