食教育的な視点からみた女子大学生の献立作成方法に対する調理実習の影響

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食生活の多様化に伴い自分の健康管理の一つとして献立作成方法を理解することは重要である。そこで女子大学生を対象に，食教育上重要な食品群である緑黄色野菜を削除した主菜と主食を提示して，そこに料理を加えて夕食を作る実技試験を実施し，その結果から献立作成の基礎的指導について検討した。その結果，自分の嗜好や簡便性に基づいた献立と，主菜や主食などの献立構成要素を重視した献立がみられた。緑黄色野菜を主とした料理を加えた学生の53%は彩りを重視する傾向にあった。また，栄養バランスの配慮として食品数に留意する傾向がみられた。以上のことから献立作成の指導には量的なバランスと視覚的なおいしさを中心する方法が有効であると推察された。There are various eating habits in Japan today. Moreover, a lot of people is interested in our health. Therefore, the individual should understand how to combine food to his health care. To know the realities concerning making of young woman's menu, the skill test that makes dish added to main dish which was not contained to a green vegetables and stable food was executed for 281 women of two universities who finished the cooking practice. In addition, the investigation that supplemented 98 students and 33 members of elder women in charge of housework who did not attend the cooking practice the same menu was executed. As a result, the menu divided into two kinds. It was a menu that added the dish based on my preference and hadiness while supplementing insufficient food, and a menu that valued the menu element. Moreover, the tendancy that the menu making becomes flexible by the cooking experience was suggested from the comparison between the member of elder woman and the student who did not have cooking practice. As for 53% of the student who added the dish that supplemented it, they were recognized the lack of green vegetables, and 36% of the student put value on the nutritional balance. It was suggested that the presence of the cooking experience was effective to think about the menu flexibly, and to make the combination of various dishes. We clarified that the method of making a quantiative balance of food that became a protein intake source while taking practicing guidance to the guidance of the menu making and other foods and sights delicious a center was effective.
2007-02-28

食教育的な視点からみた女子大学生の献立作成方法に対する調理実習の影響

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