WEKO3
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給食経営管理論実習の試食体験が学習意欲に及ぼす影響
https://nayoro.repo.nii.ac.jp/records/2000087
https://nayoro.repo.nii.ac.jp/records/2000087f1dfc54f-1842-494a-a7b4-76831bdaa5d2
名前 / ファイル | ライセンス | アクション |
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給食経営管理論実習の試食体験が学習意欲に及ぼす影響 沼口晶子ほか.pdf (3.9 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||
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公開日 | 2024-05-01 | |||||||||
タイトル | ||||||||||
言語 | ja | |||||||||
タイトル | 給食経営管理論実習の試食体験が学習意欲に及ぼす影響 | |||||||||
タイトル | ||||||||||
言語 | en | |||||||||
タイトル | Effects of Food Tasting Experience Conducted as Part of Practice in Food Service Management on Students' Learning Motivation. | |||||||||
言語 | ||||||||||
言語 | jpn | |||||||||
キーワード | ||||||||||
言語 | ja | |||||||||
主題Scheme | Other | |||||||||
主題 | 給食経営管理実習 | |||||||||
キーワード | ||||||||||
言語 | ja | |||||||||
主題Scheme | Other | |||||||||
主題 | 管理栄養士養成課程 | |||||||||
キーワード | ||||||||||
言語 | ja | |||||||||
主題Scheme | Other | |||||||||
主題 | 学習意欲 | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | Practice in Food Service Management | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | dietitian training program | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | learning motivation | |||||||||
資源タイプ | ||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
資源タイプ | departmental bulletin paper | |||||||||
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 | |||||||||
著者 |
沼口, 晶子
× 沼口, 晶子× 福士, 一恵 |
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著者別名 |
Akiko NUMAGUCHI
× Akiko NUMAGUCHI
× Kazue FUKUSHI
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抄録 | ||||||||||
内容記述タイプ | Abstract | |||||||||
内容記述 | 【要旨】2年次科目の給食経営管理論実習Ⅰにおいて1年生を対象として食事提供を行い,その試食体験が学習意欲や学生の食生活,食事作りにどのような影響を及ぼすのかを検討した。その結果,給食経営管理論に限らず管理栄養士養成課程科目の学習意欲の向上につながっていることがわかった。さらに,給食経営管理論講義科目,特に「栄養・食事管理」,「提供管理」,「安全・衛生管理」の理解につながっていた。これらには試食時に講義で学んだことの実践の様子を確認できる内容が含まれており,理論と実践がリンクしたことにより理解につながったと考える。また,学生自身の食生活,特に食事の構成や衛生管理の意識への影響がみられた。今後の課題は,科目担当教員が講義科目と実習科目,科目間のつながりをより一層意識した授業の展開と仕組みづくりを検討すること,学生の食生活に試食体験で意識するようになったことを継続させることである。 | |||||||||
言語 | en | |||||||||
抄録 | ||||||||||
内容記述タイプ | Abstract | |||||||||
内容記述 | Abstract: In the second-year course, " Practice in Food Service Management I," we provided meals to first-year students to explore how this food tasting experience influenced their motivation to learn dietary habits and cooking skills. The findings revealed that the food tasting experience not only enhanced students' enthusiasm for learning about food service management but also sparked curiosity in other courses within the dietitian training program. Furthermore, it facilitated comprehension of the lecture courses in food service management, particularly "Nutrition and Meal Management," "Provision Management," and "Food Safety and Food Hygiene Management." These courses integrated practical aspects that allowed students to apply what they learned during lectures to the food tasting experience. This connection between theory and practice likely contributed to a deeper comprehension. Furthermore, there were indications that the experience influenced students' dietary habits, especially their awareness of meal composition and hygiene management. Looking forward, course instructors are recommended to explore teaching methods and frameworks that emphasize the connection between lecture-based courses and practical seminars, as well as the interconnectedness between different courses. Importantly, course instructors should ensure that the students continue to maintain their dietary knowledge gained from the food tasting experience. | |||||||||
言語 | en | |||||||||
書誌情報 |
ja : 紀要 en : Bulletin of Nayoro City University 巻 18, p. 65-71, 発行日 2024-03-31 |
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出版者 | ||||||||||
言語 | ja | |||||||||
出版者 | 名寄市立大学 | |||||||||
ISSN | ||||||||||
収録物識別子タイプ | PISSN | |||||||||
収録物識別子 | 1881-7440 | |||||||||
フォーマット | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | application/pdf | |||||||||
言語 | ja | |||||||||
著者版フラグ | ||||||||||
出版タイプ | VoR | |||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |