Researchers

KAWANISHI Masako

KAWANISHI Masako
Associate Professor
Faculty Department of Food Science and Nutrition
Researchmap https://researchmap.jp/read0205045

Education and Career

Education

  • - 1987 , Osaka City University, 生活科学研究科,

Academic & Professional Experience

  • 2010 - Today , Kindai Univ. Faculty of Agriculture Associate professor
  • 2004 - 2010 , Tokiwakai Junior College Early Childhood Education Department 講師、准教授
  • 1993 - 2004 , いであ株式会社(旧社名:新日本気象海洋、国土環境)
  • 1989 - 1993 , Fukuyama University Faculty of Engineering 助手
  • 1987 - 1989 , Univ. of Nottingham

Research Activities

Research Areas

  • Life sciences, Food sciences
  • Humanities & social sciences, Home economics, lifestyle science

Research Interests

Starch Science, Nutrition education, Food Science

Published Papers

  1. Longitudinal Study on Relationships among Snack Energy Intake, Body Mass Index, and Nutrient Intake in Japanese Children Aged 6-7 Years
    Toshiyuki KOHRI; Ayato SHIMIZU; Taro SUZUKI; Kimiko RYU; Natsuko IGUCHI; Chiho MYOJIN; Masako KAWANISHI; Hiroyuki TOMOTAKE
    Journal of Nutritional Science and Vitaminology  67  (3)  , 163-169, 30, Jun. 2021  , Refereed
  2. Enhancing Effects of Herbs on the Salty Taste Perception of Saline
    Toshiyuki KOHRI; Reina KIRA; Chiho MYOJIN; Masako KAWANISHI; Hiroyuki TOMOTAKE
    Journal of Nutritional Science and Vitaminology  66  (4)  , 325-330, 31, Aug. 2020  , Refereed
  3. Current State and Problems of Rice-Cooking Practical Lessons in Home Economics from the Teachers’ Point of View in Elementary School
    MIURA Kayoko; SAKAMOTO Kaoru; NAKATANI Kozue; SAKUDA Harumi; TACHIBANA Yukari; IWAKI Keiko; MASUI Hironori; MORII Saeko; KAWANISHI Masako; HORIUCHI Miwa; KATAHIRA Riko; SHIRASUGI (KATAOKA) Naoko; IOKU Kana; YOKOMIZO Saeko; KISHIDA Etsu
    Journal of Cookery Science of Japan  53  (1)  , 44-52, Feb. 2020  , Refereed

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Books etc

  1. 栄養教育論 , 春木敏; 長嶋万弓; 坂本達昭編 , 第2章乳幼児期の栄養教育の項を担当 pp.126-135 , 第2章乳幼児期の栄養教育の項を担当 pp.126-135 , 医歯薬出版 , Mar. 2020
  2. 食品学II〜食べ物と健康―食品の分類と特性、加工を学ぶ , 栢野; 水品; 小西編 , 第2章 植物性食品 2.いも類、4.種実類の項を担当 pp.36-43、51-55 , 第2章 植物性食品 2.いも類、4.種実類の項を担当 pp.36-43、51-55 , 羊土社 , Mar. 2016
  3. これからの応用栄養学演習・実習―栄養ケアプランと食事計画・供食 , 渡邉早苗; 吉野陽子; 宮崎 由子編著 , 第6章授乳期の栄養管理の実際の項を担当 pp.30-35 , 第6章授乳期の栄養管理の実際の項を担当 pp.30-35 , 朝倉書店 , Apr. 2012

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Conference Activities & Talks

  1. 幼児への体験的な食農教育プログラムの検討 , 牧田有美香; 土江友梨奈; 野口歩乃佳; 中井菜奈; 石川睦子; 川西正子 , 一般社団法人日本家政学会関西支部大45回研究発表会 , 14, Oct. 2023
  2. 令和4年度奈良っ子食育プロジェクト事業報告 , 川西正子 , 奈良っ子はぐくみ取組(食育・自然保育)事例報告会 , 3, Mar. 2023
  3. Relationship between obesity and subjective eating speed in elementary school students , Nozomi Okamoto; Masako Kawanishi; Chiho Myojin; Toshiyuki Kohri , 22nd IUNS-International Congress of Nutrition , Dec. 2022

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MISC

  1. やわらか弁当開発における真空調理法の有用性 , 郡 俊之; 松橋 美奈; 加川 稚佳子; 豊田 直樹; 上田 沙姫; 吉田 裕美; 伊藤 龍生; 蒲 尚子; 金田 雅大; 藪口 友暉; 川西 正子; 明神 千穂; 友竹 浩之; 本山 喜之; 金田 仁二郎 , 日本栄養・食糧学会大会講演要旨集 , 71回 , 295 , 295 , Apr. 2017
  2. Influences on the eating habits of male university students taking cookery classes , 明神千穂; 秋山円香; 本土未望里; 村井吾郎; 川西正子 , Memoirs of the Faculty of Agriculture of Kinki University , 44 , 44 , 9 , 16 , 2011
    Summary:[Synopsis] The purpose of this study is to investigate the influences on the eating habits of male university students taking cookery classes. Data was provided by a sample of 20 participants. The male university students were 18-25 years of age, with 8 students living alone and 12 students living with their parents. The following results were obtained: 1) After taking cookery classes, the amount of cooking for breakfast and dinner slightly increased. 2) Seven out of the 16 cooking techniques( peeling by a kitchen knife, chopping, minced slicing, slicing into wedges and filleting a fish) were improved significantly( p<0.05). 3) It was shown that the dietary habits and communication with family of the male university students were improved. The results of this study suggest that the students who took the cookery class tend not to cook more frequently at home, but tend to become more interested in food. Cookery classes can improve eating enjoyment and decrease unhealthy bad habits.
  3. 雑穀を素材とした食育実践 , 川西正子 , 調理食品と技術 , 17 , 58 , 71 , 2011

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Research Grants & Projects

  1. Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research, Nutritional study of the plastic bag heat-retention cooking method for disaster food assistance for people with renal insufficiency , Kindai University
  2. 日本学術振興会, 科学研究費助成事業, 「食物の硬さ」が学童期の発育・発達に及ぼす影響を検証するための縦断研究 , 甲南女子大学
  3. Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research, Establishment of heat preservation cooking method for health risk reduction to the vulnerable people at the time of disaster , Kindai University

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