中学校の献立指導に関する調査 : 生徒並びに食事担当者対象

概要

論文の詳細を見る
In order to study the methods in teaching meal planning, I have investigated the practice in the menu study of students in Junior High School, and the meal planning of homemakers in the students' homes. Following results were obtained. 1. For students, the number of responses on "contents were understood" and "menu study is necessary" was the highest for first year students and the lowest for second year students. 43% of the second year students responded that the study was difficult. 2. For homemakers, the number of homes that did not plan the menu beforehand was 71%, and the majority of its reason was that it was not necessary to plan beforehand. As for the foodstuffs which the homemakers had used, the sixth group was about 42% and the fourth group was 30%. Responses to "menu planning learned in school is useful in the home" was 30%. As a result of this investigation, it is felt that we should proceed with our teaching meal planning in Junior High School along the following lines : 1. To select goals and contents of menu planning carefully, to clarify the important points and to teach the basic things thoroughly. 2. To connect menu planning with actual cooking and its extension to practical training. 3. To limit the foodstuffs to the basic groups.
日本家庭科教育学会の論文
1977-12-31