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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」
https://doi.org/10.57426/00000684
https://doi.org/10.57426/0000068467309386-f5c1-4af6-b2bf-233add15f3f7
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJHL2_p51-57.pdf (2.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2011-06-03 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 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」 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Approach for Improving the Validity of Visual Dietary Assessment Ability in Classes | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 目測 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 食事評価 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 調理学実習 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | eye measurement | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | dietary assessment | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | practiced of cookery science | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| ID登録 | ||||||||||||||||||
| ID登録 | 10.57426/00000684 | |||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||
| 著者 |
佐藤, 真実
× 佐藤, 真実
× 谷, 洋子
× Sato, Mami
× Tani, Hiroko
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | 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. | |||||||||||||||||
| 書誌情報 |
仁愛大学研究紀要. 人間生活学部篇 en : Research journal of Jin-ai University, faculty of human life studies 号 2, p. 51-57, 発行日 2010-12-30 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 仁愛大学 | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 21853363 | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
