| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2020-07-01 |
| タイトル |
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|
タイトル |
食物栄養および家政教育専攻学生の調理意識と技術の現状--入学時と調理実習履習後の比較 |
| タイトル |
|
|
タイトル |
Cooking habits and skills among college students majoring in Food and Nutrition and Home Economics Education: comparing cooking habits and skills before and after taking cooking practices |
|
言語 |
en |
| 言語 |
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|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
料理 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理用語 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理技術 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
大学生 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理実習 |
| 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 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.24516/00000222 |
|
ID登録タイプ |
JaLC |
| 著者 |
堀, 光代
平島, 円
磯部, 由香
長野, 宏子
HORI, Mitsuyo
HIRASHIMA, Madoka
ISOBE, Yuka
NAGANO, Hiroko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
A questionnaire survey was conducted among college students majoring in Food and Nutrition and Home Economics Education with the purpose of investigating how much their understanding about cooking habits and skills had improved with a semester cooking practices. Comparison of the results before and after the cooking practices showed the following educational effects: students were cooking more often and more students had their specialties than before; the number of students who did not know how to make soup stock other than instant one dropped and students acquired Japanese traditional method to make soup stock; the number of students who could prepare fish increased while the number of those who could not decreased; as to fish preparation, students learned the words zeigo (hard scales at the joint of the tail of mackerels) and chiai (dark muscle); a high percentage of students acquired basic techniques to cut food into rounds (wagiri), small pieces from its edge (koguchigiri) and quarter rounds (ichohgiri). |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
A questionnaire survey was conducted among college students majoring in Food and Nutrition and Home Economics Education with the purpose of investigating how much their understanding about cooking habits and skills had improved with a semester cooking practices. Comparison of the results before and after the cooking practices showed the following educational effects: students were cooking more often and more students had their specialties than before; the number of students who did not know how to make soup stock other than instant one dropped and students acquired Japanese traditional method to make soup stock; the number of students who could prepare fish increased while the number of those who could not decreased; as to fish preparation, students learned the words zeigo (hard scales at the joint of the tail of mackerels) and chiai (dark muscle); a high percentage of students acquired basic techniques to cut food into rounds (wagiri), small pieces from its edge (koguchigiri) and quarter rounds (ichohgiri). |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 59,
p. 85-89,
発行日 2009
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| 出版者 |
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|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09163174 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
110007589427 |
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