@article{oai:nara-edu.repo.nii.ac.jp:00010974,
 author = {津田, 淑江 and 井元, りえ and 木下, 枝穂 and 大家, 千恵子},
 issue = {8},
 journal = {日本家政学会誌},
 month = {},
 note = {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.},
 pages = {541--551},
 title = {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},
 volume = {56},
 year = {2005}
}