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栄養士養成校の学生の献立作成について : 第3報
https://musashigaoka.repo.nii.ac.jp/records/211
https://musashigaoka.repo.nii.ac.jp/records/211753c6eda-b161-463a-b275-704995ecb833
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00004180599.pdf (401.4 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2016-11-04 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| 言語 | ja | |||||||||||||||||
| 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 | training junior college for dietitian | |||||||||||||||||
| 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
× 小河原, 佳子
× 倉田, 澄子
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| 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 | The results of the analysis carried out with the meal planning made by the students were as follows : 1) About 20% of the menus which were planned by 81 students of the junior college were the traditional and typical Japanese meal planning which were consisted of 4 items, staple food, main dish, sub dish, and soup. On the other hand, some students planned menus consisted of only two items, for instance, without staple food and main dish. 2) As for the staple food, more than half of the students selected the meal planning with cooked polished rice. On the other hand, students mostly selected bread as staple food for breakfast, while they selected equally polished rice and arranged cooked rice for lunch. 3) Students tended to select cooked meat, egg, fish and shellfish containing dishes, as main dish, and not to select dishes with soybean and soybean products. For breakfast, they mostly selected cooked egg dishes, and cooked meat, fish or shellfish dishes for dinner. Generally speaking, they frequently selected baked fish, fried egg, and scrambled egg as main dish. 4) For sub dish, most students selected salads. The majority of the students selected carrots, tomatoes, spinach, cucumbers, and onions for salad vegetables. | |||||||||||||||||
| 書誌情報 |
ja : 武蔵丘短期大学紀要 巻 8, p. 29-33, 発行日 2000-03-31 |
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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 | ||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||
| 内容記述 | KJ00004180599 | |||||||||||||||||
