Hirashima, Madoka

Hori, Mitsuyo

Isobe, Yuka

堀, 光代

平島, 円

磯部, 由香

application/pdfSurveys were conducted to investigate the culinary habits and practices among college and vocational school students. Total of freshmen and graduating students were of 1,545 and 1,312. The respondents were categorized by the period of attendance at college or vocational school. It was found that students whose period of attendance at school was 2 years tended to have higher cooking frequencies compared with students whose period was 4 years. Namely, students with 2 years had higher culinary practices. On the other hand, students with 4 years had more opportunities of cooking during the college than students with 2 years did. So, students with 4 years became to have higher culinary habits. However, dishes made by students and specialty did not depend on the school periods. Therefore, it is considered that students had been preparing to be adults that go out into the world while in school, not depending on their school periods

ヒラシマ, マドカ

イソベ, ユカ

ホリ, ミツヨ

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大学および専門学校生の調理に対する意識と実践度の在学中の変化の在学期間による違い

大学および専門学校生の調理に対する意識と実践度の在学中の変化の在学期間による違い

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