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〈資料〉自由記述による学生の調理工程に関する調査
https://kindai.repo.nii.ac.jp/records/19240
https://kindai.repo.nii.ac.jp/records/19240228be081-8fa2-474c-9f4e-e6e1eda49a02
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10297606-20171200-0001.pdf (2.0 MB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2018-05-16 | |||||||||
| タイトル | ||||||||||
| タイトル | 〈資料〉自由記述による学生の調理工程に関する調査 | |||||||||
| タイトル | ||||||||||
| タイトル | 〈MATERIALS〉Survey of Cooking Process of the Junior College Student from Free Descriptive | |||||||||
| 言語 | en | |||||||||
| 著者 |
八尋, 美希
× 八尋, 美希
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| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | cooking process, cooking skills, junior college student, free descriptive, points of the textbook | |||||||||
| 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 | |||||||||
| 著者(英) | ||||||||||
| 言語 | en | |||||||||
| 値 | Yahiro,Miki | |||||||||
| 著者 所属 | ||||||||||
| 値 | 近畿大学九州短期大学生活福祉情報科; 教授 | |||||||||
| 著者所属(翻訳) | ||||||||||
| 値 | Kindai University Kyusyu Junior College living welfare information Course | |||||||||
| 版 | ||||||||||
| 出版タイプ | NA | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||||||
| 出版者 名前 | ||||||||||
| 出版者 | 近畿大学九州短期大学 | |||||||||
| 書誌情報 |
近畿大学九州短期大学研究紀要 en : RESEARCH BULLETIN OF Kindai University Kyushu Junior College 号 47, p. 1-12, 発行日 2017-12 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 09164383 | |||||||||
| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | The purpose of this study is to analyze the method of efficiently learning the cooking skills of junior college students using questionnaire surveys and textbooks. Students selected dishes that can be made from 100 dishes，known dishes，and unknown dishes.The cooking with the highest proportion that they can make is curry，92.86%. The second was 88.10% with omelette and omelette with rice. It was 85.71% with miso soup and fried rice next.Furthermore，they select three dishes from 50 dishes that were able to make it and write out how to make it. The average number of characters spent explaining one dish was 75.3 characters. How to cook was expressed only by sentences rather than numbers such as ①，②. And it showed more than half. However，as a result of comparing the content of the description with the textbook，it became clear that the students are not enough to understand the main point of cooking. | |||||||||
| 内容記述 | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | 著者主要担当科目：食生活論 | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
