Yoko Teshima
| Faculty of Health and Medical Science,Department of Health and Dietetics | Lecturer |
Last Updated :2025/10/07
■Researcher basic information
Degree
■Career
Career
- Oct. 2025 - Present
Kagawa Nutrition University, Institute of Nutrition Sciences - Apr. 2023 - Present
Teikyo Heisei University, Faculty of Health and Medical Science - Sep. 2021 - Present
- Apr. 2017 - Present
- Nov. 2010 - Present
Kagawa Nutrition University - Aug. 2008 - Present
- Apr. 2022 - Mar. 2023
Waseda University, Advanced Research Center for Human Sciences - Apr. 2022 - Mar. 2023
Kokugakuin Tochigi Junior College - Apr. 2016 - Mar. 2023
Kagawa Nutrition University, Kagawa Nutrition University - Apr. 2016 - Mar. 2022
Waseda University - Sep. 2019 - Mar. 2021
Takasaki University of Health and Welfare, Faculty of Agriculture - Sep. 2017 - Mar. 2021
Bunkyo University, Faculty of Education - Apr. 2017 - Sep. 2017
- Apr. 2015 - Mar. 2017
- Apr. 2004 - Mar. 2010
Ochanomizu University, Faculty of Human Life and Environmental Sciences - Apr. 2000 - Mar. 2003
- Apr. 1995 - Mar. 1998
- Apr. 1992 - Feb. 1995
Toyota Motor Corporation
Educational Background
■Research activity information
Paper
- The Impact of Cooking Involvement on the Independence of Junior High and High School Students
Yoko Teshima; Fumiko Konishi
Journal of Home Economics of Japan, Sep. 2024, [Reviewed]
Involvement in cooking during childhood would have a positive influence on two factors of independence (“cooperative interpersonal relationships” and “life management”) in university students. Focusing on junior high and high school students, we hypothesized that involvement in cooking in junior high and high school students would influence their independence (“independence in daily life” and “social independence”). A questionnaire survey was administered to 1415 junior high and high school students (272 junior high school boys, 204 junior high school girls, 525 high school boys, and 414 high school girls). Path analysis with social independence as the objective variable indicated that cooking intentionality and cooking skills influence social independence through independence in daily life and self-affirmation, while being related to eating environments. The results suggest that involvement in cooking in junior high and high school students may influence social independence, and the hypothesis is supported. - On the differences in meals of university students living on their own during the period of coronavirus self-curfew and when the restraint was relaxed after half a year
Yoko Teshima; Noriko Toyama
Journal for the Integrated Study of Dietary Habits, Jun. 2023, [Reviewed]
We analyzed the meals of university students living alone during the period of coronavirus self-curfew and the period of easing of the self-curfew, in terms of cooking and dietary balance. Of the 20 participants, 18 who cooked at least once during the period of self-curfew and after the easing of the self-curfew were included in the analysis. The dietary balance of the subjects was as follows: fish and meat dishes and snacks, confection and beverages met the recommended amounts, while grain dishes, vegetable dishes, milk, and fruits did not. When they refrained from going out, they cooked an average of 1.5 meals per day, but this number decreased to 0.9 meals per day when the self-curfew was relaxed. The most frequently used cooking operation was "cutting". The group with a higher than average compliance score to the Dietary Balance Guide had a higher breakfast consumption rate and perceived health status than the group with a lower score, and the number of cooked meals and the number of "cutting" operations were higher than those of the group with a lower score. There was a positive correlation between "cutting" and vegetable dishes, suggesting that improving the skill of "cutting" and providing support to promote its practice during normal times may help improve the dietary balance of university students living alone in emergencies. - Involvement in Cooking during Childhood and Independence in University Students
TESHIMA Yoko; HASEGAWA Tomoko; KONISHI Fumiko; TOYAMA Noriko
Journal of Home Economics of Japan, 2021, [Reviewed]
Independence is an important developmental task in adolescence and has been claimed to consist of multiple factors such as “subjective independence,” “collaborative interpersonal relationships,” and “life management.” We hypothesized that cooking experiences in childhood would help foster independence in adolescence. An original questionnaire survey was administered to 178 university students (53 men and 125 women). Cluster analysis was conducted to classify eating environments of participants and their involvement in cooking during childhood. Scores for independence in adolescence were compared among these clusters using ANOVA. The cluster analysis yielded five clusters. Among them, two groups with high scores for involvement in cooking during childhood had high scores for “cooperative interpersonal relationships” and “life management” in adolescence. These results suggest that involvement in cooking in childhood has a positive influence on two factors of independence in adolescence, thus supporting the hypothesis. - Effect of Adding Gelatinized Rice and Polysaccharide on the Rheological Properties and Sensory Characteristics of Gluten-free Rice Flour Bread
INOUE Yuri; TESHIMA Yoko; OTSUKA Mayu; ONO Ikumi; MEZAKI Yuuka; ONO Kanae; OYAMA Fumika; KONISHI Fumiko
Journal of Home Economics of Japan, 2019, [Reviewed]
