kishida etu 岸田恵津

… Alternative Names

Researcher Number	70214773
Other IDs
External Links
Affiliation (Current)	2021: 兵庫教育大学, 学校教育研究科, 教授
Affiliation (based on the past Project Information) *help	2016 – 2019: 兵庫教育大学, 学校教育研究科, 教授 2015: 兵庫教育大学, 学校教育学部, 教授 2012 – 2015: 兵庫教育大学, 学校教育研究科(研究院), 教授 2008 – 2011: Hyogo University of Teacher Education, 学校教育研究科, 教授 2007: Hyogo University of Teacher Education, Graduate School of Education, Associate Professor … More
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits / Education on school subjects and activities / 食生活 / Basic Section 08030:Family and consumer sciences, and culture and living-related Except Principal Investigator Education on school subjects and activities / 食生活 / Eating habits, studies on eating habits / 家政学
Keywords	Principal Investigator アポトーシス / セラミド / ドコサヘキサエン酸 / スフィンゴシン / セラミドの定量 / 脂肪酸 / 細胞死 / 食育 / ビタミンC / 腫瘍壊死因子 … More Except Principal Investigator 評価 / ドコサヘキサエン酸 / 食育 / カリキュラム / n-3脂肪酸 / 特別支援学校 / 教育評価 / ビタミンE / docosahexaenoic acid / アナンダミド / 2-アラキドノイルグリセロール / セラミド / カンナビノイド / リノール酸 / 江戸期 / いり酒 / 調味料 / 嗜好性 / 再現 / 官能評価 / 嗜好 / 実践モデル / データベース / 学習指導案 / 教育実践 / 自立活動 / 教科連携 / 脂質過酸化 / マロンジアルデヒド / TBA反応性物質 / ビタミンC / グルタチオン / 化学発光 / 四塩化炭素 / カドミウム / 脂質過酸化反応 / ラジカル反応 / 生体膜 / 肝再生 / Lipid peroxidation / Malondialdehyde / TBA-reactive substances / Ascorbic acid (Vitamin C) / Tocopherol (Vitamin E) / Chemiluminescence / Glutathione / Carbon tetrachloride / ドコヘキサエン酸 / エイコサペンタエン酸 / リン脂質 / 栄養 / 酸化安定性 / ヒドロペルオキシド / 過酸化 / 組織脂肪酸組成 / コレステロール / EPA産生細菌 / n-3 fatty acid / eicosapentaenoic acid / phospholipid / nutrition / stability / hydroperoxide / autoxidation / 食教育 / 生涯教育 / インターネット教育 / 食教育プログラム / 到達段階別教育 / 栄養と調理 / 食物摂取 / 食文化 / 到達段階別食教育 / 栄養・食品教育 / インタネット教育 / Food Education / Education for Lifetime / Education by Internet / Program for Food Education / Step up Program / Nutrition and Cooking / Food Intake / Food Culture / アポトーシス / ネクローシス / 細胞死阻害 / 腫瘍壊死因子 / 抗酸化剤 / メチル水銀 / apoptosis / necrosis / inhibition / TNF / antioxidant / Vitamine E / methyl mercury / 知的障害 / 目標 / 体験型学習 / 調理実習 / 個別目標 / 特別支援学校（知的障害） / 教科 / 給食 / 体験学習 Less

野菜の蒸し調理における嗜好特性と栄養成分保持特性の検証Principal Investigator
- Principal Investigator
  
  岸田恵津
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Hyogo University of Teacher Education
Developing "syokuiku"( food and nutrition education) curriculum for children's independence and development in special support education schools
- Principal Investigator
  
  Masuzawa Yasuo
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Education on school subjects and activities
- Research Institution
  Hyogo University of Teacher Education
Practice and evaluation of Shokuiku related specifically to course subject learning: Proposal of an instruction model using a subject-related, subject-integrated approachPrincipal Investigator
- Principal Investigator
  
  KISHIDA Etsu
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Education on school subjects and activities
- Research Institution
  Hyogo University of Teacher Education
Proposition of Model Curriculum for Shokuiku, New Food and Nutrition Education, in Special-Needs School for Mentally-Retarded Children and Verification of the Effectiveness through Education Practice
- Principal Investigator
  
  Masuzawa Yasuo
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Education on school subjects and activities
- Research Institution
  Hyogo University of Teacher Education
Establishment, Practical Application and Evaluation of the Consistent Nutrition Education Curriculum through Primary and Secondary Education with the Aim of Developing an Appropriate LifestylePrincipal Investigator
- Principal Investigator
  
