中学校生徒の献立作成能力に関与する要因について(第1報)

概要

論文の詳細を見る
This paper attempts to investigate the menus which 215 girls have made in their study of the unit 'Menus for Juveniles' in junior high school Technics-Homemaking course for first grades. First, their menus were evaluated from the following five viewpoints : 1) Are their food classifications correct? 2) Is the quantity of each food group relevant with that shown in 'the list of individual food groups'? 3) Is the food allocation proper for three meals? 4) Is the food combination good in terms of taste? 5) Is the quantity of food appropriate? Second, an inquiry was made on the relationship between the evaluation above and the nutritive qualities of their food, their food combinations in terms of taste, and their Ss. The results were as follows : Some relationships were found (1) between the nutritive value of their food and the results gained from viewpoints 2 and 3, (2) between their food combinations in terms of taste and the result from viewpoint 4, (3) between their Ss and the result from viewpoint 2.
日本家庭科教育学会の論文
1976-05-31