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TOMITA Keiko

    Department of Food Science and Nutrition　Associate Professor
Last Updated :2024/04/25

Researcher Information

J-Global ID

Research Interests

  • 給食経営管理   フードコーディネート   食育   色彩心理   食事学   tableart   food coordination   diet education   psychology and color of diet environment   Diet Designing and management   

Research Areas

  • Humanities & social sciences / Home economics, lifestyle science

Association Memberships

  • 日本栄養士会   日本食育学会   日本食生活学会   日本栄養改善学会   JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE   THE JOURNAL OF ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS   INTERNATIONAL FEDERATION FOR HOME ECONOMICS   THE JAPAN SOCIETY OF COOKERY SCIENCE   THE COLOR SCIENCE ASSOCIATION OF JAPAN   

Published Papers

  • Effect of various thermal processing methods and pretreatment methods to reduce phosphorus content of chicken meat for CKD patients
    Kozue Uenishi; Keiko Tomita; Shinsuke Kido
    Nutrition and Food Science 53 (1) 61 - 70 2022/04 [Refereed]
  • Survey on mastication among nursery school children: Comparison between 2011 and 2016
    Misato Yasuoka; Keiko Tomita
    Asian Congress of Nutrition 2019 2019/08 [Refereed]
  • Keiko Tomia; Misato Yasuoka; Yukari Muramoto; Motoko Matsui
    Asian Congress of Nutrition 2019 2019/08 [Refereed]
  • コンビニ弁当のパッケージ色が喫食者の心理に及ぼす影響 ～橙・赤・緑・青および無彩色の場合～
    冨田 圭子; 河野 隼征; 藤田 未羽; 文岩 静香; 槇原 咲貴; 安岡 美総
    日本色彩学会誌 42 (3) 188 - 189 2018/06 [Refereed]
  • Keiko TOMITA; Maya INAMURA; Kimiko OHTANI
    Midterm Meeting of the International Colour Association 1091 - 1094 2015/05 [Refereed]
  • TOMITA Keiko
    Journal of Japanese Society of Shokuiku Japanese Society of Shokuiku 9 (2) 207 - 219 1882-4773 2015/04 [Refereed]
     
    Poor dietary behavior among elementary school students in Japan has recently become a cause of concern. Kyoto's traditional food culture is well known for its healthy, high quality, seasonal ingredients, and thus increased awareness among students may promote improvements in their dietary behavior. Therefore, we developed a shokuiku (food education) program consisting of a series of lectures and practical sessions based on Kyoto's food culture. We then conducted the program on total of 20 classes of sixth-grade students in a public elementary school in Kyoto to investigate whether increased awareness of the benefits of Kyoto's food culture would improve their dietary behavior.
    After the program, we assessed a number of factors related to dietary behavior. Among these factors, we found that the percentage of students who were able to savor meals using all 5 senses increased from 29.7% to 79.0%, and the percentage of students who paid more attention to table manners at mealtime increased from 10.9% to 40.3%. Furthermore, they came to view Kyoto's food culture, which is representative of Japan, i.e., having a beautiful seasonal presentation, a spirit of treasuring the inherent color and flavor of the ingredients, and accompanied by a spirit of hospitality known as motenashi no kokoro, as beneficial. More than 90% of the students reported appreciating Kyoto's food culture and feeling a sense of pride to be residents of the city. They also considered motenashi no kokoro to be its most important principle. In addition, a questionnaire conducted on the students' parents (response rate, 66.2%) showed that over 50% observed an increase in their child's interest in cooking and daily dietary habits at home. A separate questionnaire conducted on school teachers showed that the shokuiku program was suitable and effective for sixth-grade students, and that a visit to a restaurant specializing in Kyo-ryori, the cuisine of Kyoto, which was part of the program, allowed the students to reflect on what they had learned at school and to develop more interest in the benefits of Kyoto's food culture. Moreover, they developed an awareness of healthy dietary behavior.
    These results suggest that shokuiku programs can improve dietary behavior in elementary school students.
  • Terumi Aiba; Keiko Tomita; Motoko Matsui; Kimiko Ohtani
    Trace Nutrients Reserch 日本微量栄養素学会事務局 30 86 - 92 1346-2334 2013/12 [Refereed]
  • Influence of "Cooking within the Living Unit" on Residential Homes for the Elderly
    Terumi Aiba; Niimi Ai; Keiko Tomita; Motoko Mtsui; Masaki Matsuimura; Ohtani Kimiko
    J. of ARAHE 20 (3) 135 - 146 2013/10 [Refereed]
  • NARUSE Yuko; TAGAWA Satoko; TOMITA Keiko; OHTANI Kimiko
    Journal for the Integrated Study of Dietary Habits THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 22 (4) 25 - 30 1346-9770 2012/03 
    In the present study, we aimed to clarify differences in the role of mealtimes in family relationships between Thai and Japanese children.
      Japanese children who ate meals with their entire family engaged in active conversations with their family members and tended to feel happy during mealtimes. The happier Japanese children felt at home, the more trust they placed in their parents. However, the role of mealtimes might be less important for Thai children. It is not able to describe that the role of mealtimes to understand mutually among family members is generalization. It is supposed the role is peculiar in Japan.
  • NARUSE Yuko; TAGAWA Satoko; TOMITA Keiko; OHTANI Kimiko
    Journal for the Integrated Study of Dietary Habits THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 22 (4) 293 - 298 1346-9770 2012/03 [Refereed]
     
    In the present study, we aimed to clarify differences in the role of mealtimes in family relationships between Thai and Japanese children.
      Japanese children who ate meals with their entire family engaged in active conversations with their family members and tended to feel happy during mealtimes. The happier Japanese children felt at home, the more trust they placed in their parents. However, the role of mealtimes might be less important for Thai children. It is not able to describe that the role of mealtimes to understand mutually among family members is generalization. It is supposed the role is peculiar in Japan.
  • Mitsumori Hiromi; Muramoto Yukari; Tomita Keiko; Matsui Motoko; Ohtani Kimiko
    Abstracts of Annual Congress of The Japan Society of Home Economics The Japan Society of Home Economics 64 139  2012 
    目的 管理栄養士養成課程のカリキュラムには必修科目が多く、自由度が非常に少ない。さらにその内容はサイエンスに偏りアートの側面から食を理解できる教科は少ない。そこで現行のカリキュラムの栄養教育論実習を活用して学生を「学ぶ主体」から「教える主体」に立たせ、学生の持つ潜在能力を高め、サイエンスとアートの両面から食を考える事の出来る学生を育てようとした。今回は、過去3年間の取り組みの効果について検証を行った結果を報告する。尚、本取り組みは文部科学省大学教育推進プログラムの支援のもと実施した。
    方法 学生を5人程度のグループに分け、地域との連携のもと、様々なライフステージの各対象者別に設定したテーマに沿って、食事の提供まで含む食育を実践させた。学生は、実践当日まで教員とかなり濃密なコミュニケーションを繰り返し、講習内容を深め、対象者との交流や実践後の評価を通じて食育の効果を確認した。今年度は、本取り組みによる学生の人間力向上の判定として、取り組み前・中・後の計3回EQ（Emotional Intelligence Quotient）検査を実施し、効果を検証した。EQ検査は、学生の行動特性（感情管理能力、発信能力・受信能力に関連する24の素養）が、その行動量として数値で表される。学生には、毎回結果をフィードバックし、学生自身の気づきを通して行動変容できる様に、専門家による研修を実施して自己研鑽できるように指導した。
    結果 EQ検査（客観的評価）の結果、学生の達成動機や気力充実度、ストレス対処をはじめ、多くの素養で行動量が増加した。併せて実施したアンケート（主観的評価）でも、同様の結果が得られ、本取り組みの有効性が証明された。
  • OHTANI Kimiko; NIIMI Ai; TOMITA Keiko; MATSUI Motoko; AIBA Terumi; MATSUMURA Masaki
    Science of Cookery The Japan Society of Cookery Science 44 (6) 381 - 390 1341-1535 2011/12 [Refereed]
     
    The effects of shared cooking within the living unit of a nursing home for elderly with independent living unit were investigated in respect of the resident's dietary behavior, state of nutrition and mental health, when compared these parameters with centralized cooking. The number of residential subjects was 39 (3 males and 36 females with an average age of 84.4±6.9 years). A questionnaire study about the states of each resident was made by individually interviewing the care staff (8 persons) and cooking staff (5 persons) who were working there before introducing cooking within the living unit. Case records of the residents by a registered dietitian were also analyzed. The quality of life of the residents was investigated by using the modified multi-dimensional observation scale for elderly subjects (MOSE). Placing the kitchen in the unit increased conversation among the residents and with the cooking staff through resident participation while preparing meals. This improved dietary behavior, nutritional state, the ability of verbal communication and the resident's expression of their will. The shared activity in daily cooking within the living unit between the residents and cooking staff had positive effects on the residents and resulted in better services to increase the quality of life of the residents.
  • Psychological Effects of the Tray-Color on Diners -Comparison between Young Persons and Elderly Persons-
    Keiko TOMITA; Terumi AIBA; Jangmi KANG; Motoko MATSUI; Kimiko OHTANI
    The AIC 2010 Interim Meeting 386 - 389 2010/10 [Refereed]
  • クズ（Pueraria lobata) でんぷんの湿熱処理に伴う調理科学的特性の変化
    冨田 圭子; 村元由佳利; 大谷貴美子; 稲村真弥; 松井元子; 杉本温美; 岩城啓子; 饗庭照美
    Trace Nutrients Research Trace Nutrients Research 27 1 - 6 2010
  • Comparative Study on the Independence of Dietary Life of Males Aged 50 and Over in Korea and Japan
    Terumi Aiba; Keiko Tomita; Jae Sook Han; Sin Jung Lee; Motoko Matsui; Kimiko Ohtani
    J. of ARAHE 16 (4) 145 - 152 2009/12 [Refereed]
  • NARUSE Yuko; TOMITA Keiko; OHTANI Kimiko
    Journal for the integrated study of dietary habits 日本食生活学会 19 (2) 132 - 141 1346-9770 2008/09 [Refereed]
     
    A questionnaire study was performed for the elementary school children in the 5th and 6th grades (n=3065) and junior high school students in the 2nd grade (n=1345), who had not yet established their ego-identity, in order to investigate the relationship between the establishment of their feeling of self-esteem and the atmosphere of their mealtime at home.
      According to their development, students who could enjoy their mealtime not only at school, but also at home, were shown to be decreased. Especially, whether they could enjoy their mealtime at home was shown to be significantly (p<0.01) related to their family attachment.
      The pass model established by the hypothesis that the mealtime atmosphere at home reflected the parent-child relation showed that those who enjoy mealtime at home were more apt to be put their mind at rest and culture their feeling of self-esteem.
  • Aiba Terumi; Ueda Toshiko; Tomita Keiko; Taguchi Kuniko; Hamada Akemi; Kang Jangmi; Ohtani Kimiko
    Journal of cookery science of Japan 一般社団法人日本調理科学会 41 (1) 35 - 41 1341-1535 2008/02 [Refereed]
     