The effect on elasticity and taste by adding gelatinized rice and polysaccharide to rice bread was investigated. Elasticity factor 1, indicating the hardness of bread, was significantly lower in bread containing gelatinized rice (gelatinized rice bread) than in bread made with rice flour only (control bread) 48h after baking. Gelatinized rice bread containing polysaccharide, glucomannan, chitin nano fiber or alginic acid was prepared and an elasticity factor 1 was determined. It was revealed that the addition of polysaccharide had the effect of lowering the elasticity factor 1. Sensory testing of gelatinized rice bread 24h after baking revealed higher scores in crumb grain, softness, sweetness, breadiness, and total preference, and 48h after baking revealed higher scores in crumb grain and softness than those for control bread. On the other hand, there were no significant differences between polysaccharide-added gelatinized rice bread and gelatinized rice bread. - The Effects of Viewing a Demonstration Video on University Students’ Awareness and Actual Behaviour Regarding Kitchen Knife Skills
Teshima Yoko; Konishi Fumiko
Journal of Cookery Science of Japan, 2019, [Reviewed]
The effects of viewing a demonstration video on university students' acquiring the skill of using a kitchen knife were examined. The changes in their awareness and actual behaviour before and after viewing were compared. The video presented explicit instructions for twelve items in the following three categories: 1) physical posture (5 items), 2) handling of a kitchen knife (4 items), and 3) how to slice the material (3 items).
The analysis of the data shows viewing the video had a positive effect on the subjects' awareness of the instructional items, and repeated viewing helped them retain those items. Although behavioural acquisition as a result of viewing was not observed, it was suggested that the items on physical posture were more liable to improve or improved faster, compared to those on handling of a kitchen knife and how to slice the material.
In terms of the relationship between subjects' awareness and actual behaviour, two types of discrepancies were confirmed: the ‘awareness > behaviour type' and ‘awareness < behaviour type'. In the former type, they were well aware of the instructional items, but behaviour was not accompanied as much. In the latter, they properly behaved according to the instructional items although they did not pay special attention to the items. The number of the items of the former type was large while that of the latter type was small. - Construction of a short form of the healthy eating behaviour inventory for the Japanese population.
Takashi Shimazaki; Misa Iio; Ying-Hua Lee; Akiko Suzuki; Kayo Konuma; Yoko Teshima; Koji Takenaka
Obesity research & clinical practice, Sep. 2016, [Reviewed]
INTRODUCTION: The present study constructed a short form of the Healthy Eating Behavior Inventory suitable for use in the Japanese culture (HEBI-J) and confirmed the scale's preliminary reliability and validity. METHODS: In Study 1, Japanese adults (N=75) completed a free-response questionnaire about healthy eating behaviours. Thematic analysis was used to identify three factors-balance, pattern, and restriction-associated with healthy eating behaviours and 12 items related to these healthy eating behaviours. In Study 2, Japanese office workers (N=784) completed two questionnaires regarding 12 items of healthy eating behaviours and the dietary stages of change. RESULTS: Confirmatory factor analysis demonstrated that the three-factor model was appropriate (GFI=.94, AGFI=.90, CFI=.90, RMSEA=.08, SRMR=.53). Reliability was confirmed by alpha coefficients and the Spearman-Brown formula. Concurrent validity was confirmed by the relationship between the healthy eating stages. CONCLUSIONS: This study demonstrated the preliminary reliability and validity of the HEBI-J. - The influence of cooking practice in childhood on later life from the perspective of developmental psychology
Mar. 2016
Through four individual studies, this research examined the significance of children's involvement in cooking for their development and the types of environments that support such involvement. It was shown that engaging in cooking from early childhood positively influences later cooking behaviors, cooking-related attitudes, and, ultimately, adolescents’ self-esteem and independence. - Effect of Adding Glucomannan on the Rheological Properties, Sensory Characteristics and Staling of Gluten-free Rice Bread
NAKAMURA Rino; TESHIMA Yoko; MIURA Miyoko; KONISHI Fumiko
Journal of Home Economics of Japan, 2016, [Reviewed]
The effect on elasticity and taste of adding glucomannan to rice bread was investigated. Elasticity factor 1, indicating the hardness of bread, was significantly lower in bread containing glucomannan (glucomannan bread) than in bread made only with rice flour (control bread) 24h after baking. The ratio of elasticity 2 and 1, indicating the degree of glutinousness, was significantly higher in glucomannan bread than in control bread. Elasticity factor 1 was significantly increased 48h after baking in both glucomannan bread and control bread, while it was still significantly lower in glucomannan bread than in cotorol bread. These results suggest that adding of glucomannan to rice bread prevented staling of the bread. Sensory testing of glucomannan bread both 24h and 48h after baking revealed higher scores in softness, moistness, glutinousness and total preference than those for control bread.
