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管理栄養士養成課程学生の切砕技術と意識 : 技術向上に及ぼす要因の検討
名前 / ファイル | ライセンス | アクション |
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管理栄養士養成課程学生の切砕技術と意識 : 技術向上に及ぼす要因の検討 (4.8 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
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公開日 | 2019-07-27 | |||||||||||||||||
タイトル | ||||||||||||||||||
言語 | ja | |||||||||||||||||
タイトル | 管理栄養士養成課程学生の切砕技術と意識 : 技術向上に及ぼす要因の検討 | |||||||||||||||||
タイトル | ||||||||||||||||||
言語 | en | |||||||||||||||||
タイトル | A study of knife skills and understanding among students on a registered dietitian training course : An investigation of factors improving knife skills | |||||||||||||||||
言語 | ||||||||||||||||||
言語 | jpn | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | ja | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | 切砕技術 | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | ja | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | 自己評価 | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | ja | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | 大学生 | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | ja | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | en | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | knife skills | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | en | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | self-evaluatoin | |||||||||||||||||
キーワード | ||||||||||||||||||
言語 | en | |||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | university students | |||||||||||||||||
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 |
市川, 晶子
× 市川, 晶子× 工藤, 慶太
WEKO
455
× 久保田, のぞみ
WEKO
456
× 黒河, あおい× 長嶋, 泰生× 長谷部, 幸子
WEKO
199
|
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著者別名 |
Akiko,ICHIKAWA,
× Akiko,ICHIKAWA,
WEKO
2342
× Keita,KUDOH
WEKO
2343
× Nozomi,KUBOTA
WEKO
2344
× Aoi,KUROKAWA,
WEKO
2345
× Yasuo,NAGASHIMA,
WEKO
2346
× Yukiko,HASEBE
WEKO
2347
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抄録 | ||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||
内容記述 | 管理栄養士養成施設であるA大学2年生を対象として調理技能調査および質問紙調査を行い,切砕技術に及ぼす要因を検討した。調理技能調査は,きゅうりの輸切り,だいこんのせん切りおよびキャベツのせん切りを課題とし,所要時間の計測と切断物の評価(調査者評価および自己評価)を行った。切断物の調査者評価はいずれも約9割の学生が「やや不揃い」「不揃い」であった。一方,自己評価は調査者評価より高い傾向にあり,学生と調査者が考える技術レベルに違いがあることが推察された。切砕操作における意識は,調査時では「揃えて切ること」,日常生活では「特に意識していない」「速く切ること」「速く揃えて切ること」を回答した学生が多かった。今後は食事提供に携わる職を目指す学生に求められる技術レベルを理解させ,日常生活の切砕操作においても均一さを意識するよう促す指導が必要である。 | |||||||||||||||||
言語 | ja | |||||||||||||||||
抄録 | ||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||
内容記述 | To investigate influential factors, a knife skills survey and questionnaire were conducted among second‐year students at a university running a registered dietitian training course. The skills for slicing cucumber, Japanese radish, and cabbage were examined by both investigators and students assessing the time taken and the slices produced. For all three items, about 90% of the investigators' evaluations recorded "unevenness" or “a little unevenness. "On the other hand, the self-evaluations tended to be more positive, suggesting a difference between the perceptions of students and investigators. Many students reported that they remained conscious during the survey “ to cut same-sized slices. "In response to the questionnaire item about cutting same‐sized slices on an everyday basis, many students reported that they: "were not particularly conscious," "cut quickiy," or "cut same-sized slices quickly.“ In future, therefore, lt is essential to educate students about the level of knife skills required of those wishing to work in catering and encourage an awareness of cutting food evenly in everyday life. | |||||||||||||||||
言語 | en | |||||||||||||||||
書誌情報 |
ja : 紀要 = Bulletin of Nayoro City University en : Bulletin of Nayoro City University 巻 13, p. 85-91, 発行日 2019-03-31 |
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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 | |||||||||||||||||
書誌レコードID | ||||||||||||||||||
収録物識別子タイプ | NCID | |||||||||||||||||
収録物識別子 | AA12272535 | |||||||||||||||||
論文ID(NAID) | ||||||||||||||||||
内容記述タイプ | Other | |||||||||||||||||
内容記述 | 40021916038 | |||||||||||||||||
言語 | ja | |||||||||||||||||
権利 | ||||||||||||||||||
言語 | ja | |||||||||||||||||
権利情報 | 名寄市立大学 | |||||||||||||||||
関連サイト | ||||||||||||||||||
識別子タイプ | URI | |||||||||||||||||
関連識別子 | https://ci.nii.ac.jp/naid/40021916038 | |||||||||||||||||
言語 | ja | |||||||||||||||||
関連名称 | CiNii | |||||||||||||||||
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 | |||||||||||||||||
見出し | ||||||||||||||||||
大見出し | 実践報告 | |||||||||||||||||
言語 | ja |