supper

• 夕食

関

dinner

　 　 　

WordNet

1. a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime
2. a social gathering where a light evening meal is served; "her suppers often included celebrities"
3. a party of people assembled to have dinner together; "guests should never be late to a dinner party" (同)dinner party
4. the main meal of the day served in the evening or at midday; "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church"
5. without supper; "went to bed supperless"
6. usually a small luxurious nightclub

PrepTutorEJDIC

1. 『夕食』(一般に一日の最後にとる食事);(夜遅くとる)夜食,軽食 / 夕食のでる社交的集会,夕食会
2. 〈C〉〈U〉(1日の食事の中で)『主要な食事』,正餐(せいさん);(現在では,特に)『夕食』,晩餐 / 〈C〉(公式の)晩餐会 / 晩餐(用)の
3. 夕食抜きの

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/06/19 17:52:24」(JST)

wiki en

[Wiki en表示]

Not to be confused with Supper-time (disambiguation) or Dinner.

For the Smog album, see Supper (album).

Supper is the main evening meal or can be used to describe a light snack later in the evening.

Etymology

The term is derived from the French souper, which is used for this meal in Canadian French, Swiss French, and sometimes in Belgian French. It is related to soup. It is also related to the Scandinavian word for soup, soppa' and the German word for soup, Suppe. The Oxford English Dictionary, however, suggests that the root, sup, remains obscure in origin.

Usage

Wedding Supper by Martin van Meytens depicts the moment when the dessert is served, at the wedding of Princess Isabella of Parma and Joseph II, Holy Roman Emperor, on 5th October, 1760, at Hofburg Palace.

The distinction between dinner and supper was common in United States farming communities into the twentieth century. In most parts of the United States and Canada today, "supper" and "dinner" are considered synonyms (although supper is a more antiquated term). In Saskatchewan, and much of Atlantic Canada, "supper" means the main meal of the day, usually served in the late afternoon, while "dinner" is served around noon. "Dinner" is used in some areas, such as Newfoundland and Labrador, to describe the noon meal as well as special meals, such as "Thanksgiving dinner", "flipper dinner" or "Christmas dinner," the evening meal being "supper." The word "supper" is also regionally reserved for harvest meals put on by churches and other community organizations: "fowl suppers" or "fall suppers" (featuring turkey) are common in Canada; "pancake suppers" given by church groups are common in the United States; and "bean suppers" (featuring baked beans) are common in New England and especially the state of Maine. In addition, the term "supper" is most frequently used in Atlantic Canada.

"Supper" may refer to, on largely class-based distinctions, either a late-evening snack (working and middle class usage) or else to make a distinction between "supper" as an informal family meal (which would be eaten in the kitchen or family dining room) as opposed to "dinner", a generally grander affair (either or both in terms of the meal and the courses within the meal itself), which would be eaten in the best dining room, could well have guests from outside the household, and for which there might be a dress code. It is common for social interest and hobby clubs that meet in the evening after normal dinner hours to announce that "a light supper" will be served after the main business of the meeting. Supper can also refer to the largest meal of the day.

In England and much of Canada, whereas “dinner,” when used for the evening meal, is fairly formal, “supper” is used to describe a less formal, simpler family meal. In some areas of the United Kingdom, "supper" is used to describe an evening meal when dinner has been eaten around noon. In some northern British and some Australian homes, as in New Zealand and Ireland, "tea" is used for the evening meal. In parts of the United Kingdom, supper is a term for a snack eaten after the evening meal and before bed, usually consisting of a warm, milky drink and British biscuits or cereal, but can include sandwiches.

In Scotland and some parts of northern England, in traditional fast food take-away fish and chip shops, it is common to refer to an item served with chips as a "supper", regardless of when it is served. For example, fish served with chips would be a "fish supper", or a sausage served with chips would be a "sausage supper". The term is in such common usage that it is necessary to qualify items ordered without chips as a "single", for example a "a fish supper and a single fish". It should also be noted that a "single" often comprises two items. A single sausage consists of two deep fried battered sausages.

In New Zealand it is similar, generally referring to cake and tea or coffee served later in the evening, particularly when people have visitors.

In Chinese food, the xiaoye (宵夜) is a late night supper or small meal, often translated into English as "supper". Many Chinese restaurants serve a special menu for xiaoye, including simpler items such as congee or soup noodles. Xiaoye may also be eaten at a night market, where small meals or substantial snacks known as xiaochi are commonly served. The xiaoye is a fourth meal commonly consumed by a person whose lifestyle or schedule requires staying awake late into the night, many hours after the normal evening meal; for example, a shift worker or an attendee at a night concert.

