@article{oai:mie-u.repo.nii.ac.jp:00011193,
 author = {平島, 円 and Hirashima, Madoka and 堀, 光代 and HORI, Mitsuyo and 磯部, 由香 and ISOBE, Yuka},
 journal = {三重大学教育学部研究紀要. 自然科学・人文科学・社会科学・教育科学・教育実践, BULLETIN OF THE FACULTY OF EDUCATION MIE UNIVERSITY. Natural Science,Humanities,Social Science,Education,Educational Practice},
 month = {Mar},
 note = {application/pdf, Surveys were conducted every April to investigate the knowledge and confidence of cooking procedures of 1, 149 freshmen（age 18-20）in college and vocational school from 2010 to 2013. The knowledge and confidence of cooking procedures were differed by gender, major in high school, frequency of cooking, cooking attitude and having specialty dishes. Students graduated from specialized education in high school had higher knowledge and  confidence than students graduated from general education did. Moreover students who cooked habitually had higher knowledge and confidence compared with students who rarely cooked. Furthermore it found that having interest in cooking is important to have higher knowledge and confidence of cooking procedures. Therefore, it concluded that it was important for students to have opportunity for cooking and to increase their interest in cooking.},
 pages = {149--156},
 title = {大学および専門学校生の調理操作の知識と自信度},
 volume = {68},
 year = {2017},
 yomi = {ヒラシマ, マドカ and ホリ, ミツヨ and イソベ, ユカ}
}