  KISHIDA Etsu
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Education on school subjects and activities
- Research Institution
  Hyogo University of Teacher Education
Proposal of a model curriculum for food education focusing on the combination of all subjects, the period for integrated studies and special activities.
- Principal Investigator
  
  MASUZAWA Yasuo
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Education on school subjects and activities
- Research Institution
  Hyogo University of Teacher Education
食品成分は環境汚染物質の毒性を軽減する機能を有するかPrincipal Investigator
- Principal Investigator
  
  岸田恵津
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Hyogo University of Teacher Education
Reproduction and Palatability of Iri-Sake, a Seasoning in the Edo Period
- Principal Investigator
  
  TOMINAGA Shinobu
- Project Period (FY)
  2006 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Hyogo University
Study on functional food constituents which can regulate programed cell death.
- Principal Investigator
  
  MASUZAWA Yasuo
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Hyogo University of Teacher Education
Possibility of disease prevention by regulating fatty acid nutritionPrincipal Investigator
- Principal Investigator
  
  KISHIDA Etsu
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Hyogo University of Teacher Education
Step Up Education Program on Food, Nutrition, Cooking, Healthy Intake and Culture by internet for Lifetime
- Principal Investigator
  
  HORIKOSHI Masako
- Project Period (FY)
  2001 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Shiga University
New function of antioxidants in foodsPrincipal Investigator
- Principal Investigator
  
  KISHIDA Etsu
- Project Period (FY)
  2001 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Hyogo University of Teacher Education
脂肪酸栄養と情動-脳内アナンダミドレベルを指標として
- Principal Investigator
  
  MASUZAWA Yasuo
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  食生活
- Research Institution
  Hyogo University of Teacher Education
スフィンゴ脂質を介するシグナル伝達に対する外国性脂肪酸栄養の影響Principal Investigator
- Principal Investigator
  
  岸田恵津
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Hyogo University of Teacher Education
セラミドとその類縁体の生理活性に関する研究Principal Investigator
- Principal Investigator
  
  岸田恵津
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Hyogo University of Teacher Education
セラミドの微量定量法開発と生理活性探索Principal Investigator
- Principal Investigator
  
  岸田恵津
- Project Period (FY)
  1995
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Hyogo University of Teacher Education
The application of n-3 fatty acid-containing phospholipids as functional food.
- Principal Investigator
  
  MASUZAWA Yasuo
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  家政学
- Research Institution
  HYOGO UNIVERSITY OF TEACHER EDUCATION
Systematic Approach for the Development of Chemically Reliable Method to Evaluate Lipid Peroxidation in Foods and Biological System.
- Principal Investigator
  
  KOJO Shosuke
- Project Period (FY)
  1990 – 1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Hyogo University of Teacher Education

All 2019 2018 2017 2016 2014 2013 2008 2007 2006 2005 2004 Other

All Journal Article Presentation

[Journal Article] 栄養教諭の連携に関する活動の実施状況とその関連要因2018
- Author(s)
  能瀬陽子，岸田恵津
- Journal Title
  
  大阪国際大学・大阪国際大学短期大学部紀要　国際研究論叢
  
  Volume: 31 Pages: 207-218
- Data Source
  KAKENHI-PROJECT-15K04497
[Journal Article] 蒸し調理における加熱温度の違いがキャベツのアスコルビン酸量に及ぼす影響2018
- Author(s)
  岸田恵津，西窪玲衣，井奥加奈
- Journal Title
  
  日本調理科学会誌
  
  Volume: 51 Pages: 1-6
- NAID
  130007499189
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K02239
[Journal Article] 「学校における食育の評価」の実践に向けて　－平成28年度栄養教育研究会公開学習会の報告－2017
- Author(s)
  中西明美，赤松利恵，稲山貴代，衛藤久美，神戸美恵子，岸田恵津
- Journal Title
  
  日本健康教育学会誌
  
  Volume: 25 Pages: 151-156
- Data Source
  KAKENHI-PROJECT-15K04497
[Journal Article] 国語科と関連を図った食育実践の実態：「すがたをかえる大豆」に関する質問紙調査より2016
- Author(s)
  岸田恵津，今城安喜子，増澤康男
- Journal Title
  
  兵庫教育大学研究紀要
  
  Volume: 48 Pages: 77-84
- NAID
  120005716897
- Open Access
- Data Source
  KAKENHI-PROJECT-15K04497
[Journal Article] 「学校における食育の評価」の実践に向けて－平成27年度栄養教育研究会公開学習会の報告－2016
- Author(s)
  神戸美恵子，赤松利恵，稲山貴代，衛藤久美，岸田恵津
- Journal Title
  
