Rchr
J-GLOBAL ID:200901084240527917   Update date: Feb. 15, 2008

OKUDA Kazuko

オクダ カズコ | OKUDA Kazuko
Affiliation and department:
Research field  (2): Environmental impact assessment/Environmental policy ,  Cultural anthropology/Folklore
Research keywords  (3): Home Economics-Cooking Science ,  Food Behaviour-Interdisciplinary ,  Environment and Food Life
Research theme for competitive and other funds  (6):
  • On the Usability of chopsticks
  • Food Behaviour
  • On the usability of White Wine and Red Wine on cooking.
  • 2003 - How the Bible Treat the Eating of Meat and Animals-the Book of Genesis
  • Food Education of Man
Show all
MISC (94):
  • Effect of Fermented Foods on the Characterislics of Cooked Meat. Doctorate Thesis. 1992
  • Consciousness and Change of Food Manner in Modern Youth. Food Life and Culture Foundation. 1988. 5
  • Consciousness and Change of Food Manner in University Student. Review of Konan Women's University. 1987. 23
  • Effect of Modern Social Factors on the Change of Food Behavior. The Japanese Journal of Clinical Nutrition. 1990. 76. 6
  • Effect on the Length of Chopsticks on Eating. Science of Cookery. 1991. 24. 2. 130-135
more...
Books (11):
  • Promotion of Taste and Sanitary
  • Theory on Modern Food Life -Toward 21 Century-
    Koudansha 1989
  • Revised Edition Food and Nutrition of Healthy Life
    Kenpaku sha 1994
  • Good Culture and Manner to Eat Well-To Construct a Good Human Relation-
    1994
  • Technology and Culture of Cookery-Toward 21 Century-
    Rikougaku-sha 1995
more...
Works (10):
  • Planning of Earthquak Disaster
  • Back up of promotion of miso and soy source produced of Hyogo prefecture
  • Guido Line of Single Food Life
    1992 -
  • Autonomy of Food Life
    1993 -
  • Food Package and Recycle
    1993 -
more...
Education (1):
  • - 1959 Hiroshima University Faculty of Education
Professional career (1):
  • PhD
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