@article{oai:kumadai.repo.nii.ac.jp:00025154,
 author = {桑畑, 美沙子 and Kuwahata, Misako and Tateyama, Tiduko and 桑畑, 美沙子 and Kuwahata, Misako and 立山, ちづ子},
 journal = {熊本大学教育実践研究},
 month = {Feb},
 note = {application/pdf, 論文(Article), We made the teaching plan about wieners for high-school students. According to this plan, the students make wieners, and they compare handmade with goods on the market of wieners. Secondly, they see the VTR recorded traditional meet processing in German farmer, and they learn wieners processing in the factory by the slide and printed papers. Thirdly, they think about the aim of using the food additive, and the merits and demerits of its usage. Then they lean the process that the wieners without nitrous acid were developed and supplied by the biggest ham-enterprise and cooperative. Lastly they consider their way of living in future. In this plan, there is a theme to be solved, which the students learn independently.},
 pages = {29--36},
 title = {未来型食文化の創造につながる授業の開発(第2報) : ウインナーソーセージを教材とした授業計画試案},
 volume = {19},
 year = {2002},
 yomi = {クワハタ, ミサコ and クワハタ, ミサコ}
}