栄養士養成校の学生の献立作成について(第6報) : 学生の献立の数値と食材及び料理の目測量に対する検討

概要

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As one of the basic training and practice programs for meal planning at the students of dietitian training Junior College, students were first asked to describe the weight of food materials necessary to make several Japanese popular dishes, such as Agemono (deep-fried dishes), Ohitashi (soaked dishes), salad, Nimono (boiled dishes) in one single serving size. After that, they were asked to measure the weight of these food materials and dishes with their eyes, and finally to weight these materials and dishes to confirm their abilities in eye measurement. The results were as follows: The weights of these food materials and dishes of one serving size described by both freshmen and sophomore were considerably varied, and especially freshmen's descriptions about the weights of food materials and dishes varied very widely. For instance, in the case of cabbages and tomatoes used for salad, and konjak for nimono, the weights of raw food materials and the prepared dishes were approximately two times heavier than those described in their meals planning. Serving size of the dishes such as soaked spinach (Ohitashi) or salad for each person was too small as compared to the ordinary serving size, on the other hand, those of deep-fried dishes were larger than the ordinary serving sizes.
武蔵丘短期大学の論文
2003-03-31