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管理栄養士養成課程学生における切砕技術の変容と課題
名前 / ファイル | ライセンス | アクション |
---|---|---|
管理栄養士養成課程学生における切砕技術の変容と課題 (630.8 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
公開日 | 2021-06-10 | |||||||||||||||||||||
タイトル | ||||||||||||||||||||||
言語 | ja | |||||||||||||||||||||
タイトル | 管理栄養士養成課程学生における切砕技術の変容と課題 | |||||||||||||||||||||
タイトル | ||||||||||||||||||||||
言語 | en | |||||||||||||||||||||
タイトル | Changes and challenges in knife skills among students in a registered dietitian training program | |||||||||||||||||||||
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 | 管理栄養士養成課程 | |||||||||||||||||||||
キーワード | ||||||||||||||||||||||
言語 | ja | |||||||||||||||||||||
主題Scheme | Other | |||||||||||||||||||||
主題 | 大学生 | |||||||||||||||||||||
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 | registered dietitian training program | |||||||||||||||||||||
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 |
沼口, 晶子
× 沼口, 晶子
WEKO
180
× 長嶋, 泰生× 工藤, 慶太
WEKO
2487
× 久保田, のぞみ
WEKO
456
× 黒河, あおい× 長谷部, 幸子
WEKO
199
|
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著者別名 |
Akiko, NUMAGUCHI
× Akiko, NUMAGUCHI
WEKO
2321
× Yasuo, NAGASHIMA
WEKO
2467
× Keita, KUDOH
WEKO
2343
× Nozomi, KUBOTA
WEKO
2471
× Aoi, KUROKAWA
WEKO
2469
× Yukiko, HASEBE
WEKO
2473
|
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抄録 | ||||||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||||||
内容記述 | 【要旨】管理栄養士養成課程学生を対象として調理技能調査および質問紙調査を実施し,4年間の切砕技術の変容を調査した。調理技能調査の結果,1,2 年次には制限時間内に切り終わらない学生もいたが,4年次では全員が制限時間内に切り終えていた。切断物の評価は,どの年次でも「やや不揃い」,「不揃い」の学生が多かった。4 年間通して一人暮らしであった学生のうち半数以上が週 3~4 回以上食事作りをしていた。自炊を始めたことにより自身の切砕技術が向上したと考えている学生が多かった。日常の食事で「野菜そのものを買う」学生が多く,野菜を切るときに速さや均一さを「意識していない」学生が多かった。キャベツのせん切りをするときの包丁の持ち方は,全握式を選択した学生が多かった。均一さを備えた技術の習得には,切り方に応じた包丁の持ち方の指導,日常の食事作りにおいても速さや均一さの意識を持たせること,家庭で繰り返し練習させる課題の工夫が必要と考える。 | |||||||||||||||||||||
言語 | ja | |||||||||||||||||||||
抄録 | ||||||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||||||
内容記述 | Abstract: Students from a registered dietitian training program were administered questionnaires and cooking skills examinations to determine changes in their knife skills over the course of their four-year program. Examination of cooking skills revealed that, while all fourth-year students were able to complete a chopping task within the designated time limit, some first and second-year students were unable to do so. Evaluations of the chopped items found many students’ work to be “unevenness” or “a little unevenness,” regardless of year group. Of those students who lived alone during the four-year program, more than half cooked meals at least three or four times a week. Many students believed that their knife skills had improved as a result of them starting to cook for themselves. Many reported buying unprocessed vegetables for everyday meals, while a high number stated that they did not pay attention to speed or evenness when chopping vegetables. When choosing a knife grip for julienning cabbage, many students selected whole grip style. To allow students to master the skills needed to chop evenly, we must provide guidance on the knife grips appropriate to each cutting technique; encourage their awareness of the speed and evenness of their chopping, even in the preparation of their own daily meals; and devise tasks that will allow them to practice through repetition at home. | |||||||||||||||||||||
言語 | en | |||||||||||||||||||||
書誌情報 |
ja : 紀要 en : Bulletin of Nayoro City University 巻 15, p. 25-31, 発行日 2021-03-31 |
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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 | 120007044630 | |||||||||||||||||||||
言語 | ja | |||||||||||||||||||||
関連サイト | ||||||||||||||||||||||
関連タイプ | isIdenticalTo | |||||||||||||||||||||
識別子タイプ | URI | |||||||||||||||||||||
関連識別子 | https://ci.nii.ac.jp/naid/120007044630 | |||||||||||||||||||||
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 |