All issues
Predecessor
Volume 20
Displaying 1-10 of 10 articles from this issue
- |<
- <
- 1
- >
- >|
-
Yoshiko MurayamaArticle type: Article
1977 Volume 20 Pages 1-7
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThe aim of this third survey was to submit information about home economics education related to the Unesco Survey. The questionnaires were sent to teachers engaged in home economics education in primary schools, junior high schools and senior high schools. Responses to the items as to curriculum development were analyzed and the results were compared with those of my former two surveys and the Unesco Survey. As to home economics education at present, the support to the three levels of regard would appear to indicate a situation in which tearchers' opinion is lagging behind that of university faculties and teacher consultants. As to the future view of home economics education, the discrepancy of opinions decreased. They maintained almost the same objectives as those revealed in the former two surveys. They supported boys' participation in home economics at junior and senior high school in rather negative attitude.View full abstractDownload PDF (735K) -
Harumi Kimura, Tomoe GotoArticle type: Article
1977 Volume 20 Pages 8-15
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThe authors developed a tentative content for co-educational foods and nutrition program in Junior High School and showed a preliminary method for organization of the contents, to bring about more reasonable methodology and suitable programs for home economics education. Sequence and procedures of content organization were as follows : 1. Selection of home economics objectives : Objectives which were presented by the Future Plan Committee of the Japan Association of Home Economics Education were adapted to the plan. 2. Development of objectives for "Foods and Nutrition" subject area : Psychological and socio-economic aspects were emphasized, because these aspects appear very little in the present programs. 3. Procedures of content organization : A. Definition of the meaning of content. The authors defined content as follows : a) Primary contents are equal to most minutely broken down and definitely shaped objectives. b) Primary contents are equal to behavioral outcomes described in terms of objective behaviors. B. Bloom's Taxonomy was used in description of contents. C. The contents were selected from culture and discipline of foods through 1) learner's developmental level, 2) knowledge, skills of and attitudes to foods as minimum essentials, 3) "Foods and Nutrition" area's objectives. D. The preliminary contents consist of 58 items, while Minnesota plan has 66 items, and the course of study under present system in Japan has 92 items.View full abstractDownload PDF (839K) -
Kaoru HonokiArticle type: Article
1977 Volume 20 Pages 16-22
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThe purpose of this study is to clarify junior and senior high school students' concept of good dietary life and examine some factors affecting these concepts formation. Following results are obtained. 1. Good dietary life should be decided to consider synthesize the whole situation, nutrition, economical efficiency, hygiene, safety, efficiency, cooking....etc. However, as to junior and senior high school students this way of thinking is not always to develop according to the advancement of grades. 2. The more students have to do with their dietary life for each home, the more they can consider synthesize the whole situation. 3. The quality of the each concept develops to scientific one according to the advancement of grades.View full abstractDownload PDF (775K) -
Kiyo Isakari, Yasuko IzushiArticle type: Article
1977 Volume 20 Pages 23-28
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSIt seems that effective food education on nutrition should be carried on from the early stage of homemaking education not only from the standpoint of the variety and function of nutriment but also from that of quantity. And we tried to afford an effective teaching material for the food education. Our particular attention was given to the following : 1) To the description of quantity of nutrition with a new unific unit for each nutriment, though quantity is described with various units for each today. 2) To the making of bar graphs of the quantity of nutriments so that school children may understand the quantity easily. Thus, the teaching material enables school children to understand directly both the recommended daily dietary allowances of complicated volume and the quantity of each nutriment in food, it also enables them to compare immediately the recommended allowances with the quantity of each nutriment in the food they cooked, and they can make a plan of well-ballanced meals by themselves more easily.View full abstractDownload PDF (564K) -
Michiko NoguchiArticle type: Article
1977 Volume 20 Pages 29-34
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSIn the present study food pictures were used in combination with the teaching program 'Menus for Juveniles' introduced in the preceding report. The menus that they made according to the program were examined and evaluated in the same way as in the former report. In addition, a comparison was made between their records in the former and those in the present study. The results were as follows; 1) A relationship was found between the girls' food habits at home and their menu results only in terms of taste combination. 2) A relationship was found between their SS and their results in their relevance to that shown in 'the list of individual food groups'. 3) Their records in the present study were significantly better than those in the preceding one in terms of their food classifications, their relevance to 'general standard of intake of food groups', and their food allocation for three meals. 4) The food pictures seemed to stimulate them to work harder, to help them to think concretely, and to enable them to make better menus.View full abstractDownload PDF (827K) -
