WEKO3
アイテム
よりよい弁当作成を目指して
https://gijodai.repo.nii.ac.jp/records/59
https://gijodai.repo.nii.ac.jp/records/59f5c05437-0e95-4655-8595-9bd253ad9629
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文 (1.6 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2016-10-20 | |||||
| タイトル | ||||||
| タイトル | よりよい弁当作成を目指して | |||||
| タイトル | ||||||
| タイトル | Aiming to Prepare Better Box Lunches | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 弁当｜ PCF 比率｜栄養素バランス｜ 低塩分量 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | box lunch｜ PCF ratio ｜nutrient balance ｜ low salt level | |||||
| 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 |
土屋, ひろ子
× 土屋, ひろ子× 大西, 弘子× 伊藤, 衣織 |
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| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | This study aimed to improve the nutritional quality of box lunches for Mr. O in his 40s. A sur vey was performed on the nutrient contents of homemade box lunches, which were prepared to meet his life stage, and those of box lunches purchased at convenience stores or supermarkets. His total daily energy requirement was calculated from sur vey data on his life activities. The nutrient contents of the homemade box lunches were determined in light of Dietar y Reference Intakes for Japanese (2010). Close attention was paid to the PCF and nutrient intake ratios in the preparation of the homemade box lunches for 30 days, and Mr. O was asked to express his impression of them daily. After the sur vey on the box lunches for 30 days, homemade box lunches with low salt levels were prepared for 5 days, and eight different types of box lunches were purchased at convenience stores or supermarkets. All of these box lunches were sur veyed for PCF and nutrient intake ratios, similar to the homemade box lunches. The result revealed that a good PCF ratio did not necessarily mean good nutrient balance. Auxiliar y items, which contribute to the intake of vitamins, minerals, and food fiber, were found important for box lunch preparation. Regarding salt level, even homemade box lunches tended to have high salt levels unless conscious efforts were made to flavor them for low salt levels. Furthermore, meeting reference intakes of all nutrients with box lunches alone is difficult, because increasing the level of a nutrient resulted in deficiency of other nutrients. It would be necessar y to consider nutrient intake not only from box lunch but also from all meals of a day. |
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| 書誌情報 |
食文化研究 en : FOOD CULTURE RESEARCH 号 3, p. 17-27, 発行日 2016-04-15 |
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| 出版者 | ||||||
| 出版者 | 岐阜女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 2188-4110 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12671053 | |||||
