| 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 |
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主題 |
献立作成 |
| キーワード |
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主題Scheme |
Other |
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主題 |
栄養士養成校 |
| キーワード |
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主題Scheme |
Other |
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主題 |
食材の重量 |
| キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
meal planning |
| キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
training junior college for dietitian |
| キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
the weight of food materials |
| 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 |
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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 |
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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 |
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内容記述 |
実践報告 |
| 記事種別(英) |
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内容記述タイプ |
Other |
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内容記述 |
PRACTICAL REPORT |
| 抄録(英) |
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内容記述タイプ |
Other |
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内容記述 |
As one of the basic training and practice programs for meal planning at the students of dietitian training Junior College, students were first asked to describe the weight of food materials necessary to make several Japanese popular dishes, such as Agemono (deep-fried dishes), Ohitashi (soaked dishes), salad, Nimono (boiled dishes) in one single serving size. After that, they were asked to measure the weight of these food materials and dishes with their eyes, and finally to weight these materials and dishes to confirm their abilities in eye measurement. The results were as follows: The weights of these food materials and dishes of one serving size described by both freshmen and sophomore were considerably varied, and especially freshmen's descriptions about the weights of food materials and dishes varied very widely. For instance, in the case of cabbages and tomatoes used for salad, and konjak for nimono, the weights of raw food materials and the prepared dishes were approximately two times heavier than those described in their meals planning. Serving size of the dishes such as soaked spinach (Ohitashi) or salad for each person was too small as compared to the ordinary serving size, on the other hand, those of deep-fried dishes were larger than the ordinary serving sizes. |
| 書誌情報 |
巻 11,
p. 51-56,
発行日 2003-03-31
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| 表示順 |
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内容記述タイプ |
Other |
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内容記述 |
8 |
| アクセション番号 |
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内容記述タイプ |
Other |
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内容記述 |
KJ00004180867 |
KJ00004180867.pdf (468.0 kB)
