米から考える食生活の授業例

概要

論文の詳細を見る
In high school homemaking class we taught lessons dealing with rice as a teaching material. This report will mainly describe some experiments, which were part of the lessons. Students were asked : How much scientific knowledge did they have about rice cooking? How well did they put it into practice at home? Tests were made to find the appropriate length of time for soaking and cooking rice. What effect did the knowledge of different prices and brands make to the taste of the rice, if cooked under the same conditions? The results showed that the taste of rice depended more upon the cooking conditions than upon the prices and brands. We concluded that the students had acquired a reasonable amount of scientific knowledge about rice cooking.
日本家庭科教育学会の論文
1981-05-15