2026-03-08T07:37:49Z https://hbg.repo.nii.ac.jp/oai

oai:hbg.repo.nii.ac.jp:00002827 2023-09-11T06:11:59Z 267:567:598

高校生を対象とした地域の伝統食材に関する意識調査 Survey on traditional regional ingredients for high school students 梶山, 曜子 前田, ひろみ Kajiyama, Yoko Maeda, Hiromi 伝統食材 　tradition ingredient 食文化の継承　succession of food culture 地域食材　regional food 家庭科　home economics 意識調査　questionnaire survey 高校生 　high school students application/pdf In order to clarify the consciousness of local high school students about local foods, a survey was conducted on high school students in the Kure area about “Ondo Chirimen”, a traditional Kure food. As a result, the following knowledge was obtained. The degree of recognition of “Ondo Chirimen” was not significantly different depending on gender and family composition, but there was a significant difference depending on the residential area, and students living in Kure area were higher than students living in other areas. As for preference consciousness, the percentage of girls who answered “like” was significantly higher than that of boys. The percentage of boys who had never eaten was higher than that of girls. We think that giving high school students the opportunity to eat “Ondo Chirimen” may lead to the succession of the local food culture. In addition, creating new menus that are rarely eaten at home through cooking practices at school may lead not only to cultural succession but also to creation and transmission. 広島文化学園大学学芸学部 2020-03-27 jpn departmental bulletin paper VoR https://doi.org/10.60171/00002820 https://hbg.repo.nii.ac.jp/records/2827 10.60171/00002820 AA12532487 21858837 広島文化学園大学学芸学部紀要 10 13 17 https://hbg.repo.nii.ac.jp/record/2827/files/g10-02.pdf application/pdf 1.1 MB 2023-05-29