@article{oai:u-ryukyu.repo.nii.ac.jp:02007328,
 author = {森山, 克子 and 高江洲, 佳乃 and 根川, 文枝 and Moriyama, Katsuko and Takaesu, Yoshino and Negawa, Fumie},
 issue = {80},
 journal = {琉球大学教育学部紀要},
 month = {Mar},
 note = {この報告は、郷土料理推進を目指すため、学校における食育を担う栄養教諭等の郷土料理の喫食体験と勤務年数の関係を明らかにすることを目的とした。平成22年9月、栄養教諭等を対象に62品目の料理で調査した。全員が100%喫食している料理は、ゆし豆腐等8品であった。全体平均で少なかったのは、クリジューシー(39.4%)、ムジ汁(50.6%)であった。クリジューシーは3年以上5年未満で16.7%、ムジ汁は3年未満で25.6％であった。喫食と勤務年数間で、有意な差がみられた料理は、24品であった。20年以上の勤務経験者は、95％の品数(59品)で、高い喫食率(Aレベル75%以上)を示し、他のグループとは差があった。20年以上の勤務者の知恵や経験を次世代へ伝承する取り組みを行うことが必要であることが示唆された。, The purpose of this paper was to show the relationships between the experiences to have taken (traditional) native food and the length of working years among the school nutrition teachers to promote services of (traditional) native food to students. This research was conducted using the questionnaire of 62 items of native food in September, 2010, and subjects were school nutrition teachers in Okinawa. All of them have taken 8 items such as Yushi Tofu, and Kurijyushi and Mujijiru were less likely have been taken, the results of them were 39.4% and 50.6%r espectively. The differences based on the length of working years were significant: 16.7% of the teachers working for 3-5 years has taken Kurijyushi and 25.6% of them has taken Mujijiru. Twenty-six of 62 items were shown differences significantly based on the experiences to have taken native food and the length of working years. seventy-five percent of those who have been working for 20 years or over show that they have taken 59 of 62 items (95%). As a result, differences are shown between the relationships between experiences to have taken (traditional) native food and the length of working years. In conclusion, wisdom and experiences of teachers who have been working 20 years or over should be descended to the next generations., 紀要論文},
 pages = {255--267},
 title = {沖縄県学校給食における郷土料理推進のための一考察（第2報）－栄養教諭等の郷土料理の喫食体験と勤務年数の調査－},
 year = {2012}
}