管理栄養士養成施設であるA大学2年生を対象として調理技能調査および質問紙調査を行い,切砕技術に及ぼす要因を検討した。調理技能調査は,きゅうりの輸切り,だいこんのせん切りおよびキャベツのせん切りを課題とし,所要時間の計測と切断物の評価(調査者評価および自己評価)を行った。切断物の調査者評価はいずれも約9割の学生が「やや不揃い」「不揃い」であった。一方,自己評価は調査者評価より高い傾向にあり,学生と調査者が考える技術レベルに違いがあることが推察された。切砕操作における意識は,調査時では「揃えて切ること」,日常生活では「特に意識していない」「速く切ること」「速く揃えて切ること」を回答した学生が多かった。今後は食事提供に携わる職を目指す学生に求められる技術レベルを理解させ,日常生活の切砕操作においても均一さを意識するよう促す指導が必要である。To investigate influential factors, a knife skills survey and questionnaire were conducted among second‐year students at a university running a registered dietitian training course. The skills for slicing cucumber, Japanese radish, and cabbage were examined by both investigators and students assessing the time taken and the slices produced. For all three items, about 90% of the investigators\u27 evaluations recorded "unevenness" or “a little unevenness. "On the other hand, the self-evaluations tended to be more positive, suggesting a difference between the perceptions of students and investigators. Many students reported that they remained conscious during the survey “ to cut same-sized slices. "In response to the questionnaire item about cutting same‐sized slices on an everyday basis, many students reported that they: "were not particularly conscious," "cut quickiy," or "cut same-sized slices quickly.“ In future, therefore, lt is essential to educate students about the level of knife skills required of those wishing to work in catering and encourage an awareness of cutting food evenly in everyday life
