お弁当献立コンテストの献立における使用食品および調理方法についての一考察

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/7934
File
Title
お弁当献立コンテストの献立における使用食品および調理方法についての一考察
Title Alternative
A Study of Food and Cooking Method in Menus of Box Lunch Menu Contest
Author
氏名 村田 美穂子
ヨミ ムラタ ミホコ
別名 Murata Mihoko
氏名 山下 由美子
ヨミ ヤマシタ ユミコ
別名 Yamashita Yumiko
氏名 江坂 美佐子
ヨミ エサカ ミサコ
別名 Esaka Misako
氏名 白砂 千登勢
ヨミ シラサゴ チトセ
別名 Shirasago Chitose
氏名 岡田 正浩
ヨミ オカダ マサヒロ
別名 Okada Masahiro
氏名 藤井 宏融
ヨミ フジイ コウユウ
別名 Fujii Kohyu
氏名 水井 富美恵
ヨミ ミズイ フミエ
別名 Mizui Fumie
Subject
一人暮らし高齢者
the aged living singly
お弁当献立コンテスト
box lunch menu contest
調理方法
cooking method
食品
food
高校生
high school students
Abstract

The foods and cooking methods included in the 107 menus created by high school students for elderly pepple at the 10th Annual Box Lunch Menu Contest, which was held in 2008, were tabulated. The menus prepared by high school students were reviewed for their appropriateness for elderly people.
High school students chose ingredients in consideration of the taste preferences of elderly people. The menus included 697 appearances of vegetables,162 appearances of seafood, 154 appearances of grains, 115 appearances of fruits, 105 appearances of meats, 100 appearances of nuts and seeds and 91 appearances of eggs."Simmering" and "baking" were the most commonly used cooking methods, whereas "steaming" and "frying" were used less frequently.
Questionnaire resposes about box lunches from a delivery service showed that elderly people preferred box lunches with good color balance and soft foods that were easy to eat. Responses showed that satisfaction with taste was about 90% and satisfaction with ease of consumption was ≥ 94%.

Journal Title
広島文化学園短期大学紀要
Volume
43
Spage
43
Epage
49
Published Date
2010-12-31
Publisher
広島文化学園短期大学
ISSN
18846769
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hbg