WEKO3
アイテム
献立作成能力向上への取り組み―献立作成お役立ちツールの作成―
https://doi.org/10.14993/00000528
https://doi.org/10.14993/00000528bb620abd-4573-4d96-bb31-0a7475d1f66e
| 名前 / ファイル | ライセンス | アクション |
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P11-20.pdf (1.7 MB)
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| アイテムタイプ | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
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| 公開日 | 2014-05-09 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 献立作成能力向上への取り組み―献立作成お役立ちツールの作成― | |||||||||||||
| 言語 | ja | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Improving menu-planning skills―Development of a“ support tool” for menu planning― | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| 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 | |||||||||||||
| ID登録 | ||||||||||||||
| ID登録 | 10.14993/00000528 | |||||||||||||
| ID登録タイプ | JaLC | |||||||||||||
| アクセス権 | ||||||||||||||
| アクセス権 | open access | |||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||
| 著者 |
北村, 真理
× 北村, 真理
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| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | To provide an educational reference guide that can serve as a“support tool”for menu planning, and thereby improve the menu-planning skills of its users, we conducted a questionnaire survey of 276 female undergraduate students pursuing the dietitian profession regarding their views and attitudes toward menu planning, and developed a reference guide booklet to menu planning based on the survey results. The survey revealed that 50％ of these students did not like menu planning, 81％ found it difficult, and 65％ were not comfortable with it, largely due to, according to their responses,“a limited knowledge concerning weights of food items, particularly in terms of appropriate portion sizes of vegetables”. Hence, the booklet was designed to provide information on vegetables, consisting of: 1） a menu section showing 22 dishes, along with their pictures and ingredient information, such as the weights of food items used; 2） a food-item section presenting 31 types of vegetables, along with information on their weights; and 3） appendices including a food calendar introducing seasonal food variations. The booklet received positive feedback from its viewers in a questionnaire survey. It is suggested that this reference guide reflected the needs of individuals who were not comfortable with menu planning, and may also have the potential as a useful resource for nutrition education in menu planning and cooking. | |||||||||||||
| 言語 | en | |||||||||||||
| 書誌情報 |
ja : 武庫川女子大学紀要. 自然科学編 en : The bulletin of Mukogawa Women's University Natural science 巻 61, p. 11-20, 発行日 2014-03-31 |
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| 出版者 | ||||||||||||||
| 出版者 | 武庫川女子大学 | |||||||||||||
| 言語 | ja | |||||||||||||
| ISSN | ||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||
| 収録物識別子 | 0916-3123 | |||||||||||||
| 書誌レコードID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AN10187277 | |||||||||||||
