Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Hirashima, Madoka"'
Autor:
Nishinari, Katsuyoshi, Peyron, Marie-Agnes, Yang, Nan, Gao, Zhiming, Zhang, Ke, Fang, Yapeng, Zhao, Meng, Yao, Xiaolin, Hu, Bing, Han, Lingyu, Mleko, Stanisław, Tomczyńska-Mleko, Marta, Nagano, Takao, Nitta, Yoko, Zhang, Yin, Singh, Narpinder, Suk Meng, Aaron Goh, Pongsawatmanit, Rungnaphar, Gamonpilas, Chaiwut, Moritaka, Hatsue, Kohyama, Kaoru, Yoshimura, Miki, Hirashima, Madoka, Takemasa, Makoto, Tsutsui, Kazumi, Su, Lei
Publikováno v:
In Food Hydrocolloids February 2024 147 Part A
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 74(2):43-51
本研究は、児童・生徒あるいは教師に「調理すること」の意義を伝えるための資料作成の基礎データを得ることを目的に、国内外の関連文献を収集し、食が果たす機能の側面から整理し
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::ae87586d04ca6ff31db75fabb972a973
http://hdl.handle.net/10076/00021097
http://hdl.handle.net/10076/00021097
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 73:119-124
Surveys were conducted to investigate the knowledge and confidence of cooking procedures among college and vocational school students. Total of freshmen and graduating students who participated in the surveys were 1,149 and 943, respectively. The res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::458b02eabf6d25994e96049e4072b606
http://hdl.handle.net/10076/00020624
http://hdl.handle.net/10076/00020624
Autor:
Nakanishi, Risa, Hirashima, Madoka, Ogihara, Akira, Ichikawa, Shunsuke, Murata, Shintaro, Goto, Taichiro, Isobe, Yuka
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 73:383-391
本研究では、科学的リテラシーの「科学への態度」における科学への興味・関心を育成するため、家庭科の食生活分野の題材としてカフェインに関する授業を開発し実践を行った。実生
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f7fd9853ece1c6f9d2eb4bf1842735b5
http://hdl.handle.net/10076/00020651
http://hdl.handle.net/10076/00020651
Publikováno v:
岐阜市立女子短期大学研究紀要. 72:15-22
Recently, cooking knowledge and skills of junior college students have been decreasing. Therefore, a questionnaire survey was conducted to investigate cooking knowledge and skills of students and when they acquired them by taking cooking classes, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::e7580ca59e8d9aa24a1ecc592ebe691b
https://gifu-cwc.repo.nii.ac.jp/records/517
https://gifu-cwc.repo.nii.ac.jp/records/517
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 72:313-321
In 2020, the Covid-19 pandemic pushed many universities and schools to implement distance learning in the world. This experience was a challenge for both students and teaching staff at Mie University. The purpose of this study was to try to develop m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::89931e1b0c38f971f82ddb7a3d12c52e
http://hdl.handle.net/10076/00019769
http://hdl.handle.net/10076/00019769
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 71:159-163
子どもたちが，日常生活において食事作りを実践するには，どのような経験をすることが有効なのかを明らかにするため，食事作りに対する興味・関心や調理技術，および家庭における
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::d8ccd5b45f41d0e4a22d373222e29cf8
http://hdl.handle.net/10076/00019334
http://hdl.handle.net/10076/00019334
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 71:153-158
Surveys were conducted to investigate the culinary habits and practices among college and vocational school students. Total of freshmen and graduating students were of 1,545 and 1,312. The respondents were categorized by the period of attendance at c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::377cc1850fa80c7e56c55a9073726f6d
http://hdl.handle.net/10076/00019333
http://hdl.handle.net/10076/00019333
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 70:1-5
ツタンカーメンエンドウから得られる赤色色素を食品添加物の着色料として利用するために、収量、色価、糖および金属イオン添加と紫外線照射に対する安定性について検討した。豆100g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f181ad9de7f8d61a28fa9f08c4b055c9
http://hdl.handle.net/10076/00018762
http://hdl.handle.net/10076/00018762
Publikováno v:
三重大学教育学部研究紀要. 自然科学・人文科学・社会科学・教育科学・教育実践 = BULLETIN OF THE FACULTY OF EDUCATION MIE UNIVERSITY. Natural Science,Humanities,Social Science,Education,Educational Practice. 69:115-120
中国では1980 年以降、経済が急速に成長し、国民の食生活が著しく変化した。この変化により、中国人の食生活には様々な課題が生じている。これらの課題を改善するために中国におい
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::dad72ba0c51d755c6c22216ffe47dedf
http://hdl.handle.net/10076/00017453
http://hdl.handle.net/10076/00017453