帯広大谷短期大学紀要
Online ISSN : 2424-1881
Print ISSN : 0286-7354
ISSN-L : 0286-7354
15 巻
選択された号の論文の11件中1~11を表示しています
  • 原稿種別: 表紙
    1978 年 15 巻 p. Cover2-
    発行日: 1978/03/25
    公開日: 2017/06/01
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  • 村山 出
    原稿種別: 本文
    1978 年 15 巻 p. 1-15
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
  • 千葉 千鶴子
    原稿種別: 本文
    1978 年 15 巻 p. 17-25
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
  • 田村 圭司
    原稿種別: 本文
    1978 年 15 巻 p. 27-41
    発行日: 1978/03/25
    公開日: 2017/06/01
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  • 土田 知恵子, 斎藤 節子
    原稿種別: 本文
    1978 年 15 巻 p. A1-A9
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
    1.衣服の着用目的別着用形式では,職業を持つ働く婦人にとり,機能的な洋服は,衣服の管理,衛生,時間的な面からも望まれている。2.儀式の時の和・洋服に対する意識では,民族衣裳として日本古来のきものを着用したいという女性が多い。10代は,洋服を着る率が高いが,今後は,きものの格調の高さ,豪華さ,優雅な雰囲気に魅力を感じ,和服形式を取り入れていきたいという意向が強い。3.洋服調整方法とその感想では,現物をみて購入できるという利点から,既製品を利用する女性が圧倒的であったが,その反面,仕立の組雑,サイズ不足が悩みで,工賃の高いオーダーでも体型に合い,個性を生かす事ができるのなら,それぞれの衣服設計に利用していきたいと高年代層では答えている。4.ファッションの受容では,現代のめまぐるしいファッションの流れに於いて,流行には影響されず,あくまでも独自の衣服計画をいとなみたいとしながらも,実生活ではなかなか主体的な衣生活を営むことの困難さを訴えている。
  • 植田 志摩子, 池添 博彦
    原稿種別: Article
    1978 年 15 巻 p. A11-A19
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
    Words associated with the foods which included vegetable foods, confections and beverages were researched. Though whole associated words of individual food in female and male, young and old generation were studied, only five higher percentage foods are listed in each table. "Red", "cold", "sour", "sweet", "seed" associated with strawberry, ice cream, unshu orange, chocolate, watermelon respectively indicate high percentage more than fifty. In contrast, "farm", "lettuce", "warabi", "hard", "juice", "round" associated with "tomato", "celery", "udo", "chestnut", "apple" respectively represent low percentage. Among associated words, colors of food, such as "yellow" in unshu orange, banana and corn, "red" in strawberry, cherry, apple, tomato and carrot, "black" in grape and purple laver, "brown" in chocolate and shiitake, "white" in ice cream and "Calpis" are associated with each food more frequently.
  • 山下 昭
    原稿種別: Article
    1978 年 15 巻 p. A21-A29
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
    Food associated with the words which are related to food classification were studied. Twenty five words which relate to animal food, vegetable food, confection, beverage, food group and cooking style were investigated. Whole associated foods of individual word in female are male, young and old generation were researched, but five higher percentage foods are presented |in each Table. Wakame, ham, shiitake, butter, cheese, natto, sweet potato associated with the words "seaweed", "meat products", "fungi", "fatty foods", "milk products" "pulses", "potato" respectively indicate high percentage more than sixty. Agar-agar, sashimi, welsh onion, fish, liver associated with the words "sea weed","delicious food","unappetizing food" respectively represent low percentage reversely.
  • 池添 博彦
    原稿種別: Article
    1978 年 15 巻 p. A31-A41
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
    Representative foods and dishes in particular regions were studied. Images of above foods were analyzed and measured by semantic differential method. Semantic profiles of certain foods represent characteristics of food to considerable extent. Among representative foods in particular regions, three higher value foods in each item are expressed as follows; sushi, corn, chawanmushi are those of "appetizing" milk, beefsteak, butter are those of "nutritious", sushi, cake, beefsteak are those of "satisfactory" cake, cherry, sushi are those of "well-shaped", cherry, cake, salad are those of "pretty color", peach, cake, chawanmushi are those of ^'pleasant to the palat", unshu orange, pineapple, peach are those of "flavorous", cake, sushi, peach are those of "tasty", chawanmushi, sushi, cherry are those of "favorable impression", beefsteak, sushi, beef are those of "high-grade" and sushi, peach, cake are those of "liked", respectively. On the other hand, three lower value foods in each items are represented as follows; soy sauce, miso, buckwheat noodle are those of "unappetizing",coffee, tsukemono, tea are those of "lessnutritious", soy sauce, miso, purple laver are those of "unsatisfactory", octopus, soy sauce, miso are those of "ill-shaped", miso, natto, octopus are those of "dirty color", miso, soy sauce, octopus are those of "unpleasant to the palate", octopus, natto, tofu are those of "bad smelled", soy sauce, cheese, macaroni are those of "untasty" octopus, soy sauce, miso are those of "unfavorable impression", natto, potato, buckwheat noodle are those of "low-grade" and soybean, soy sauce, cheese are those of ''disliked", respectively. Means of profiles exist between 1.780 and 0.009. Twelve higher mean foods, i.e., twenty present of all foods are sushi, peach, cake, chawanmushi, salad, beefsteak, unshu orange, cherry, gratin, corn, grape and apple in the decreasing order. Opposite twelve lower mean foods are ^oy sauce, miso, octopus, buckwheat noodle, natto, soybean, macaroni, tangle, fish, tsukemono, azuki and potato in the same order. Remains, viz., sixty percent of all foods are represented between 0.600 and 1.300. Foods which have means between above numbers are regarded as common foods concerning semantic profiles.
  • 山崎 民子, 山下 昭
    原稿種別: 本文
    1978 年 15 巻 p. A43-A46
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
    1.素性の明らかなメークイン種を供試して,脂溶性ビタミンおよび水溶性ビタミンを検討した。2.メークイン種のビタミソA量およびカロチン量は,これまでに報告されているじゃがいもの分析値よりも,僅かに高い。3.メークイン種のビタミンD量およびビタミンE量は,記載限度に達しない程度の含量であった。4.メークイン種のビタミソB1量およびB2量は,これまでに報告されているじゃがいもの分析値よりやや高い。5.メークイン種のニコチン酸量およびビタミソC量は,これまでに報告されているじゃがいもの分析値よりも,はるかに高い。
  • 吉村 典子
    原稿種別: 本文
    1978 年 15 巻 p. A81-A90
    発行日: 1978/03/25
    公開日: 2017/06/01
    ジャーナル フリー
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