| Abstract | |
| Survey Number | 1168 |
| Survey Title | The Survey of Attitude toward Shokuiku, 2015 |
| 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 |
| 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 five parts: (1) interest in shokuiku (food and nutrition education)，(2) current eating habits and dietary habits, (3) communal dining with family and in the community, (4) consciousness and practice regarding food to prevent and improve metabolic syndromes, and (5) selection of food items, 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: 1,791 people (valid response rate 59.7%) |
| Date of Collection |
2015-10-22 ~ 2015-11-08 2015/10/22 – 11/8 |
| Time Period |
2015 ~ 2015 |
| 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 Shin Joho Center |
| DOI | 10.34500/SSJDA.1168 |
| 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 | [Questionnaire] |
| Major Survey Items |
[Questionnaire items] (1) Interest in shokuiku (food and nutrition education) - Level of awareness of shokuiku - Whether respondent is engaging in shokuiku - Interest in shokuiku - Things respondent would be interested if shokuiku were undertaken as a national movement - Effort for shokuiku for daily eating habits (2) Current eating habits and dietary habits - Things applicable to respondent’s eating habits - Effort to engage in healthy eating habits - Eating habits learned through the “Balanced Diet Guide” - Frequency of eating a meal which consists of staple food, main dish, and side dishes; things necessary to increase frequency of eating a meal with a staple food, main dish, and side dishes - Frequency of eating breakfast, things necessary to eat breakfast (3) Communal dining with family and in the community and succession of food cultures - Attitude toward communal dining in the community, etc., participation in communal dining, things that were good about participating, conditions under which respondent would participate - Whether respondent has learned local and traditional cuisine/cooking, what it takes to inherit the knowledge, succession in the community and to the next generations, things necessary for succession to happen - Frequency of eating breakfast with family, frequency of eating dinner with family, good things about eating meals with family (4) Consciousness and practice regarding food to prevent and improve lifestyle-related diseases - Practice to eat well to prevent or improve lifestyle-related diseases - [If not practiced] attitude toward practicing it in the future - Degree of care with respect to prevention or improvement of lifestyle-related diseases - Degree of effort made to prevent or improve lifestyle-related diseases - Degree of interest to prevent and improve metabolic syndrome, degree of effort made to prevent and improve metabolic syndrome - Whether or not interested in the way of eating such as chewing and savoring - Importance of chewing well every bite, practicing good chewing and slow eating, what it takes to chew well and eat slowly (5) Selection of food items - Knowledge on food item selection and preparation, acquisition of knowledge regarding food item selection and preparation - Whether or not respondent is conscious of safe eating habits - Judgment regarding safe eating habits - Content and degree of awareness concerning how to engage in safe eating habits - Sources of information regarding food safety (newspaper, TV, the Internet, etc.) [Face items] - Gender - Age - Marital status - Number of cohabitant, household family members - Number of children - Occupation（employment status） - Comfort level of living - Time to spare - Health condition |
| Date of Release | 2018/05/11 |
| 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 ： 2018-05-11 |
| Notes for Users |