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"relation_version_is_last": true, "title": ["旬の地域食材を用いた弁当献立作成を通じたアクティブラーニングおよび産学連携による地域貢献の試み\u003c教育科学\u003e"], "weko_shared_id": 3}
旬の地域食材を用いた弁当献立作成を通じたアクティブラーニングおよび産学連携による地域貢献の試み<教育科学>
https://doi.org/10.24561/00018045
https://doi.org/10.24561/000180452a751da6-c800-4ff5-916d-837771abfd1a
名前 / ファイル | ライセンス | アクション |
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KY-AA12318206-6701-12.pdf (2.6 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-03-16 | |||||
タイトル | ||||||
タイトル | 旬の地域食材を用いた弁当献立作成を通じたアクティブラーニングおよび産学連携による地域貢献の試み<教育科学> | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食事バランス | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 弁当 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 献立 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 地産地消 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 産学連携 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アクティブラーニング | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | food balance | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | bento | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | nutrition class | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | industry-university cooperation | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | active learning | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.24561/00018045 | |||||
ID登録タイプ | JaLC | |||||
タイトル(別言語) | ||||||
その他のタイトル | Active Learning of Bento Menu Development with Seasonal and Regional Food Materials and Contribution to Local Region by Industry University Cooperation | |||||
著者 |
上野, 茂昭
× 上野, 茂昭× 吉山, 怜花× 矢口, 美音里× 島田, 玲子 |
|||||
著者 ローマ字 | ||||||
UENO, Shigeaki | ||||||
著者 ローマ字 | ||||||
YOSHIYAMA, Reika | ||||||
著者 ローマ字 | ||||||
YAGUCHI, Miori | ||||||
著者 ローマ字 | ||||||
SHIMADA, Reiko | ||||||
著者 所属 | ||||||
埼玉大学教育学部生活創造講座家庭科分野 | ||||||
著者 所属 | ||||||
埼玉大学大学院教育学研究科家庭分野 | ||||||
著者 所属 | ||||||
埼玉大学大学院教育学研究科家庭分野 | ||||||
著者 所属 | ||||||
埼玉大学教育学部生活創造講座家庭科分野 | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
書誌情報 |
埼玉大学紀要. 教育学部 en : Journal of Saitama University. Faculty of Education 巻 67, 号 1, p. 151-168, 発行日 2018 |
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年月次 | ||||||
2018 | ||||||
出版者名 | ||||||
出版者 | 埼玉大学教育学部 | |||||
出版者名(別言語) | ||||||
出版者 | Faculty of Education, Saitama University | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 18815146 | |||||
概要 | ||||||
内容記述タイプ | Other | |||||
内容記述 | We newly developed bento menus, which were mainly made from local food stuffs, with university students. The recipe was repeatedly discussed between university students and bento companies. The final Okowa bento menu, including glutinous rice with green tea and sweet potato, taro croquette and boiled Komatsuna, was suitable for 40 to 60 aged ladies because of it’s light energy. On the other side, the final Korean bento menu, including Bulgogi, Korean pancake, Japche and Namul, showed larger energy. Additionally, both bento looked vivid colorful with carrot slices (red-orange), leaves (green), fried egg (yellow), and paprika (red). We established a way to contribute local economy by developing bento menu with students through nutrition related classes supervised by industry-university cooperation. | |||||
版 | ||||||
[出版社版] | ||||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | text | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
作成日 | ||||||
日付 | 2018-03-16 | |||||
日付タイプ | Created | |||||
アイテムID | ||||||
KY-AA12318206-6701-12 |