中学校家庭科食物と栄養の学習における学習ツールとしての概念地図作りに関する研究

概要

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The study was carried out in a Junior High school Home Economics class using the concept mapping for introduction and review of learning about food and nutrition. Subjects were 129 first graders in Junior High school and we analyzed their concept maps made at the beginning and end of a learning program (total 18 hours) dealt with nutrition, food and cooking. As a result, we found that the concept mapping was effective to understand about food and nutrition. Introducing the concept mapping at the beginning of learning was useful for students to find and set their own tasks for learning and it helped to develop their intentions to learn for themselves. Also, it is possible to objectively grasp student's learning outcomes through the program by comparing concept maps which they made at the beginning and end of the program. This advantage is useful for not only teachers but also students themselves to notice and assess what they learned through the program.
横浜国立大学の論文