食事評価に必要な目測や盛り付け能力の向上を考慮した授業での試み「調理学実習」

概要

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We made an approach to improve the validity of visual dietary assessment ability of getting a clear understanding of the weights of food, and taking a test in eye measurement.The objects of the study were students of Jin-ai women's junior college and Jin-ai University studying cookery science and registered in dietitian training courses. In measuring the weights of food, there were little or no errors in the weights of staple food dishes and of main dishes. On the whole, the weights of side dishes, desserts, and soups were high in the degree of measurement error. To take a test in eye measurement, the validity of the visual dietary assessment ability were classified into nine pattern groups. Junior college students had a high number of correct answers, but university students had a tendency to underestimate the measurement. Students who had little cooking time had a tendency to overestimate. It is necessary to take into consideration a practical curriculum to interest students in cooking.
仁愛大学の論文