  日本健康教育学会誌
  
  Volume: 24(3) Pages: 151-156
- NAID
  130005262121
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-15K04497
[Journal Article] 「教職実践演習」の実践に関する研究　－兵庫教育大学における2年間の取り組みの成果と課題－2014
- Author(s)
  別惣淳二，山中一英，石野秀明，岸田恵津，南埜猛
- Journal Title
  
  日本教育大学協会研究年報
  
  Volume: 32 Pages: 55-68
- NAID
  40020252715
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24531200
[Journal Article] 学校における食育の評価をめぐって（コメンタリー）2014
- Author(s)
  岸田恵津
- Journal Title
  
  日本健康教育学会誌
  
  Volume: 22 Pages: 264-265
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24531200
[Journal Article] 中学校における食育実践の取組状況と課題　－兵庫県の中学校を対象とした調査より－2014
- Author(s)
  岸田恵津，前田美智子，増澤康男
- Journal Title
  
  兵庫教育大学研究紀要
  
  Volume: 44 Pages: 125-134
- NAID
  120005441861
- Data Source
  KAKENHI-PROJECT-24531200
[Journal Article] 江戸期の調味料「いり酒」の成分特性2007
- Author(s)
  富永しのぶ, 前田智子, 岸田恵津
- Journal Title
  
  日本調理科学会平成19年度大会研究発表要旨集
  
  Pages: 18-18
- NAID
  130007011770
- Data Source
  KAKENHI-PROJECT-18500610
[Journal Article] 江戸期の調味料「いり酒」の再現と成分特性2006
- Author(s)
  富永しのぶ, 岸田恵津, 前田智子
- Journal Title
  
  日本調理科学会平成18年度大会研究発表要旨集
  
  Pages: 91-91
- NAID
  130007009949
- Data Source
  KAKENHI-PROJECT-18500610
[Journal Article] Docosahexanoic acid enrichment can reduce L929 cell necrosis induced by tumor necrosis factor2006
- Author(s)
  E.Kishida, E.Tajiri, Y.Masuzawa
- Journal Title
  
  Biochim. Biophys. Acta 1761
  
  Pages: 454-462
- Data Source
  KAKENHI-PROJECT-17500537
[Journal Article] Docosahexanoic acid enrichment can reduce L929 cell necrosis induced by tumor necrosis factor2006
- Author(s)
  E. Kishida, E. Tajiri, Y. Masuzawa
- Journal Title
  
  Biochim. Biophys Acta 1761
  
  Pages: 454-462
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Journal Article] Docosahexanoic acid enrichment can reduce L929 cell necrosis induced by tumornecrosis factor2006
- Author(s)
  E. Kishida, E. Tajiri, Y. Masuzawa
- Journal Title
  
  Biochim. Biophys. Acta 1761
  
  Pages: 454-462
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17500537
[Journal Article] Docosahexaenoic acid enrichment of membrane phospholipid can reduce L929 cell necrosis induced by tumor necrosis factor2005
- Author(s)
  Etsu Kishida
- Journal Title
  
  生化学 77・8
  
  Pages: 998-998
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] Docosahexaenoic acid enrichment of membrane phospholipid can reduce L929 cell necrosis induced by tumor necrosis factor2005
- Author(s)
  Etsu Kishida
- Journal Title
  
  Seikagaku 77(8)
  
  Pages: 998-998
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] Effects of enrichment of L929 cell membrane with polyunsaturated fatty acids on tumor necrosis factor-induced cell death2004
- Author(s)
  Etsu Kishida
- Journal Title
  
  生化学 76・8
  
  Pages: 1083-1083
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] Docosahexaenoic acid enrichment can reduce L929 cell necrosis induced by tumor necrosis factor
- Author(s)
  Etsu Kishida
- Journal Title
  
  Biochimica et Biophysica Acta 印刷中
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] Effect of oil on the stability of ascorbic acid in a cooking model
- Author(s)
  Etsu Kishida
- Journal Title
  
  Journal of Cookery Science of Japan (in press)
- NAID
  110004736935
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] 調理モデル系におけるアスコルビン酸の安定性に及ぼす油脂の影響
- Author(s)
  岸田恵津
- Journal Title
  
  日本調理科学会誌 (印刷中)
- NAID
  110004736935
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] 調理モデル系におけるアスコルビン酸の安定性に及ぼす油脂の影響
- Author(s)
  岸田恵津
- Journal Title
  
