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小学生がうま味の相乗効果を学ぶための味覚授業の実施
https://doi.org/10.15020/00001765
https://doi.org/10.15020/000017650a92e3ad-29d2-4922-a100-188b95b4a153
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
小学生がうま味の相乗効果を学ぶための味覚授業の実施 (894.6 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2020-06-05 | |||||
| タイトル | ||||||
| タイトル | 小学生がうま味の相乗効果を学ぶための味覚授業の実施 | |||||
| タイトル | ||||||
| タイトル | Implementation of Sense of Taste Class for Elementary School Children to Learn about the Synergistic Effects of Umami flavor | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 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 | 10.15020/00001765 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
神田, 知子
× 神田, 知子× 堤, 咲莉衣× 上田, みちの× 飯田, 珠美× 宮川, 和美× 掃部, 美咲× 荻野, 裕子× 山口, 裕美× 小切間, 美保× Koda, Tomoko× Tsutsumi, Sarii× Ueda, Michino× Iida, Tamami× Miyakawa, Kazumi× Kamon, Misaki× Ogino, Hiroko× Yamaguchi , Yumi× Kogirima, Miho |
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| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科・2016 年度卒業生 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科・2016 年度卒業生 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科・2017 年度卒業生 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科・2017 年度卒業生 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学大学院・生活科学研究科・食物栄養科学専攻・食物栄養科学コース・2017 年度修了生 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科・2013 年度卒業生 | |||||
| 著者 所属 | ||||||
| 値 | 同志社女子大学・生活科学部・食物栄養科学科 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science,Doshisha Women's College of Liberal Arts | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science,Doshisha Womenʼs College of Liberal Arts, Graduate of 2016 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science,Doshisha Womenʼs College of Liberal Arts, Graduate of 2016 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science,Doshisha Womenʼs College of Liberal Arts, Graduate of 2017 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science,Doshisha Womenʼs College of Liberal Arts, Graduate of 2017 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Food Science and Nutrition Course, Food Science and Nutrition Studies, Graduate School of Human Life and Science, Doshisha Womenʼs College of Liberal Arts, Graduate of 2017 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Womenʼs College of Liberal Arts | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Womenʼs College of Liberal Arts, Graduate of 2013 | |||||
| 著者所属(翻訳) | ||||||
| 値 | Department of Food Science and Nutrition, Faculty of Human Life and Science,Doshisha Women's College of Liberal Arts | |||||
| 著者 外部リンク | ||||||
| 表示名 | 同志社女子大学研究者データベース -神田知子 | |||||
| URL | https://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/3040/3040_Researcher.html | |||||
| 著者 外部リンク | ||||||
| 表示名 | 同志社女子大学研究者データベース - 小切間美保 | |||||
| URL | https://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/2186/2186_Researcher.html | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The purpose of this study was to assess whether elementary school children were able to learn the synergistic effects of umami flavor through the implementation of a sense of taste class for them. The sense of taste class held for 182 elementary school children (aged, 10–11 years old in Kyoto city). The subjects assessed three types of broths: dried bonito (DB), kombu kelp (KK), and dried bonito-kombu kelp (DB-KK). The subject evaluated the broth for several factors: tastiness, umami flavor, aroma, fishy smell. In addition, children were asked to write their own comments about what they had learned or noticed. A total of 147 healthy subjects were analyzed. The results of the sensory evaluation showed that the children sensed umami flavor and tastiness more significantly in DB-KK broth than in KK broth. They also evaluated the DB broth and DB-KK broth to have a significantly better aroma than KK broth (both at p<0.05). The analysis of the comment showed that 11 children (7.5%) wrote about their understanding of the fundamental taste umami, and 31 children (21.1%) wrote about understanding the synergistic effect of umami flavor. These results suggest that the implementation of the sense of taste class is effective to learn the synergistic effects of umami flavor. |
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| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 論文 | |||||
| 書誌情報 |
総合文化研究所紀要 en : Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts 巻 35, p. 197-207, 発行日 2018-07-27 |
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| 出版地 | ||||||
| 出版者 | 京都 | |||||
| 出版者 | ||||||
| 出版者 | 同志社女子大学総合文化研究所 (学術研究支援課) | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 09100105 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10052143 | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| ID | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | AN10052143-20200605-197 | |||||