See also

• Dinner
• Supper club

External links

• Wikibooks Cookbook

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

• 1. 糖尿病症例解説7：2型糖尿病、消化管出血および複数の医学的問題を有する72歳男性における糖尿病管理 interactive diabetes case 7 management of diabetes in a 72 year old man with type 2 diabetes gi bleeding and multiple other medical problems
• 2. 糖尿病症例解説4：インスリンおよび2種類の経口剤による治療施行中の51歳男性におけるコントロール不良の糖尿病 interactive diabetes case 4 uncontrolled diabetes in a 51 year old man on insulin and two oral agents
• 3. 糖尿病症例解説6：インスリン治療を施行中の64歳女性におけるコントロール不良の糖尿病 interactive diabetes case 6 uncontrolled diabetes in a 64 year old woman treated with insulin
• 4. 糖尿病症例解説17：新たに2型糖尿病と発見された57歳女性 interactive diabetes case 17 a 57 year old woman with newly discovered type 2 diabetes
• 5. 糖尿病症例解説11：2型糖尿病を有する妊娠中の34歳女性 interactive diabetes case 11 a 34 year old pregnant woman with type 2 diabetes

English Journal

• Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine.

• Pimentel FB1, Alves RC, Costa AS, Torres D, Almeida MF, Oliveira MB.Author information 1REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal.AbstractPhenylketonuria is an inborn error of metabolism, involving, in most cases, a deficient activity of phenylalanine hydroxylase. Neonatal diagnosis and a prompt special diet (low phenylalanine and natural-protein restricted diets) are essential to the treatment. The lack of data concerning phenylalanine contents of processed foodstuffs is an additional limitation for an already very restrictive diet. Our goals were to quantify protein (Kjeldahl method) and amino acid (18) content (HPLC/fluorescence) in 16 dishes specifically conceived for phenylketonuric patients, and compare the most relevant results with those of several international food composition databases. As might be expected, all the meals contained low protein levels (0.67-3.15 g/100 g) with the highest ones occurring in boiled rice and potatoes. These foods also contained the highest amounts of phenylalanine (158.51 and 62.65 mg/100 g, respectively). In contrast to the other amino acids, it was possible to predict phenylalanine content based on protein alone. Slight deviations were observed when comparing results with the different food composition databases.
• Food chemistry.Food Chem.2014 Apr 15;149:144-50. doi: 10.1016/j.foodchem.2013.10.099. Epub 2013 Oct 31.
• Phenylketonuria is an inborn error of metabolism, involving, in most cases, a deficient activity of phenylalanine hydroxylase. Neonatal diagnosis and a prompt special diet (low phenylalanine and natural-protein restricted diets) are essential to the treatment. The lack of data concerning phenylalani
• PMID 24295688

• Family food involvement and frequency of family dinner meals among Australian children aged 10-12years. Cross-sectional and longitudinal associations with dietary patterns.

• Leech RM1, McNaughton SA2, Crawford DA3, Campbell KJ4, Pearson N5, Timperio A6.Author information 1The Centre for Physical Activity and Nutrition Research (C-PAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood 3125, Australia. Electronic address: rleec@deakin.edu.au.2The Centre for Physical Activity and Nutrition Research (C-PAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood 3125, Australia. Electronic address: sarah.mcnaughton@deakin.edu.au.3The Centre for Physical Activity and Nutrition Research (C-PAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood 3125, Australia. Electronic address: david.crawford@deakin.edu.au.4The Centre for Physical Activity and Nutrition Research (C-PAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood 3125, Australia. Electronic address: karen.campbell@deakin.edu.au.5School of Sport, Exercise and Health Sciences, Loughborough University, Ashby Rd, Leicestershire LE11 3TU, United Kingdom. Electronic address: N.L.Pearson@lboro.ac.uk.6The Centre for Physical Activity and Nutrition Research (C-PAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood 3125, Australia. Electronic address: anna.timperio@deakin.edu.au.AbstractInvolvement in meal preparation and eating meals with the family are associated with better dietary patterns in adolescents, however little research has included older children or longitudinal study designs. This 3-year longitudinal study examines cross-sectional and longitudinal associations between family food involvement, family dinner meal frequency and dietary patterns during late childhood. Questionnaires were completed by parents of 188 children from Greater Melbourne, Australia at baseline in 2002 (mean age=11.25years) and at follow-up in 2006 (mean age=14.16years). Principal components analysis (PCA) was used to identify dietary patterns. Factor analysis (FA) was used to determine the principal factors from six indicators of family food involvement. Multiple linear regression models were used to predict the dietary patterns of children and adolescents at baseline and at follow-up, 3years later, from baseline indicators of family food involvement and frequency of family dinner meals. PCA revealed two dietary patterns, labeled a healthful pattern and an energy-dense pattern. FA revealed one factor for family food involvement. Cross-sectionally among boys, family food involvement score (β=0.55, 95% CI: 0.02, 1.07) and eating family dinner meals daily (β=1.11, 95% CI: 0.27, 1.96) during late childhood were positively associated with the healthful pattern. Eating family dinner meals daily was inversely associated with the energy-dense pattern, cross-sectionally among boys (β=-0.56, 95% CI: -1.06, -0.06). No significant cross-sectional associations were found among girls and no significant longitudinal associations were found for either gender. Involvement in family food and eating dinner with the family during late childhood may have a positive influence on dietary patterns of boys. No evidence was found to suggest the effects on dietary patterns persist into adolescence.
• Appetite.Appetite.2014 Apr;75:64-70. doi: 10.1016/j.appet.2013.12.021. Epub 2013 Dec 31.
• Involvement in meal preparation and eating meals with the family are associated with better dietary patterns in adolescents, however little research has included older children or longitudinal study designs. This 3-year longitudinal study examines cross-sectional and longitudinal associations betwee
• PMID 24389242

• Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen.