    A questionnaire survey was conducted on the elderly through their visual sense to investigate the colors that were hard to distinguish, and the favorite appearance of cooked food. The data from the color chart examination indicated that most of the subjects felt it hard to distinguish the hues of purple and yellow. The questionnaire survey on cooked food preference used photographs of stewed Japanese radish. The subjects preferred the appearance of those in round shape, in light colors and with soup. The results of survey on the distinction by the elderly of six kinds of stewed vegetable (edible burdock, potato, pumpkin, Japanese radish, carrot and taro) against four background colors using photographs suggested the influence of the way the vegetables were cut and of the colors of dish.
  • Mochimaru Yuka; Tomita Keiko; Ohtani Kimiko; Yoshino Yomiko; Minamide Takahisa
    Journal of cookery science of Japan 一般社団法人日本調理科学会 40 (6) 456 - 461 1341-1535 2007/12 [Refereed]
     
    The effects were investigated of season, dry processing and reconstitution on the contents and composition of sugars and minerals in Japanese white radish (Raphanus sativus). The sugar contents in the harvest season increased with decreasing temperature, especially fructose which is sweeter than the other sugars. There were the same changes in dry-processed radish and its reconstituted form for the contents of the sugar components. The reduction in mineral contents with dry processing was less than that of Na, K, and P, indicating the effectiveness of this processing method for retaining minerals, especially Ca, Mg and Fe. These results indicate that differences in the contents and composition of sugars and minerals would have been caused by steaming in the pre-treatment of dried radish.
  • NARUSE Yuko; WAKIMOTO Keiko; TOMITA Keiko; OHTANI Kimiko
    Journal for the integrated study of dietary habits 日本食生活学会 18 (3) 270 - 276 1346-9770 2007/12 [Refereed]
  • Ohtani Kimiko; Nagato Mami; Shibata Mituru; Tomita Keiko; Sato Kenji; Kawazoe Sadahiro
    Journal of cookery science of Japan 一般社団法人日本調理科学会 40 (4) 239 - 248 1341-1535 2007/08 [Refereed]
     
    Changes in the DPPH radical-scavenging activity and related components of during processing of the traditional fermented soybean food, Daitokuji-natto, made in Zuihoin Daitokuji (Kyoto) were examined. Daitokuji-natto was processed from the end of July to September. The contents of genistin, daidzin and glycitin in soybean (Tsuruhime harvested in Hokaido) were all increased by steaming. However, the contents of these components gradually decreased during fermentation and maturation, in contrast to the increases of the daidzein, genisitein and glycitein contents. Fermentation for 1 week in a cellar resulted in the contents of peptides and free amino acids, especially glutamate, being increased by enzymatic degradation of the protein. The melanoidin-related compounds gradually increased during the progress of maturation under sunlight in the summer for 2months. Although the DPPH radical-scavenging activity was significantly related to the polyphenol contents (p<0.01), the components mainly responsible for the radical-scavenging activity of Daitokuji-natto were found to be melanoidin-related compounds.
  • Mochimaru Yuka; Tomita Keiko; Ohtani Kimiko; Yoshino Yomiko; Minamide Takahisa
    Journal of cookery science of Japan 一般社団法人日本調理科学会 40 (2) 67 - 73 1341-1535 2007/04 [Refereed]
     
    Kiriboshidaikon (dried radish) is one of several radish products. It has a sweet taste and good flavor, and can be preserved for a long time by drying in sunlight. It has been made by households in Aichi for the last 200 years for personal use. Its product variants include sengiri, hanagiri, wariboshi, yudeboshi and mushiboshi. While the effect of drying method on the flavor components of kiriboshidaikon has been studied in respect of cooking and processing, the effect of preservation and reconstitution conditions has not been reported. We report from the results of this study that samples which had been preserved at -20℃ and 4℃ remained unchanged in their rate of reconstitution and color, but another sample which had been preserved at 20℃ did change. A sample which had been re-constituted at 40℃ had the best rate of reconstitution, while another sample which had been preserved at 50℃ had the lowest rate of reconstitution and the highest content of calcium.
  • TAKAHASHI Tomo; TOMITA Keiko; OHTANI Kimiko; MINAMIDE Takahisa
    Food Preservation Science 日本食品保蔵科学会 33 (2) 71 - 75 1344-1213 2007/03 [Refereed]
     
    Kimchi is a Korean traditional fermented vegetable food. In recent years, kimchi has become popular in Japan and the import and production thereof have increased. Kimchi's nutritive value is very high in comparison with other food including animal-derived fermented foods such as salted fish guts, and is particularly nutritive in terms of calcium supply. However, the mechanism of calcium solubilization in kimchi is not yet clearly understood. In this study, calcium was divided into four chemical fractions and its change was examined. The relationship of calcium with other ingredients was also investigated during kimchi storage. A good temperature for kimchi storage is 4 °C from the point of view of pH and acidity. Calcium showed change in concentration regardless of storage temperatures ; however the calcium concentration in the water-soluble fraction decreased in the earlier period of storage and that in the sodium chloride-soluble fraction increased. From these results, it is desirable to eat immediately after purchase to take advantage of the high calcium. The softening of the texture of kimchi may be prevented because the concentration of calcium content mixed with pectin is high.
  • Naruse Yuko; Wakimoto Keiko; Tomita Keiko; Ohtani Kimiko
    Journal for the Integrated Study of Dietary Habits THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 18 (3) 270 - 276 1346-9770 2007 
    A questionnaire study of elementary school children from the 4th to 6th grades was performed to investigate the role of not only the frequency of communication, but the subject matter of the communications at meal time with family members regarding their feeling of happiness.
      The questionnaire was composed of the mealtime details, frequency of communication with family members and their intimate feeling toward their parents and themselves.
      Significant differences were observed between the boys and girls regarding the answers to “Do you like cooking? ” and “Do you feel loneliness at school?” and between their grades at school regarding the answers to “Do you help with the cooking at home?”, “Do you feel loneliness at home?”, “Do you have a dream about what you will do in the future?” and “With whom do you usually have breakfast?” The children who lived with their grandparents felt a greater sense of fulfillment than those who lived with only their parents. Three factors, conversation, feeling of happiness and felling of loneliness, were extracted by a factor analysis using the Promax rotation technique. Pass model according to our hypothesis that communication with the family has a positive correlation with children's sense of fulfillment and respect for their parents, and has a negative correlation with their loneliness showed that the more children who had communication about various subjects with their family members, the more they respected their parents and had a sense of fulfillment. In addition, the best chance for children to have communication was shown to be at mealtime.
  • 冨田 圭子; Makiko Ono; Kimiko Ohtani; Terumi Aiba
    日本食生活学会誌 18 48 - 55 2007
  • 食事共食観を向上させるための親子関係と色彩環境に関する研究
    冨田 圭子
    京都府立大学（学位論文） 1 - 115 2007
  • 冨田 圭子; 小野 真紀子; 饗庭 照美
    日本食生活学会誌 日本食生活学会 18 (1) 48 - 55 1346-9770 2007 [Refereed]
  • Lee Seung-Un; Minamide Takahisa; Tomita Keiko; Ohtani Kimiko
    Journal of cookery science of Japan 一般社団法人日本調理科学会 39 (6) 341 - 345 1341-1535 2006/12 [Refereed]
     
    The effect of tuna bone soup extracted with 2% citric acid on the pH value, acidity, calcium content, rupture strength and sensory attributes of kakdugi (radish kimchi) during fermentation at 10℃ was investigated. The addition of the tuna bone extract restrained the decrease in pH value and the increase in acidity, while maintaining the rupture strength of kakdugi, thus prolonging the edible period by over 5 days. The calcium content of kakdugi with the added tuna bone extract was higher than that with added distilled water. The sourness, firmness and overall evaluation of kakdugi were all improved by adding the tuna bone extract. Adding tuna bone extracted with 2% citric acid was therefore found to be a-valuable method for improving the quality of kakdugi.
  • Keiko Tomita; Makiko Ono; Terumi Aiba; Kimiko Ohtani
    J. of ARAHE 13 (3) 173 - 184 2006/09 [Refereed]
  • TAKAHATA Sayumi; TOMITA Keiko; AIBA Terumi; OHTANI Kimiko
    Journal of home economics of Japan 社団法人日本家政学会 57 (5) 287 - 299 0913-5227 2006/05 [Refereed]
     
    A questionnaire study was performed to identify the possible influence of a mother's attitude to a good diet and her feeling of fulfillment in life on mother-child communication at meal times. The participants were mothers with children in the senior class of kindergarten, and kindergarten teachers. The children each drew a picture of their favorite meal at home. A causal model was established, in which the mother's experience of meal time in her childhood was an exogenous variable and the present state of communication with her child was the dependent variable. Those children who did not communicate well with their mothers were less interested in eating and less vigorous in daily life, and tended to have problems with friends. The mothers who did not communicate well with their children tended to not to lead a fulfilling life and had undesirable ideas about meal times. Moreover, their childhood experience at meal times was not pleasant.
  • KAMADA Sakiko; OZAKI Ayako; TOMITA Keiko; OHTANI Kimiko
    Journal for the integrated study of dietary habits 日本食生活学会 16 (4) 362 - 368 1346-9770 2006/03 [Refereed]
  • Aiba Terumi; Asano Yasuyo; Otaka Youko; Ohtani Kimiko; Okuda Nobuko; Kawai Takako; Taguchi Kuniko; Tanaka Yoriko; Tomita Keiko; Hiyori Tomoko; Fukuoka Akemi; Fujii Akiko; Yamada Katuko; Yoneda Yasuko; watuji Toshiko; Minami Miyuki
    Journal of cookery science of Japan 一般社団法人日本調理科学会 39 (1) 36 - 41 1341-1535 2006/02 [Refereed]
     
    A questionnaire survey was conducted to investigate the consciousness and actual conditions in the dietary life of men aged 50 and over. A similar questionnaire survey was conducted on women whose husbands were aged 50 and over. The self-evaluation by the men was higher than the objective evaluation by the women regarding their cooking ability. The data indicated that the men were more dependent on their wives in their dietary life. It is suggested that the independence of men in their dietary life was influenced by their culinary experience during their childhood, and that wives should welcome their husbands to prepare a meal.
  • NAKADA YUKA; TOMITA KEIKO; OHTANI KIMIKO; MINAMIDE TAKAHISA; YOSHINO YOMIKO
    The scientific reports of Kyoto Prefectural University. Human environment and agriculture 京都府立大学 57 7 - 11 1343-3954 2005/12 [Refereed]
     
