小・中・高等学校の発達段階における調理技能の指導(第1報) : 高校生の調理技能及び食生活の実態

概要

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With the progress of ageing society, it is increasingly considered important for home economics education to provide students with the necessary knowledge and skills for everyday life, and to develop the practical competence and attitudes they need to live independently. The aim of this research was to establish teaching methods for the practical cooking skills necessary to practice healthy eating habits, taking account of the developmental stages from elementary through senior high school. A survey was carried out to ascertain the cooking skills and actual eating habits of senior high school students, who have experienced practical cookery sessions in elementary and junior high school. The results of the survey showed that students were competent in making the simple dishes using eggs and vegetables that they had practiced in cookery classes in elementary and junior high schools. The survey also showed that the students had more opportunities to cook at home non-school days than on school days,suggesting that there is a necessity to promote effective home learning, as actual experiences at home are necessary to consolidate the cookery practice carried out at school.
熊本大学の論文
2004-11-30