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A Study on the Tasting Abilities of Female Junior College Students
Get PDF調理教育の必要上から味覚識別テストの関係を把握することと正答率の高値であった甘味塩味による濃度テストを行い,次の結果を得た。1)味覚識別テストは甘味と塩味が90%以上と正答率が高値となった。2)食状況のアンケート調査結果では個食状況にだけ有意差がみられた。また,インスタント食品の使用状況と外食の頻度状況は週3～2日60%以上と高値となった。3)食嗜好のアンケート調査結果では甘いものやうまみのあるもの,ピリピリ辛いものは好き,やや好きが高値となり味覚識別テストでも,甘味,塩味は正答率が高値となった。4)甘味と塩味の濃度テストでは甘味は濃度が高いのと低いのは正答率が高値であった。しかし,塩味については濃度差による正答率の差はみられなかった。以上のことにより,味覚識別能力の向上は訓練や環境によって可能であると言われているので,今度は適切な指導を行ってゆく必要があると考える。The "tasting ability" for the cooking is indispensable for the students majoring and Nutritions Studies. Therefore, we tested their tasting abilities and got the following results. 1) The ratio of recognizing correctly the salty foods and sweet foods are more then 90 percent among the students. 2) In the survey on their dietary habits by the questionnaire, more than 60 percent of the students have been taking"ready-to-cook"foods in their homes and visiting the fast-food-restaurants without cooking themselves. 3) In the survey on their preferences for the foods by the questionnaire, they have preferred sweet, delicious, spicy foods and they have also had correct" tasting abilities" for salty and sweet foods. 4) In the survey on how the students could taste correctly the salty foods and sweet foods with their thicknesses of them, they could recognize the difference between the thick sweet foods and thin ones, but they could not recognize the difference between the thick salty foods and the thin ones.9KJ00005175542journal articl
A Study on Estimation, of the Weight of Food
Get PDF短大(1年次)および大学生(3年次)を対象に,学生の食品重量の把握を目的に調査を行い,次の結果を得た。1)20食品の回答平均値のうち,掲示食品重量を下回っている食品は16食品,上回っている食品は4食品であった。これらの食品は水分量による影響と同結果であった。2)掲示食品重量と回答平均値との関係は比較的食品重量の少ない存在と掲示食品重量の多い存在およびその他の存在の3グループに分別できた。3)20食品の平均目測率については掲示食品重量の少ないものが過大評価し,掲示食品重量の多いものは過小評価している。4)自宅生と自炊生の平均目測率については住居状況による影響はみられなかった。5)自宅生と自炊生の平均誤差については米と乾燥椎茸に有意な差が認められた。これらの食品は水分量の10～15%の食品であった。6)食べ物に好き嫌いがない者は,掲示食品重量値に近い回答であった。今後は食品の目測や計量の機会を増やし,重量感覚を自分のものにするように指導してゆきたい。The eye-measurements of the foods' weights are indispensable for the students major in Food and Nutrition study. Therefore, the practices for the eye-measurements of foods' weights are assigned to our students. We studied the differences between their eye-measurements of foods' weights and the real weights of foods. The findings were as follows; 1) Eye-measurements of 16 foods' weights were lighter than the real weights of foods. Eye-measurements of 4 food's weights were heavier than the real weights of foods. The mistaken measurements by the students were due to whether foods contained water in the foods. 2) The foods were classified in 3 categories as "Lighter Foods" such as vegetables, "Heavier Foods" such as meat and potato, and others for the practices of the eye-measurements. 3) All of the eye-measurements by the students were mistaken so that they overmeasured "Lighter Foods" and undermeasured "Heavier Foods." 4) The differences between the eye-measurements and real weights on rice and dry mushrooms were crystally clear between the students who cooked everyday for themselves and ones who never cooked by themselves at all. 5) The students who have no "likes and dislikes" for their foods measured the weights of foods correctly by their eye-measurements.4KJ00005175501journal articl
Studies on Nutrition Education and Guidance : Part 16: Studies on Energy Consumptions and Intakes of Female Junior College Students
Get PDF本学食物栄養専攻女子学生を対象にエネルギー消費量とエネルギー摂取量について実態を把握するために,生活時間調査および食物摂取状況調査を行い,次のような結果を得た。1)生活活動指数は1.31±0.14であり,「低い」強度であった。休日では「適度」を示す者が26.9%あった。2)エネルギー消費量は1726kcal±182kcalであった。平日・休日では休日,睡眠時間では8時間未満,授業の有無では無し,アルバイトの有無では有りが高い値を示した。3)エネルギー摂取量は1614kcal±427kcalであった。睡眠時間の8時間以上で高い値を示した。4)栄養素等摂取量の充足状況は,脂質が摂取過剰であり, VC, Fe, VAが摂取不足であった。また,脂質エネルギー比率は28.6%であった。5)エネルギー消費量はエネルギー摂取量よりも高値であった。In order to grasp the energy consumptions and intakes of the female students in our college, we surveyed their daily behaviors and diet habits. The finding of this survey were as follows; 1) Index of their daily activities factors were 1.34±0.14 and activity factor itself were lower than nomal level. 26.9% of students' activities factors showed "moderate level" on holidays. 2) Energy consumptions were 1726kcal±152kcal. Energy consumption of the students who enjoyed holidays, or slept less than 8 hours, or were absent in lectures, or had no part-time jobs showed higher consumption figures than those of the students who slept more than 8 hours, or attended lectures, or worked for their part-time jobs. 3) Energy intakes were 1614kcal±427kcal. The students with more than 8 hours sleep showed higher figures of energy intakes than others. 4) As to the nutrition intake level, the intakes of fat were higher than normal level. On the other hand, intakes of vitamine C, A, and Fe were under the level. Fat energy ratio was 28.6%. 5) Energy consumptions were higher than energy intakes.15KJ00005175512journal articl