    The Japanese white radish (Raphanus sativus, cv. aokubi) is very popular and the most consumed vegetables in Japan. Dried strip of radish (Kiriboshi-daikon) is also one of the traditional preserved foods. In recent years, Kiriboshi-daikon attracts not only a great deal of attention that is rich in dietary fiber and minerals, but also a useful material for our healthy diet. In this study, the first of all, seasonal variations of constitutional sugars of fresh radish were investigated. Secondly, changing in nutrients of dry-processed radish was investigated. Sucrose (0.09g/100g f.wt.) is least of three sugars, fructose (1.21g/100g f.wt.) and glucose (1.30g/100g f.wt.) are similar amounts of raw radish. Sucrose is increased more 5 times, and fructose and glucose are more 2 times after dry-processing than raw materials. On minerals, calcium is 23mg/100g f.wt., magnesium is 11mg/100g f.wt., sodium is 9.0mg/100g f.wt, potassium is 330mg/100g f.wt., phosphorus is 8.8mg/100g f.wt. and iron is 0.2mg/100g f.wt. in raw radish. Calcium is increased 15 times and iron is increased 20 times after dry-processing. The results indicate that ratio between monosaccharides and disaccharides of radish varies through seasons, and drying is an effective processing for keeping qualities and improving flavor and texture of radish. Kiriboshi-daikon is useful for ingesting minerals, especially.
  • TAKAHASHI TOMO; LEE S. U; TOMITA KEIKO; OHTANI KIMIKO; MINAMIDE TAKAHISA
    The scientific reports of Kyoto Prefectural University. Human environment and agriculture 京都府立大学 57 1 - 5 1343-3954 2005/12 [Refereed]
     
    There are many fermented foods in East Asian countries. Kimchi which is Korean traditional fermented vegetable food, has many functional properties such as anticancer, antibacterial, antimutagenic, etc. There are few studies on either storage condition after purchased or changes of calcium (Ca) form during storage. The purposes of this study are to investigate the quality changes during storage period and to examine the optimum storage conditions that Kimchi can be available source for Ca supply. Kimchi was purchased Korean Kimchi on the market. It was stored at 4℃, 20℃, 30℃ up to 7 weeks. The changes of pH, acidity, organic acid content, ratio of soluble and insoluble Ca form in Kimchi were measured. 1. The pH decreased and acidity of Kimchi increased during storage at 4℃. Their optimum pH was 4.2〜4.5 and acidity was 0.4〜0.8 %. 2. Lactic acid content increased during storage at each temperature. Especially, it was found that lactic acid content was 2.3g/100g f.wt. for 1 week storage at 30℃. 3. Ca content of Kimchi was 28mg/100g f.wt. and 70% of this was water soluble form. There were few changes at 4℃ and 20℃. The ratio of soluble Ca increased in first storage period and decreased in the middle period. On the latter, it's ratio increased again at 30℃ storage. The optimum storage of Kimchi is a good condition at 4℃ on the point of view of pH, acidity and ratio of soluble Ca.
  • Ohtani Kimiko; Imai Rie; Tomita Keiko; Aiba Terumi; Tanaka Machiko
    Journal of cookery science of Japan 一般社団法人日本調理科学会 38 (6) 501 - 505 1341-1535 2005/12 [Refereed]
     
    Karukan is a traditional Japanese steamed cake that is eaten by all ages. The application of bean-curd lees, a by-product of tofu manufacturing process, and soy milk to Karukan was investigated as potential sources of calcium and dietary fiber. Ten different combinations of yamanoimo (Y), egg white (E) and soy milk (T) making up 50% of the total ingredients were determined according to the Scheffe simple lattice design model for a three-component system. Four different combinations of rice flour (R) and bean-curd lees (O) making up 30% of the total ingredients were applied (25/5, 20/10, 15/15 and 10/20), the balance being made up of 15% sugar, 2% Chinese lemon juice and 3% water. Karukan samples made from the 40 ingredient combinations were evaluated by objective means, i.e., cake volume, whiteness and rheological properties, and sensory means. The highest-rated Karukan sample was that made from the Y:E:T:R:O combination of 8:20:22:15:15.
  • TOMITA Keiko; AIBA Terumi; KAN Jangmi; OHTANI Kimiko
    Journal for the integrated study of dietary habits 日本食生活学会 16 (3) 230 - 241 1346-9770 2005/12 [Refereed]
     
    The effects of estimating their father's character on their sense of eating with the family was investigated by questionnaire studies for junior and senior high school and university students who were in the psychologically weaning stage.
    Although male students showed the tendency to accept the dignity for their father as a good characteristic according to their development, female students showed the tendency to regard it as an unfavorable characteristic. In the case of female students, their sense of eating with the family was shown to be more influenced by more complicated factors than the male students, i.e., pleasant memories with father, frequency of eating alone through their daily life and evaluation of their father's life. Althought male students had many pleasant memories with their father qualitatively, female students made much of it not only qualitatively but quantitatively.
    The most important factor that influences their sense of eating with families was thought to be the affirmative sense for their father through respect and friendliness.
    The frequency of eating alone was correlated with unpleasant memories with families and with a sense of solitary in the family.
  • KAMADA Sakiko; RHEE Onkoo; JANG Jeong-Oak; TOMITA Keiko; OHTANI Kimiko
    Journal for the integrated study of dietary habits 日本食生活学会 16 (3) 215 - 223 1346-9770 2005/12 [Refereed]
     
    Based on the hypothesis that the dishes school children to want to eat on their birthday must be the dishes that they love, the food preference of school children (in the 1st 6th grades) was investigated in Kyoto, Japan and in Seoul, Korea. Although the total number of varieties of menus drawn was more by the Japanese pupils than the Korean pupils, the number of menus drawn by one pupil was less by the Japanese pupils than the Korean pupils. This means that the preferred menus of Korean pupils more resembles each other, and that of the Japanese pupils were different from each other depending on their diet experiences. Through their drawings, the progress of socialization of the diet life of pupils and their food preference to Western-style dishes and meat dishes were shown to be promoted in both countries. Traditional dishes on special days in both countries were not the dishes that the pupils wanted to eat.
  • Radical-scavenging activities of black soybean food
    Onkoo Rhee; Mami Nagato; Cikae Sakamoto; Mitsuru Shibata; Keiko Tomita; Takahisa Minamide; Kimiko Ohtani
    12 (1) 70 - 75 2005/03 [Refereed]
  • 持丸 慎介; 大谷 貴美子; 冨田 圭子
    Bamboo journal 竹文化振興協会 (22) 71 - 80 0289-2111 2005/03 [Refereed]
  • 持丸 慎介; 大谷 貴美子; 冨田 圭子
    Bamboo journal 竹文化振興協会 (22) 61 - 70 0289-2111 2005/03 [Refereed]
  • TOMITA Keiko; NAKAKITA Rie; AIBA Terumi; OHTANI Kimiko
    Journal for the integrated study of dietary habits 日本食生活学会 15 (4) 229 - 239 1346-9770 2005/03 [Refereed]
  • TOMITA Keiko; AIBA Terumi; KAN Jangmi; OHTANI Kimiko
    Journal for the Integrated Study of Dietary Habits THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 16 (3) 230 - 241 1346-9770 2005 
    The effects of estimating their father's character on their sense of eating with the family was investigated by questionnaire studies for junior and senior high school and university students who were in the psychologically weaning stage.
    Although male students showed the tendency to accept the dignity for their father as a good characteristic according to their development, female students showed the tendency to regard it as an unfavorable characteristic. In the case of female students, their sense of eating with the family was shown to be more influenced by more complicated factors than the male students, i.e., pleasant memories with father, frequency of eating alone through their daily life and evaluation of their father's life. Althought male students had many pleasant memories with their father qualitatively, female students made much of it not only qualitatively but quantitatively.
    The most important factor that influences their sense of eating with families was thought to be the affirmative sense for their father through respect and friendliness.
    The frequency of eating alone was correlated with unpleasant memories with families and with a sense of solitary in the family.
  • Psychological effect of the colour of the tablecloth and illuminance at the mealtime
    K. Tomita; M. Ono; J. Kang; T.Aiba; K. Ohtani
    AIC Colour 05 - 10th Congress of AIC 1343 - 1346 2005 [Refereed]
  • Effects of organic acids on mineral contents and composition of fish bone extracts
    Seung-Un Lee; Takahisa Minamide; Kimiko Ohtani; Keiko Tomita; Mi-Hee Lee; Jae-Sook Han; Bong-Soon Suh
    J East Asian Soc Dietary Life 15 (5) 566 - 573 2005 [Refereed]
  • 鎌田 早紀子; 冨田 圭子; 西 智栄子
    日本食生活学会誌 日本食生活学会 16 (2) 114 - 122 1346-9770 2005 [Refereed]
  • Rhee Onkoo; Nishimura Misa; Aiba Terumi; Jang Jeongock; Limsuwan Tasanee; Tomita Keiko; Ohtani Kimiko
    Journal of the Color Science Association of Japan 日本色彩学会 28 (3) 144 - 151 0389-9357 2004/09 [Refereed]
     
    In order to investigate the image of black color and the food associated from black color, the questionnaire studies were preformed by using SD method for university students in Japan (Kyoto), Korea (Seoul), China (Beijing), Taiwan (Taipei) and Thailand (Bangkok). The statistical analyses were performed by SPSS program. Among these five countries, the images for black color were significantly (p<0.05) different in four different pairs of antonymous adjectives, i.e., safety-danger, quiet-conspicuous, simple-complex and good-bad. Especially, the students in Thailand had different images for black color from those in other four countries. By the factor analyses of images for black color, three factors, i.e., solidity, high quality and dignity, were extracted. Foods associated from black color were shown to be associated with their own food cultures. But the common images for black color foods were "easy to get" and "good for health". The images for black color and black color foods were not same.
  • Aiba Terumi; Nagaoka Misa; Tomita Keiko; Minamide Takahisa; Ohtani Kimiko
    Journal of cookery science of Japan 日本調理科学会 37 (2) 67 - 75 1341-1535 2004/05 
    We examined the image of modern Kyo-ryori and the attraction of Kyoto. A questionnaire survey was carried out for the residents of Kyoto prefecture, residents outside Kyoto prefecture and chefs of Kyo-ryori. Most of the respondents to the questionnaire answered that the image of Kyo-ryori was "Kaiseki-ryori", "Cyakaiseki" and "Japanese cuisine". As the image of the color of Kyo-ryori, many of those outside Kyoto prefecture described reddish color, and also purplish color that seldom exists in the food themselves. This suggested the feeling of "gorgeousness" and "nobility" towards Kyo-ryori. As a result of the factor analysis of the image of Kyo-ryori, the first factor that can be described as "emotional grace" was extracted. The result suggests that those eating Kyo-ryori imagine the cuisine as representing the traditional culture of Kyoto.
  • Aiba Terumi; Nagaoka Misa; Tomita Keiko; Minamide Takahisa; Ohtani Kimiko
    Journal of cookery science of Japan 一般社団法人日本調理科学会 37 (2) 189 - 197 1341-1535 2004/05 [Refereed]
     
    We examined the image of modern Kyo-ryori and the attraction of Kyoto. A questionnaire survey was carried out for the residents of Kyoto prefecture, residents outside Kyoto prefecture and chefs of Kyo-ryori. Most of the respondents to the questionnaire answered that the image of Kyo-ryori was "Kaiseki-ryori", "Cyakaiseki" and "Japanese cuisine". As the image of the color of Kyo-ryori, many of those outside Kyoto prefecture described reddish color, and also purplish color that seldom exists in the food themselves. This suggested the feeling of "gorgeousness" and "nobility" towards Kyo-ryori. As a result of the factor analysis of the image of Kyo-ryori, the first factor that can be described as "emotional grace" was extracted. The result suggests that those eating Kyo-ryori imagine the cuisine as representing the traditional culture of Kyoto.
  • RheeOnkoo RheeOnkoo; Kawai Takeshi; Kanda Yumiko; Shibata Mitsuru; Tomita Keiko; Minamide Takahisa; Ohtani Kimiko
    Journal of cookery science of Japan 一般社団法人日本調理科学会 37 (1) 41 - 47 1341-1535 2004/02 [Refereed]
     
