@article{oai:niigata-u.repo.nii.ac.jp:02000340,
 author = {山口, 智子 and Yamaguchi, Tomoko and 細田, 耕平 and Hosoda, Kouhei and 渡邊, 令子 and Watanabe, Reiko},
 journal = {新潟大学高等教育研究},
 month = {Mar},
 note = {学生の野菜摂取不足の改善に向けて，簡便に調理できる乾燥野菜の利用が野菜摂取量の増加に繋がる良い方策ではないかと考えられる．本研究では，まず本学学生367名を対象に乾燥野菜の利用状況やイメージなどを調べて，利用頻度と関連する事項について検討した．乾燥野菜の食経験は，日本食品標準成分表の収載品目では男女ともに比較的多く，その他の乾燥野菜では50～60%程度であった．日常の料理の中で乾燥野菜を「よく使う」「たまに使う」と回答した割合は約30%で利用頻度は低かったが，味，栄養，使いやすさに関して過半数が良いイメージを持っており，利用頻度が高い学生達でより顕著であった．また，レシピの存在や調理の簡便性が乾燥野菜の利用促進に必要であることが明らかになった．乾燥野菜を用いたレシピの提案と調理実習は，乾燥野菜の味や食感などの特徴に学生が気付くことができ，野菜摂取量の増加に繋がる有効な教育と考えられる．, We recommend the use of dried vegetables which can be easily cooked in daily foods, because one of the nutritional inadequacies in university students has been insufficient vegetable consumption. In this study, a questionnaire survey on the use and the concept of dried vegetables was carried out for 367 students in Niigata University. Most students have eaten dried vegetables such as "Kiriboshi-daikon" listed in the current Standard Tables of Food Composition in Japan, however the consumption of the dried vegetables unlisted was 50-60%. About 30% of the students answered that they used dried vegetables "frequently" or "occasionally" in their daily cooking and the majority had favorable impression on taste, nutrition, and easy use to dried vegetables. Therefore, recipes using dried vegetables were proposed, and cooking training was conducted. The students have noticed the good characteristics of dried vegetables. In conclusion, the present study program is useful for higher consumption of vegetables in university students.},
 pages = {1--8},
 title = {大学生の乾燥野菜の利用状況と野菜摂取量の増加に繋がる食教育の検討},
 volume = {9},
 year = {2022}
}