| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
栄養士養成教育における卒後支援についての一考察(第1報) : 広島文化学園短期大学食物栄養学科卒業生へのアンケート調査より |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Study on Post-Graduation Support in Dietitian Education (Part1) : Based on Questionnaires Given to Graduates of Hiroshima Bunka Gakuen Two-Year College Department of Food and Nutrition |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
短期大学 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Junior college |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
卒業生 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Graduates |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
栄養士 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Dietitian |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
就業状況 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Employment status |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
卒後支援 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Post-graduation support |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
管理栄養士 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Registered dietitian |
| 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 |
| ID登録 |
|
|
ID登録 |
10.60171/00003146 |
|
ID登録タイプ |
JaLC |
| 著者 |
山下, 由美子
村田, 美穂子
岡田, 正浩
江坂, 美佐子
白砂, 千登勢
藤井, 宏融
水井, 富美恵
Yamashita, Yumiko
Murata, Mihoko
Okada, Masahiro
Esaka, Misako
Shirasago, Chitose
Fujii, Kohyu
Mizui, Fumie
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Graduates of the school completed a survey questionnaire with the purpose of building a new support system for graduates of the school's Department of Food and Nutrition and persons completing its Two-Year Postgraduate Course in Dietetics, improving curriculum development, improving the course and non-degree education for graduates, and enhancing education research. Of the 94 respondents, 92 were licensed dietitians.
When asked in what ways the dietitian's license was useful, the most frequent response was "Work" among those in the profession, "Taking care of my own health and preparing meals" among those in office work and "Richiness of eating habits" and "Image enhancement" among those pursuing further studies at the university level, so that there was some difference between employed persons and students.
Also, when asked what course they thought was most necessary to dietitians after graduation, those in the profession most frequently answered "Cookery Science and Practicum." Similar results occurred when the responses were counted separately for the occupations dietitian and cook, confirming that the college's Department of Food and Nutrition's curriculum development is not mistaken in its objective of fostering dietitians with "strong cooking skills."
More than half of the respondents reported that they had considered taking the national registered dietitian examination, but the number of respondents who had actually taken it was quite low, suggesting that many had given up taking the exam for some reason.
It is considered that dietitian education in junior colleges hereafter must not only educate students currently in school seeking a dietitian's license, but also provide wide-ranging support that includes continuing education.One example that is highly desirable is the establishment of a richer support system that enables graduates seeking credentials as registered dietitians to get both practical experience and study. |
| 書誌情報 |
広島文化学園短期大学紀要
巻 43,
p. 51-58,
発行日 2010-12-31
|
| 出版者 |
|
|
出版者 |
広島文化学園短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
18846769 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA12454339 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
43-5.pdf (1.1 MB)