MISC
- Cooking situation of university students who started cooking when they refrained from going out
Teshima Yoko; Toyama Noriko
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, Sep. 2021
The Japan Society of Cookery Science - Study of cookery properties of mucuna beans (_V_): Utilization of mucuna as powder
Iijima Kumiko; Ayabe Sonoko; Kawasugi Mai; Teshima Yoko; Fujii Yoshiharu; Kasai Midori
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2008
The Japan Society of Cookery Science - 食の自立を支えるための究極のミニマム・エッセンシャル料理とは？『月刊食育フォーラム』シリーズ「食生活の自立を目指して（お茶の水女子大学「小中高大連携プロジェクトの取り組み⑧」
Feb. 2005
Books and other publications
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Affiliated academic society
Social Contribution Activities
Media Coverage
- 子ども時代の料理経験 将来不可欠な「社会的自立」を促す
23 Jun. 2025, Internet
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Paper
- The Impact of Cooking Involvement on the Independence of Junior High and High School Students
Joint Author, Yoko Teshima|Fumiko Konishi, Lead|Corresponding, Journal of Home Economics of Japan, The Japan Society of Home Economics, 第75巻, 第9号, 437, 451, Sep. 2024, Exist, Japanese, Research papers (academic journals), Domestic, 10.11428/jhej.75.437
Url, Downloadable On the differences in meals of university students living on their own during the period of coronavirus self-curfew and when the restraint was relaxed after half a year
Joint Author, Yoko Teshima|Noriko Toyama|, Lead,The dietary balance of the subjects was as follows: vegetable dishes did not meet the recommended amounts. The most frequently used cooking operation was "cutting". There was a positive correlation between "cutting" and vegetable dishes.
, Journal for the Integrated Study of Dietary Habits, 第34巻, 第1号, 31, 43, Jun. 2023, Exist
Url- Involvement in cooking during childhood and independence in university students
Joint Author, |||, Lead,We hypothesized that cooking experiences in childhood would help foster independence in adolescence. The results suggest that involvement in cooking in childhood would have a positive influence on two factors of independence in adolescence, and hypothesis was supported.
, 第72巻, 第6号, 362, 376, Jun. 2021
Url - Joint Author, |, Lead, 第52巻, 第6号, 395, 404, Dec. 2019
Url - Joint Author, |||||||, Corresponding, 第70巻, 第12号, 799, 810, Dec. 2019
Url Construction of a short form of the healthy eating behaviour inventory for the Japanese population
Joint Author, Takashi Shimazaki , Misa Iio , Ying-Hua Lee , Akiko Suzuki , Kayo Konuma , Yoko Teshima , Koji Takenaka, The present study constructed a short form of the Healthy Eating Behavior Inventory suitable for use in the Japanese culture (HEBI-J) and confirmed the scale's preliminary reliability and validity. This study demonstrated the preliminary reliability and validity of the HEBI-J., Obesity research & clinical practice, 10 Suppl 1, 96, 102, Sep. 2016, International, 10.1016/j.orcp.2015.08.011, PubMed ID : 26359307, https://www.ncbi.nlm.nih.gov/pubmed/26359307
Url- The influence of cooking practice in childhood on later life from the perspective of developmental psychology
Sole Author, Mar. 2016
Url
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