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The correlation between the eating habits of female students and the properties oftheir perception for salt-taste, sensitivity and preference were studied. The sensitivitywas estimated by measuring the detection threshold using thirteen concentrations of saltin water, and the preference was assessed using a five hedonic rating scale with misoshiru (misosoup). Their eating habits were studied with a questionnaire. A high sensitivity to the taste of salt and a high preference for a low salt taste werefound in the subjects who answered the salt intensity level in their home dishes as beingrelatively low. Students who had the habit of using less salt preferred the less salty misoshiru, and their mothers also answered as wishing to ues less salt.Students whosemothers wanted to use less salt answered the salt intensity level in their home dishes asbeing relatively low. These results suggested that the sensitivity and preference forsalt-taste in female students were related to their eating habits. This study also showedthat female students eating fewer vegetables, soy beans and soy bean products more frequentlyused ready-made lunch boxes, instant foods, and snack foods, suggesting a tendencyto ingest much more salt.

Studies on the eating habits of famale students and the properties of their salt-taste perception