• Lassen AD1, Beck A2, Leedo E2, Andersen EW3, Christensen T4, Mejborn H4, Thorsen AV4, Tetens I4.Author information 1Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark; Division of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. Electronic address: adla@food.dtu.dk.2EFFECT, Nutrition Research Unit, Herlev University Hospital, Herlev, Denmark.3Department of Applied Mathematics and Computer Science, Technical University of Denmark, Denmark.4Division of Nutrition, National Food Institute, Technical University of Denmark, Denmark.AbstractHealthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design. Employees from an intervention worksite canteen and a matched control canteen were included in the study at baseline (February 2012), after completing the certification process (end-point) and six month from end-point (follow-up) (total n=270). In order to estimate nutrient composition of the consumed lunch meals and plate waste a validated digital photographic method was used combining estimation of food intake with food nutrient composition data. Food satisfaction was rated by participants using a questionnaire. Several significant positive nutritional effects were observed at the intervention canteen including a mean decrease in energy density in the consumed meals from 561kJ/100g at baseline to 368 and 407kJ/100g at end-point and follow-up, respectively (P<0.001). No significant changes were seen with regard to food satisfaction and plate waste. In the control canteen no positive nutritional effects were observed. The results of the study highlight the potential of using healthy labelling certification programs as a possible driver for increasing both the availability and awareness of healthy meal choices, thereby improving dietary intake when eating out.
• Appetite.Appetite.2014 Apr;75:128-34. doi: 10.1016/j.appet.2013.12.005. Epub 2013 Dec 25.
• Healthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design. Em
• PMID 24373732

• Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011.

• Moubarac JC1, Batal M2, Martins AP3, Claro R3, Levy RB3, Cannon G3, Monteiro C3.Author information 1of São Paulo and Université de Montréal.2Université de Montréal.3University of São Paulo.AbstractPurpose: A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Methods: Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. Results: During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. Conclusions: The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.
• Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en diététique : une publication des Diététistes du Canada.Can J Diet Pract Res.2014 Spring;75(1):15-21.
• Purpose: A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Methods: Food acquisitions from six household food budget surveys (1938
• PMID 24606955

Japanese Journal

• コリント教会の聖餐と饗宴(シンポジウム)

• 村山 盛葦
• 基督教研究 75(1), 39-51, 2013-06
• NAID 40019748501

• フェンシング選手の夏期合宿中の体重、水分摂取、鼓膜温

• 伊藤 マモル,Ito Mamoru Phd,上岡 尚代,Kamioka Naoyo,山本 利春,Yamamoto Toshiharu Phd,和田 武真,Wada Takemasa,藤野 大樹,Fujino Daiki,岡田 尚之,Okada Naoyuki
• 法政大学体育・スポーツ研究センター紀要 31, 35-44, 2013-03-31
• … The measurement items were weight after breakfast, weight before supper, weight loss, fluid intake, tympanic temperature, WBGT. …
• NAID 120005255318

• アンドレア・デル・カスターニョの《最後の晩餐》の幾何学的構造

• 篠塚 二三男
• 跡見学園女子大学文学部紀要 48, A105-A124, 2013-03-15
• NAID 110009605398

• 意識の構造（３）

• 田中 剛
• 旭川医科大学紀要（一般教育） 29, 61-71, 2013-03
• … The use of converging lines for painting the Last Supper looks normal in the eyes of the viewer, but it gives us an imaginary viewpoint. …
• NAID 120005229857

Related Links

• Supper - Wikipedia, the free encyclopedia

Supper is a name for the evening meal in some dialects of English. While often used interchangeably with "dinner" today, supper was traditionally a separate meal. "Dinner" traditionally had been used to refer to the main and most formal meal ...

• dict.cc Wörterbuch :: supper :: Deutsch-Englisch-Übersetzung

Englisch-Deutsch-Übersetzung für supper im Online-Wörterbuch dict.cc ( Deutschwörterbuch).

• Supper - Merriam-Webster Online

a : the evening meal especially when dinner is taken at midday. b : a social affair featuring a supper; especially : an evening social especially for raising funds <a church supper>. 2. : the food served as a supper <eat your supper>. 3 ...

Related Pictures

---

★リンクテーブル★

リンク元	「dinner」「夕食」

「dinner」

　　[★]

• 食事、夕食

関

diet、dietetic、eating、meal、prandial、supper

　 　 　

「夕食」

　　[★]

英

dinner、supper

関

食事