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昭和30年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴 ―昭和50年代前半との比較―.

• Authors : 森久 瞳¹; 木村 留美²; 杉山 寿美³

Subjects: *PERIODICAL publishing; SIDE dishes (Cooking); COOKING

• Source: Journal of Home Economics of Japan. 2023, Vol. 74 Issue 7, p394-404. 11p.

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Cluster Analysis of Cooking Status Type and Its Association with Dietary Intake among Older Adults who Live Alone

• Authors : Fumi Hayashi; Megumi Togawa; Midori Ishikawa

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2023, 81(6):319

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Factors Related to Cooking Frequency by Gender

• Authors : Moeka Nakayasu; Rie Akamatsu; 中易 萌香

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2023, 81(5):237

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Effectiveness of a cooking program providing cooking videos and feedback for 4th-6th graders to improve self-esteema quasi-experimental design

• Authors : Haruna MATSUMOTO; Kouhei HOSODA; Miho SAKAI

• Source: 日本健康教育学会誌 / Japanese Journal of Health Education and Promotion. 2023, 31(2):56

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Actual Cooking and Consumption Trends Toward'Happa-zushi' in Eiheiji Town, Fukui Prefecture

• Authors : Kiyomi HAYASHI; 林 紀代美

• Source: 地域漁業研究 / Journal of Regional Fisheries. 2023, 63(1):35

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Cup of Tea to Keep Warm

• Authors : Rebekah Graham; Ottilie Stolte; Polly Atatoa-Carr

Subjects: homelessness; everyday life; cooking

• Source: International Journal on Homelessness, Vol 2, Iss 2, Pp 116-132 (2022)

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Acquiring Practical Cooking Skills in the Non-Dominant Hand after Severe Right Hemiplegia: A Case Report

• Authors : Hiroaki Sakurai; Kei Ito; Kondo Izumi

• Source: Asian Journal of Occupational Therapy. 2023, 19(1):256

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地域における介護サービス事業所の食事提供に関するニーズと課題 ; Needs and challenges in meal provision at nursing care service facilities in the community

• Authors : Kazue FUKUSHI; Daisuke, SAKAMOTO; Nozomi, KUBOTA

Subjects: 認知症対応型共同介護; 調理; 栄養管理

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Characteristics of People Who Cook More Often Now than before COVID-19 Pandemic and the Frequency of Intake of a Well-Balanced Japanese Diet

• Authors : Himawari Fukasawa; Misa Shimpo; Moeka Nakayasu

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2022, 80(2):96

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Effects of Heating on the Physical Properties of Barley Bran

• Authors : Kenichi TANABE; Natsumi YAMANAKA; Noriko IKEDA

• Source: 名古屋文理大学紀要 / Journal of Nagoya Bunri University. 2022, 22:101

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Review of studies on the behavior of radioactive cesium in the processing/cooking of domestic agricultural products

• Authors : Mayumi HACHINOHE; Shin-ichi KAWAMOTO; Shioka HAMAMATSU

• Source: 農研機構研究報告 / Journal of the NARO Research and Development. 2021, 2021(8):125

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郷土料理・食・ジェンダーの「伝統」：主婦の友誌を中心に.

• Authors : けいこ むらせ

Subjects: GENDER; HOUSEWIVES; WOMEN'S magazines

• Source: Japanese Sociological Review / Shakaigaku Hyoron; 2020, Vol. 71 Issue 2, p297-313, 17p

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Effects of a Non-face-to-face Cooking Program to Improve Confidence in Cooking and Enhance Self-esteem among Elementary School Students

• Authors : Akiho Kondo; Ayu Yamaguchi; Chihiro Nakashita

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2021, 79(3):142

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The Effect of Energy Saving Methods on CO2 Emission Reduction in Basic Cooking

• Authors : Ayako MIKAMI; Keiko NAGAO; Noriko AKAISHI

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2020, 71(10):648

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文化人類学者が「料理人」になるとき ペルーの現代ガストロノミーレストランへの参加とその複雑性

• Authors : Shu Fujita; 藤田 周

• Source: Abstracts of the Annual Meeting of the Japanese Society of Cultural Anthropology. 2021, :15

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Involvement in Cooking during Childhood and Independence in University Students

• Authors : Fumiko KONISHI; Noriko TOYAMA; Tomoko HASEGAWA

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2021, 72(6):362

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Study of a cooking practice program to improve confidence in cooking and enhance self-esteem among elementary school students

• Authors : Akiho KONDO; Chihiro NAKASHITA; Tatsuaki SAKAMOTO

• Source: 日本健康教育学会誌 / Japanese Journal of Health Education and Promotion. 2021, 29(1):70

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A Study on the Awareness of Salt Intake among Parents for Child-rearing

• Authors : Erika Kawamata; Koichi Kawamata; Kokoro Yoshida

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2021, 79(1):27

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Effects of Different Heating Methods on the Intestinal Fermentability of Dietary Fiber in Sweet Potatoes

