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給食の食事計画に関する教育上の課題: 栄養士をめざす女子短大生の「ごちそう」観と献立作成
https://u-nagano.repo.nii.ac.jp/records/273
https://u-nagano.repo.nii.ac.jp/records/273ccd1ad33-25ee-4d41-aa2e-3e4211a351e8
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kentan_kiyo-54-04(Acrobat5.0) (1.1 MB)
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| Item type | Departmental Bulletin Paper_02(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2013-10-18 | |||||
| タイトル | ||||||
| タイトル | 給食の食事計画に関する教育上の課題: 栄養士をめざす女子短大生の「ごちそう」観と献立作成 | |||||
| タイトル | ||||||
| タイトル | Issues for promoting effective vocational education for dietetics students in management of feeding service: Views of entertainment in female dietetics students of junior college and planning of menu | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Views of entertainment | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | feeding service | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | planning of menu | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | structural elements of menu | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | female dietetics students of junior college | |||||
| 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 |
広田, 直子
× 広田, 直子 |
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| 著者名（英） | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 177 | |||||
| 識別子Scheme | NRID | |||||
| 識別子 | 1000060218857 | |||||
| 姓名 | Hirota, Naoko | |||||
| 言語 | en | |||||
| 著者ID | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 1000060218857 | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This study aims at identifying issues for promoting effective vocational education for dietetics students in management of feeding service. Views of entertainment in female dietetics students of junior college were investigated by questionnaire survey and 39.2％ of dishes as an entertainment selected by subjects were Japanese style dishes, especially sushi was a representative menu. The structural elements of menu classified by diet styles were analyzed. The rate of syusyoku (main dishes prepared cereals) in Japanese style diet was higher than in Western style diet, in contrast with this, the rate of syusai (chief dishes as subsidiary articles of diet) in Western style diet was higher than in Japanese style diet. When subjects changed their standpoints on feeding, their important elements as the image of entertainment also were changed. In the standpoint of dietitian, these elements were remarkably different from those in the standpoint of eater. The issues were summarized as follows: It is important that dietetics students study to seize the favorite dishes and the image of entertainment for subjects of feeding service. They should bear in mind to recognize the merits of Japanese style diet by studying on the structural elements of menu and to intensify the image of entertainment by planning of menu in feeding service with various dishes suited the structural elements of menu. |
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| 書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 54, p. 31-41, 発行日 1999-12 |
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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 | |||||
| 論文ID（NAID） | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 40002771595 | |||||
| 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 | |||||
