日本食生活学会誌
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
論文
高等学校家庭科の調理実習における調理自己効力感の変容
石橋 和子鈴木 由美
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ジャーナル フリー

2020 年 31 巻 2 号 p. 77-83

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 The objective of this study is to examine how students can grow and raise their self-efficacy after cooking training in a home economics course.

 Questionnaires about the reality of eating habits were administered in a high school (second grade students in a Tokyo Metropolitan high school) during July and December.It was found that many students were not experienced in cooking, they lacked knowledge about nutrition, but they were very interested in cooking.Based on this information, 20 items were produced in order to determine the linear measure of cooking self-efficacy. By the analysis of Promax by Kaiser using the method of maximum likelihood, three factors were picked out. They were "knowledge science”, "basic efficiency”, and "clean confirmation”. As for each factor, the α coefficient by Cronbach was calculated. The internal consistency were confirmed.

 After cooking training, it was confirmed what kind of capacity improved by using the official approval. Both the boys and girls students could do the three factors better after cooking training. Bandura proposed four sources of self-efficacy in 1977. It was thought how this and cooking self-efficacy were related to each other by using the behavior and conversation of the students while cooking training. These sources were performed while being mutually related for various scenes. This study indicated that cooking training made students’ capacity improve and group study improved their cooking self-efficacy.

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