栄養士養成校の学生の献立作成について

概要

論文の詳細を見る
A survey was made on the knowledge about meal planning of the students belonging to junior college for dietitian education. The results were as follows, 1. On average, about 16% of the students participated in this survey answered correctly to the questions about the major food stuffs and seasonings used for the typical Japanese -, Western -, and Chinese - style dishes. 2. So far as the typical Japanese foods concerns, 95% students had enough knowledge about the staple foods, while, only 32% and 47% students had good understandings about the main dishes, and sub dishes, respectively. 3. Most students did not have enough knowledge about the various vegetables, fruits and fishes in season. 4. About 70% of the students had their meals made by their mother or other family members, before the entrance to the college.
武蔵丘短期大学の論文
1998-03-15