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食事や料理に対する感覚・感情と管理栄養士の提案する食事に対するイメージ
https://pu-hiroshima.repo.nii.ac.jp/records/596
https://pu-hiroshima.repo.nii.ac.jp/records/596cf6e44b8-9dd1-4ad7-bc73-af89828bdbff
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ninbunki14037.pdf (627.7 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-04-18 | |||||
| タイトル | ||||||
| タイトル | 食事や料理に対する感覚・感情と管理栄養士の提案する食事に対するイメージ | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Individuals’perceptions of meals and dishes,and images of dietian-planned menus | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 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 |
杉山, 寿美
× 杉山, 寿美× 鈴木, 麻希× 木村, 留美× 塩田, 良子× 藤原, 久子 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Gaining an understanding of individuals’ perceptions of food may aid dietitians in improving their menu planning. We conducted a questionnaire survey regarding individuals’ perceptions of meals and dishes, and images of menus designed by dietitians. As the results, 77.1 and 75.8% of respondents defined a palatable meal as one consisting of a dish that could provide“ a feeling of calm and happiness” (comfort dish) and“ an uplifting feeling” (uplifting dish), respectively. Among sample dishes, those regarded as a“ comfort dish” by more than 50% were all Japanese style, with cooked white rice being identified by 70.5%. For each of 43 sample dishes,there was a negative correlation between the frequency of being rated as“ comfort” and being rated as“ uplifting”. The higher the frequency of being perceived as a“ comfort dish”, the larger the number of respondents expressing their desire to consume“ more than once a week”, whereas the higher the frequency of being regarded as an“ uplifting dish”, the smaller the number of respondents expressing their desire to consume“ more than once a week”. Dietitian-planned menus were perceived as“ nutritionally balanced” by 91.4%, while only 32.1 and 33.3% rated them as“ consisting of a comfort dish” and“ palatable”, respectively. | |||||
| 書誌情報 |
県立広島大学人間文化学部紀要 巻 14, p. 37-47, 発行日 2019-03-01 |
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| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 2186-5590 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12116573 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 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 | |||||
