@article{oai:gijodai.repo.nii.ac.jp:00000053,
 author = {長屋, 郁子 and 水田, 千尋 and 大場, 君枝},
 issue = {2},
 journal = {食文化研究, FOOD CULTURE RESEARCH},
 month = {May},
 note = {A questionnaire survey was conducted on contents of cooking exercises for improving college students’ awareness of food and their cooking skills. Students who are active in kitchen knife exercise at home take breakfast every morning and their breakfasts are complete with staple food, main dish, and side dishes. Therefore, the educational contents to encourage students to increase the frequency of positive and continuous home cooking may possibly lead to improvement of students’ awareness of food.},
 pages = {47--57},
 title = {大学生の食意識と調理技術向上を目指した教育内容の検討},
 year = {2015},
 yomi = {ナガヤ, イクコ and ミズタ, チヒロ and オオバ, キミエ}
}