    The relationship between the content of anthocyanin and the radical-scavenging activity in the seed coat of 17 varieties of black soybean was investigated. The effects when boiling were investigated of added iron reduced by hydrogen and of F&Os on the radical-scavenging activity and on the seed coat color of black soybean. Although the composition of anthocyanin in the seed coat varied considerably with the variety of black soybean, the main anthocyanin was cyanidin-3-glucoside, while small amounts of delphindin-3-glucoside and pelargonidin-3-glucoside were also detected in some varieties. The content of cyanidin-3-glucoside was closely related not only with the seed coat color, but also with the radical-scavenging activity. The addition of iron reduced by hydrogen had a good effect on the seed coat color to retain the radical-scavenging activity. On the other hand, Fe2Os had rather negative effects on both the seed coat color and radical-scavenging activity.
  • OHTANI Kimiko; NAKAKITA Rie; AIBA Terumi; KANG Jangmi; TOMITA Keiko; MINAMIDE Takahisa
    Journal for the integrated study of dietary habits 日本食生活学会 14 (1) 14 - 27 1346-9770 2003/06 [Refereed]

Books etc

  • 味以外のおいしさの科学
    山野善正; 冨田圭子; 他48名 (Joint work第2章喫食環境とおいしさ 第１節 背景色とおいしさ)エヌティーエス 2022/11 9784860438029
  • 改訂 カレント給食経営管理論
    松井, 元子; 冨田, 圭子; 石川, 豊美; 加賀谷, みえ子; 河合, 潤子; 小山, 洋子; 佐伯, 孝子; 相良, 多喜子; 藤田, 静子; 堀田, 千津子; 三浦, 英雄; 村元, 由佳利 (Editor第5章３，第6章１，第7章、第10章2・4・8(2)・９、資料編)建帛社 2021/04 9784767906966 vii, 243p
  • 調理学実習第2版
    冨田 圭子 (Joint work第5章パーティ上手な西洋料理p.29-34、メニュー編：行事食１～４p.92、p.96)講談社 2019/04
  • カレント給食経営管理論 第3版
    宮澤節子; 松井元子; 石川豊美; 尾木千恵美; 加賀谷みえ子; 河合潤子; 相良多喜子; 冨田圭子; 野村幸子; 藤田静子; 堀田千津子; 三浦英雄 建帛社 2019/03 9784767906409
  • 基礎調理学
    大谷貴美子; 松井元子; 饗庭照美; 岩田惠美子; 岸田恵津; 清水彩子; 白杉直子; 高村仁知; 冨田 圭子; 野村知未; 東根裕子; 平島 円; 藤原智子; 光森洋美; 村元由佳利 (第3章 食べ物のおいしさとは1節～3節)講談社サイエンティフィク 2017/03
  • 映像で学ぶ 調理の基礎とサイエンス
    松崎政三; 藤井恵子; 寺本あい; 安東真美; 石原三妃; 市川陽子; 内山麻子; 加賀谷みえ子; 桂博美; 神田知子; 後藤昌弘; 米波直子; 杉山寿美; 高橋智子; 冨田 圭子; 村上恵; 吉村美紀 (Contributor)学際企画 2015/03
  • カレント給食経営管理論第2版
    宮澤節子; 松井元子; 石川豊美; 尾木千恵美; 加賀谷みえ子; 河合潤子; 相良多喜子; 冨田圭子; 野村幸子; 藤田静子; 堀田千津子; 三浦英雄 (Contributor第5章3、第10章2・4・8(2)・9)建帛社 2015/02
  • カレント給食経営管理論
    宮澤節子; 松井元子; 石川豊美; 尾木千恵美; 加賀谷みえ子; 河合潤子; 相良多喜子; 冨田圭子; 野村幸子; 藤田静子; 堀田千津子; 三浦英雄 (Contributor第5章３、第10章２，４，８(2)、９)建帛社 2014/02
  • 管理栄養士・栄養士のための困りごと相談ハンドブック
    阿部絹子; 有富敏子; 石川祐一; 市川陽子; 植田哲雄; 氏家志乃; 大橋陽子; 岡純子; 岡田みちゑ; 岡部哲子; 小野澤しのぶ; 恩田理恵; 笠原賀子; 河原和枝; 工藤美香; 齋藤長徳; 斎藤トシ子; 坂根久仁子; 幣憲一郎; 鈴木淑子; 高橋孝子; 田中弥生; 田中由美; 塚原丘美; 冨田圭子; 冨田教代; 中東真紀; 中村育子; 西村洋子; 早野貴文; 原純也; 東あかね; 東むつみ; 藤井文子; 星裕子; 堀尾佳子; 前田佳予子; 牧野尚恵; 柵木嘉和; 南久則; 柳沢明美; 山下茂子; 山村浩二; 横山公通; 渡辺啓子 (Contributor)新日本法規出版株式会社 2013/09
  • COLOR IN FOOD: Technological and Psychophysical Aspects
    TOMITA Keiko (Joint workPsychological Effects of the Tablecloth-color Color and Tray-color Color on Diners)CRC Press 2012/03 1439876932
  • なぜ？なに？食育BOOK[改訂版]
    大谷貴美子; 冨田 圭子; 松井元子; 田畑まり; 山下満智子; 山本一恵; 廣岡正昭 (Joint work)楽しく学ぼう食育研究会 2010
  • よくわかる小児栄養
    大谷貴美子; 饗庭照美; 大谷祥子; 片岡あゆみ; 康薔薇; 木戸康弘; 冨田圭子; 野中路子; 松井元子 (Contributor第14章1-5節pp.182-191)ミネルヴァ書房 2008/10
  • Food Coordinator 食の商品開発・メニュープランニング
    冨田 圭子; 阪口恵子 (Joint work全頁)ヒューマンアカデミー 2008/05
  • ルネッサンス京都21五感シリーズ2 味覚が与えてくれる安らぎの暮らし
    菅原 勉; 田中峰子; 高橋英一; 冨田圭子; 渡辺 斉; 山本 隆; 大東 肇; 中井吉英 (Contributor第3章「豊かな人生を育む食育」pp.65-95)オフィスエム 2007/10 9784900918894
  • 栄養教育論
    八千代出版 2007 9784842914244
  • 知っておきたい食の世界ーあけてみよう！食育の玉手箱ー
    (Contributor)久美出版 2007 9784861890437
  • フードコーディネーター３級試験対策講座講義テキスト ＤＶＤ全２巻付
    冨田 圭子; 阪口恵子 (Joint workテキスト全頁およびDVD120分×2本（出演）)ヒューマンアカデミー 2006/07
  • レッツトライクッキング１・２・３
    片寄眞木子; 西川貴子; 森下敏子; 山本隆子; 井上吉世; 中尾美千代; 岡田佑季; 小澤美貴; 才新直子; 白築妙子; 伊達佐和子; 中村智英子; 廣陽子; 山下隆司; 冨田圭子 (Others)学校法人行吉学園出版 2006/04
  • 調理学実習
    講談社サイエンティフィク 2003 4061553275
  • 第５回日経レストランメニューグランプリ優秀作品集「創作料理１００のアイデア」
    辻調理師専門学校グループ; 阪口恵子; 内藤茂子; 冨田圭子; 奥村恭代; 中野久美子; 渡邉洋子; 大塚 俊; 田中 仁; 本島正敏; 柳生貴也 (Others)日経ＢＰ社 2000/03

