{"created":"2023-05-15T13:14:03.921790+00:00","id":557,"links":{},"metadata":{"_buckets":{"deposit":"0fc13157-eb7b-42af-a9f6-9c876c72bb7d"},"_deposit":{"created_by":2,"id":"557","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"557"},"status":"published"},"_oai":{"id":"oai:bunka.repo.nii.ac.jp:00000557","sets":["1:48:98:99"]},"author_link":["2450","2448","2451","2453","2452","2449","2455","2456","2454"],"item_2_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Report on University Students’ Attitudes toward the Practical Cooking Component of Home Economics Teacher Training : General lack of confidence in ability to teach cutting process"}]},"item_2_alternative_title_20":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"キョウショク カテイ ノ チョウリ ジッシュウ ニオケル ダイガクセイ ノ イシキ チョウサ キル コ ト オ オシエル ニガテ イシキ ニ ツイテ"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"163","bibliographicPageStart":"153","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"文化学園大学紀要"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"教職課程の調理実習では，確かな調理の技能習得に加え，教員として将来教えることを想定し調理実習を教える技能も同時に養う必要がある。本研究では，先行研究で技能の低下と苦手意識を持つ学生の多い切り方指導に焦点をあて，切り方の要点指導と実演演習を従来の実習内容に組み入れる工夫が，学生の調理実習を教えることに対する苦手意識にどう影響を与え，教える技能の向上に寄与するかを明らかにすることを目的とした。方法は，調理実習の履修前後にアンケート調査およびインタビュー調査を行い, 調理実習を教えることに対する意識の変化, 切り方の認知と技能の変化を分析した。その結果，多様な献立を仕上げる調理技術と食文化, マナー, 配膳などの幅広い知識の指導に加え，教員の示範における教える立場からの要点指導が学生の苦手意識の克服につながることが示唆された。また，学生自らが教える実演演習を行うことで，教える難しさや必要な技能・知識のレベルを意識できるようになった。以上から，教職課程の調理実習では，技能・知識の習得に加え, 学生自らが教える立場を意識し実践するような実演演習とそれを支援する効果的な示範・指導を組み込むことが有効であると考えられた。","subitem_description_type":"Abstract"}]},"item_2_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2451","nameIdentifierScheme":"WEKO"}],"names":[{"name":"イカラシ, キヨコ"}]},{"nameIdentifiers":[{"nameIdentifier":"2452","nameIdentifierScheme":"WEKO"}],"names":[{"name":"フクトメ, ナミ"}]},{"nameIdentifiers":[{"nameIdentifier":"2453","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ツユクボ, ミカ"}]}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2454","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ikarasi, Kiyoko"}]},{"nameIdentifiers":[{"nameIdentifier":"2455","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fukutome, Nami"}]},{"nameIdentifiers":[{"nameIdentifier":"2456","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tsuyukubo, Mika"}]}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"文化学園大学"}]},"item_2_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12744962","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21873372","subitem_source_identifier_type":"ISSN"}]},"item_2_subject_17":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"377.1","subitem_subject_scheme":"NDC"}]},"item_2_text_39":{"attribute_name":"その他の寄与者","attribute_value_mlt":[{"subitem_text_value":"文化学園大学"},{"subitem_text_value":"お茶の水女子大学グローバルリーダーシップ研究所"},{"subitem_text_value":"お茶の水女子大学サイエンス&エデュケーションセンター"}]},"item_2_text_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_text_value":"文化学園大学紀要 47 (2016-01) pp.153-163"}]},"item_2_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"五十嵐, 清子"}],"nameIdentifiers":[{"nameIdentifier":"2448","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福留, 奈美"}],"nameIdentifiers":[{"nameIdentifier":"2449","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"露久保, 美夏"}],"nameIdentifiers":[{"nameIdentifier":"2450","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-22"}],"displaytype":"detail","filename":"001031547_16.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"001031547_16.pdf","url":"https://bunka.repo.nii.ac.jp/record/557/files/001031547_16.pdf"},"version_id":"f70fb599-c4f0-4652-a99f-aea574c4ab68"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"教職課程","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"苦手意識","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"教職課程の調理実習における大学生の意識調査 : 「切ること」を教える苦手意識について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"教職課程の調理実習における大学生の意識調査 : 「切ること」を教える苦手意識について"}]},"item_type_id":"2","owner":"2","path":["99"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-04-21"},"publish_date":"2016-04-21","publish_status":"0","recid":"557","relation_version_is_last":true,"title":["教職課程の調理実習における大学生の意識調査 : 「切ること」を教える苦手意識について"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T14:05:53.110711+00:00"}