<論文>家庭科教育食生活領域の学習指導に関する研究(第一報) : 食品学,調理学の知識の定着度について

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I This research is an attempt to determine to what extent the basic Knowledge of Sitology and Cookery has taken root, and the application of the results in our future guidance. 63 Sitology and 74 Cookery problems from examination questions given for cooking instructors in Tokyo were administered to our Home Economic Students, and analyzed. II In comparison to Cookery, the average of Sitology scores were 6 points higher. When we observed the average of each problem, there was a wide range from below 20 to over 90. When we analyzed the problems where the scores were very low and very high we were not able to observe any special trend , but we were able to see that basic knowledge of foodstuffs used in our daily life had taken root but scientific knowledge was still far from being rooted. Ill Upon making an S P chart and analyzing results of 2 examinations given to 47 students in 1982,and 2 examinatons given to 46 students in 1980,the average of the second test was always higher. But on examining the individual students, there were quite a number of students who gave the correct answer in the first and missed in the second test. Therefore just comparing results does not have too much significance. From the results obtained from the tests we have used, we can conclude that the problems were adequate, but the record did not show a high rate of fixity. It is necessary to make efforts to give each student basic knowledge and allow it to take root so that they acquire correct food habits.
聖霊女子短期大学の論文
1986-05-30

<論文>家庭科教育食生活領域の学習指導に関する研究(第一報) : 食品学,調理学の知識の定着度について

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