中学校生徒の献立作成能力に関与する要因について(第2報)

概要

論文の詳細を見る
In the present study food pictures were used in combination with the teaching program 'Menus for Juveniles' introduced in the preceding report. The menus that they made according to the program were examined and evaluated in the same way as in the former report. In addition, a comparison was made between their records in the former and those in the present study. The results were as follows; 1) A relationship was found between the girls' food habits at home and their menu results only in terms of taste combination. 2) A relationship was found between their SS and their results in their relevance to that shown in 'the list of individual food groups'. 3) Their records in the present study were significantly better than those in the preceding one in terms of their food classifications, their relevance to 'general standard of intake of food groups', and their food allocation for three meals. 4) The food pictures seemed to stimulate them to work harder, to help them to think concretely, and to enable them to make better menus.
日本家庭科教育学会の論文
1977-05-31