| アイテムタイプ |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-11-04 |
| タイトル |
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| タイトル |
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言語 |
en |
| 言語 |
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|
言語 |
jpn |
| キーワード |
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主題Scheme |
Other |
|
主題 |
献立作成 |
| キーワード |
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主題Scheme |
Other |
|
主題 |
栄養士養成校 |
| キーワード |
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主題Scheme |
Other |
|
主題 |
魚介類 |
| キーワード |
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言語 |
en |
|
主題Scheme |
Other |
|
主題 |
meal planning |
| キーワード |
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言語 |
en |
|
主題Scheme |
Other |
|
主題 |
training junior college for dietitian |
| キーワード |
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言語 |
en |
|
主題Scheme |
Other |
|
主題 |
seafoods |
| 資源タイプ |
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|
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 |
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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
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| 記事種別(日) |
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内容記述タイプ |
Other |
|
内容記述 |
ノート |
| 記事種別(英) |
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内容記述タイプ |
Other |
|
内容記述 |
NOTE |
| 抄録(英) |
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内容記述タイプ |
Other |
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内容記述 |
We made a survey on the preference and cooking methods of seafoods for!74 students of the junior college for dietitian education. The following results were obtained. 1. The students preferred more meats than seafoods since their childhood. 2. We also made a survey on the eating habits of these students. In the survey, our questionnaire included how often they took seafood or meat dishes in a week. The results showed that, most students took seafood or meat dishes twice or three times a week. 3. Among the various kinds of fish,the students took salmon most frequency, and among the various cooking methods for fish, they preferred broiling. 4. About70% of freshmen and approximately40%of second grade students had no experience to fillet a fish by themselves. Moreover, almost 90% of the students had never dress a squid. |
| 書誌情報 |
巻 7,
p. 15-20,
発行日 1999-03-31
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| 表示順 |
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内容記述タイプ |
Other |
|
内容記述 |
5 |
| アクセション番号 |
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内容記述タイプ |
Other |
|
内容記述 |
KJ00004180584 |
KJ00004180584.pdf (363.3 kB)
