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  1. 紀要論文
  2. 琉球大学教育学部紀要
  3. 56号
  1. 部局別インデックス
  2. 教育学部

高校家庭科食物領域の「食生活の変遷と食文化」に関する地域特性の指導内容および教材・資料の検討 (第1報) : 沖縄県における指導の実態と教師の意識

http://hdl.handle.net/20.500.12000/1898
http://hdl.handle.net/20.500.12000/1898
1f77a3ac-f817-43df-a6b4-b74283e8b9f3
名前 / ファイル ライセンス アクション
Vol56p247.pdf Vol56p247.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2007-09-15
タイトル
タイトル 高校家庭科食物領域の「食生活の変遷と食文化」に関する地域特性の指導内容および教材・資料の検討 (第1報) : 沖縄県における指導の実態と教師の意識
言語 ja
作成者 金城, 須美子

× 金城, 須美子

ja 金城, 須美子

田原, 美和

× 田原, 美和

ja 田原, 美和

Kinjo, Sumiko

× Kinjo, Sumiko

en Kinjo, Sumiko

Tahara, Miwa

× Tahara, Miwa

en Tahara, Miwa

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 To find out how our high school home economics nutrition courses introduce information, and use texts and references in teaching "Changing Diets and Food Culture" covering regional cuisine, a survey wasconducted on the actual class conditions and level of awareness of all Okinawa high school home econ-omics teachers. The results are analyzed and categorized below.\n90.3% of the instructors surveyed included study of the subject into their classes. The greatest number of teachers taught General Home Economics classes, while the next largest group taught Foods, then Cooking, and fourth, Special Interest Subjects. In terms of methods of instruction, the majority or 93% incorporated local cuisine into practical cooking classes. However, only 18-22 percent included instruction on changing dietary patterns and or the history and impact of external influence in their coursework.\n97% of the instructors expressed interest in including the subject area in future coursework. Some 80% desired to incorporate content on the dietary tradition such as an overview of changing dietary patterns in Okinawa, impact of external influences on dietary tradition, and the use and background of in digenous food into cooking classes.\nAbout 70% perceived a need for resource materials and texts for use by instructors that cover the origins of Okinawa's unique dietary traditions and changing dietary patterns. Some 50% perceived a need to compare the festival or ritual cuisine of Okinawa with that of mainland Japan, and include information on the roots and origins of Ryukyu cooking.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学教育学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/1898
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 1345-3319
収録物識別子タイプ NCID
収録物識別子 AA11393705
収録物名
言語 ja
収録物名 琉球大学教育学部紀要
書誌情報
号 56, p. 247-261
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