| アイテムタイプ |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2010-06-15 |
| タイトル |
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タイトル |
持続可能な食生活を目指した食教育プログラムの開発（第1報） 献立におけるライフサイクルエネルギーの算出 |
| 言語 |
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言語 |
jpn |
| キーワード |
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主題 |
environmental impact, 環境負荷, sustainable society, 持続可能な社会, life cycle energy, ライフサイクルエネルギー, in-season, 旬, dietary education, 食教育 |
| 資源タイプ |
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資源タイプ |
journal article |
| 著者 |
津田, 淑江
井元, りえ
木下, 枝穂
大家, 千恵子
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| 著者(ヨミ) |
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姓名 |
ツダ, トシエ |
| 著者(ヨミ) |
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姓名 |
イモト, リエ |
| 著者(ヨミ) |
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姓名 |
キノシタ, シホ |
| 著者(ヨミ) |
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姓名 |
オオヤ, チエコ |
| 著者別名 |
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姓名 |
TSUDA, Toshie |
| 著者別名 |
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姓名 |
IMOTO, Rie |
| 著者別名 |
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姓名 |
KINOSHITA, Shiho |
| 著者別名 |
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姓名 |
OHYA, Chieko |
| 抄録 |
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内容記述 |
The purpose of this study is to develop an educational program for sustainable dietary life. To construct a basic concept of the program，the authors calculated the life cycle energy for an ordinary menu，which is the sum of energy required for producing，transporting，cooking and disposing of food. First，data available at the Japan Resources Institute were collected．Then，the authors worked out the amount of gas and electricity needed for cooking food. The main findings are as follows：1.The life cycle energy was far greater than food intake energy. 2.The energy required for producing of food in-season was less than that for producing food out of season. 3.The energy spent for transporting food from the distance including importing food was naturally greater than that for transporting from local production centers．4.The energy for cooking varied with different ways of cooking. 5.The amount of waste was decreased by devising ways of cooking. 6.Choosing food in-season，local production for local consumption，and appropriate ways of cooking can lead to sustainable dietary life friendly to environment. |
| 書誌情報 |
日本家政学会誌
巻 56,
号 8,
p. 541-551,
発行日 2005
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| 書誌レコードID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AN10040097 |
| 著者版フラグ |
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出版タイプ |
VoR |
| その他のタイトル |
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その他のタイトル |
A Dietary Education Plan for Sustainable Society（I） Analysis of Life Cycle Energy for an Ordinary Menu |
| 出版者 |
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出版者 |
日本家政学会 |
20070118-1.pdf (462.9 kB)