• Authors : Natsumi YAMANAKA; Noriko IKEDA; 山中 なつみ

• Source: 名古屋文理大学紀要 / Journal of Nagoya Bunri University. 2021, 21:55

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Phosphorus content of processed meat products and the changes induced by cooking

• Authors : Hanae Kusunoki; Hikari Kachi; Kanako Deguchi

• Source: 日本透析医学会雑誌 / Nihon Toseki Igakkai Zasshi. 2021, 54(6):261

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食と農をめぐる環境教育の実践：環境教育研究センターと辻調理師専門学校との連携による 「くいしんぼうラボ」 の取り組み ; Practice of Environmental Education on Food and Agriculture: 'Kuishinbo Lab' Initiative in Collaboration between Field Studies Institute for Environmental Education at Tokyo Gakugei University and Tsuji Culinary Institute ; ショク ト ノウ オ メグル カンキョウ キョウイク ノ ジッセン カンキョウ キョウイク ケンキュウ センター ト ツジ チョウリシ センモン ガッコウ トノ レンケイ ニ ヨル クイシンボウ ラボ ノ トリクミ

• Authors : 椿, 真智子; TSUBAKI, Machiko; 井原, 啓子

Subjects: Food; Agriculture; Environmental Education

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Review of studies on the behavior of radioactive cesium in the processing/cooking of domestic agricultural products

Subjects: 加工; radioactive cesium; cooking

• Source: 本文はJ-Stageよりご利用いただけます。This article full-text PDF is available at J-Stage.

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Kozushima Mackerel Fish Sauce Production and Cooking

• Authors : Akiko TANIGUCHI YAMADA; Haruko NOGUCHI; Hiroaki SATO

• Source: 日本食品保蔵科学会誌 / Food Preservation Science. 2020, 46(6):281

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Implementing a cooking class for older adult men taught by the men of the same generation

• Authors : Etsuro YOSHIMURA; Kiyomi YOSHIMURA; Rie AKAMATSU

• Source: 日本健康教育学会誌 / Japanese Journal of Health Education and Promotion. 2019, 27(3):271

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Effect of Temperature and Humidity on the Quality Parameters of Fried Chicken during Storage

• Authors : Hiromi OKAWA; Reiko SHIMADA; Shigeaki UENO

• Source: 日本冷凍空調学会論文集 / Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers. 2018, 35(3):193

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The Efforts of The Agricultural Department at Kitakata City Elementary Schools in Fukushima Prefecture

• Authors : Toshiko YAMAMOTO; 山本 俊光

• Source: 甲子園短期大学紀要 / Journal of Koshien Junior College. 2019, 37:9

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Effects of a collective cooking intervention program focusing on mission planning in community-dwelling elderly females

• Authors : Hidenori Tojo; Keiji Yasuda; Misato Yamanaka

• Source: 作業療法 / Japanese Occupational Therapy Research. 2019, 38(2):187

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Quantification of Nicotianamine Content in Edible Plants: A Comparative Study under Fresh, Cold Storage, and Cooking Conditions

• Authors : Kazuna MIYAGI; Kensaku TAKARA; Koji WADA

• Source: 日本食品保蔵科学会誌 / Food Preservation Science. 2017, 43(3):111

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Effects of Cooking Process on the Changes of Concentration and Total Amount of Radioactive Caesium in Beef, Wild Plants and Fruits

• Authors : Akiko Hachisuka; Hiromi Nabeshi; Hiroshi Akiyama

• Source: RADIOISOTOPES. 2016, 65(2):45

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Association between Eating Habits and Nutrition Education Implementation among Kindergarten Teachers by Age

• Authors : Ai Koyasu; Naoko Kaneda; Toshi Haruki

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2016, 74(3):69

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Study on Rearrangement of Kitchen Operations to Satisfy Both Work Efficiency and Quality of Dish.

• Authors : SHIMMURA, Takeshi; AKAMATSU, Motoyuki; MATSUNAMI, Haruhito

Subjects: BEHAVIOR; OBSERVATION (Educational method); QUALITY

• Source: Journal of Japan Industrial Management Association; 2013, Vol. 63 Issue 4, p258-266, 9p

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An Examination of Cooking Study of the French 'Sense of Taste Education'

• Authors : Katsue ISHII; Masako SATO; 佐藤 雅子

• Source: 日本家庭科教育学会誌 / Journal of the Japan Association of Home Economics Education. 2014, 57(2):85

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The Significance of "Cooperation" in Domestic Labor by Rural Women: With a focus on the practice of "cooperative cooking" in two regions in Tochigi prefecture during the first half of Japan's high growth period.

