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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
https://hbg.repo.nii.ac.jp/records/2000290
https://hbg.repo.nii.ac.jp/records/2000290b50ff266-67d0-453e-9284-7fd68c50ecc5
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
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公開日 | 2025-03-31 | |||||||
タイトル | ||||||||
タイトル | 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 | |||||||
言語 | ja | |||||||
タイトル | ||||||||
タイトル | 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 | |||||||
言語 | en | |||||||
言語 | ||||||||
言語 | jpn | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | 調理実習 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Cooking practice | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | 栄養士養成施設 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Dietitian training facilities | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | 授業形態 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Learning styles | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | グループ調理 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Group cooking | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | 一人調理 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | Individual cooking | |||||||
資源タイプ | ||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
資源タイプ | departmental bulletin paper | |||||||
著者 |
村田,美穂子
× 村田,美穂子
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著者(英) | ||||||||
姓名 | Murata,Mihoko | |||||||
言語 | en | |||||||
著者(英) | ||||||||
言語 | en | |||||||
著者(英) | ||||||||
言語 | en | |||||||
著者(英) | ||||||||
言語 | en | |||||||
抄録 | ||||||||
内容記述タイプ | Abstract | |||||||
内容記述 | 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. | |||||||
言語 | en | |||||||
bibliographic_information |
広島文化学園短期大学紀要 号 57, p. 29-36, 発行日 2024-12-25 |
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出版者 | ||||||||
出版者 | 広島文化学園短期大学 | |||||||
item_10002_source_id_9 | ||||||||
収録物識別子タイプ | ISSN | |||||||
収録物識別子 | 18846769 | |||||||
item_10002_source_id_11 | ||||||||
収録物識別子タイプ | NCID | |||||||
収録物識別子 | AA12454339 |