@article{oai:dwcla.repo.nii.ac.jp:00000996,
 author = {辻, 昌美 and 真部, 真里子 and TUJI, Masami and MANABE, Mariko},
 journal = {同志社女子大学生活科学, DWCLA human life and science},
 month = {Feb},
 note = {application/pdf, AA11325308-20150220-58, To determine whether good luck sweets, a part of Kanazawa's food culture, could be passed down to future generations, we surveyed junior college and vocational school students in Kanagawa City to assess their recognition of five sweets（goshiki namagashi, himuro manju, fukuume, sasagi mochi, and kinkato ）. We also implemented an education program, starting with a lecture, about all the sweets, then adding first a tasting of goshiki namagashi, followed by both tasting and cooking of goshiki namagashi. Recognition of goshiki namagashi increased in the lecture with tasting, which led to an increase of the students' intention to consume this sweet. For himuro manju, only a lecture was given. Adding the tasting of goshiki namagashi increased the students' recognition of himuro manju as well as goshiki namagashi. Food and nutrition education can effectively pass on the heritage of Kanazawa's good luck sweets, but it's necessary to include at least a tasting in addition to the lecture., 原著論文},
 pages = {58--67},
 title = {金沢縁起菓子の継承に寄与する食育の在り方},
 volume = {48},
 year = {2015},
 yomi = {ツジ, マサミ and マナベ, マリコ}
}