<論文>家庭科教育食生活領域の学習指導に関する研究(第II報) : 女子短大生の基礎的知識と技術の定着度について
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In order to facilitate the future guidance of our students this research is an attempt to determine to what degree basic knowledge and skills are acquired in the area of foodstuffs as part of domestic science education as far as the high school level. The same test was administered to those students who were admitted from 1980 to 1988,a total of 1596 students. The results showed the following. 1) With regard to the content of what is learned about foodstuffs in general domestic science, there is a tendency for the rate of understanding to decrease each year. 2) Comparing the individual items of knowledge concerned with foodstuffs, at both the time of admission to college and the second year of study, sitology ranks first in being understood, followed by nutrition and meal planning, and finally cookery. 3) Compared with their scores at the time of admission, the students showed an average improvement of 7.1 points at the end of their first year and during their second year of college. Upon making an SP chart and analyzing the results of the test given twice to 50 students who entered in 1986,the average score In the first year was 53.0,whereas In the second year it was 63.6,showing an improvement of 10.6 points. Looking at individual scores 14 students were at the warning level in the first year, whereas in the second year this number decreased to 10. 4) In the 4th-class standardized skills test for foodstuffs, the results showed that 91.2%, a nearly perfect fixity, could correctly assess matters concerning measuring cup measures; 74% could correctly gauge the standard of slicing procedures. The lowest fixity was 7.1% concerning the conversion of miso as a basic seasoning, and the next lowest was 20.7% for shoyu as a practically applied seasoning. 5) The correlation coefficient for knowledge synthesis and the grades for skills was computed and the results of the t-test showed that there was a low correlation between comprehensive knowledge and comprehensive skills. Using the above findings as a base, from now on we must develop teaching methodology which corresponds to the characteristics of our students and increase the fixity of their correct knowledge and learning.
- 聖霊女子短期大学の論文
- 1989-03-31
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