Assessments of the Actual Situation and Adequacy of Nutrient Intake in Meal Patterns of Elementary School Students-Reference-Cited by-同舟云学术

Assessments of the Actual Situation and Adequacy of Nutrient Intake in Meal Patterns of Elementary School Students

Published:2023-02-01 Issue:1 Volume:81 Page:3-19
ISSN:0021-5147
Container-title:The Japanese Journal of Nutrition and Dietetics
language:en
Short-container-title:Eiyogakuzashi

Author:

Shiobara Yuka¹,Murayama Nobuko²,Yamamoto Taeko³,Ishida Hiromi⁴,Nakanishi Akemi⁴,Sunto Akiko³,Hazano Sayaka⁵,Nozue Miho⁶,Yoshioka Yukiko¹

Affiliation:

1. Department of Nutritional Management, Faculty of Nutritional Science, Sagami Women’s University

2. Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture

3. Department of Nutrition, Faculty of Health and Social Services, Kanagawa University of Human Services

4. Undergraduate School of Nutrition Sciences, Kagawa Nutrition University

5. Department of Health and Nutritional Science, Faculty of Human Health Science, Matsumoto University

6. Department of Health and Nutritional Sciences, Faculty of Health Promotional Science, Tokoha University

Publisher

The Japanese Society of Nutrition and Dietetics

Subject

Pharmacology (medical)

Link

https://www.jstage.jst.go.jp/article/eiyogakuzashi/81/1/81_3/_pdf

Reference54 articles.

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2. 2) 農林水産省：食育基本法・食育推進基本計画等，https://www.maff.go.jp/j/syokuiku/kannrennhou.html (2022年12月1日)

3. 3) 足立己幸：料理選択型栄養教育の枠組としての核料理とその構成に関する研究，民族衛生，50, 70-107 (1984)

4. 4) 足立己幸：栄養・食教育の枠組み「料理選択型栄養・食教育」，主教材「食事の核料理 (主食・主菜・副菜) を組み合わせる」・「3・1・2弁当箱法」による食事法：1970年代からの食生態学研究・理論・実践の環をふりかえり，現在の栄養・食問題解決の課題を問う，名古屋学芸大学健康・栄養研究所年報，9, 49-83 (2017)

5. 5) 針谷順子，足立己幸：なぜ，「料理」に注目するのか？，食事コーディネートのための主食・主菜・副菜料理成分表 (第4版)，pp. 3-13 (2017) 群羊社，東京