@article{oai:mie-u.repo.nii.ac.jp:00013715,
 author = {平島, 円 and Hirashima, Madoka and 磯部, 由香 and Isobe, Yuka and 堀, 光代 and Hori, Mitsuyo},
 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 = {Feb},
 note = {application/pdf, Surveys were conducted to investigate the culinary habits and practices among college and vocational school students. Total of freshmen and graduating students were of 1,545 and 1,312. The respondents were categorized by the period of attendance at college or vocational school. It was found that students whose period of attendance at school was 2 years tended to have higher cooking frequencies compared with students whose period was 4 years. Namely, students with 2 years had higher culinary practices. On the other hand, students with 4 years had more opportunities of cooking during the college than students with 2 years did. So, students with 4 years became to have higher culinary habits. However, dishes made by students and specialty did not depend on the school periods. Therefore, it is considered that students had been preparing to be adults that go out into the world while in school, not depending on their school periods.},
 pages = {153--158},
 title = {大学および専門学校生の調理に対する意識と実践度の在学中の変化の在学期間による違い},
 volume = {71},
 year = {2020},
 yomi = {ヒラシマ, マドカ and イソベ, ユカ and ホリ, ミツヨ}
}