• Authors : MASUDA, Megumi

Subjects: RURAL women; AGRICULTURAL policy; COOKINGJAPAN

• Source: Japanese Sociological Review / Shakaigaku Hyoron; Dec2008, Vol. 59 Issue 3, p442-461, 20p

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Changes in Pectic Substances of Vegetables and Fruit during Cooking

• Authors : Michiko FUCHIGAMI; 渕上 倫子

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2014, 65(9):479

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Taste and Texture Characteristics of Beef Cooked by Different Methods

• Authors : Fumiko IIDA; Kaori HORIE; Toshihide NISHIMURA

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2014, 65(1):3

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The Impressions of a Scene of Cooking Japanese Food on the Screen with Captions Written Using Different Types of Font and Arrangement

• Authors : Seiko FUKUNAGA; Shigeko SHOYAMA; Tetsuya KATAYAMA

• Source: 人間と生活環境 / Journal of human and living environment. 2014, 21(1):25

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The Estimation Method for the CO2 Emission of Cooking in the Household

• Authors : Atsushi INABA; Rio KAZAMA; Ryoko MORIMOTO

• Source: 日本LCA学会誌 / Journal of Life Cycle Assessment, Japan. 2014, 10(2):155

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Development of a Questionnaire to Assess the Meal Preparation Competency of Female University Students — Study for Female Students Majoring in Nutrition

• Authors : Akemi Nakanishi; Atsuko Takahashi; Chikako Komaba

• Source: 栄養学雑誌 / The Japanese Journal of Nutrition and Dietetics. 2014, 72(1):21

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Changes in Reducing Sugar, Amylose and Protein Content of Rice Grain During Model Cooking

• Authors : Ayumi Isaka; Masatugu Tamura; Takaaki Oshima

• Source: 美味技術学会誌 / Journal of the Japanese Society of Taste Technology. 2012, 11(2):22

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ACTUAL USE OF FUMAROLE GAS FIXTURES ON KYUSHU ISLAND

• Authors : Makihiko TSUJIHARA; Satomi IMAMURA; 今村 仁美

• Source: 日本建築学会技術報告集 / AIJ Journal of Technology and Design. 2013, 19(41):255

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Breeding of Rice Varieties for Cooking with Various Eating Quality(A Discussion on the Eating Quality of Rice from Various Viewpoints, Symposium)

• Authors : Kiyoyuki MIURA; 三浦 清之

• Source: 北陸作物学会報 / The Hokuriku Crop Science. 2013, 48:55

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The Development of the Daily Menu in Modern Japan and the Influence of Western Culture―Compared with British and American Cookery Books―

• Authors : Shoko HIGASHIYOTSUYANAGI; 東四柳 祥子

• Source: 会誌食文化研究 / Journal of Food Culture of Japan. 2005, 1:27

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An Introductory Study on the Diffusion of Seasoning Components in Foodstuffs under Cooking Application of the Dual Sorption and Diffusion Theory in Dyeing

• Authors : Hiroko HASHIBA; Hiromi GOCHO; Jiro KOMIYAM

• Source: 日本海水学会誌 / Bulletin of the Society of Sea Water Science, Japan. 2004, 58(4):404

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The Food Production, Cooking, and Processing Considered from the Nutritional Standpoint in CELSS

• Authors : Hiramitsu Suzuki; 鈴木 平光

• Source: Eco-Engineering / CELSS JOURNAL. 1998, 11(1):15

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Effect of the Drying Process on the Physical Properties and Cooking Quality of Japonica Aromatic Rice

• Authors : Jafar HASHEMI; Naoto SHIMIZU; Toshinori KIMURA

• Source: 日本食品工学会誌 / Japan Journal of Food Engineering. 2006, 7(4):233

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The Factor Which Governs Water Migration in Starchy Foods

• Authors : Hisahiko WATANABE; 渡辺 尚彦

• Source: 日本食品工学会誌 / Japan Journal of Food Engineering. 2004, 5(3):143

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Effects of Eco-Cooking Seminar on Students Majoringin Home Economics Education

• Authors : Ayako MIKAMI; Keiko NAGAO; Noriko KITA

• Source: 日本家庭科教育学会誌 / Journal of the Japan Association of Home Economics Education. 2007, 50(3):176

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Problems with Promoting Local Consumption of a Specific Local Breed (Japanese Beef Cattle) in the Northern Tohoku Area of Japan

• Authors : Megumi OHASHI; Yurika SATOH; 佐藤 百合香

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2006, 57(3):179

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A Field Study of Accumulated Cooking Oil Stains in Rooms —Influence of the Plan of Kitchen and Actions Related to Cooking in Oil Stains—

• Authors : Ikuko BANBA; Yuriko IGARASHI; 五十嵐 由利子

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2008, 59(8):595

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Effect of a Soaking-Freezing Treatment on the Water Absorption and Softening of Beans during Cooking

• Authors : Keiko HATAE; Midori KASAI; Ryoko SEKITANI

• Source: 日本家政学会誌 / Journal of Home Economics of Japan. 2008, 59(2):81

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