巻号一覧
50 巻 (2007)
- 4 号 p. 261-
- 3 号 p. 169-
- 2 号 p. 89-
- 1 号 p. 3-
前身誌
50 巻, 3 号
選択された号の論文の4件中1～4を表示しています
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浅井 玲子原稿種別: 本文
2007 年 50 巻 3 号 p. 169-175
発行日: 2007/10/01
公開日: 2017/11/17
ジャーナル オープンアクセスThe purpose of this study is to investigate the relationship between high school students' study experiences and their recognition of senior citizens' roles. The results were as follows: High school students' recognition of the senior citizens' roles was analyzed using factor analysis. Four factors were extracted including "Life perspective role," "Emotional help role," "Discipline and socialization role," and "Cultural legend role". There was a significant difference between students who studied senior citizens' roles and those who did not. The study experience in which the students had direct contacts with senior citizens showed the highest scores of directly get in touch. Factors that increased the score concerning students' recognition of senior citizens' roles were "Exchange experience between Senior citizens in community and students," "Exchange experience between senior citizens in nursing home and students" and "Interviewing senior citizens." The exchange program in home economics education was effective to improve students' understanding about senior citizens.抄録全体を表示PDF形式でダウンロード (718K) -
長尾 慶子, 喜多 記子, 三神 彩子原稿種別: 本文
2007 年 50 巻 3 号 p. 176-183
発行日: 2007/10/01
公開日: 2017/11/17
ジャーナル オープンアクセスThe purpose of this study was to evaluate the effects of eco-cooking seminar on students' ecological behavior in cooking. The study was conducted over the three years. Approximately 50 third-year students majoring in home economics education attended each seminar. There were three practicum components involved in the study. The initial cooking practicum was conducted before the first seminar. The second implementation took place two to three months after the initial seminar. The final practicum took place six to ten months after the initial seminar. To evaluate the effects of the seminars, we compared the amount of gas and water consumption, and waste among three cooking practicum. After the seminar, students shared their ideas about eco-cooking. Further, an Ecological Awareness Questionnaire was given after each of the cooking implementations to verify the effects of the seminar. Our results indicated that the amount of gas and water consumption, and waste were significantly lower in the second and the third implementations compared to the first one. It is noted that 30 to 80 percent reduction of water consumption is especially significant. The results of the survey also showed the educational effects of the lectures on the ecological behavior of the students. We conclude that the eco-cooking seminar is useful in inspiring participants to take ecological action and to establish ecological behavior in their daily lives.抄録全体を表示PDF形式でダウンロード (882K) -
河村 美穂, 千葉 悦子原稿種別: 本文
2007 年 50 巻 3 号 p. 184-192
発行日: 2007/10/01
公開日: 2017/11/17
ジャーナル オープンアクセスThis study examines current issues concerning cooking classes in high school-level home economics textbooks. Cooking textbooks in home economics show some model cases although teachers do not exactly follow them. We examined 19 senior high school home economics textbooks from the following perspectives; contents and design, the model cases of cooking classes, dishes, cooking methods, and the aims of the cooking classes. The results summarized as follows; (1) All textbooks show recipes with illustrations, but it is important that students understand the written recipes and think about cooking. It is necessary to reconsider the use of illustrations. (2) Half of all dishes in textbooks were Japanese dishes. It is necessary to explain the reasons why the recipe and certain foods are used. Teachers need to think about the relationships between the food and recipe, and the daily lives of the students. (3) It is important to include recipes in textbooks with scientific knowledge. (4) Many cooking examples in textbooks are aimed at teaching "how to" get cooking skills. It is desirable to have various aims in cooking classes, including food science, food culture, and food in each stage of life, not just demonstrating how to cook.抄録全体を表示PDF形式でダウンロード (1034K) -
冨田 道子, 坪内 恭子原稿種別: 本文
2007 年 50 巻 3 号 p. 193-198
発行日: 2007/10/01
公開日: 2017/11/17
ジャーナル オープンアクセスPDF形式でダウンロード (716K)
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