給食管理実習の献立に関する一考察 : 食品群別使用状況及び荷重平均成分表の作成

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/12400
File
Title
給食管理実習の献立に関する一考察 : 食品群別使用状況及び荷重平均成分表の作成
Title Alternative
Consideration of Menus in Practical Food Management Training with regards to Food Group and the Average Weight Constituent Chart
Author
氏名 福間 義子
ヨミ フクマ ノリコ
別名 Fukuma Noriko
氏名 川井 幸子
ヨミ カワイ サチコ
別名 Kawai Sachiko
氏名 上村 芳枝
ヨミ カミムラ ヨシエ
別名 Kamimura Yoshie
氏名 清水 満喜子
ヨミ シミズ マキコ
別名 Shimizu Makiko
氏名 寺岡 千恵子
ヨミ テラオカ チエコ
別名 Teraoka Chieko
氏名 岸田 典子
ヨミ キシダ ノリコ
別名 Kishida Noriko
Abstract

This study examined the trend in practical food management training as part of nutritionist training. A comparative study was conducted from the standpoint of the food materials and cooking methods employed, dividing the past 15 years into two stages, the period prior to 1994 (former period ; 28 menus were reviewed) and the period after 1995 (latter period ; 39 menus were reviewed), The following results were obtained:
1. Comparison of the two periods revealed an increased number of menus for female students and other peoples at the campus in the latter period, containing more fiber, calcium and iron.
2. As for the frequency of each food group, vegetables, seasoning and spices, mushrooms and beverages were used more frequently in the latter period indicating increased diversity. In addition, more seaweeds and dairy products were used in the former period.
3. In both the former and latter periods, boiled rice was the staple food and meat dishes were the most common main dish, followed by seafood, tofu and eggs, As secondary side dishes, boiled green and yellow vegetables and potatoes were most common. According to food group, in the latter period a transition from chicken to pork was observed and more dark than white fish was featured, In addition, there was an increase in the use of shellfish.
4. Examination of the average constituent weight chart of each food group in the menus during the two periods revealed some differences, but on a whole they were the same.

Journal Title
県立広島女子大学生活科学部紀要
Volume
10
Spage
59
Epage
72
Published Date
20041222
Publisher
県立広島女子大学
ISSN
13467816
NCID
AA11523924
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Sort Key
005
Old URI
Set
pu-hiroshima