  日本調理科学会誌印刷中
- NAID
  110004736935
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] Docosahexaenoic acid enrichment can reduce L929 cell necrosis induced by tumor necrosis factor
- Author(s)
  Etsu Kishida
- Journal Title
  
  Biochimica et Biophysica Acta (印刷中)
- Data Source
  KAKENHI-PROJECT-16500511
[Journal Article] Docosahexaenoic acid enrichment can reduce L929 cell necrosis induced by tumor necrosis factor
- Author(s)
  Etsu Kishida
- Journal Title
  
  Biochimica et Biophysica Acta (in press)
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16500511
[Presentation] 赤パプリカのオーブン加熱における甘味関連成分の変動2019
- Author(s)
  井奥加奈，青木文香，毛利哲，岸田恵津
- Organizer
  日本調理科学会2019年度大会
- Data Source
  KAKENHI-PROJECT-18K02239
[Presentation] 野菜の蒸し調理における嗜好特性－カブとキャベツの甘味について-2018
- Author(s)
  山本真子，岸田恵津，井奥加奈
- Organizer
  日本調理科学会平成30年度大会
- Data Source
  KAKENHI-PROJECT-18K02239
[Presentation] 質問紙調査による関西在住の消費者における野菜の消費意識と調理方法の比較2018
- Author(s)
  井奥加奈、川越星来、山本真子、岸田恵津
- Organizer
  日本調理科学会平成30年度大会
- Data Source
  KAKENHI-PROJECT-18K02239
[Presentation] 学校における食育の評価はどうあるべきか～栄養教育研究会の活動を通して～2016
- Author(s)
  赤松利恵，稲山貴代，衛藤久美，神戸美恵子，岸田恵津
- Organizer
  第25回日本健康教育学会学術大会
- Place of Presentation
  沖縄科学技術大学院大学
- Year and Date
  2016-06-11
- Data Source
  KAKENHI-PROJECT-15K04497
[Presentation] 中学校における生活習慣の確立を目指した食育実践－家庭科と学級活動の改善を中心として－2013
- Author(s)
  前田美智子，岸田恵津，増澤康男，保田智子
- Organizer
  日本教科教育学会第39回全国大会
- Place of Presentation
  岡山大学
- Data Source
  KAKENHI-PROJECT-24531200
[Presentation] 中学校における食育実践の現状に関する調査：兵庫県内の中学校を対象として2013
- Author(s)
  岸田恵津，増澤康男
- Organizer
  第60回日本栄養改善学会学術総会
- Place of Presentation
  神戸国際会議場
- Data Source
  KAKENHI-PROJECT-24531200
[Presentation] 江戸期の調味料「いり酒」の嗜好特性-女子大学生による官能評価-2008
- Author(s)
  富永しのぶ, 岸田恵津
- Organizer
  日本調理科学会平成20年度大会
- Place of Presentation
  椙山女子学園大学
- Year and Date
  2008-08-29
- Data Source
  KAKENHI-PROJECT-18500610
[Presentation] 江戸期の調味料「いり酒」の嗜好性-女子大学生による官能評価-2008
- Author(s)
  富永しのぶ, 岸田恵津
- Organizer
  日本調理科学会平成20年度大会研究発表要旨集
- Place of Presentation
  椙山女子学園大学
- Year and Date
  2008-08-29
- Data Source
  KAKENHI-PROJECT-18500610
[Presentation] 江戸期の調味料「いり酒」の成分特性2007
- Author(s)
  富永しのぶ, 前田智子, 岸田恵津
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  お茶の水女子大学
- Year and Date
  2007-08-31
- Data Source
  KAKENHI-PROJECT-18500610
[Presentation] Enrichemnt of docosahexaenoic acid in phospholipid reduces tumor necrosis factor-induced cell death2006
- Author(s)
  E.. Kishida and Y. Masuzawa
- Organizer
  20th IUBMB International Congress of Biochemistry and Molecular Biology and 11th FAOBMB Congress
- Place of Presentation
  Kyoto
- Year and Date
  2006-06-21
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Presentation] Enrichemnt of docosahexaenoic acid in phospholipid reduces tumor necrosis factorinduced cell death2006
- Author(s)
  E. Kishida, Y. Masuzawa
- Organizer
  20th IUBMB International Congress of Biochemistry and Molecular Biology and 11th FAOBMB Congress
- Place of Presentation
  Kyoto
- Year and Date
  2006-06-21
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Presentation] 江戸期の調味料「いり酒」の再現と成分特性2006
- Author(s)
  富永しのぶ, 前田智子, 岸田恵津
- Organizer
  日本調理科学会平成18年度大会
- Place of Presentation
  岡山県立大学
- Year and Date
  2006-09-08
- Data Source
  KAKENHI-PROJECT-18500610
[Presentation] L929細胞におけるTNF誘導の細胞死に対する多価不飽和脂肪酸の影響2005
- Author(s)
  増澤康男、岸田恵津
- Organizer
  第59回日本栄養・食糧学会大会
- Place of Presentation
  東京
- Year and Date
  2005-05-14
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Presentation] Effect of Polyunsaturated Fatty Acids on L929 Cell Death Induced by TNF2005
- Author(s)
  Yasuo, Masuzawa, Etsu, Kishida
- Organizer
  The 59th Conference of Japanese Society of Nutrition and Food Science
- Place of Presentation
  Tokyo
- Year and Date
  2005-06-14
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Presentation] Enrichment of Docosahezaenoisc Acid Can Reduce Necrotic Cell Death of L929 Cells Induced by TNE2005
- Author(s)
  Etsu, Kishida, Rie, Uozumi, Yasuo, Masuzawa
- Organizer
  The 78th Conference of The Japanese Biochemical Society
- Place of Presentation
  Kobe
- Year and Date
  2005-10-22
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Presentation] リン脂質へのドコサヘキサエン酸の蓄積はL929細胞のTNF誘導ネクローシスを抑制する2005
- Author(s)
  岸田恵津、魚住梨絵、増澤康男
- Organizer
  第78回日本生化学会大会
- Place of Presentation
  神戸
- Year and Date
  2005-10-22
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500537
[Presentation] 中学校における生活習慣の確立を目指した食育実践－家庭科を中心として－
- Author(s)
  岸田恵津，前田美智子，増澤康男
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州国際会議場
- Year and Date
  2014-05-23 – 2014-05-25
- Data Source
  KAKENHI-PROJECT-24531200
[Presentation] 生活習慣の確立を目指したカリキュラムの構築と授業実践
- Author(s)
  保田智子，増澤康男，岸田恵津
- Organizer
  日本教科教育学会第38回全国大会
- Place of Presentation
  東京学芸大学
- Data Source
  KAKENHI-PROJECT-24531200
[Presentation] 中学校における食育実践の現状と課題-兵庫県の中学校を対象とした調査より-
- Author(s)
  岸田恵津，前田美智子，増澤康男
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  昭和女子大学
- Data Source
  KAKENHI-PROJECT-24531200

