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社員食堂における循環農作物を使用した旬の和食献立導入に関する研究
http://hdl.handle.net/10780/916
http://hdl.handle.net/10780/916013c9703-72b1-454c-b7d4-c27cfb060ca7
名前 / ファイル | ライセンス | アクション |
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5009-kamiike-akinaga_2010.pdf (1.7 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2010-03-19 | |||||
タイトル | ||||||
タイトル | 社員食堂における循環農作物を使用した旬の和食献立導入に関する研究 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ETYP:教育関連論文 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Japanese-style meal menu | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | healthy menu | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | season | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | circulating farm products | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 和食献立 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ヘルシーメニュー | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 旬 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 循環農作物 | |||||
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 | |||||
著者 |
上池, 葉月
× 上池, 葉月× 辻林, 英高× 秋永, 優子 |
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著者(ヨミ) | ||||||
姓名 | カミイケ, ハズキ | |||||
著者(ヨミ) | ||||||
姓名 | ツジバヤシ, ヒデタカ | |||||
著者(ヨミ) | ||||||
姓名 | アキナガ, ユウコ | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The purpose of this study was explored for introduction of Japanese-style meal menu for utilization of seasonal circulating farm products in canteen. We investigated the actual conditions and consciousness of companies in Chikujo town and surrounding area. The result suggested that half of companies used many seasonal vegetables and offered healthy menu. It seems to suggest that easier to be introduced Japanese-style meal menu for utilization of seasonal circulating farm products in canteen. And then it might be necessary to offer another half of companies information about effect of introducing seasonal vegetables and healthy menu. In the meantime, the results suggested that a lot of companies take a positive slant on approach to recycling. These results indicated the possibility of introducing this project into canteen. | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 福岡教育大学紀要. 第五分冊, 芸術・保健体育・家政科編 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Bulletin of Fukuoka University of Education. Part V, Art, health and physical education, and home economics | |||||
書誌情報 |
福岡教育大学紀要. 第五分冊, 芸術・保健体育・家政科編 = Bulletin of Fukuoka University of Education. Part V, Art, health and physical education, and home economics 巻 59, p. 91-97, 発行日 2010-02-10 |
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フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
その他のタイトル | ||||||
その他のタイトル | A study on introduction of Japanese-style meal menu for utilization of seasonal circulating farm products in canteen | |||||
その他の言語のタイトル | ||||||
その他のタイトル | シャイン ショクドウ ニオケル ジュンカン ノウサクブツ オ シヨウシタ シュン ノ ワショク コンダテ ドウニュウ ニ カンスル ケンキュウ | |||||
資源タイプ | ||||||
値 | Article |