栄養士養成校の学生の献立作成について : 第3報

概要

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The results of the analysis carried out with the meal planning made by the students were as follows : 1) About 20% of the menus which were planned by 81 students of the junior college were the traditional and typical Japanese meal planning which were consisted of 4 items, staple food, main dish, sub dish, and soup. On the other hand, some students planned menus consisted of only two items, for instance, without staple food and main dish. 2) As for the staple food, more than half of the students selected the meal planning with cooked polished rice. On the other hand, students mostly selected bread as staple food for breakfast, while they selected equally polished rice and arranged cooked rice for lunch. 3) Students tended to select cooked meat, egg, fish and shellfish containing dishes, as main dish, and not to select dishes with soybean and soybean products. For breakfast, they mostly selected cooked egg dishes, and cooked meat, fish or shellfish dishes for dinner. Generally speaking, they frequently selected baked fish, fried egg, and scrambled egg as main dish. 4) For sub dish, most students selected salads. The majority of the students selected carrots, tomatoes, spinach, cucumbers, and onions for salad vegetables.
武蔵丘短期大学の論文
2000-03-31