1. MASUZAWA Yasuo (30119622)

# of Collaborated Projects: 11 results

# of Collaborated Products: 15 results
2. TSUJI Etsuko (70192193)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. KUBO Kaori (10190836)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. MIYAMAE Machiko

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. TOMINAGA Shinobu (50280095)

# of Collaborated Projects: 1 results

# of Collaborated Products: 6 results
6. NAGATA Tomoko (10283920)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. YUKAWA Natsuko (40259510)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. YAMAMOTO Tadashi (10230567)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. KOJO Shosuke (10108988)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. HORIKOSHI Masako (30024970)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. HOSOTANI Keisuke (10135824)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. NAKANISHI Youko (50116290)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. 織部三千子 (20083040)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. 南埜猛 (20273815)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. 吉川芳則 (70432581)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. TANAVE Kazuo

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
17. YAZAWA Kazunaga

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

kishida etu 岸田 恵津

KISHIDA Etsu 岸田 恵津

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野菜の蒸し調理における嗜好特性と栄養成分保持特性の検証Principal Investigator

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Practice and evaluation of Shokuiku related specifically to course subject learning: Proposal of an instruction model using a subject-related, subject-integrated approachPrincipal Investigator

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Establishment, Practical Application and Evaluation of the Consistent Nutrition Education Curriculum through Primary and Secondary Education with the Aim of Developing an Appropriate LifestylePrincipal Investigator

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食品成分は環境汚染物質の毒性を軽減する機能を有するかPrincipal Investigator

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Possibility of disease prevention by regulating fatty acid nutritionPrincipal Investigator

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New function of antioxidants in foodsPrincipal Investigator

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スフィンゴ脂質を介するシグナル伝達に対する外国性脂肪酸栄養の影響Principal Investigator

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kishida etu 岸田恵津

KISHIDA Etsu 岸田恵津

[Journal Article] 「学校における食育の評価」の実践に向けて　－平成28年度栄養教育研究会公開学習会の報告－2017

[Journal Article] 「教職実践演習」の実践に関する研究　－兵庫教育大学における2年間の取り組みの成果と課題－2014

[Journal Article] 中学校における食育実践の取組状況と課題　－兵庫県の中学校を対象とした調査より－2014