WEKO3
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食文化に関する学習内容を取り入れた食育実践の効果 -小学校3年生を対象に教科と総合的な学習の時間を関連づけた実践-
https://oiu.repo.nii.ac.jp/records/17
https://oiu.repo.nii.ac.jp/records/1751194e4f-e1e6-4dfe-9539-ed0940c5b657
名前 / ファイル | ライセンス | アクション |
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26-2-105 (340.6 kB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-01-31 | |||||
タイトル | ||||||
タイトル | 食文化に関する学習内容を取り入れた食育実践の効果 -小学校3年生を対象に教科と総合的な学習の時間を関連づけた実践- | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食育 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食文化 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 小学校 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 総合的な学習の時間 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | nutrition education | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | food culture | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | elementary school | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | integrated study | |||||
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 | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 論文 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Article | |||||
その他の言語 | ||||||
言語 | Effects of Nutrition Education and the Study of Food Culture: A study of third graders | |||||
著者名(日) |
能瀬, 陽子
× 能瀬, 陽子× 岸田, 恵津 |
|||||
著者名よみ |
ノセ, ヨウコ
× ノセ, ヨウコ× キシダ, エツ |
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著者名(英) |
Nose, Yoko
× Nose, Yoko× Kishida, Etsu |
|||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | We examined the effects of nutrition education and the study of food culture in an integrated study of third grade elementary school students. The goal was to gain awareness about Japanese food culture and to cultivate feelings of gratitude toward food. The study focused on soy beans, making tofu, and learning the characteristics of Japanese food. We evaluated the results by analyzing worksheet descriptions and the results of a survey of eating habits before and after the education intervention. The worksheets included thoughts concerning the process of tofu-making and about traditional foods. Many students recorded reflections on their daily dietary habits. In the post survey, intake of soybeans, and attitudes to refusing traditional foods and reducing lunch plate waste were significantly improved. These results show that this study has helped raise awareness of Japanese food culture. |
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雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10110523 | |||||
書誌情報 |
国際研究論叢 : 大阪国際大学紀要 en : OIU journal of international studies 巻 26, 号 2, p. 105-117, 発行日 2013-01-31 |