@article{oai:sucra.repo.nii.ac.jp:00018056,
 author = {上野, 茂昭 and 吉山, 怜花 and 矢口, 美音里 and 島田, 玲子},
 issue = {1},
 journal = {埼玉大学紀要. 教育学部, Journal of Saitama University. Faculty of Education},
 month = {},
 note = {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., text, application/pdf},
 pages = {151--168},
 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<教育科学>},
 volume = {67},
 year = {2018},
 yomi = {ウエノ, シゲアキ and ヨシヤマ, レイカ and ヤグチ, ミオリ and シマダ, レイコ}
}