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家庭科の食物教育における調理実習教材の検討
http://hdl.handle.net/2298/20418
http://hdl.handle.net/2298/204183eb70e92-bbbe-477f-a5f5-4de31a7114a9
名前 / ファイル | ライセンス | アクション |
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EC0004_033-039.pdf (1.1 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2011-07-22 | |||||
タイトル | ||||||
タイトル | 家庭科の食物教育における調理実習教材の検討 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | 家庭科, 食物, 調理実習, 中学校 | |||||
資源タイプ | ||||||
資源タイプ | departmental bulletin paper | |||||
著者 |
内藤, 貴美子
× 内藤, 貴美子× 西村, 榮子 |
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別言語の著者 |
内藤, 貴美子
× 内藤, 貴美子× Nishimura, Eiko |
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内容記述 | ||||||
内容記述 | To study if junior high school students have ever cooked or can prepare by themselves what they have made in cooking practice class in elementary or junior high school and also processed foods, and whether they help to prepare meals at home or not, I formulated a questionnaire. The answers to these questions were obtained through the questionnaire sent to 403 boy and 442 girl students in Kumamoto City from November in 1985 to February in 1986. The results are as follows: 1. Both boys and girls cook what they have made at home economics class in elementary school and processed foods more often than any other food, and girls have more cooking experience than boys. 2. Girls can make many more kinds of foods than boys, and there is a significant difference between the sexes in the range of meals that they can cook. 3. A significant difference is shown that girls help at home more occasionally than boys. However, what they do not help with equally are the measuring of ingredients and seasonings, and the making of menus. 4. They think that cooking practice is worth doing for their present and future life. Taking the above results into consideration, it seems to be necessary to examine the state of cooking practice classes in dietary education and to teach cooking at junior high school. |
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書誌情報 |
熊本大学教育工学センター紀要 巻 4, p. 33-39, 発行年 1987-03-10 |
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NCID | ||||||
収録物識別子 | AN10203850 | |||||
フォーマット | ||||||
内容記述 | application/pdf | |||||
形態 | ||||||
1060737 bytes | ||||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
日本十進分類法 | ||||||
主題 | 375.53 | |||||
その他の言語のタイトル | ||||||
その他のタイトル | A Study of Cooking Practice Materials in Dietary Education for Home Economics | |||||
タイトル(ヨミ) | ||||||
その他のタイトル | カテイカ ノ ショクモツ キョウイク ニ オケル チョウリ ジッシュウ キョウザイ ノ ケントウ | |||||
出版者 | ||||||
出版者 | 熊本大学 | |||||
資源タイプ | ||||||
内容記述 | 論文(Article) | |||||
資源タイプ・ローカル | ||||||
紀要論文 | ||||||
資源タイプ・NII | ||||||
Departmental Bulletin Paper | ||||||
資源タイプ・DCMI | ||||||
text | ||||||
資源タイプ・ローカル表示コード | ||||||
02 |