著者

枝窪 美波 南 裕子 原田 楓子 久徳 康史 檀 一平太

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.19, no.1, pp.19-27, 2020 (Released:2020-02-28)

参考文献数

37

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A market where the cooking is enjoyed as experiential consumption is being roared. Enjoyment eventually improves quality of life (QOL) via elevated positive feeling. Analogously, it is meaningful to elucidate the cooking-related factors that uplift feeling to enrich the eating habits. In this research, we tried to establish a questionnaire that measures the factors to represent uplifted feelings associated with cooking. First, a qualitative pilot survey was conducted. 104 items related to the uplifted feeling by cooking were collected. Then, 600 participants answered online-questionnaire to quantitatively evaluate the degree of uplifted feelings for each item. Exploratory factor analyses revealed that the items were classified into seven factors: special feeling, cooking characteristics, physical wellness, crowding, amount and stability, rationality, and appearance. Internal consistency for each factor was satisfactory. High convergent validity was indicated based on correlational analyses. These together indicated the factors are adequate to measure uplifted feeling regrading cooking.