The aims of this study are, 1) to describe the attitudes of the community towards each food item and `?) to provide the information necessary for the solution of nutritional problems due to the different food intake of the communi ty.
This study is based on the F o3d Consumption Survey conducted by the Ministry of Health and Social Affairs in a series of National Nutrition Survey in August, 1973. The sample included 8 communities, in which 160 households were selected at random for this study.
The procedures and methods used in this study to compute the acceptability index were adopted from the study of H. Toyokawa, University of Tokyo.
Food attitudes of the sample communities are clear in terms of the mean acceptability index which is presented in Table 3. The following order is indicative of the relative strength of acceptability of the respective food items:
1. Seasonings (-1.20)
r 2. Oils and fats (-1.12)
3. Pulses (- .60)
4. Processed vegetables (- .45)
5. Seaweeds (- .32)
6. Sugars (- .19)
7. Fresh vegetables (- .15)
8. Rice (-. 13)
9. Cereals and grain products (- .07)
10. Starchy roots (- .06)
11. Fresh fish and shells (.44)
12. Processed fish and shells (.56)
13. Eggs (1.06)
14. Fruits (1.26)
15. Meats and poultry (1.33)
16. Milk and milk products (2.87)
There are highly significant difference in the acceptability index between food items and the mean intake of rice, cereals and grain products, pulses, starchy roots, processed vegetables, fruits, sugars, seaweeds, seasonings, meats and poultry, eggs, fresh and shells, and oils and fats between the communities at the .01 level of significance.
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