食物教材における学習指導内容の系統化 : 炭水化物性食品の展開

概要

論文の詳細を見る
From the present cooking lessons, girls can prepare menus and cook only what is learned. How to develop their ability of preparing menus and cooking what they have not learned, i.e. to apply their present knowledge is this study's aim. As for the method, students were told to comprehend nutritious ways of cooking foodstuffs by examining chief elements in foodstuffs used in the cooking experiment. Stress was on carbohydrates for this study. The results are as follows : 1. Their knowledge and understanding made great progress by this cooking experiment. 2. They became able to criticize menus and cooking ways nutritiously. 3. Their desire for effective intake of nutrients contained in foodstuffs increased. 4. Their techniques in comprehending the main points of new lessons in cooking increased.
日本家庭科教育学会の論文
1970-03-01