著者

岡本 洋子 田口 田鶴子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.48, no.7, pp.621-631, 1997-07-15 (Released:2010-03-09)

参考文献数

20

被引用文献数

2

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A survey of the effect childhood diet on the taste sensitivity and personality in later life was conducted on college students from 18 to 20 years of age (93 females). The sensitivity toward sweet, sour, salty, bitter and umami tastes was measured by using aqueous solutions.The students recalled the tastes and nutritional balance from childhood when preparing daily meals. Dishes such as Hamburg steak, curry and rice, and nimono were eaten, together with snacks, cakes and sweet rolls by most of the 93 subjects during childhood.Most of the subjects recalled eating tasty and enjoyable meals around the family dinner table, and that their mothers prepared everything from scratch. A few of the students recalled eating meals alone and having a lot of fast food.Taste sensitivity tests with aqueous solutions showed that the subjects could perceive 0.1-0. 6% of sucrose, 0.01-0.05% of citric acid, 0.01-0.06% of sodium chloride, 1.0 × 10-9-1.0 × 10-4% of quinine, and 0.005-0.035% of MSG. Little difference was found between the diet in childhood and the subsequent taste sensitivity.There was, however, a significant correlation between the diet in childhood and 8 of the 12 personality traits. A balanced diet in childhood had a good effect on personality (i.e., absence of depression, an active demeanor and social extravesion).We conclude that a good diet during childhood had little influence on taste sensitivity in later life, while it had a positive influence on personality development.

著者

岡本 洋子 畦 五月 田口 田鶴子

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.33, no.2, pp.166-177, 2000-05-20 (Released:2013-04-26)

参考文献数

11

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We investigated the effect of the eating behavior of infants on their taste sensitivity and development. The study was carried out on a total of 130 children between the ages of one and three years (74 males and 56 females in the age range from 18 months to 41 months) who were enrolled at three approved nursery schools in the prefecture of Okayama. The study involved observing the eating habits at mealtimes in households according to Enjoji's Developmental Questionnaire for Infants, and using flavored aqueous solutions for evaluating taste sensitivity. At least half the children lived in households in which they were provided with home-cooked food and were able to enjoy eating while taking with their family during the meal. The majority of the children in this study were sensitive to sweet, sour and salty tastes within a range of concentration of 0.2-0.8% for an aqueous sucrose solution,0.02-0.06% for an aqueous citric acid solution, and 0.04-0.16% for an aqueous sodium chloride solution. We did not observe any statistical correlation between the eating situation and taste sensitivity of the children, except in the case of sensitivity to a salty taste. However, there existed a significant correlation between the eating situation and the development of the children in four to five categories among the total of six categories. It was clear that a healthy eating situation in infancy did play a positive role in development (for example, in such areas as basic habits, language formation and language comprehension). The results indicate that eating patterns in the household during the early stages of infancy did not have a significant effect on taste sensitivity, except for a salty taste, but suggest that there may have been some effect on the children's development.

著者

岡本 洋子 田口 田鶴子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.47, no.2, pp.161-168, 1996-02-15 (Released:2010-03-11)

参考文献数

22

被引用文献数

6

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年齢6~12歳の小学生 (男子452名, 女子414名) を被検者として, 甘・酸・塩・苦味食品に対する嗜好調査を行い, 性・年齢別 (学年別) に群別して食味嗜好傾向を検討した.同様の嗜好調査を3~5歳・12~79歳の男女 (2,218名) に対しても行い, 性・年齢層別の20群に分類して, 数量化理論第III類により解析し, 小学生の嗜好パターンが全年齢層のなかでどのようなところに位置づけられるのかを調べた.さらにショ糖 (甘味), クエン酸 (酸味), 塩化ナトリウム (塩味) の等差濃度水溶液を検査試料として, 小学生 (102名) の味覚閾値を幼児 (76名) および20歳大学生 (98名) と比較検討した.結果は次のようであった.(1) 小学生では, 年齢 (学年) および性別による食味嗜好傾向の顕著な相異はほとんどないと考えられた.(2) 小学生の食品に対する嗜好パターンは, 幼児および若年齢層男女群と類似していたが, 中・高年齢層男女群とは異なった.(3) 小学生の嗜好食品群としては, アイスクリーム, グレープフルーツ, ポテトチップなどが挙げられ, 近年取り入れられて普及してきた甘・酸・塩味食品であった.(4) 小学生の味覚閾値はショ糖水溶液0.2~0.8%, クエン酸水溶液0.02~0.08%, 塩化ナトリウム水溶液0.04~0.16%の濃度範囲であり, これらの値はいずれも20歳大学生女子に比べてやや低く, 幼児とは同様な傾向を示した.

著者

岡本 洋子 田口 田鶴子

出版者

日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.48, no.7, pp.621-631, 1997

参考文献数

20

被引用文献数

4

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A survey of the effect childhood diet on the taste sensitivity and personality in later life was conducted on college students from 18 to 20 years of age (93 females). The sensitivity toward sweet, sour, salty, bitter and umami tastes was measured by using aqueous solutions. The students recalled the tastes and nutritional balance from childhood when preparing daily meals. Dishes such as Hamburg steak, curry and rice, and nimono were eaten, together with snacks, cakes and sweet rolls by most of the 93 subjects during childhood. Most of the subjects recalled eating tasty and enjoyable meals around the family dinner table, and that their mothers prepared everything from scratch. A few of the students recalled eating meals alone and having a lot of fast food. Taste sensitivity tests with aqueous solutions showed that the subjects could perceive 0.1-0.6% of sucrose, 0.01-0.05% of citric acid, 0.01-0.06% of sodium chloride, 1.0×10^lt-9gt-1.0×10^lt-4gt% of quinine, and 0.005-0.035% of MSG. Little difference was found between the diet in childhood and the subsequent taste sensitivity. There was, however, a significant correlation between the diet in childhood and 8 of the 12 personality traits. A balanced diet in childhood had a good effect on personality (i.e., absence of depression, an active demeanor and social extravesion). We conclude that a good diet during childhood had little influence on taste sensitivity in later life, while it had a positive influence on personality development.