「米飯」学習への消化実験の導入と実践

概要

論文の詳細を見る
Following the idea that homemaking education should be on the more scientific basis, the contents of the present homemaking textbooks were discussed and experimental studies were proposed. The authors examined the cooking items which were practiced in junior high schools. Among the items, "beihan"(rice-cooking) learned by all the students, was chosen as an experimental item. After the basic knowledge of the students concerning "beihan" was examined, the experiments aimed at correcting and supplementing the knowledge of the students were conducted as follows : 1) Experiments to observe the phenomenon of gelatinization of starch. 2) Experiments to observe the digestion of starch with digestive enzymes. As the result, the students could understand the scientific bases of "beihan" very well, that is, starch, taste and digestion of boiled rice, etc.
日本家庭科教育学会の論文
1984-05-15