| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-11-04 |
| タイトル |
|
| タイトル |
|
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
献立作成 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
栄養士養成校 |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
meal planning |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
dietitian training junior college |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10530096 |
| 著者 |
小河原, 佳子
倉田, 澄子
Kogawara, Yoshiko
KURATA, Sumiko
|
| 記事種別(日) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
原著論文 |
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
We examined frequency of various dishes in the meal planning made by the students of a dietitian training junior college. Staple food, main and side dishes used in the planning were classified into four major categories; Japanese -, Chinese - , and Western style, and side dishes were also examined. The results of this study were as follows. 1) So far as the main dishes concerns, Western style dishes were most frequently used, and Chinese style dishes were seldom used. 2) In both main and side dishes, Western style dishes were frequently employed in breakfast and lunch, and Japanese one was often used in the dinner. 3) In the case of dinner, the combination of Japanese style dishes, including the main and side dishes with staple food was about twenty percent of the total combination of four styles of dishes. 4) Baked fish and vegetable salad were mostly used menu in the main and side dishes, respectively. |
| 書誌情報 |
巻 9,
p. 31-35,
発行日 2001-03-31
|
| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
6 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00004180622 |
KJ00004180622.pdf (393.5 kB)
