| 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 |
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|
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 |
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|
主題Scheme |
Other |
|
主題 |
料理重量 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
目測量 |
| キーワード |
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|
主題Scheme |
Other |
|
主題 |
正解率 |
| キーワード |
|
|
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 |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
weight of dishes |
| キーワード |
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|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
appearance weight |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
correct answer ratio |
| 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
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
A survey was conducted at the junior college for dietitian training to estimate the weights of various dishes from their appearances. They were shown actual sized photographs of 18 kinds of various dishes, each consisting of 6 kinds of main, sub and article dishes to 75 students. They evaluated the weights of these dishes. How often the students cooked and took these dishes was also investigated. The results were as follows: 1) A very high percentage of correct answers (approximately 60.0% to 49.3%) was observed in the case of two dishes, namely baked fish (yaki-zakana} and boiled fish (ni-zakana). Both dishes were very popular among the students, and many answered that they cooked and took these two dishes very often. On the other hand, in the case of other dishes such as boiled food (nimono), food in sweetened vinegar (sunomono), boiled vegetables (yasai no ohitashi) were not so popular among students and were seldom cooked or taken. The number of correct answers for these un popular dishes was low and the weights of these dishes were also estimated by the students to be low. 2) Although many students answered that they often cooked and took salad and fried vegetables (yasai-itame), the number of correct were estimates for these dishes was low as well. Similarly, few correct estimates were given for curry and rice, chow mem(yakisoba), and fried rice. |
| 書誌情報 |
巻 10,
p. 15-19,
発行日 2002-03-31
|
| 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 |
KJ00004180433 |
KJ00004180433.pdf (505.6 kB)
