What kind of experience do prospective food-production participants prefer?
: Comparison based on characteristics
DOI:
https://doi.org/10.51094/jxiv.164Keywords:
food-production experience, agricultural experience, forestry experience, fishery experienceAbstract
This study aims to clarify (1) the type of experiences people who want to participate in food production prefer and (2) whether differences exist between such experiences based on participants’ characteristics. Findings reveal that those who wanted to participate in the food-production experience preferred to do so at a close location with their families. Furthermore, many respondents stated that they wanted to participate “to deepen their understanding of food,” “enjoy nature,” and “eat delicious food.” The results also differed according to the characteristics of the participants.
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References
Machida, D. and O. Kushida (2020). The Influence of Food Production Experience on Dietary Knowledge, Awareness, Behaviors, and Health among Japanese: A Systematic Review, Int J Environ Res Public Health 17(3):924. https://doi.org/10.3390/ijerph17030924.
町田大輔・串田修(2021)「中・高所得国における農林漁業体験の食・健康への影響 ：システマティックメタレビュー」『日本食育学会誌』15(4):233-241. https://doi.org/10.14986/shokuiku.15.233.
農林水産省(2020a)「第4次食育推進基本計画」https://www.mhlw.go.jp/content/000770380.pdf（2022年6月20日参照）．
農林水産省(2020b)「食生活及び農林漁業体験に関する調査（令和2年3月）」https://www.maff.go.jp/j/syokuiku/taiken_tyosa/r01/index.html（2022年6月20日参照）．
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Submitted: 2022-09-12 10:06:55 UTC
Published: 2022-09-14 08:26:43 UTC
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Copyright (c) 2022
Daisuke Machida
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
