調理済み・半調理済み食品の利用実態 １９８４，１９９０，１９９４年の比較
書誌事項
- タイトル別名
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- Survey on Utilization of Ready-to-serve and Ready-to-cook Dishes. Comparison among 1984,1990 and 1994.
- Comparison among 1984, 1990 and 1994
- 1984, 1990, 1994年の比較
抄録
We conducted a questionnaire survey on persons in charge of cooking for their families regarding their use of ready-to-serve and ready-to-cook dishes in Osaka, Hiroshima and Yamaguchi, and obtained the following result. Thirty dishes were classified into five groups according to changes in use in 1984, 1990 and 1994.<BR>1) The first group was composed of take-out sushi, frozen hamburg steaks, and instant soups which remained the same in the rate of their uses throughout the decade.<BR>2) The use of packed lunches, Japanese omelet rolls, and Japanese-style salads increased during the decade (the second group).<BR>3) To the third group belonged dishes the use of which fluctuated during the decade. Out of eight dishes, six were traditional homemade dishes.<BR>4) The fourth group was composed of dishes which were used increasingly from 1984 to 1990. Out of eight dishes, three were in retort pouches and two were take-out dishes. They included mostly western style dishes such as hamburg steak, curry, fried chicken, soup and stew.<BR>5) The fifth group included items of which use increased between 1990 and 1994; four out of seven were home-style dishes, particularly Japanese style dishes of burdock, vegetables and grilled fish, and three were frozen dishes.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 54 (5), 285-294, 1996
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390282681526452096
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- NII論文ID
- 130003667573
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- ISSN
- 18837921
- 00215147
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可