Conference Activities & Talks

  • Psychological effect of chocolate background colors on taste, texture and temperature senses  [Not invited]
    冨田圭子; 内田 和; 河浦萌海; 船本真由; 澤田美総
    日本色彩学会  2022/06
  • コーヒーカップの色が消費者の心理に及ぼす影響～ビビット、ペール、ダークトーンの場合～  [Not invited]
    冨田圭子; 田中里枝; 橋本京佳; 安岡美総
    第68回日本栄養改善学会学術総会  2021/10
  • 視覚障害者の食のバリアフリー化を目指した地域密着型支援体制のための基礎調査 － 晴眼者のバリアの現状と問題点の抽出  [Not invited]
    冨田圭子; 菊川絢未; 辻本 郁実; 澤田美総
    日本調理科学会21年度大会  2021/09
  • Psychological effect of the color of the coffee paper cup for the customer
    Keiko Tomita; Rie Tanaka; Kyouka Hashimoto; Misato Yasuoka
    The 52nd Annual Meeting of the Color Science Association of Japan 2021  2021/06
  • 視覚障害者の食生活に対する大学生の人的サポート体制の現状と課題 ～大学生を対象として～  [Not invited]
    冨田圭子; 菊川絢未; 辻本郁実; 安岡美総
    日本調理科学会近畿支部第46回研究発表会  2020/12
  • 世代で異なる老後の生活・食生活意識について  [Not invited]
    田中紀子; 饗庭照美; 松井元子; 村元由佳利; 冨田圭子; 濵田明美; 康薔薇; 辻秀美
    日本調理科学会近畿支部第46回研究発表会  2020/12
  • 過去からの学校や家庭における食育体験と現在の大学生がもつ食意識・食思考との関係  [Not invited]
    安岡美総; 永田航大; 冨田圭子
    日本調理科学会近畿支部第46回研究発表会  2020/12
  • 幼少期からの食生活体験因子が男子大学生の生きる力の形成に及ぼす影響  [Not invited]
    安岡美総; 冨田圭子
    第67回日本栄養改善学会学術総会  2020/09
  • コンビニ弁当のパッケージ色が視覚的おいしさに及ぼす影響  [Not invited]
    冨田圭子; 小原桃香; 桑田海樹; 安岡美総
    第18回日本栄養改善学会近畿支部学術総会  2020/03
  • コンビニ弁当のパッケージ色が購買意欲に及ぼす影響～オレンジ・青・無彩色の場合～  [Not invited]
    安岡美総; 冨田圭子
    日本栄養改善学会学術総会  2019/09
  • 動物性食品に含まれるリンの低減化に有効な調理法の開発  [Not invited]
    上西 梢; 安岡美総; 冨田圭子; 木戸慎介
    日本栄養改善学会学術総会  2019/09
  • 冨田圭子; 白井里美; 濱田あきほ; 安岡美総
    日本栄養改善学会学術総会  2019/09
  • Keiko Tomita; Misato Yasuoka; Yukari Muramoto; Motoko Mtsui
    Asian Congress of Nutrition 2019  2019/08
  • Survey on Mastication among Nursery School Children: Comparison Between 2011 and 2016  [Not invited]
    Misato Yasuoka; Keiko Tomita
    Asian Congress of Nutrition 2019  2019/08
  • 弁当パッケージ色が喫食者の心理に及ぼす影響 ～橙・赤・緑・青および無彩色の場合 ～  [Not invited]
    冨田圭子; 河野隼征; 藤田未羽; 文岩静香; 槇原咲貴; 安岡美
    日本栄養改善学会  2018/09
  • 保育所に通う1～5歳児の咀嚼実態調査-2011年と2016年の比較-  [Not invited]
    安岡 美総; 冨田 圭子
    日本栄養改善学会  2018/09
  • 慢性腎臓病患者の新たな食事・栄養療法の開発～リン供給源の違いがCKD患者のリン代謝動態に及ぼす影響  [Not invited]
    木戸 慎介; 上西 梢; 安岡 美総; 冨田 圭子; 加藤 博一
    日本栄養改善学会  2018/09
  • タンパク質源の異なる食事における調理前後のリンおよびカリウム顔料の比較検討  [Not invited]
    上西 梢; 安岡 美総; 冨田 圭子; 木戸 慎介
    日本栄養改善学会  2018/09
  • コンビニ弁当のパッケージ色が喫食者の心理に及ぼす影響 ー橙・赤・緑・青および無彩色の場合ー  [Not invited]
    冨田圭子; 河野隼征; 藤田未羽; 文岩静香; 槇原咲貴; 安岡美総
    日本色彩学会  2018/06
  • 幼少期からの食生活体験因子が大学生の生きる力の形成に及ぼす影響について～女子大学生の場合～  [Not invited]
    安岡 美総; 冨田 圭子
    日本食育学会  2018/05
  • 保育園児の咀嚼に関する食生活実態調査 ～2011年と2016年の比較～  [Not invited]
    冨田 圭子; 安岡美総
    日本食育学会  2018/05
  • CKD患者の病態進展阻止に有効な新たな食事・栄養療法の開発  [Not invited]
    木戸慎介; 上西梢; 山本麻伊; 吉田衣里; 安岡美総; 冨田圭子; 加藤博一
    第37回食事療法学会  2018/03
  • 幼児期からの食生活体験因子が女子大学生の生きる力の形成に及ぼす影響について  [Not invited]
    安岡美総; 冨田圭子
    第64回日本栄養改善学会学術総会  2017/09
  • 冨田 圭子; 安岡美総
    第64回日本栄養改善学会学術総会  2017/09
  • 慢性腎臓病患者の新たな食事・栄養療法の開発～食物繊維が体内リン代謝動態に及ぼす影響～  [Not invited]
    上西 梢; 安岡美総; 冨田圭子; 加藤博一; 木戸慎介
    第64回日本栄養改善学会学術総会  2017/09
  • 冨田圭子; 今井恵; 山本恵利加; 安岡美総; 竹田真弥
    日本調理科学会平成29年度大会  2017/09
  • Factors related to concrete dietary experiences that affect zest for living among female university students  [Not invited]
    Misato Yasuoka; Maya Inamura; Keiko Tomita
    ARAHE2017  2017/08
  • Psychological effects of the thickness of dishes rim line on visual palatability of meals for low vision  [Not invited]
    Keiko TOMITA; Misato YASUOKA; Maya INAMURA
    ARAHE2017  2017/08
  • 保育所に通う幼児の咀嚼実態調査～2011年と2016年の比較  [Not invited]
    冨田 圭子; 南側美聡; 石川温子; 安岡美総; 竹田真弥
    日本栄養・食糧学会  2017/05
  • 女子大学生の生きる力の形成に及ぼす食生活体験因子の解明  [Not invited]
    安岡美総; 稲村真弥; 冨田圭子
    日本栄養・食糧学会  2017/05
  • コンビニ弁当のパッケージ色が 喫食者の心理に及ぼす影響 ーオレンジ・ブルー・無彩色の場合ー  [Not invited]
    河野隼征; 文岩静香; 槇原咲貴; 藤田未羽; 安岡美総; 冨田圭子
    日本色彩学会関西支部大会  2017/03
  • 慢性腎臓病患者向け食事療法が抱える栄養学的課題の抽出：ビッグデータを活用した新たな栄養学的アプローチ  [Not invited]
    木戸慎介; 冨田史子; 上西梢; 小島誠也; 加藤博一; 安岡美総; 冨田 圭子
    日本栄養改善学会近畿支部学術総会  2016/12
  • 情報技術を基盤とした網羅解析による慢性腎臓病患者向け食事療法に潜在する栄養学的課題の抽出  [Not invited]
    木戸 慎介; 上西 梢; 加藤 博一; 安岡 美総; 冨田 圭子
    日本栄養改善学会  2016/09
  • 慢性腎臓病患者の新たな食事・栄養療法の開発  [Not invited]
    上西 梢; 安岡 美総; 冨田 圭子; 加藤 博一; 木戸 慎介
    日本栄養改善学会  2016/09
  • Influences of past dietary experiences on zest for living of female undergraduate students ~ A comparison between Japan and Korea~  [Not invited]
    Keiko Tomita; Misato Yasuoka; Kang Jangmi; Lee In-Sook; Maya Inamura
    XXIII IFHE WORLD CONGRESS 2016  2016/08
  • Factors related to dietary experiences that affect the cultivation of zest for living among university students  [Not invited]
    Keiko TOMITA; Misato YASUOKA; Maya INAMURA
    XXIII IFHE WORLD CONGRESS 2016  2016/08
  • Psychological effects of meal tray color on visual palatability of meals for low vision  [Not invited]
    Keiko TOMITA; Misato YASUOKA; Maya INAMURA
    XXIII IFHE WORLD CONGRESS 2016  2016/08
  • 給食用トレイの色が 喫食者の視覚的おいしさに及ぼす影響 ～ロービジョン者・健常者共に快適な色彩の検討～  [Not invited]
    冨田圭子; 今井恵; 山本恵利加; 安岡美総; 稲村真弥
    日本色彩学会  2016/06
  • 在宅食事療法の栄養素情報の分析と動的な献立計画支援手法の提案  [Not invited]
    小島誠也; 冨田圭子; 木戸慎介; 森田 晶; 金谷重彦; 稲村真弥; 上西 梢; 武富貴史; 山本豪志朗; サンドアクリスチャン; 加藤博一
    電子情報通信学会  2016/03
  • Psychological effects of meal tray color on visual palatability of meals for low vision - effects of yellow -  [Not invited]
    Keiko TOMITA; Maya INAMURA
    The 18th Biennial International Congress of the Asian Regional Association for Home Economics  2015/08
  • Psychological effects of meal tray on the visual palatability of meals among individuals with low vision – the effect of brightly toned colors  [Not invited]
    Keiko TOMITA; Maya INAMURA; Kimiko OHTANI
    Midterm Meeting of the International Colour Association (AIC 2015)  2015/05
  • 大学生における和菓子・洋菓子・一般菓子の喫食習慣とイメージ  [Not invited]
    稲村真弥; 大槻ひとみ; 浜下美咲; 南知里; 冨田圭子
    日本栄養改善学会近畿支部大会  2014/12
  • 大学生における和菓子・洋菓子・ 一般菓子の喫食習慣とイメージ  [Not invited]
    冨田圭子; 大槻ひとみ; 浜下美咲; 南知里; 稲村真弥
    日本栄養食料学会近畿支部大会  2014/10
  • Psychological effects of meal tray color on visual palatability of Japanese meals  [Not invited]
    Maya Inamura; Chikage KIKUTA; Motoko MATSUI; Kimiko OHTANI; Keiko TOMITA
    The 2nd conference of Asia Color Association  2014/09
  • Psychological effects of beige tablecloth colors on diners  [Not invited]
    Keiko TOMITA; Maya INAMURA; Motoko MATSUI; Terumi AIBA; Kimiko OHTANI
    The 2nd conference of Asia Color Association  2014/09
  • 過去の食生活体験が生きる力に及ぼす影響  [Not invited]
