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社員食堂の給食を活用した産官学連携による食育推進の取組
https://u-nagano.repo.nii.ac.jp/records/1197
https://u-nagano.repo.nii.ac.jp/records/119728045567-976f-4238-a044-f3f739773022
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kentan69-03 吉岡 (1.8 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2015-04-13 | |||||
| タイトル | ||||||
| タイトル | 社員食堂の給食を活用した産官学連携による食育推進の取組 | |||||
| タイトル | ||||||
| タイトル | An approach to nutrition education of company cafeteria lunches by industry, government and a college | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 社員食堂 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 働き盛り世代 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 健康づくりに配慮したメニュー | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 食育推進 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 産官学 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | The company cafeteria | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Generation of in the prime of life | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Menu that considers health care | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Nutrition education promotion | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | IIndustry, government and academia | |||||
| 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 | |||||
| 著者 |
吉岡, 由美
× 吉岡, 由美× 小林, ゆかり× 小川, 晶子× 村澤, 初子× Ogawa, Akiko× Murasawa, Hatsuko |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This paper reports on development of menus for prevention of lifestyle-related diseases for workers in the prime of life as a part of nutrition management service at various life stages. In response to M company’s request to the Nagano Prefecture Health and Welfare Office for measures to deal with lifestyle-related diseases, efforts to increase employees interest in healthy living, and a system for the company cafeteria to disseminate healthy living information were undertaken. As a result, M company’s food service director’s awareness of salt concentration and food combinations changed. The menus the students provided were evaluated as good in volume, taste and appearance by 90% of the respondents. After nutrition composition charts and displays were shown, 90% of the respondents reported that the calorie and salt content is helpful. 70% of the respondents said that compared to before they will be careful about food, in particular, care about excessive salt was the most common response, followed by care about amount of rice or excessive calorie, and care about excessive fat. The student menus and event were helpful to increase the health of M company. Students gained knowledge and skill for food service management through the evaluation of their menus and nutrition education from outside sources. Students, a company and a public health center, each with different roles and action, worked together successfully. |
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| 書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 69, p. 21-29, 発行日 2015-02 |
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| 出版者 | ||||||
| 出版者 | 長野県短期大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0286-1178 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00179035 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
