日本語
College of Gastronomy Management  /
Department of Gastronomy Management

 (Female)
 SACHIKO   YAMANAKA  Assistant Professor

■Graduate school/University/other
03/1991  Doshisha University  Faculty of letters  Department of Humanities  Graduated
03/2000  Kobe Shoin Women’s College  Department of Life Sciences  Graduated
03/2008  Kobe College  Graduate School of Human Sciences  Department of Human sciences  Master's course  Completed
03/2013  Doshisha University  Graduate School of Letters  The department of Psychology  Doctoral course second term (Doctoral)  Completed
■Academic degrees
Master of Human Sciences (03/2008 Kobe College)   Doctor of Philosophy in Psychology (03/2013 Doshisha University)  
■Career history
02/01/2010-03/31/2012  池坊短期大学 文化芸術学科 講師
04/01/2011-  神戸松蔭女子学院大学人間科学部(非常勤講師)
04/01/2012-03/31/2019  池坊短期大学 環境文化学科 准教授
04/01/2016-03/31/2019  京都橘大学人間発達学部(非常勤講師)
04/01/2020-  立命館大学 食マネジメント学部 助教
■Academic society memberships
The Japanese Psychological Association  
The Japanese Society of Social Psychology  
Japanese Association of Behavioral Sceience  
■Licenses and qualifications
dietitian  (2000)    registered dietitian  (2002)   
■Subject of research
Examination of implicit attitudes and implicit behavioral tendencies to foods (high-fat /low-fat foods)
Influence on implicit attitudes by approach /avoidance movement using body movements (upper arm muscles)
Intervention study for plate-method diet control to diabetic patients
■Research summary
Regarding the relationship between impulse control and potential cognitive processes in eating behavior. In addition, diet control methods using the environment such as a plate size and arrangement of tableware, the effects of physical movements (approach / avoidance) on the implicit attitudes toward foods and the effects of food culture are also my research themes.

 When trying to change eating habits, for example restricting specific food, such as high fat or high energy dense food are not only useless, but rather likely to increase the wanting for those foods, however is most commonly used. Since the so-called "ironic effect" evoked by such restricting is caused by "consciously restrict something", we are exploring ways to effectively change behavior without "consciousness".
In short, implicit cognition is my interest. In studies of implicit attitudes in eating behavior, "good-bad" or "positive-negative" valence is often used as an index. However, I consider the strength of association with behavioral tendencies such as "approach / avoidance" is more important than valence (emotional value) in the eating behavior.
Also, recently, I am interested in "environmental factors" as "unconscious" control method. This is because our eating behavior greatly affect by "environmental factors", not only the size and arrangement of the tableware, but also the color and shape of the tableware and who, where, and under what circumstances.
In particular, medical treatment of obesity and diabetes is important, effectiveness of these treatments is depending on the daily diet of the person himself. so self-management of the diet is required. Therefore, it is important how to control the quality and quantity of proper meals in a reasonably sustainable manner.
Therefore, using the idea of "My Plate" introduced in the United States, using a plate with a partition, and serving a main dish as a source of protein, and 2type of side dish of vegetables and beans as a source of vegetables or carbohydrate etc.
The purpose of this study was to examine whether the serving amount would change by designating the serving position of side dishes, and to make it easier for diabetics patients to consume a sufficient amount of vegetables without difficulty Interventions.
As a result, a tendency of increasing the intake of vegetables are showed, so we will continue to the study.
Also, as in the above study, the visual stimulus about meals, such as the so-called tablescapes where "some kind of fixed ingredients (=familiar foods) are at this place", can be regarded as a "frame indicating the positional relationship of food" that we can use without being conscious. For example, in Japan, where we put each dish like main dishes, side dishes, miso-soups etc. are determined, but these are learned unconsciously in everyday meal situations. In other words, what kind of “tablescape” have been seen before, would be possible to significant effect on what kind of food and how much which you eat. Since choice of food and how to eat everyday life and eating situation seems influenced by cultural impact, I examine also how differences in food culture will affect attitudes toward food and eating behavior.
■Research keywords
Eating behavior, implicit cognition, social psychology 
■Research activities   (Even top three results are displayed. In View details, all results for public presentation are displayed.)

Books
The psychological science of eating behaviour from basic to clinical researchers  青山謙二郎、武藤 崇、畑 敏道、高木悠哉、残華雅子、福田実奈、山﨑真理子、小松さくら、大屋藍子、万福尚紀  北大路書房  104-119  06/2017  978-4-7628-2974-1
心理学概論 第2版  共著者:鈴木直人、内山伊一郎、畑利通、青山謙二郎、坂本敏郎、竹原卓真、上北朋子、田中あゆみ、田積徹、余語真夫他  ナカニシヤ出版   154-155  04/2014  978-4-7795-0830
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Papers
だれかと食べるとたくさん食べる?だれかと食べるとおいしい?  山中祥子・長谷川智子・坂井信之  行動科学  54/ 2, 1−9  03/2016
チョコレートに対する自動的態度と摂食量について  山中祥子・余語真夫  行動科学  51/ 1, 7-16  03/2013
女子大学生における高脂肪食品に対する潜在的態度の検討  山中祥子・山 祐嗣・余語真夫  社会心理学研究  27/ 2, 101-108  01/2012
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■Message from researcher
Eating pleasure and eating healthy
 After graduating from Doshisha University Faculty of Letters with a department of Psychology, I obtained a dietician license at Kobe Shoin Women's Junior College in 2000, and after worked as a dietician, obtained a 2002 registered dietitian license.When make nutritional advice as a dietitian, I recognized how difficult it was to change eating behavior. After working at Ikenobo Junior College, get to Ritsumeikan university.The eating behavior is my speciality In particular, we focus on implicit cognition and study about in eating behavior. Eating, which seems simple, is actually a very complex behavior that is difficult to control consciously. Today, eating for pleasure, not just for living, has become an important motivation and is becoming more complex. In such a situation, I work on education and also research on the importance of eating pleasure and eating healthy.
■E-mail
■Research keywords(on a multiple-choice system)
Social psychology
Eating habits