栄養士養成校の学生の献立作成について : 第5報

概要

論文の詳細を見る
A survey was conducted at the junior college for dietitian training to estimate the weights of various dishes from their appearances. They were shown actual sized photographs of 18 kinds of various dishes, each consisting of 6 kinds of main, sub and article dishes to 75 students. They evaluated the weights of these dishes. How often the students cooked and took these dishes was also investigated. The results were as follows: 1) A very high percentage of correct answers (approximately 60.0% to 49.3%) was observed in the case of two dishes, namely baked fish (yaki-zakana} and boiled fish (ni-zakana). Both dishes were very popular among the students, and many answered that they cooked and took these two dishes very often. On the other hand, in the case of other dishes such as boiled food (nimono), food in sweetened vinegar (sunomono), boiled vegetables (yasai no ohitashi) were not so popular among students and were seldom cooked or taken. The number of correct answers for these un popular dishes was low and the weights of these dishes were also estimated by the students to be low. 2) Although many students answered that they often cooked and took salad and fried vegetables (yasai-itame), the number of correct were estimates for these dishes was low as well. Similarly, few correct estimates were given for curry and rice, chow mem(yakisoba), and fried rice.
武蔵丘短期大学の論文
2002-03-31