Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Terumi Aiba"'
1
Psychological effects of tablecloth color on diners under different brightness
Autor: Terumi Aiba, Kimiko Ohtani, Keiko Tomita, Makiko Ono
Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:48-55
The effective use of the tablecloth color to produce a comfortable dining space was examined under different brightnesses. The tablecloth color was shown to produce not only a comfortable, but suitable atmosphere that changes one's emotion depending
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::38046b94431a5bfcd647b727c19594c2
https://doi.org/10.2740/jisdh.18.48
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5
Effects of Dietary Experiences in Their Home and Parents-child Interaction on Their Self-independence in the Late Adolescence
Autor: Terumi Aiba, Kimiko Ohtani, Rie Nakakita, Jangmi Kang, Keiko Tomita, Takahisa Minamide
Publikováno v: Journal for the Integrated Study of Dietary Habits. 14:14-27
幼児期の好ましい食生活体験が, 親子間の基本的信頼感を養い, 青年期の自我同一性を促し, 独立意識を確立させるという仮説のもと, 青年期後期にあたる大学生等を対象に, アンケート調
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5e6df289a04dd036aa320614712f9b2
https://doi.org/10.2740/jisdh.14.14
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6
Role of the Diet Life in QOL of Elderly
Autor: Motoko Matsui, Terumi Aiba, Miho Sugiyama, Kimiko Ohtani, Jangmi Kang, Shigeyuki Ebisu, Tomomi Yamada, Takahisa Minamide, Rie Nakakita
Publikováno v: Journal for the Integrated Study of Dietary Habits. 12:306-313
70歳以上の在宅高齢者 (男性87名, 女性219名) を対象に, 聞き取り調査で, 本人の主観的QOLに食生活がどのように関わっているかを調べた. 対象者をADLと居住形態により, 独居高ADL群, 同居高AD
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f9531cbdc673ee1abadcb9fa38d9e408
https://doi.org/10.2740/jisdh.12.306
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8
Effect of Blanching Process on Texture and Color of Green Soybeans (Glycine max Merrill forma) (B. LIVING SCIENCE)
Autor: TAKAHISA, MINAMIDE, TERUMI, AIBA, AKEMI, HATA
Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 43:51-57
枝豆のテクスチャーならびに色調におよぼす調理操作について, 緑大豆(品種 : 井手町在来)の未熟種子を用いて調べた。枝豆の破断曲線は, ゆで操作10分で生のものと明らかに異なり, 組織
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::7db098709cc1a7e44ae5f917e667bb14
http://id.nii.ac.jp/1122/00005492/
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9
Influences of Boiling in Water on Cooking under Some Heating Environments (B. LIVING SCIENCE)
Autor: AKEMI, HATA, TERUMI, AIBA, TAKAHISA, MINAMIDE, MISAKO, TONOHATA
Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 42:41-47
近年, 加熱調理機器類の発達はめざましく, 各種の熱エネルギーの異なる調理機器が利用されている。そこでガスエネルギー源として燃焼カロリーの異なる2種のコンロ(強火 : 4,100kcal/h・
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::9c172cc6bef795aeaa008a49ff8b2fbb
http://id.nii.ac.jp/1122/00005473/
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10
Akademický článek
Influence of "Cooking within the Living Unit" on Residential Homes for the Elderly.
Autor: Terumi Aiba, Ai Niimi, Keiko Tomita, Motoko Matsui, Masaki Matsumura, Kimiko Ohtani
Publikováno v: Journal of Asian Regional Association for Home Economics; Sep2013, Vol. 20 Issue 3, p135-146, 12p
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