Suzuka University Academic Repository / 鈴鹿大学学術機関リポジトリ
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The causes, impact and implications of the Asian financial crisis
No full text13KJ00000227389journal articl
The content analysis of divergences instituted among Chinese and Jap-anese
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Uriage : L'Ecole nationale des cardes sous Vichy ni droite nei gauche
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A note on a study of L.v. Stein's influence on the Meiji constitution
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Survey on the Students' Responses in the Training out of the College for Food Service Management
Get PDF給食管理校外実習を終えた学生(1996年度生42名および1998年度生34名)が実習先での栄養士実務を体験してどのような意識を持ったのかを調査した。結果は、次の通りである。1)学生が希望した実習施設は、両年度ともに病院が多く、実習終了後でも病院実習をしておくと良いと思う者が8割以上あった。2)実習施設数と実習期間は、現状(1施設1週間)で十分と思う者が多い。3)給食管理業務の中で一番困難と思ったのは、両年度ともに栄養管理で、ついで人事管理、衛生管理の順であった。4)力を入れて学習しておけば良かったと思う知識には、両年度ともに栄養学、臨床栄養学、給食管理を、技術では大量調理技術、献立作成、調理技術、食事療法技術であった。また、両年度を比較すると必要性が増した科目は、大量調理技術とコンピュータの技術であった。5)栄養士の職業については、両年度ともに専門性が生かせ、やりがいがあり、世の中で必要とされ、一生の仕事とすることができる。そして、高度な知識と調理技術が必要であると思っている。反面、格好がよくなく、労働が大変で、給与が安いというイメージが強く出ていた。6)学生が描く栄養士像は、「豊富な知識と技術に優れている人」「思いやりがあり、皆から好かれる人」「指導力があり、テキパキ行動する人」「管理栄養士であること」であった。We Surveyed what kind of experiences the students had acquired during their trainings for the Food Service Management after they joined the practical training out of the College. (The samples of the students were 42 from 1996 and 36 from 1998, total 76 students) The results are as follows; 1) About the training organizations, many students both from '96 and '98 hoped to be trained in the hospitals and 80% of them felt satisfied after their trainings. 2) About the number of ther assigned organizations and the period of their training terms, most of the students thought they were so much appropriate. (One week and one organization were assigned to every student.) 3) Students replied that the most difficult problems in the Food Service Managemant were the nutrition manegement, next to the personnel and Hygiene Manegements. 4) The knowledges and practises they should study in the College education, after their trainings are; (1)The study for the Nutrition, the Nutrition for the patients and the Food Service Management, and technically Mass Serving System, Menu-makings, How-to-Cook Practices, and the Recipes making for the Patients. (2) In addition, they realized the neccesity for establishing Mass-Food-Serving System, as well as Computerization for the Food Service Management. 5) The occupations for the Nutritionists were worth while to take for their life works and neccesary for the society by utilizing their expertises, both of the students from '96 and '98 thought. However, they lack high skills for cooking and knowledges for Food Service Business. On the other hand, the occupations were awkward, hard-working and cheap-labor occupation. 6) The most favorable images of the nutritionist were; (1) person with the high knowledges and techniques for the nutrition, foods and food service business, (2) kind and beloved person, (3) leading and decisive person and (4) person with the National Registered Dietitian.8KJ00005175472総説Reviewjournal articl
