WEKO3
アイテム
岐阜県の特産品を使用したヘルシーメニュー提供の取り組み
https://doi.org/10.24516/00000065
https://doi.org/10.24516/00000065a8e0527d-da24-46ed-8a7a-9ad502678fe5
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Gifuken_Funakoshi (473.9 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2017-12-11 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 岐阜県の特産品を使用したヘルシーメニュー提供の取り組み | |||||||||||
| タイトル | ||||||||||||
| タイトル | The approach for providing the health diets using the indigenous products of Gifu prefecture | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 地産地消 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 地場農産物 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 食育 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 集団給食 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 嗜好尺度 | |||||||||||
| 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 | 10.24516/00000065 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
舩越, 弥生
× 舩越, 弥生
× Funakoshi, Yayoi
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | The past decade has seen substantial and growing interest in the promotion of local production for local consumption throughout Japan. Shokuiku (food and nutrition education) is defined as acquisition of knowledge about nutrition, the ability to make appropriate food choices through various experience related to food in order to practice and live a healthy diet. The Basic Plan mandates practical Shokuiku that promotes consumption of domestically produced food, supports the local food movement, and ensures consumer's faith in domestic agricultural products. It is important to the approach for providing the health diets using the local production. However, especially young people are disinterested in Japanese-style food in general, because they tend to prefer Western food more. A high level of customers' satisfaction is an important in mass feeding. Therefore, we conducted a preference survey about the health diets using the indigenous products of Gifu prefecture has been tried by using Hedonic Scale and finding of mean value and standard deviation. 58 Subjects of the mean preference value was 8.4±0.8 for "Tofu and burdock hamburger steak", 7.6±1.3 for "Simmered Sukuna pumpkin", 8.2±1.0 for "Kenchin-jiru soup" and 7.4±1.5 for "Horado kiwi fruit" Subjects show their high taste to "Tofu and burdock hamburger steak". Further preference studies are needed in order to design recipes using the indigenous products of Gifu prefecture to promote the local production for local consumption. | |||||||||||
| 内容記述 | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | The past decade has seen substantial and growing interest in the promotion of local production for local consumption throughout Japan. Shokuiku (food and nutrition education) is defined as acquisition of knowledge about nutrition, the ability to make appropriate food choices through various experience related to food in order to practice and live a healthy diet. The Basic Plan mandates practical Shokuiku that promotes consumption of domestically produced food, supports the local food movement, and ensures consumer's faith in domestic agricultural products. It is important to the approach for providing the health diets using the local production. However, especially young people are disinterested in Japanese-style food in general, because they tend to prefer Western food more. A high level of customers' satisfaction is an important in mass feeding. Therefore, we conducted a preference survey about the health diets using the indigenous products of Gifu prefecture has been tried by using Hedonic Scale and finding of mean value and standard deviation. 58 Subjects of the mean preference value was 8.4±0.8 for "Tofu and burdock hamburger steak", 7.6±1.3 for "Simmered Sukuna pumpkin", 8.2±1.0 for "Kenchin-jiru soup" and 7.4±1.5 for "Horado kiwi fruit" Subjects show their high taste to "Tofu and burdock hamburger steak". Further preference studies are needed in order to design recipes using the indigenous products of Gifu prefecture to promote the local production for local consumption. | |||||||||||
| 書誌情報 |
岐阜市立女子短期大学研究紀要 en : Bulletin of the Gifu City Women's College 巻 64, p. 57-60, 発行日 2014 |
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| 出版者 | ||||||||||||
| 出版者 | 岐阜市立女子短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 09163174 | |||||||||||
| 書誌レコードID | ||||||||||||
| 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 | 110009914041 | |||||||||||