    稲村真弥; 池本一貴; 藤岡孝哉; 坊美香里; 冨田圭子
    日本栄養・食糧学会  2014/06
  • Psychological effects of meal tray color on visual palatability of meal for the Low vision ~In the case of yellow  [Not invited]
    TOMITA Keiko; KAWAHARA Masumi; SHIRAKATA Ayaka; INAMURA Maya
    J. of the Color Science Association of Japan  2014/05
  • 幼児の咀嚼に関する実態調査～保育所に通う１～5歳児を対象として～  [Not invited]
    冨田 圭子; 稲村真弥
    日本栄養改善学会  2013/09
  • Psychological effects of meal tray color on visual palatability of Japanese meals  [Not invited]
    TOMITA Keiko; Fuki Mizutani; Chikage Kikuta; Motoko Matsui; Kimiko Ohtani
    The 17th Biennial International Congress of ARAHE  2013/07
  • Food education for desirable dietary habits based on the idea of Japanese food culture  [Not invited]
    Kimiko Ohtani; Keiko Tomita; Yukari Muramoto; Hitomi Mitsumori; Motoko Matsui
    The 17th Biennial International Congress of ARAHE  2013/07
  • 咀嚼力向上に向けた 食育プログラムの実践と検証 ～公立保育所に通う5～6歳児を対象として～  [Not invited]
    冨田圭子; 伊藤ゆかり; 岩田万智子; 大川真貴子; 馬場 隆; 菊田千景
    日本食育学会  2013/05
  • Ohtani Kimiko; Tomita Keiko; Setsu Kyouyou; Kang Jangmi; LEE Insook; Muramoto Yukari; Matsui Motoko
    Journal of the Color Science Association of Japan  2013/05
  • Tomita Keiko; Ouchi Kasumi; Kikuta Chikage; Matsui Motoko; Otani Kimiko
    Journal of the Color Science Association of Japan  2013/05
  • 幼児の咀嚼に関する実態調査～保育所に通う1～5歳児を対象として～  [Not invited]
    南側美聡; 菊田千景; 冨田圭子
    日本食育学会  2012/05
  • Tomita Keiko; Mizutani Fuki; Kikuta Chikage; Matsui Motoko; Ohtani Kimiko
    Journal of the Color Science Association of Japan  2012/05
  • Psychological Effects of the Tray-Color on Diners-Comparison between Young Persons and Elderly Persons-  [Not invited]
    TOMITA Keiko; Terumi Aiba; Jangmi Kang; Motoko Matsui; Kimiko Ohtani
    The AIC 2010 Interim Meeting  2010/10
  • 高齢者のQOLの向上に必要な要素の検討－特別養護老人ホームの場合－  [Not invited]
    饗庭照美; 冨田圭子; 松井元子; 大谷貴美子
    第57回日本栄養改善学会学術大会、埼玉、女子栄養大  2010/09
  • メレンゲの品質に及ぼすCuイオンの影響  [Not invited]
    下藤 悟; 大谷貴美子; 冨田圭子; 松井元子
    日本調理科学会平成22年度大会、中村学園、福岡  2010/08
  • 特徴的なでん粉を含むもち米（wx ae 米）の調理科学的特性  [Not invited]
    北村初穂; 大谷貴美子; 冨田圭子; 佐藤 光
    日本調理科学会近畿支部、大阪夕陽丘学園短期大学、大阪  2010/07
  • 泡立て卵白泡沫に及ぼす銅イオンの影響  [Not invited]
    下藤 悟; 松井元子; 冨田圭子; 大谷貴美子
    第27回日本微量栄養素学会学術集会、京都リサーチパーク、京都  2010/06
  • クズでんぷんの貯蔵・湿熱処理に伴う調理科学的特性の変化  [Not invited]
    村元由佳利; 松井元子; 稲村真弥; 杉本温美; 岩城啓子; 饗庭照美; 冨田圭子; 大谷貴美子
    第27回日本微量栄養素学会学術集会、京都リサーチパーク、京都  2010/06
  • 中学生の咀嚼力向上にむけた食育介入研究～食育プログラムの開発にむけて～  [Not invited]
    冨田圭子; 西川佳菜子; 松井元子; 宗川昇; 大谷貴美子
    第4回日本食育学会・学術大会、熊本県立大学、熊本  2010/05
  • Maturation of Kyoto Dainagon Azuki Beans rigna angularis Ohwi & Ohashi) and their cooking properties  [Not invited]
    Inamura M; Matsui M; Furutani N; Ashida T; Aiba T; Tomita K; Otani K
    The 15th Biennial International Congress of ARAHE, VITS Balewadi, Pune, India  2009/12
  • Changes of rheological properties of Kuzu (pueraria lobata) starch by heat / moisture-treatment  [Not invited]
    Muramoto Y; Matsui M; Inamura M; Sugimoto Y; Aiba T; Tomita K; Otani K
    The 15th Biennial International Congress of ARAHE, VITS Balewadi, Pune, India  2009/12
  • Psychological Effects of the Tray Color for Meal on Dinner  [Not invited]
    Tomita K; Yoshida M; Nakaoka C; Matsumura K; Kang J; Aiba T; Matsui M; Ohtani K
    The 15th Biennial International Congress of ARAHE, VITS Balewadi, Pune, India  2009/12
  • 高電圧ブライン凍結法によるタケノコの品質保持  [Not invited]
    定藤 悠; 松井元子; 饗庭照美; 冨田圭子; 大谷貴美子
    日本食生活学会第39回大会、東京  2009/11
  • 京都府産新品種白大豆の調理加工特性  [Not invited]
    清水敦子; 松井元子; 古谷規行; 冨田圭子; 大谷貴美子
    日本食生活学会第39回大会、東京  2009/11
  • 中学生の咀嚼力向上にむけた食育介入研究－食育プログラム開発にむけて－  [Not invited]
    西川佳菜子; 冨田圭子; 松井元子; 宗川昇; 大谷貴美子
    日本食生活学会第39回大会、東京  2009/11
  • 給食用トレイの色が喫食者の心理に及ぼす影響―在宅高齢者と大学生を対象として―  [Not invited]
    松村香織; 冨田圭子; 松井元子; 饗庭照美; 田口邦子; 康薔薇; 大谷貴美子
    日本食生活学会第39回大会、東京  2009/11
  • おいしさを表すことば－料理漫画「美味しんぼ」からの考察（野菜類）  [Not invited]
    岡崎章子; 當具摩弓; 冨田圭子; 松井元子; 大谷貴美子
    日本食生活学会第39回大会、東京  2009/11
  • 特別養護老人ホームにおけるユニット調理の有効性に関する一考察  [Not invited]
    新見 愛; 松村正希; 饗庭照美; 冨田圭子; 松井元子; 大谷貴美子
    社団法人日本家政学会関西支部第31回研究発表会、京都  2009/10
  • おいしさを表すことば－料理漫画「美味しんぼ」からの考察（魚介類）  [Not invited]
    岡崎章子; 當具摩弓; 冨田圭子; 松井元子; 大谷貴美子
    日本調理科学会平成2１年度大会、京都  2009/08
  • 小学校における食育の実践～黒大豆を用いた各教科連携プログラムの開発  [Not invited]
    冨田圭子; 饗庭照美; 松井元子; 大谷貴美子
    第3回日本食育学会・学術大会,東京農大  2009/05
  • 高齢者施設におけるユニット調理の有効性に関する一考察  [Not invited]
    新見 愛; 松村正希; 饗庭照美; 冨田圭子; 松井元子; 大谷貴美子
    日本食生活学会第38回大会、名古屋  2008/11
  • 高電圧ブライン凍結法によるタケノコの冷凍適正に関する研究  [Not invited]
    新木美穂; 松井元子; 饗庭照美; 冨田圭子; 大谷貴美子
    第30回（社）日本家政学会関西支部研究発表会、畿央大学、奈良  2008/10
  • 献立作成ゲームを用いた食育の実践―ゲーム開発から効果の検証まで―  [Not invited]
    杉本菜生; 冨田圭子; 中川祐一; 服部貴志; 松井元子; 大谷貴美子
    第30回（社）日本家政学会関西支部研究発表会、畿央大学、奈良  2008/10
  • ＩＨクッキングヒーターによる煮物に関する研究  [Not invited]
    田本周子; 松井元子; 饗庭照美; 冨田圭子; 大谷貴美子
    第30回（社）日本家政学会関西支部研究発表会、畿央大学、奈良  2008/10
  • 給食用トレイが喫食者の心理に及ぼす影響―高齢者を対象として―  [Not invited]
    中岡千恵; 冨田圭子; 康 薔薇; 饗庭照美; 松井元子; 大谷貴美子
    第30回（社）日本家政学会関西支部研究発表会、畿央大学、奈良  2008/10
  • 葛澱粉の貯蔵による調理科学的特性の変化  [Not invited]
    村元由佳利; 松井元子; 饗庭照美; 冨田圭子; 杉本温美; 大谷貴美子
    第30回（社）日本家政学会関西支部研究発表会、畿央大学、奈良  2008/10
  • 食べ物のにおいの表現語について  [Not invited]
    岡崎章子; 當具摩弓; 冨田圭子; 松井元子; 大谷貴美子
    日本調理科学会近畿支部第35回研究発表会、兵庫  2008/07
  • 給食用トレイの色が 喫食者の心理に与える影響  [Not invited]
    冨田圭子; 吉田真奈; 饗庭照美; 松井元子; 大谷貴美子
    日本調理科学会近畿支部第35回研究発表会、兵庫  2008/07
  • 供食用トレイの色が喫食者の心理に与える影響  [Not invited]
    冨田圭子; 吉田真奈; 饗庭照美; 松井元子; 大谷貴美子
    第39回日本色彩学会全国大会, 福岡工業大学、福岡  2008/05
  • 京都府産小豆の品質特性に関する基礎的研究  [Not invited]
    田邊愛梨; 松井元子; 下川玲; 古谷規行; 蘆田哲也; 饗庭照美; 冨田圭子; 大谷貴美子
    第30回（社）日本家政学会関西支部研究発表会、畿央大学、奈良  2008/05
  • 小学校における食育の実践～黒大豆を用いた各教科連携プログラムの開発～  [Not invited]
    冨田圭子; 饗庭照美; 松井元子; 大谷貴美子
    第2回日本食育学会・学術大会,東京農大  2008/05
  • Tomita Keiko; Yoshida Mana; Aiba Terumi; Matsui Motoko; Ohtani Kimiko
    Journal of the Color Science Association of Japan  2008/05
  • 食卓におけるベージュ系色の効果について テーブルクロスを用いて  [Not invited]
    冨田 圭子; 清水祐香; 饗庭 照美; 大谷 貴美子
    創立40周年日本調理科学会平成19年度大会, お茶の水女子大学、東京  2007/08
  • テーブルクロスの色および照明が食卓心理に与える影響  [Not invited]
    冨田圭子; 小野真紀子; 饗庭照美; 大谷貴美子
    第34回日本調理科学会近畿支部研究発表会, 京都ノートルダム女子大学、京都  2007/07
  • 食を通した命の教育～ハロウィンパーティをしよう～  [Not invited]
    山口由貴子; 冨田圭子; 大谷貴美子
    第1回日本食育学会・学術集会, 和洋女子大学、千葉  2007/05
  • 老後の食生活に関する意識調査  [Not invited]
    饗庭照美; 冨田圭子; 大谷貴美子
    第5回日本栄養改善学会近畿支部学術総会, 畿央大学、奈良  2006/12
  • 循環型社会への竹炭の利用  [Not invited]
    栗田ちひろ; 服部妙子; 冨田圭子; 大谷貴美子; 南出隆久
