パン作り体験による幼稚園児への食育実践

概要

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This report was example study of bread making for a kindergartener as practice of dietary education. The results were as follows. 1. Bread making by microwave oven fermentation was done by group unit for an infant of a beginner, and the all manufacturing processes were done in short time. 2. The infants participated in preparing meals, and the opportunity was important to them. This time they baked very actively and well. 3. The evaluation of dietary education was done about preparations, high enthusiasms, levels, pleasures, new discoveries, elements of learning and so on. They all got high evaluation. 4. About various properties of bread, as for the size, basic bread didn't swell out and the others swelled out very well. the breads with vitamins, minerals low calories were made. 5. As for the result of sensory test of bread, the difference was examined between breads and panels.
福山市立女子短期大学の論文