食物領域における学習指導内容の研究 : 第I報酸性食品, アルカリ性食品に関する文献調査

概要

論文の詳細を見る
On the value of the acid and alkaline foods, research made by Nishizaki et al. (1915), Nishida et al. (1964-1977) and Tsutsumi et al. (1976) were available. A comparative analyses were made of their findings and commented as follows : 1) The tables of the figures obtained by analyses differ sharply from one another. On the problem as to whether a food belongs to the acid value or not, opinions differ widely from one another even though they analyzed the same food. 2) Neutralization of the blood, which shows an acid reaction, cannot be attained by food intake. And from the discrepancies shown among the research results, estimation by grouping of either acid or alkaline foods seem sufficient.
日本家庭科教育学会の論文
1980-12-20