2026-03-12T08:19:49Z https://hbg.repo.nii.ac.jp/oai

oai:hbg.repo.nii.ac.jp:02000290 2025-06-02T07:39:00Z 267:573:1747264342465

新型コロナウイルス感染症（COVID-19）対策下での栄養士養成施設における調理実習の授業形態についての意識調査 An Attitudinal Survey on the Learning Styles of Cooking Practice at a Dietitian Training　Facility under the Control of the New Coronavirus （COVID-19） Infection 村田,美穂子 調理実習 Cooking practice 栄養士養成施設 Dietitian training facilities 授業形態 Learning styles グループ調理 Group cooking 一人調理 Individual cooking Due to the outbreak of the new coronavirus infection（ COVID-19）, cooking practice at dietitian training facilities was changed from conventional group cooking to individual cooking in the first semester of 2020, and back to group cooking in the second semester. Therefore, a survey was conducted among the students of the Department of Food and Nutrition at our college to investigate their attitudes towards the learning styles of cooking practice.The results showed that group cooking was preferred by more than 80％ of both first- and second-year students.In addition, the satisfaction rating of group cooking was significantly higher than that of individual cooking（ p＜0.05）.Group cooking led to higher levels of satisfaction because students felt a sense of enjoyment and achievement in the cooking practice, as well as they made a larger number of dishes by communicating and cooperating with their group members. The fact that some participants felt a different sense of achievement which could be obtained uniquely in individual cooking suggests that cooking alone on a voluntary basis outside of cooking practice could be a learning experience that complements group cooking practice at college. 広島文化学園短期大学 2024-12-25 jpn departmental bulletin paper https://hbg.repo.nii.ac.jp/records/2000290 AA12454339 18846769 広島文化学園短期大学紀要 57 29 36 https://hbg.repo.nii.ac.jp/record/2000290/files/57-04.pdf application/pdf 532.0 KB 2025-03-31