Art

J-GLOBAL ID：201802287795792502   Reference number：18A2055016

A Method to Increase in Food Preference for Soybean Products and Frequency of Their Consumption

大豆製品に着目した好き嫌い改善と摂取頻度向上のための方法の開発

Author (1)： OSERA TOMOKO (神戸女大 家政)
Material： 大豆たん白質研究  (研究報告会記録)
Volume： 19  Page： 165-170  Publication year： Jun. 2017 
JST Material Number： L0927B  ISSN： 1344-4050  CODEN： DTKEFV  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *processed soy product ,...
Semi thesaurus term： health consciousness ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Animal metabolism and nutrition in general  (EJ02031R)

Reference (8)：

• Tamakoshi A, Yoshimura T, Inaba Y, Ito Y, Watanabe Y, Fukuda K and Iso H: JACC Study Group (2005): Profile of the JACC study. J Epidemiol, 15, S4-S8.
• Osera T, Tsutie S, Kobayashi M and Kurihara N (2012): Relationship of mothers' food preferences and attitudes with children's preferences. Food Nutr Sci, 3, 1461-1466.
• Procheska JO and Diclemente CC (1983): Stage and processes of self change of smoking: Toward an integrative model of change. J Consult Clin Psychol, 51, 390-395.
• Schneider B and Cheslock N (2003): Measuring results: gaining insight on behavior change strategies. and evaluation methods for environmental education, museum, health, and social marketing programs. San Fransisco, CA: CoEvolution Institute.
• Senoo T and Sakakihara Y (2014): Developmental of the Perception of Co-eating in Preschool Children: How do Preschool Children Perceive Co-eating? J Japan Soc Shokuiku, 8, 3-8.

Terms in the title (4)： 大豆製品 ,  着目 ,  頻度 ,  開発