| Abstract | |
| Survey Number | 1065 |
| Survey Title | The Survey of Attitude toward Shokuiku, 2014 |
| Depositor | Consumer Affairs and Shokuiku (Food and Nutrition Education) Division, Food Safety and Consumer Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries, Government of Japan (Former Name:Office for Shokuiku Promotion, Cabinet Office, Government of Japan) |
| Restriction of Use |
For detailed information, please refer to 'For Data Users' on the SSJDA website.
- Apply to SSJDA. SSJDA's approval is required. |
| Educational Purpose | Available for both research and instructional purposes. |
| Period of Data Use Permission | One year |
| Access to Datasets | Download |
| SSJDA Data Analysis | Not available |
| Summary |
Recent times have seen significant changes in the environment regarding the eating habits of Japanese people, including unbalanced nutrition, irregular meals, increases in obesity and lifestyle-related diseases, skipping breakfast, dependence on foreign countries for food, crisis in traditional food culture, and worries about food safety, etc. Based on these changes, the Cabinet Office has carried out the “Survey of Attitude toward Shokuiku” (previously called the “special social survey regarding shokuiku”) continuously since 2005 for the purpose of understanding people’s attitudes toward shokuiku (food and nutrition education) and to serve as reference material for future policies for the promotion of shokuiku. This survey consists of four parts: (1) Regarding interest in shokuiku, (2) Eating habits/lifestyle, (3) Food selection, etc., (4) Eating with the family This survey consists of four parts: (1) interest in shokuiku (food and nutrition education)，(2) Eating habits and lifestyle habits, (3) selection of food items, etc. and (4) Eating meals with family, etc. |
| Data Type | quantitative research: micro data |
| Universe | People aged 20 years and older living in municipalities in Japan |
| Unit of Observation | Individual |
| Sample Size | Sample size: 3,000 people, number of valid responses: 1,824 people (valid response rate 60.8%) |
| Date of Collection |
2014-11-28 ~ 2014-12-15 2014/11/28 – 12/15 |
| Time Period |
2014 ~ 2014 |
| Spatial Unit | Japan Japan（210 municipalities-cities, wards, towns, and villages, 210 locations） |
| Sampling Procedure | Probability: Stratified Probability: Multistage Two-stage stratified random sampling |
| Mode of Data Collection | Face-to-face interview conducted by survey staff |
| Investigator | Office for Shokuiku Promotion, Cabinet Office, Government of Japan, survey carried out by Central Research Services, Inc. |
| DOI | 10.34500/SSJDA.1065 |
| Sponsors (Funds) | |
| Related Publications (by the Investigator) | Please refer to the abstract in Japanese. |
| Related Publications (based on Secondary Analysis) | List of related publications (based on Secondary Analysis) |
| Documentation | |
| Major Survey Items |
[Questionnaire items] (1) Interest in shokuiku (food and nutrition education) - Level of awareness of shokuiku, place, etc. where respondent first learned the word shokuiku, etc. - Level of interest in shokuiku, reason respondent became interested in shokuiku (2) Eating habits and lifestyle habits - Experience with cooking in childhood and its usefulness today - Cooking habits, attitude toward preparation of food - Evaluation of current eating habits - Frequency of eating breakfast, what influences skipping breakfast, and attitude toward eating breakfast - Degree of interest in preventing or improving metabolic syndrome, degree of effort to eat and exercise well to prevent or improve metabolic syndromes - Degree of interest in the way of eating - Frequency of eating a meal which consists of staple food, main dish, and side dishes, factors that make eating staple food, main dish, and side dishes together in a meal difficult - Eating habits learned through the “Balanced Diet Guide,” effort to engage in healthy eating habits - Attitude toward food-related expenses (3) Selection of food items, etc. - Knowledge regarding food item selection and preparation, acquisition of knowledge regarding food item selection and preparation - Degree of importance to know about food item selection and preparation (4) Eating meals with family, etc. - Frequency of eating alone, attitude toward eating alone, attitude toward communal dining in the community, etc. - Connection with the community - Frequency of eating breakfast with family, attitude toward not eating breakfast with family, attitude toward eating breakfast with family more often - Frequency of eating dinner with family, attitude toward not eating dinner with family, attitude toward eating dinner with family more often - Situation when eating together with family [Face items] - Gender - Age - Marital status - Number of cohabitants - Number of children - Occupation（employment status） - Comfort level of living - Time to spare - Health condition - Time when respondent became interested in shokuiku |
| Date of Release | 2015/12/22 |
| Topics in CESSDA |
Click here for details EDUCATION Life-long/continuing education Diet and nutrition General health and well-being |
| Topics in SSJDA | Education/Learning Health/Medical Care Society/Culture |
| Version | 1 ： 2015-12-22 |
| Notes for Users | Variable and value labels are written in Japanese. |