栄養士養成校の学生の献立作成について : 第4報

概要

論文の詳細を見る
We examined frequency of various dishes in the meal planning made by the students of a dietitian training junior college. Staple food, main and side dishes used in the planning were classified into four major categories; Japanese -, Chinese - , and Western style, and side dishes were also examined. The results of this study were as follows. 1) So far as the main dishes concerns, Western style dishes were most frequently used, and Chinese style dishes were seldom used. 2) In both main and side dishes, Western style dishes were frequently employed in breakfast and lunch, and Japanese one was often used in the dinner. 3) In the case of dinner, the combination of Japanese style dishes, including the main and side dishes with staple food was about twenty percent of the total combination of four styles of dishes. 4) Baked fish and vegetable salad were mostly used menu in the main and side dishes, respectively.
武蔵丘短期大学の論文
2001-03-31