Researcher Database

（Last updated : 2022-06-22 14:04:56）

YAMANAKA SACHIKO

Department / Course College of Gastronomy Management Department of Gastronomy Management

Title / Position Assistant Professor

Academic background
1.	～2008/03	Master Course │ Department of Human sciences │ Graduate School of Human Sciences │ Kobe College │ Completed
2.	～2000/03	Department of Life Sciences │ Kobe Shoin Women’s College │ Graduated
3.	～1991/03	Department of Humanities │ Faculty of letters │ Doshisha University │ Graduated
4.	～2013/03	Doctoral Program (2nd Semester) │ The department of Psychology │ Graduate School of Letters │ Doshisha University │ Completed
5.	2019/09/01～2020/03/20	Master Course │ Bourgogne University Franche-Comté(UBFC)AgroSup Dijon │ Completed
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Research activities
1.		Japanese Association of Behavioral Sceience
2.		The Japanese Society of Social Psychology
3.		The Japanese Psychological Association

Qualification and license
1.	2002	registered dietitian
2.	2000	dietitian

Subject of research
1.	Examination of implicit attitudes and implicit behavioral tendencies to foods (high-fat /low-fat foods)
2.	Influence on implicit attitudes by approach /avoidance movement using body movements (upper arm muscles)
3.	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.

Present specialized field
Social psychology, Eating habits (Keyword：Eating behavior, implicit cognition, social psychology)

Books
1.	2017/06	The psychological science of eating behaviour from basic to clinical researchers │ ,pp.104-119 (Co-authored)

Message
1.	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.