〇Satsuki Une1, Koji Nonaka2, Mariko Kimura3, Rieko Nakata4 (1. Kagawa University, 2. Nara Gakuen University, 3. Kobe Women’s University, 4. Nara Women’s University)
Session information
ポスター発表
ポスター発表 » 食物
食物
Sun. May 28, 2023 11:20 AM - 12:00 PM グループ1 (85周年記念館大体育室)
〇NOGUCHI Ritsuna1, KOMINE Shoichi1, SHIDA Takashi2 (1. Teikyo Heisei University, 2. Research Team for Promoting Independence and Mental Health, Tokyo Metropolitan Institute for Geriatrics and Gerontology)
NAKAZAWA Rino1, KUWAYAMA Honoka1, INOUE Hiroyasu1, 〇NAKATA Rieko1 (1. Nara Women's University)
〇YUASA Masahiro1, KARASUYAMA Natsumi2, KOBA Kazunori2, MATSUZAWA Tetsuhiro2 (1. Kobe University, 2. University of Nagasaki)
〇Tomoya Okunishi1, Ando Mikiko2, Suwa Norihisa2 (1. NARO, 2. ITOCHU Food Sales and Marketing Co., Ltd.)
〇OKADA Mizue1, OKADA Yoshinori2 (1. Aichi Gakusen University, 2. Nagoya Bunri University Junior College Division)
〇IWATA Emiko1, FUKUI Konomi2, GOTO Masahiro2 (1. Kio University, 2. Kobe Women's University)
〇KAMEI AYA1, NARISAWA RUKA1 (1. Miyagi University of Education)
〇KOIZUMI Akiko1, MINEKI Machiko1 (1. Tokyo Kasei University)
〇KONISHI Taiki1, AYABE Sonoko2, KOITABASHI Rina2, SATO Natsuka2, TAKANASHI Miho2, MURAMATSU Kanako2 (1. Ueno Village School Lunch Center, 2. Takasaki University of Health and Welfare)
〇Takeyama Kotomi1, Nagura Hideko1 (1. Jumonji University)
[P-042] Effects of water hardness on the boiled potato
Case study with added salt and sucrose
〇SUZUNO Hiroko1, AKIYAMA Satoko1, IKEDA Masayo1 (1. Tokyo University of Agriculture)
〇OKAZAKI Kiyo1, OKAZAKI Yuka1, MORIMOTO Ryosuke1, WATANABE Ikuko2 (1. Shikoku University, 2. Shikoku University Junior College)
〇OKADA Manami1, SATO Yoko1 (1. Ochanomizu University)
〇HIRASHIMA Madoka1, ISOBE Yuka1, HORI Mitsuyo2 (1. Mie University, 2. Gifu City Women's College)
〇TANISAWA Yoko1, SAKAMOTO Kaoru2, AKINAGA Yuko3 (1. Koshien University, 2. University of Hyogo, 3. University of Teacher Education Fukuoka)
〇NAKAMURA Keiko1, WACHI Rion1 (1. Fukushima University)
〇MURAKAMI Yoko1, KOBAYASHI Erina1 (1. Shizuoka University)
〇Nami FUKUTOME1 (1. Tokyo Seiei College)
〇HOSHINO Ayumi1, KISHIDA Etsu1, NUNOYA Mei1, AIKAWA Miwako2 (1. Hyogo University of Teacher Education, 2. Middle Lab School, Hyogo University of Teacher Education)
[P-060] The role of food culture achieves in building sustainable society, part3
-Taking food education in Ena City, Gifu for instance
〇YAMASHITA Sayaka1, OGAWA Noriko1 (1. Chubu University)
〇YAMAGUCHI YUKIE1, YABE HIROSHI1, KATO DAISUKE2 (1. Kyoto College of Nutritional & Medical Sciences, 2. Kyoto City Ukyo Ward Nursing Care Prevention Promotion Center)