| Abstract | |
| Survey Number | 1294 |
| Survey Title | The Survey of Attitude toward Shokuiku, 2018 |
| 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 |
In recent years, the environment surrounding Japanese people’s dietary habits has undergone major changes, including the rise of unbalanced nutrition, irregular diets, increased obesity and lifestyle-related diseases, a tendency to skip breakfast, dependence on overseas food sources, the traditional food culture crisis, and food safety. In light of these changes in the environment surrounding dietary habits, the Cabinet Office has been conducting surveys since the Special Public Opinion Survey on Dietary Education in 2005, with the aim of ascertaining public awareness of dietary education. The results are used as a reference to develop future measures to promote dietary education. Since the 2016 survey (1169), the Ministry of Agriculture, Forestry and Fisheries has administered the survey. The survey included the following eight items: (1) interest in dietary education, (2) current dietary habits, (3) eating together vs. eating alone, (4) dietary habits of people in their 20s and 30s, (5) dietary awareness and practices for the prevention and improvement of lifestyle-related diseases, (6) food safety, (7) inheritance and transmission of food culture, and (8) participation in agriculture, forestry, and fishery experiences and consideration for the environment. |
| Data Type | quantitative research: micro data |
| Universe | Persons aged 20 and over residing in cities, towns, and villages nationwide |
| Unit of Observation | Individual |
| Sample Size | Number of samples: 3,000; number of valid responses: 1,824 (valid response rate: 60.8%) |
| Date of Collection |
2018-10-05 ~ 2018-10-28 2018/10/05 – 10/28 |
| Time Period |
2018 ~ 2018 |
| Spatial Unit | Japan Japan (210 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 Individual interviews conducted by researchers |
| Investigator | Ministry of Agriculture, Forestry and Fisheries, Bureau of Food Safety and Consumer Affairs; survey conducted by Central Research Institute, Inc. |
| DOI | 10.34500/SSJDA.1294 |
| 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 nutrition education ・Level of interest in nutrition education, reasons for interest in nutrition education ・Type of nutrition education respondent wishes to emphasize with regard to their daily diet (2) Current dietary habits ・Attitudes toward healthy eating habits ・Eating habits that aim for nutritional balance (frequency at which the respondent eats main meals, main dishes, and side dishes together) ・Views on requirements to increase the number of nutritionally balanced meals (i.e., factors influencing the frequency of eating three main meals with three main dishes and three side dishes) ・Frequency at which the respondent eats breakfast ・Respondent’s views on what breakfast should contain ・Level of attention to food ・Respondent’s quantification of their food-related opportunities (3) Status of eating together or eating alone ・Frequency at which the respondent eats alone ・Frequency at which the respondent eats with their family (breakfast and dinner) ・Attitude toward eating together as a community ・Experiences of eating together as a community, etc. (4) Respondents’ eating habits in their 20s and 30s ・Practice of healthy eating habits in 20s and 30s ・Reasons for "good" and "bad" eating habits in 20s and 30s (5) Dietary awareness and practices related to the prevention and improvement of lifestyle-related diseases ・Practices related to the prevention and improvement of lifestyle-related diseases ・Reasons for not adopting practices for the prevention and improvement of lifestyle-related diseases ・Specific awareness of practices for the prevention and improvement of lifestyle-related diseases ・Specific practices related to the prevention and improvement of lifestyle-related diseases ・Whether the respondent typically chews food slowly and completely, required conditions to encourage the respondent to chew food slowly and completely (6) Food safety ・Awareness and judgment of safe eating habits ・Knowledge about food safety ・Judgments about food safety ・Reliable sources of information about food safety (7) Succession and transmission of food culture ・Inheritance of food culture ・Required conditions for the transmission of the food culture ・Passing on the food culture ・Things needed to pass on food culture (8) Participation in agriculture, forestry, and fishery experiences and environmental consciousness ・Participation in agriculture, forestry, and fishery experiences ・Awareness of leftover food and food waste ・Actual food waste situation ・Causes of food waste [Face items] ・Gender ・Age ・Marital status ・Cohabitating family members ・Presence and number of cohabitating people under the age of 18 ・Occupation (employment type) ・Living space ・Leisure time ・Health condition |
| Date of Release | 2020/01/30 |
| Topics in CESSDA |
Click here for details EDUCATION Life-long/continuing education HEALTH Diet and nutrition General health and well-being SOCIETY AND CULTURE TRADE, INDUSTRY AND MARKETS Agriculture and rural industry |
| Topics in SSJDA | Education/Learning Health/Medical Care Society/Culture |
| Version | 1 ： 2020-01-30 |
| Notes for Users |