Study on menu planning for large group food services. Factors relating to satisfactory meal.:Factors Relating to Satisfactory Meal
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概要
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The investigation on food service menu was carried out on 98 freshmen of the college for 26 days by collecting the questionaires during the meal time.The results are shown below:1) The questions were asked with consideration given to quantity, seasoning, saltiness, presentation, tastes, preferences and consumed quantity in respect of menus and foods served. The grading scale that was used ranged from 1 to 5, 5 being the highest.Additional investigation was carried out using the identical grading scale on the preferences of food combination as a menu and satisfaction as a meal, which was to give anaggregate value to the 7 individual food items shown above.2) There was a high correlation between satisfaction of the meal as a total value of all items rated by menu and by food and taste, preferences and presentation. The quantity was also an important factor which influenced satisfaction.3) Western style food was rated more satisfactory than Japanese/Chinese style. White rice was rated less satisfactory as staple food, bread (rolls) and noodles were considered highly satisfactory. As for the cooking technique employed for main dishes, broiling and deep frying were preferred. Even when the fish was served as the main dish, the menu was approved if the fish was broiled or deep fried.4) An investigation to determine which items comprise a satisfactory meal was carried out additionally. Six items of quantity, taste, quality, nutritional balance, preferences, and variation in menu were rated. The results indicated high marks given to the taste and preferences. This coincided with that of the factors for a satisfactory meal.5) Degrees of interests of study population in the meals were also investigated by rating them as highly interested, reasonably interested, average, and little interested. Only 10.4% answered that they were highly interested in meals, indicating generally low interest in meals. The interests in the meal and satisfactoriness as a meal were investigated among students living in their own homes, those living in lodgings and those cooking their own meals to determine any significant relation between these factors, but the result failed to detect any significant relation.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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