Eiko Futatsugi, Usa Tani, Sachiko Nakano, Ayako Wada, Teruko InoueArticle type: Article
1977 Volume 20 Pages 35-42
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSWe conducted first-hand investigations into the tastes of Junior High School students with a view to seeing how the guidance of seasoning should be situated in the cooking lessons given to them and to studying the method of its guidance. The results of our investigations are as follows : 1. According to our investigations as to the students' eating habits and tastes, precooked food was so frequently eaten that there was a tendency of the eating habits and tastes becoming uniform and westernized. The tastes which the students like were comparatively thick and strong. So were the tastes of their mothers who prepared food. 2. According to the discrimination test of taste applied to them by using filter paper, the percentage of the correct answers to sweetness reached the highest percentage of 70.7%, that made to saltiness was 65.5%, that made to bitterness was 64.9%, that made to acidity was 47.4% and that made to deliciousness was 46.9%. 3. According to our investigations on the saltiness taste (tested in the mouth cavity), which is the basic taste in cooking, the students who considered as proper the salty consistency of soup ranging from 0.8 to 1.0%, were 36.0% to 44.1%, and the remainder could not passed an adequate judgement on it.View full abstractDownload PDF (784K) -
Suzuyo ShimadaArticle type: Article
1977 Volume 20 Pages 43-50
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThe aim of this study was how to select the teaching matters on Foods so that girls might acquire practical skills of cooking. As for the method, a construction of the teaching matters on Foods and anunal plan of them had the purpose that they would come to select, cook and practice foods. Especially in cooking, the author tried to pick up the contents for instruction and generalize them by making girls practice the seven basic cooking ways : boiling, steaming, baking, frying, jellying, dressing and pickling. After a drastic selection the results are as follows; 1. Their techniques in choosing foodstuffs increased, as they were preparing menus. 2. Their ability of cooking made progress by respecting their opinions. 3. They became able to cook inexperienced materials by making them skilled in the characteristics of basic cooking ways and generalyzing the contents.View full abstractDownload PDF (1087K) -
Shigeko Okamoto, Kikuko Hasegawa, Sumi ObataArticle type: Article
1977 Volume 20 Pages 51-54
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThis time the authors sewed three kinds of tentative work for introduction which they arranged in the first paper. Then they measured the time required, and after analysing the process, compared the time with the number of steps of procedure. As a result of this, they found the correlation between the number and the time. Thus, they proved the adequacy of the introducing works arranged for a group with varying degrees of knowledge and techniques.View full abstractDownload PDF (408K) -
Akiko Gomi, Kazuko TakabuArticle type: Article
1977 Volume 20 Pages 55-59
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThis reseach aimed to access to the building of a desirable curriculum in the future for the field of enginery in Homemaking Education through the surveying the teachers' conception of it. The questionnaire was sent to 600 teachers of Homemaking Education of the elementary, junior high and senior high schools and supervisors. The rate of effective reply was 51.1%. The first report dealed with the necessity for enginery education. Results of this research were : 1) The teachers of junior high school recognized positively the necessity of the going enginery education. 2) For girls the necessity was found in household machines, household electric apparatus and the better selection of household enginery articles which contained woodwork and metalwork. 3) For boys, compared with girls, the necessity was found in metalwork and internal combustion engine.View full abstractDownload PDF (486K) -
Ritsuko Sakaguchi, Akiko OkimoriArticle type: Article
1977 Volume 20 Pages 60-63
Published: May 31, 1977
Released on J-STAGE: November 29, 2017
JOURNAL OPEN ACCESSThough a campaign for enlightenment about preventing teeth decay has been promoting, the rate of infant teeth decay is going on increasing at present. We thought that the reasons of no fulfilment of propylactic measure were the shortage of kindergartners' knowledge about teeth and the insufficiency on the management of mouth sanitation. In order to solve these problems, following experiments were carried out. 1. Fundamental investigation on teeth. 2. Colour test for cleanliness of teeth. 3. Investigation on knowledge of teeth. 4. Education for health of teeth. 5. Investigations of effects on the results of above items. From these investigations the following results were obtained; The students got good understanding on the importance of teeth sanitation and they learned their guiding methods about cleanliness of teeth. Students showed a keen interest in keeping their own healthful teeth and they received positively medical treatment to make their teeth healthful. In future when they become a kindergartner, it will be certain that in their teaching they will make good use of the knowledge and experience gained from these learning.View full abstractDownload PDF (455K)
- |<
- <
- 1
- >
- >|