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入学前導入教育及び調理学実習カリキュラムが塩分濃度の味覚に与える影響
https://doi.org/10.20732/00000265
https://doi.org/10.20732/000002659516cde3-bdf7-432b-899a-3d2f0c119eb4
名前 / ファイル | ライセンス | アクション |
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tankidaigaku 48(2) 15-23.pdf (1.7 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper_defailt(1) | |||||
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公開日 | 2021-04-02 | |||||
タイトル | ||||||
タイトル | 入学前導入教育及び調理学実習カリキュラムが塩分濃度の味覚に与える影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of Introduction Education before Entry and Food Preparation Curriculum on Taste of Salinity Concentration | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/調理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/実習 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/味覚 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/塩分濃度 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/アソシエーション分析 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/Cooking | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/Practice | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/Taste, Salinity Concentration | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | https://ci.nii.ac.jp/keyword/Association Analysis | |||||
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 | 10.20732/00000265 | |||||
ID登録タイプ | JaLC | |||||
著者 |
浜野, 純
× 浜野, 純× 由良, 亮× 藤岡, 美香 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 栄養士にとって「調味」は調理スキルの1つであり、自らの味覚で適切な塩分濃度を推定できる力が必要となる。本研究は、入学前導入教育で意識づけした学生が、半年以上にわたり調理学実習のカリキュラムで調味を経験した場合、適正な塩分濃度を推定する力への変化について検討した。加えてだし汁の適正な塩分濃度の調整を、個人で行った場合とグループで話し合いをした場合での違いについて比較した。方法として、本学健康栄養学科1 年生51 人に対し、調理学実習時に「食塩水を活用した塩味の官能評価」および「だし汁の適正な塩分濃度の調整(個人・グループ)」を実施した。塩分濃度の官能評価では、入学前導入教育実施時「全て正解した」が51.3% に対して、今回は84.3% と上昇した。また「調理学実習を受講する中で気にかけるようになった」が52.9% と半数を超え、「入学導入教育前から気にかけている」13.7% よりも有意に高値を示した(p<0.01)。次にだし汁の適正な塩分調整では、「個人」と「グループ」の間で有意な差は見られなかった。これらの結果により、入学前導入教育をきっかけに調理学実習のカリキュラムが適正な塩味の味覚に対して、一定の成果が示された。しかしながら、実践的な調理の適正な塩味にする調味スキルを高めるためには、さらに実習カリキュラムの内容を構築する必要がある。 | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | For nutritionists, "Seasoning" is one of the cooking skills and it is necessary to have the ability to estimate an appropriate salinity concentration by their own taste. In the present study, we evaluated the alteration in the ability to estimate the proper salinity concentration in the case that the students taking introductory education before entry experienced seasoning in food preparation for over the period of six manths. Additionally, dfferences in adjustment of proper salinity concentration of soup stock were compared based on when adjusted by an individual and when discussed in group. As a methods, 51 university first graders in the depertment of Health and Nutirtion preformed "Sensory evaluation of saltiness using tast salt water" and "as well as "Adjustment of prooer salinity concentration of soup stock (individuals / groups) "during food preparation. Based on these results, the sensory evaluation of salinty concentration,"All correctly answered" increased to 84.3% compared with 53.3% at the time of introduction education before entry. In addition, "it came to concern while taking food preparation" exceeded half as 52.9%, whiie it has been concerned form before" showed a significantly higher value than 13.7% (p <0.01). Next, in the proper salinity adjustment of the soup stock, there was no significant difference between the individual and the group. In conclusion, in this research, the introdution education before entry triggered a certain ourcome for the sense of salty taste in food preparation curriculum. However, in order to raise seasoning skills to make proper salty taste, it is nedessary to further construct the content of practical curriculum. | |||||
書誌情報 |
中京学院大学短期大学部研究紀要 = Bulletin of Chukyo Gakuin University Junior College 巻 48, 号 2, p. 15-23, 発行日 2017-03 |
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出版者 | ||||||
出版者 | 中京学院大学短期大学部 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2433-4898 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12802923 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 120006459264 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.20732/00000112 |