| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
お弁当献立コンテストの献立における使用食品および調理方法についての一考察 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
A Study of Food and Cooking Method in Menus of Box Lunch Menu Contest |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
一人暮らし高齢者 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
the aged living singly |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
お弁当献立コンテスト |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
box lunch menu contest |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理方法 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
cooking method |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
食品 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
food |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
高校生 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
high school students |
| 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 |
10.60171/00003145 |
|
ID登録タイプ |
JaLC |
| 著者 |
村田, 美穂子
山下, 由美子
江坂, 美佐子
白砂, 千登勢
岡田, 正浩
藤井, 宏融
水井, 富美恵
Murata, Mihoko
Yamashita, Yumiko
Esaka, Misako
Shirasago, Chitose
Okada, Masahiro
Fujii, Kohyu
Mizui, Fumie
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The foods and cooking methods included in the 107 menus created by high school students for elderly pepple at the 10th Annual Box Lunch Menu Contest, which was held in 2008, were tabulated. The menus prepared by high school students were reviewed for their appropriateness for elderly people.
High school students chose ingredients in consideration of the taste preferences of elderly people. The menus included 697 appearances of vegetables,162 appearances of seafood, 154 appearances of grains, 115 appearances of fruits, 105 appearances of meats, 100 appearances of nuts and seeds and 91 appearances of eggs."Simmering" and "baking" were the most commonly used cooking methods, whereas "steaming" and "frying" were used less frequently.
Questionnaire resposes about box lunches from a delivery service showed that elderly people preferred box lunches with good color balance and soft foods that were easy to eat. Responses showed that satisfaction with taste was about 90% and satisfaction with ease of consumption was ≥ 94%. |
| 書誌情報 |
広島文化学園短期大学紀要
巻 43,
p. 43-49,
発行日 2010-12-31
|
| 出版者 |
|
|
出版者 |
広島文化学園短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
18846769 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA12454339 |
| 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 |
43-4.pdf (842.4 kB)
