| Abstract | |
| Survey Number | 1229 |
| Survey Title | The Survey of Attitude toward Shokuiku, 2017 |
| 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.
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| Educational Purpose | Available for both research and instructional purposes. |
| Period of Data Use Permission | One year |
| Access to Datasets | Download |
| SSJDA Data Analysis | SSJDA Data Analysis (online data analysis & metadata browsing system) is available for this data. |
| 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. Since the survey in 2016 (1169), the Ministry of Agriculture, Forestry and Fisheries is responsible for the survey. This survey consists of seven parts: (1) interest in shokuiku，(2) current food habits，(3) eating with others, eating alone，(4) consciousness and practice regarding food to prevent and improve lifestyle-related diseases，(5) food safety，(6) succession and passing on of food culture，(7) participation in activities to experience the agricultural, forestry, or fishing industries and concerns for the environment |
| Data Type | quantitative research: micro data |
| Universe | People aged 20 years and older living in municipalities across Japan |
| Unit of Observation | Individual |
| Sample Size | Number of samples: 3,000 people，valid responses: 1,786 people (valid response rate: 59.5%) |
| Date of Collection |
2017-11-23 ~ 2017-12-17 2017/11/23 – 12/17 |
| Time Period |
2017 ~ 2017 |
| Spatial Unit | Japan Japan (210 municipalities-cities, 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 | Food Safety and Consumer Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries, Government of Japan, survey carried out by Central Research Services, Inc. |
| DOI | 10.34500/SSJDA.1229 |
| 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 - Level of interest in shokuiku, reasons respondent became interested in shokuiku - Effort for shokuiku for daily eating habits (2) Current food habits - Keeping in mind to practice healthy eating habits - 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) Eating with others, eating alone - Frequency of eating alone, attitude toward eating alone - Attitude toward communal dining in the community, etc., whether or not respondent participates in communal dining，good things about participating, conditions to participate in communal dining - 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] reasons for not practicing it - Degree of care with respect to prevention or improvement of lifestyle-related diseases - Degree of effort made to prevent or improve lifestyle-related diseases - Practicing good chewing and slow eating; what it takes to chew well and eat slowly (5) Food safety - Basic knowledge regarding food safety - Judgment regarding safe eating habits - Degree respondent is concerned about safe eating habits - Sources of information regarding food safety (6) Succession and passing on of food culture - Whether respondent has learned local and traditional cuisine/cooking, what it takes to inherit it, succession in the community and to the next generations, things necessary for succession to happen (7) Participation in activities to experience the agricultural, forestry, or fishing industries and concerns for the environment - Whether respondent has participated in activities to experience the agricultural, forestry, or fishing industries - Awareness of leftovers or disposal of food - Effort to reduce leftovers - Frequency of throwing away food without eating it, reasons for throwing away food [Face items] - Gender - Age - Marital status - Household family members - Number of children - Occupation (employment status) - Comfort level of living - Time to spare - Health condition |
| Date of Release | 2019/02/15 |
| Topics in CESSDA |
Click here for details EDUCATION Life-long/continuing education Diet and nutrition General health and well-being TRADE, INDUSTRY AND MARKETS Agriculture and rural industry |
| Topics in SSJDA | Education/Learning Health/Medical Care Society/Culture |
| Version | 1 ： 2019-02-15 |
| Notes for Users |