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Study on the Consumption "Konjak(devil's tongue)" in the Youths
Get PDFこんにゃくの嗜好,調理頻度が現在どのような状況にあるのか調査し,次の結果が得られた。1)高校生,短大生ともにこんにゃく料理は「好き」と判断できた。2)摂取頻度は「月1～3回」が高校生62.3%,短大生74.3%が最も多く常食しているとは言い難い結果であった。3)摂取されやすい料理は,高校生,短大生ともに上位3位は同じで「煮物」「おでん」「すき焼き」であった。4)摂取する主な目的は「好きだから」が高校生56.2%,短大生70.9%を示した。5)知名度が高い商品の種類は「糸こんにゃく」「板こんにゃく」であった。また,よく摂取されている種類も同じであった。6)新製品とされる「こんにゃくゼリー」は高校生,短大生ともに知名度が約100%と高く,摂取もされていた。We surveyed the preference and cooking frequency of Konjak (devil's tongue) among the youths. Findings are as follows : 1) Most of both high-school and junior-college students prefer to eat Konjak in their meals. 2) The eating frequencies of Konjak were once or three times per month for 62.3% of high-school students and 74.3% of junior-college students. 3) The best three cuisines using Konjak werw Nimono, Oden (both cuisines were boiled and seasoned) and Sukiyaki. 4) 56.2% of high-school students and 70.9% of junior-college students liked to eat Konjak. 5) The original forms of Konjak were Ito-Konjak(noodle type)and Ita-Konjak (Tofu type). Both of them are very popular and well-known. 6) New product of "Konjak"- "Konjak-Jelly" were very well-known among them and all of both students knew the name and also experienced to eat them.8KJ00005175571journal articl
Using criterion referenced assessment toward a reorientation in student motivation
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<Research note>The usage of water for living around Tarim basin in China
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