    日本食生活学会 第33回大会, 大阪樟蔭女子大学、大阪  2006/11
  • 食育プログラムの開発「食べるプロになろう～京料理の精神を生かして～  [Not invited]
    山口由貴子; 冨田圭子; 大谷貴美子
    日本シミュレーション＆ゲーミング学会, 立命館大学、京都  2006/11
  • キムチが有効なカルシウム源となるための最適保存条件  [Not invited]
    高橋都望; 冨田圭子; 大谷貴美子; 南出隆久
    日本調理科学会近畿支部、東海北陸支部合同研究発表, 千里金襴大学, 大阪  2006/07
  • 品種の異なる小豆の調理特性について  [Not invited]
    柴田満; 谷口南帆子; 冨田圭子; 大谷貴美子
    日本調理科学会近畿支部、東海・北陸支部合同発表会, 千里金襴大学, 大阪  2006/07
  • 味を表す言葉と色のイメージ～甘味と鹹味～  [Not invited]
    冨田圭子; 小野真紀子; 勝部あゆみ; 饗庭照美; 康 薔薇; 大谷貴美子
    第37回日本色彩学会全国大会, 京都工芸繊維大学、京都  2006/05
  • 家族の人間関係は食事場面にどのような影響を与えるか ー描かれた絵を通してー  [Not invited]
    成瀬祐子; 片山舞子; 高畑彩友美; 鎌田早紀子; 康薔薇; 松井元子; 冨田圭子; 大谷貴美子
    日本色彩学会誌、supplement, 30, 京都工芸繊維大学、京都  2006/05
  • 食育プログラムの開発「食べるプロになろう～京料理の精神を生かして～」  [Not invited]
    山口由貴子; 冨田圭子; 大谷貴美子
    日本家政学会58回大会, 秋田大学、秋田  2006/05
  • Tomita Keiko; Ono Makiko; Katsube Ayumi; Aiba Terumi; Kang Jangmi; Otani Kimiko
    Journal of the Color Science Association of Japan  2006/05
  • Naruse Yuko; Katayama Maiko; Takahata Sayumi; Kamada Sakiko; Kang Jangmi; Matsui Motoko; Tomita Keiko; Ohtani Kimiko
    Journal of the Color Science Association of Japan  2006/05
  • 食卓の色が塩味に及ぼす影響  [Not invited]
    勝部あゆみ; 橋田幸治; 饗庭照美; 冨田圭子; 大谷貴美子
    平成１７年度日本家政学会関西支部大会, 京都教育大学、京都  2005/10
  • おからと豆乳のかるかんへの利用  [Not invited]
    大谷貴美子; 今井理絵; 冨田圭子; 饗庭照美; 田中満智子
    日本調理科学会平成１７年度大会, 朱鷺メッセ新潟コンベンションセンター、新潟  2005/09
  • 黒大豆エダマメ「紫ずきん」の流通過程における糖含量の変化  [Not invited]
    柴田満; 長渡麻未; 古谷規行; 河合哉黒; 冨田圭子; 大谷貴美子
    日本調理科学会平成１７年度大会, 朱鷺メッセ新潟コンベンションセンター、新潟  2005/09
  • Psychological effect of the colour of the tablecloth and illuminance at the mealtime  [Not invited]
    K. Tomita; M. Ono; J. Kang; T.Aiba; K. Ohtani
    AIC Colour 05 - 10th Congress of AIC  2005/05
  • 高齢者のQOL向上のために―食の場面における視覚情報からの一考察―  [Not invited]
    饗庭照美; 冨田圭子; 大谷貴美子
    第51回日本栄養改善学会学術総会, 石川県立音楽堂、石川  2004/10
  • 種皮色の異なる大豆エダマメの細胞壁構成多糖とテクスチャーとの関係について  [Not invited]
    柴田満; 長渡麻未; 李温九; 河合哉; 饗庭照美; 冨田圭子; 南出隆久; 大谷貴美子
    日本調理科学会平成16年度大会, 北海道浅井学園大学、北海道  2004/09
  • 視覚からみた60歳以上の食物認識と食嗜好に関する調査ー識別しにくい色彩及び好まれる調理形態  [Not invited]
    饗庭照美; 冨田圭子; 大谷貴美子
    日本調理科学会平成16年度大会, 北海道浅井学園大学,北海道  2004/09
  • 絵による小学生の食嗜好と食事観に関する日韓比較  [Not invited]
    李温九; 鎌田早紀子; 章貞玉; 片岡あゆみ; 尾崎彩子; 冨田圭子; 大谷貴美子
    日本家政学会第56回大会, 国立京都国際会館、京都  2004/08
  • THE OPTIMUM STORAGE CONDITIONS OF KIMCHI TO MAXIMISE CALCIUM SUPPLY  [Not invited]
    TAKAHASHI T; LEE, S; TOMITA, K; OHTANI, K; MINAMIDE, T
    The 13th Biennial International Congress of Asian Regional Association for Home Economics, Orchard Hotel, Singapore  2004/08
  • Design of modern Kyo-ryori（traditional Japanese dishes of Kyoto)  [Not invited]
    Aiba, T; Tomita, K; Matsui, M; Ohtani, K
    IFHE 2004 Post-congress on Japanese Food Culuture, Kobe, Japan  2004/08
  • Psycological effect of the colour of the table clothes and the illuminance at meal time  [Not invited]
    Tomita, K; Ono; M.・Aiba, T; Ohtani, K
    IFHE The 20th World Congress, Kyoto，Japan  2004/08
  • Ideas of the pupils on their meal in Japan－judging from their pictures  [Not invited]
    Kamada, S; Kataoka, A; Ozaki, A; Tomita, K; Ohtani, K
    IFHE The 20th World Congress, Kyoto，Japan  2004/08
  • 幼児のコミュニケーション頻度と母親の生活意識 一食生活に焦点を当てて－  [Not invited]
    高畑 彩友美; 冨田 圭子; 饗庭 照美; 大谷貴美子
    日本家政学会、研究発表要旨集, 中村学園大学、福岡  2004/05
  • TOMITA Keiko; KITAYAMA Shoko; ONO Makiko; AIBA Terumi; OTANI Kimiko
    Journal of the Color Science Association of Japan  2004/05
  • 小野 真紀子; 廣田 佑子; 饗庭 照美; 冨田 圭子; 大谷 貴美子
    日本調理科学会誌  2004/02
  • 大高 陽子; 日和 智子; 饗庭 照美; 大谷 貴美子; 奥田 展子; 片岡 あゆみ; 田口 邦子; 冨田 圭子; 米田 泰子
    日本調理科学会誌  2004/02
  • 食空間の色が味覚に及ぼす影響  [Not invited]
    北山頌子; 小野真紀子; 冨田圭子; 大谷貴美子
    日本家政学会関西支部第25回研究発表会, 大阪市立大学、大阪  2003/11
  • 黒大豆加工食品のラジカル消去活性について  [Not invited]
    長渡麻未; 李温九; 河合哉; 坂本千科絵; 柴田満; 冨田圭子; 南出隆久; 大谷貴美子
    日本栄養・食糧学会第42回近畿支部大会, 大阪市立大学、大阪  2003/10
  • 絵による学童期の食の広がり  [Not invited]
    鎌田早紀子; 片岡あゆみ; 冨田圭子; 大谷貴美子
    第50回日本栄養改善学会学術総会, 川崎医療福祉大学、岡山  2003/09
  • 大豆加工食品のラジカル消去活性について  [Not invited]
    李温九; 河合哉; 長渡麻未; 柴田満; 冨田圭子; 南出隆久; 大谷貴美子
    日本調理科学会平成15年度大会, 関東学院大学、横浜  2003/09
  • 50歳以上の男性の食生活自立度に関する日韓比較  [Not invited]
    大高陽子; 日和智子; 饗庭照美; 浅野恭代; 大谷貴美子; 岡田真理子; 奥田展子; 川井孝子; 田口邦子; 田中順子; 冨田圭子; 韓在淑; 福岡明美; 藤井昭子; 山田克子; 米田泰子; 和辻敏子; 南幸
    日本調理科学会平成15年度大会, 関東学院大学、横浜  2003/09
  • Psychological Effects of the Color of the Table Clothes at Meal Time  [Not invited]
    Ono,M.・Hirota; Y.・Aiba,T; Tomita,K; Minamide,T; Otani,K
    The 12th Biennial International Congress of Asian Regional Association for Home Economics, Chiang Mai, Thailand  2003/08
  • Effects of dietary experiences and parent-child interactions in the early childhood on their self-independence of the late adolescence  [Not invited]
    Ohtani, K; Nakakita; R.・Aiba, T; Kang, J; Tomita, K; Minamide, T
    The 12th Biennial International Congress of Asian Regional Association for Home Economics, Chiang Mai, Thailand  2003/08
  • Radical scavenging activities of pigment in seed coat of various varieties of black soybeans  [Not invited]
    Shibata, M; Rhee, O; Kawai, T; Kanda, Y; Tomita, K; Otani, K
    The 12th Biennial International Congress of ARAHE, Chiang Mai, Thailand  2003/08
  • Image of black color foods in East Asia  [Not invited]
    Rhee, O.・Nishimura; M.・Aiba, T; Jang, T; Limsuwan, T; Tomita, K; Ohtani, K
    The 12th Biennial International Congress of ARAHE, Chiang Mai, Thailand  2003/08
  • Independence in Dierary Life of Men Aged More than 50 Years Old in Japan and Korea  [Not invited]
    Otaka Y; Aiba T; Asano Y; Fujii A; Han G; Han J; Hiyori t; Hukuoka A; Kawai T; ・Lee S; Minami S; Ohtani k; kada M; Okuda N; Taguchi K; Tanaka Y; Tomita K; Watsuji T; Yamada K; Yoneda Y
    The 12th Biennial International Congress of Asian Regional Association for Home Economics, Chiang Mai, Thailand  2003/08
  • 食卓の色が心理に及ぼす影響  [Not invited]
    小野真紀子; 廣田祐子; 饗庭照美; 冨田圭子; 大谷貴美子
    日本調理科学会近畿支部東海支部合同発表会, ぱるるプラザGIFU、岐阜  2003/07
  • ＡＤＬ低下時の調理動作支援に関する基礎研究 ー「切る」という動作に焦点を当ててー  [Not invited]
    日本調理科学会高齢と食分科会
    日本調理科学会 東海・北陸支部、近畿支部合同発表会, 岐阜  2003/07
  • Ono Makiko; Hirota Yuko; Aiba Terumi; Tomita Keiko; Otani Kimiko
    Journal of the Color Science Association of Japan  2003/05
  • Radical scavenging activities of various kinds of black soybeans(Glycinmax (L.) Merr  [Not invited]
    Rhee, O.・Nishimura; M.・Aiba, T; Jang, T; Limsuwan, T; Tomita, K; Ohtani, K
    IX Asian Congress of Nutrition, New Delhi, India  2003/02

