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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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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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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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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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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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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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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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