Komazawa Women’s University and Komazawa Women’s Junior College Repository / 駒沢女子大学・駒沢女子短期大学 リポジトリ
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A study on a method of travel product development with co-creation by creative consumers: Case study of H.I.S. ‘Tabijyo’
Get PDFCreation or development by consumer is eliminated from definition of consumer behavior and never been focused by consumer behavior and marketing scholars. However, creation by consumers who express by themselves is getting significant in marketplace because of growth of the internet. The object of this study proposes a new method of travel product development which include co-creation by enterprises and creative consumers, through the case study of H.I.S.‘Tabijyo’. The research clarifies that ‘Tabijyo’ is user-innovation in unit of community formed by creative consumers, who provide their ideas and pictures without compensation to
contribute to development of the community and travel products. This study also showed that there have success factors that the community is formed by not one-sided communication between consumers and enterprises but interaction between consumers.departmental bulletin pape
Preliminary Research on Trust Building Factors between Client and Dietician
Get PDFThe aim of this study is to examine the role of communication in building trust between dietician and client who needs long-term nutrition guidance.
As a preliminary research, we conducted questionnaire and interview with two dieticians who have experience providing nutrition guidance. We asked ① clients’ behaviors indicating motivation towards dietary improvement, ② factors obstructing dietary improvement, and ③ tips for working with undermotivated clients.
From the result, we discovered 5 categories of behaviors indicating high motivation: “reception of information” “active involvement” “third party involvement” and “achievement of self-standards”. By contrast, behaviors indicating low motivation was categorized into 5 categories as well: “rigid behavior” “rejective attitude” “ambiguous report” “avoidant attitude”, and “manifestation of powerlessness”.
Furthermore, factors obstructing dietary improvement was grouped into 5 categories: “isolation” “unchangeable environment” “expanded role of diet” and “narrowed perspective”.
And, tips for working with undermotivated clients were grouped into 3 categories: “broaden the dietician’s perspective” “tell the client that there is no need to jump to the conclusion” and “lead the client to make steady rather than a big progress”.
The study showed that dieticians are carefully observing and understanding the client’s behavior, while cooperating with other professionals to assess the client’s living condition and psychological status. The study also suggested that dieticians are flexibly adjusting the amount of giving information and set motivational goal for each client.departmental bulletin pape
Notes on the way of describing Interjections in Japanese (1) -about Sharebon, Ninjobon, and the texts of the Meiji and Taisho period-
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Compositional characteristics of currant tomato fruits.
Get PDFCompositional characteristics of commercially available currant tomato fruits were evaluated. The currant tomato fruits had significantly higher Brix level than ‘Momotaro’ and ‘Aiko’ fruits, the most common commercially available tomato and mini-tomato, respectively. Fruits of the currant tomato contained 58.4 mg/100g fresh weight （F.W.） ascorbic acid, indicating that they are excellent dietary source of vitamin C. Moreover, these fruits contained 7.64 mg/100g F.W. lycopene and 998 μg/100g F.W. β-carotene. These results indicate that the currant tomato
is a richer dietary source of these carotenoids than ‘Momotaro’ fruit.departmental bulletin pape
Dietary education in nursery schools in the Tokyo ward area: Focus on the use of picture books
Get PDFThe use of picture books is considered a potentially effective means of dietary education. However, much remains unknown about the use of picture books for this purpose at nursery schools. Therefore, we conducted a postal questionnaire survey of nursery schools in the Tokyo ward area（480 schools）to determine their specific uses of picture books. Responses were obtained from 184 schools. The results showed that picture books were read aloud as a method of dietary education at more than 80% of the schools. A dietitian participated in only 26.0% of the picture book readings, which were performed mainly by nursery school teachers. The readings by nursery school teachers were performed as part of routine childcare at the schools. Although some responses indicated that the readings were performed by a dietitian, in such rare cases, the readings were performed based on a dietary education plan rather than as part of routine childcare.departmental bulletin pape
Basic life support education for second year nursing students ; The trial as an extracurricular program
Get PDF「看護師養成所の運営に関する指導ガイドライン」では、一次救命処置（Basic Life Support 以下BLS）の卒業時到達目標は、Ⅱの「指導の下に実施できる」である。A 大学看護学部のシラバスにBLS 教育は明示されていないが、学部教務委員会で、必修学習内容であるという方針が決定した。2019年度は、成人看護学教員７名が担当し、２年次生を対象に、科目外で学習計画を立案、実施したので、その内容と結果を報告する。
学習方法は、応急手当普及員の資格を持つ大学職員２名の協力を得て、講義90分、実技90分を実施し、「普通救命講習Ⅰ」の修了証を発行した。実技では、学生５～ 6名に１名の指導者を配置した。技術習得の確認は、日本蘇生協議会の蘇生ガイドライン2015に基づきチェック表を作成し、３指示なく到達～１アドバイスしても未到達の３段階で評価した。結果、全ての学生が、３または２に到達でき、修了証が発行できた。departmental bulletin pape
Student interview as a guidance function in special activities To nurture students’ desire to learn
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A study on the use of food in households
Get PDFAs a part of food and nutrition education, cooking class in community plays an important role for public health dietitians and members promoting dietary improvement. Using unfamiliar foods in a cooking class reduces the effect of food and nutrition education. In order to recreate menu at home after the cooking class, foods that are economically and easily obtainable should be used. However, we find the menu which uses unfamiliar foods in many cases. The purpose of this study is to investigate the foods frequency and to quantify the foods familiarity. We obtained data from 118 adults who cook for their families daily and calculated the familiarity index of 223 foods we selected from the standard tables of food composition in Japan 2015 （seventh revised version）. With this index, it is possible to change easily from unfamiliar meals to familiar ones. This study suggests that this index is useful for highly reproducible meal planning in cooking class.departmental bulletin pape
A comparative study between the domestic and international researches of nurse education regarding human error using simulation
Get PDFシミュレーションを用いたヒューマンエラーに関する看護教育方法や内容検討の参考にするため、本邦と海外の論文を比較した。文献検索は、「看護教育／シミュレーション／ヒューマンエラー」のキーワードで、医学中央雑誌とPubMed から抽出した。報告施設と調査対象の比較からは、本邦における教育と臨床の連携協働の不足が示唆された。本邦ではエラーの検出や体験が報告されていたが、海外では①研究の信頼性を高める手続き、②最新のICT 技術の応用、③エラーの開示、④問題解決力や臨床判断の評価、⑤教育方法の工夫と評価、⑥認知心理学的要因やヒューマンファクターへの視点、⑦多職種間コミュニケーションやチームワークを演出しノンテクニカルスキルの育成に特長があった。departmental bulletin pape