MISC

  • レッツトライクッキング１・２・３「手軽においしく魚を食べよう」
    西 奈保; 蔭川美智代; 冨田圭子  食物と健康  176-  (冬)  14  -20  2022/12
  • レッツトライクッキング１・２・３「夏野菜たっぷりカラフル簡単イタリアン」
    平田庸子; 南 皓子; 冨田圭子  食物と健康  175-  (夏)  14  -20  2022/07
  • レッツトライクッキング１・２・３「ちょっとした工夫でヘルシーな減塩食生活を！」
    西川貴子; 中野佐和子; 冨田圭子  食物と健康  174-  (冬)  8  -14  2021/12
  • レッツトライクッキング１・２・３「１日の塩分摂取を見直して栄養満点な簡単減塩料理を身につけましょう！」
    大久保郁子; 横井亮子; 冨田圭子  食物と健康  173-  (夏)  6  -12  2021/07
  • レッツトライクッキング1・2・3「缶詰を使って、色んな料理を簡単に華やかしよう！」
    竹内美貴; 今江佳菜美; 冨田圭子  食物と健康  171-  (夏)  14  -20  2020/07
  • レッツトライクッキング１・２・３「非常食、びん類、缶詰の賞味期限を見直して、栄養満点な簡単料理をレパートリーに追加しましょう！」
    大久保郁子; 中野佐和子; 冨田圭子  食物と健康  170-  (冬号)  14  -20  2019/12
  • レッツトライクッキング１・２・３「貝類、かにの水煮缶詰を利用しておいしさをアップしましょう！」
    中尾美千代; 横井亮子; 冨田圭子  食物と健康  169-  (夏号)  14  -20  2019/07
  • レッツトライクッキング１・２・３「魚の水煮缶詰を活用して手軽に栄養をとりましょう！」
    西川貴子; 今江佳菜美; 冨田圭子  食物と健康  168-  (冬号)  14  -20  2018/12
  • レッツトライクッキング１・２・３「簡単・おいしい手作りパン教室」
    細見和子; 蔭川美智代; 冨田圭子  食物と健康  167-  (夏号)  14  -20  2018/07
  • When Dining, the Background Colors that Elicit " It looks delicious"
    TOMITA Keiko  日本色彩学会誌  42-  (4)  189  -190  2018
  • レッツトライクッキング1・2・3「乾物を上手に使って、健康な食事を！～凍り豆腐・切り干し大根・乾燥わかめ・ごま・かつお節」
    本田まり; 中村智英子; 冨田圭子  食物と健康  166-  (冬号)  14  -20  2017/12  [Invited]
  • レッツトライクッキング1・2・3「乾物を上手に使って、健康な食事を！」
    竹内美貴; 才新直子; 冨田 圭子  食物と健康  165-  ((夏号))  14  -20  2017/07  [Invited]
  • 「心と体の発達と食育の重要性」～子ども達の豊かな人生のために何が必要か？～
    冨田 圭子  大阪府歯科衛生士会学術誌  26-  11  -14  2017/03
  • レッツトライクッキング1・2・3「乳・乳製品、おいしく食べて丈夫な骨を作りましょう！」
    中尾美千代; 中野佐和子; 冨田圭子  食物と健康  164-  (冬号)  14  -20  2016/12
  • レッツトライクッキング1・2・3「お米に雑穀をプラスしてヘルシーな食生活を!!」
    西川貴子; 中村智英子; 冨田圭子  食物と健康  163-  (夏号)  14  -20  2016/07
  • レッツトライクッキング1・2・3「肉～おもてなしの肉料理、普段使いの肉料理」
    本田まり; 平郡玲子; 冨田圭子  食物と健康  162-  (冬号)  14  -20  2015/12
  • レッツトライクッキング1・2・3「「卵」をおしゃれにおいしく食べよう！」
    竹内美貴; 才新直子; 冨田 圭子  食物と健康  161-  (夏号)  14  -20  2015/07  [Invited]
  • TOMITA Keiko  Journal of Cookery Science of Japan  48-  (2)  166  -168  2015/04  [Invited]
  • レッツトライクッキング1・2・3「芋料理は「おふくろの味」」
    今本美幸; 中野佐和子; 冨田 圭子  食物と健康  160-  (冬号)  14  -20  2014/12
  • 食空間の色とおいしさ
    冨田 圭子  おいしさの科学ニュース  17-  2014/09  [Invited]
  • レッツトライクッキング1・2・3「食物繊維たっぷりきのこ料理」
    井上吉世; 中村智英子; 冨田 圭子  食物と健康  159-  (夏号)  14  -20  2014/07
  • Tomita Keiko; Kawahara Azumi; Shirakata Ayaka; Inamura Maya  日本色彩学会誌  38-  (3)  136  -137  2014
  • おいしさを演出する色
    冨田 圭子  調理食品と技術  20-  (1)  10  -18  2014  [Invited]
  • レッツトライクッキング１・２・３ 「海の幸シリーズ２」
    中尾美千代; 才新直子; 冨田 圭子  食物と健康  158-  (冬号)  14  -20  2013/12  [Invited]
  • レッツトライクッキング１・２・３ 「海の幸シリーズ１」
    西川貴子; 平群玲子; 冨田 圭子  食物と健康  157-  (夏号)  14  -20  2013/07  [Invited]
  • Tomita Keiko; Ouchi Kasumi; Kikuta Chikage; Matsui Motoko; Otani Kimiko  日本色彩学会誌  37-  (3)  296  -297  2013
  • Ohtani Kimiko; Tomita Keiko; Setsu Kyouyou; Kang Jangmi; LEE Insook; Muramoto Yukari; Matsui Motoko  日本色彩学会誌  37-  (3)  286  -287  2013
  • レッツトライクッキング１・２・３ 「野菜シリーズ２」
    本田まり; 中野佐和子; 冨田 圭子  食物と健康  156-  (冬号)  14  -20  2012/12  [Invited]
  • Tomita Keiko  Journal of the Color Science Association of Japan  36-  (4)  283  -283  2012/11
  • レッツトライクッキング１・２・３ 「野菜シリーズ１」
    小澤美貴; 京砂(岡田)祐季; 冨田 圭子  食物と健康  155-  (夏号)  14  -20  2012/07  [Invited]
  • Tomita Keiko; Mizutani Fuki; Kikuta Chikage; Matsui Motoko; Ohtani Kimiko  日本色彩学会誌  36-  106  -107  2012
  • レッツトライクッキング１・２・３ 「ミネラル豊富な海草でいつも健康！」
    今本美幸; 仲村智英子; 冨田 圭子  食物と健康  154-  (冬号)  14  -20  2011/12  [Invited]
  • レッツトライクッキング１・２・３ 「胡麻の健康パワーを食卓に」
    井上吉世; 才新直子; 冨田 圭子  食物と健康  153-  (夏号)  14  -20  2011/07  [Invited]
  • Tomita Keiko; Okuda Shino  Journal of the Color Science Association of Japan  35-  (1)  53  -54  2011/03
  • レッツトライクッキング１・２・３ 「豆 マメ シリーズ4」
    山本隆子; 小澤美貴; 冨田 圭子  食物と健康  152-  (冬号)  14  -20  2010/12  [Invited]
  • レッツトライクッキング１・２・３ 「豆 マメ シリーズ3」
    中尾美千代; 伊達佐和子; 冨田 圭子  食物と健康  151-  (夏号)  14  -20  2010/07  [Invited]
  • 茶と食育～侘び茶の世界から学ぶ心
    冨田 圭子  茶の文化（全国茶商工業協同組合連合会）  (9)  54  -69  2010/03  [Refereed][Invited]
  • 茶と食育～侘び茶の世界から学ぶ心
    冨田 圭子  茶の文化  9-  54  -69  2010
  • レッツトライクッキング１・２・３ 「豆 マメ シリーズ２」
    西川貴子; 岡田祐季; 冨田 圭子  食物と健康  150-  (冬号)  14  -20  2009/12  [Invited]
  • レッツトライクッキング１・２・３ 「豆 マメ シリーズ１」
    森下敏子; 中村智英子; 冨田 圭子  食物と健康  149-  (夏号)  14  -20  2009/07  [Invited]
  • Tomita Keiko; Yoshida Mana; Aiba Terumi; Matsui Motoko; Ohtani Kimiko  日本色彩学会誌  32-  58  -59  2008
  • 冨田 圭子  発達  28-  (111)  54  -60  2007  [Invited]
  • 色彩心理座談会「色彩の心理に迫る」
    秋田宗平; 緒方康二; 大野治代; 桶村久美子; 酒井英樹; 佐藤昌子; 冨田圭子; 松田博子  色彩心理  (6)  8  -31  2006/03
  • Tomita Keiko; Ono Makiko; Katsube Ayumi; Aiba Terumi; Kang Jangmi; Otani Kimiko  日本色彩学会誌  30-  80  -81  2006
  • Naruse Yuko; Katayama Maiko; Takahata Sayumi; Kamada Sakiko; Kang Jangmi; Matsui Motoko; Tomita Keiko; Ohtani Kimiko  日本色彩学会誌  30-  58  -59  2006
  • 柴田満; 長渡麻未; 古谷規行; 河合哉; 冨田圭子; 大谷貴美子  日本調理科学会大会研究発表要旨集  2005-  52  2005
  • 小野 真紀子; 廣田 佑子; 饗庭 照美; 冨田 圭子; 大谷 貴美子  日本調理科学会誌  37-  (1)  126  -126  2004
  • 大高 陽子; 日和 智子; 饗庭 照美; 大谷 貴美子; 奥田 展子; 片岡 あゆみ; 田口 邦子; 冨田 圭子; 米田 泰子  日本調理科学会誌  37-  (1)  126  -126  2004
  • TOMITA Keiko; KITAYAMA Shoko; ONO Makiko; AIBA Terumi; OTANI Kimiko  日本色彩学会誌  28-  38  -39  2004
  • Ono Makiko; Hirota Yuko; Aiba Terumi; Tomita Keiko; Otani Kimiko  日本色彩学会誌  27-  110  -111  2003
  • レッツトライクッキング１・２・３ 「ひなまつり料理」
    井上吉世; 才新直子; 冨田圭子  食物と健康  (121)  22  -29  2001  [Invited]
  • 大谷 貴美子; 冨田 圭子  食生活研究  21-  (6)  21  -28  2001  [Invited]
  • 大谷 貴美子; 冨田 圭子  食生活研究  22-  (1)  12  -18  2001  [Invited]
  • 食の楽しさを味わうー視覚に焦点をあてて
    冨田 圭子  発達  111-  (28)  54  -60

Research Grants & Projects

  • おからを用いた新規メニューの開発
    株式会社カワニシ：
    Date (from‐to) : 2022/05 -2023/03
  • なら歴史芸術文化村幼児向けプログラムと連動した食育プログラム事業
    奈良県：
    Date (from‐to) : 2022/05 -2023/02
  • Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research
    Date (from‐to) : 2016/04 -2019/03 
    Author : TOMITA Keiko
     
    Auxiliary tools for persons with low vision mostly use black and white color schemes, which have large differences in color values. However, since color plays an important role in the quality of a meal and directs appetite and enjoyment, proposal of a color scheme that satisfies both visibility and visual palatability is necessary. In this study, comfortable color combinations for visual palatability using white dishes and color schemes of food trays to be used frequently by not only low-vision persons but also healthy persons at a hospital and/or other facilities for the disabled were investigated. As a result, visibility and visual palatability were shown to be improved by using dishes and bowls colored white with a dark grayish-purple colored rim of 8 mm 1), and a tray of a bright tone-orange 1). 1) PCCS tone map
  • おからペーストを使った新メニューの開発
    株式会社くすむら：受託研究
    Date (from‐to) : 2017/07 -2019/03
  • 基盤研究（C)
    ロービジョン者のQOL向上を目指した快適な食生活のための色彩提案：科学研究費補助金
    Date (from‐to) : 2016/04 -2019/03 
    Author : 冨田 圭子
  • Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research
    Date (from‐to) : 2015/04 -2017/03 
    Author : Kato Hirokazu; KANAYA Shigehiko; Sandor Christian; YAMAMOTO Goshiro; TAKETOMI Takafumi; KIDO Shinsuke; INAMURA Maya; UENISHI Kozue
     
    We confirmed the importance of examining the menu of restricted diet while paying attention to micronutrients by utilizing the nutrient database we developed. Furthermore, we confirmed that adjusting nutritional constraints in multiple days is effective for improving patients' QOL by using our menu recommendation system. In order to introduce tablet type augmented reality technology into such a recommendation system, we also examined to evaluate its usefulness as a user interface, and established guidelines for the evaluation.
  • 弁当パッケージの色が喫食者の購買意欲に及ぼす影響
    近畿大学農学部：H28年度農学部特別研究費
    Date (from‐to) : 2016/04 -2017/03 
    Author : 冨田 圭子
  • 挑戦的萌芽研究
    拡張現実感と食品ビッグデータ解析による在宅食事療法におけるQOLの改善：科学研究費補助金
    Date (from‐to) : 2015/04 -2017/03 
    Author : 加藤博一
  • 近畿大学農学部：H26年度農学部特別研究費
    Date (from‐to) : 2014/04 -2015/03 
    Author : 冨田 圭子
  • 科学研究費補助金
    Date (from‐to) : 2009 -2011 
    Author : 冨田圭子
  • 代謝疾患等による視覚障害者のための栄養教育教材の研究開発
    学術研究支援事業
    Date (from‐to) : 2005 -2006 
    Author : 大谷貴美子
  • The production of diet direction medium for visually handicapped person
    0039 (Japanese Only)
    Date (from‐to) : 2005 -2006
  • Effect for psychology and sense of taste of tablecloth color and illuminance on dinners
    Basic Science Research Program
    Date (from‐to) : 2002 -2005
  • 京都に息づく文化と精神を生かした食教育プログラムの開発と実践
    科学研究費補助金
    Date (from‐to) : 1998 -2004 
    Author : 大谷貴美子
  • The diet education program for the development and practice using by the culture and spirit in Kyoto
    Grant-in-Aid for Scientific Research
    Date (from‐to) : 1998 -2004

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