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    公開保育と保育士の意識 ~参加者アンケートから~

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    1390867278057317248application/pdfdepartmental bulletin pape

    名寄市立大学教職課程年報 投稿及び執筆に関する要綱

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    application/pdfdepartmental bulletin pape

    2024年度タッチケア実践報告

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    1050304560082802304application/pdfdepartmental bulletin pape

    Effects of Food Tasting Experience Conducted as Part of Practice in Food Service Management on Students' Learning Motivation.

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    application/pdf【要旨】2年次科目の給食経営管理論実習Ⅰにおいて1年生を対象として食事提供を行い,その試食体験が学習意欲や学生の食生活,食事作りにどのような影響を及ぼすのかを検討した。その結果,給食経営管理論に限らず管理栄養士養成課程科目の学習意欲の向上につながっていることがわかった。さらに,給食経営管理論講義科目,特に「栄養・食事管理」,「提供管理」,「安全・衛生管理」の理解につながっていた。これらには試食時に講義で学んだことの実践の様子を確認できる内容が含まれており,理論と実践がリンクしたことにより理解につながったと考える。また,学生自身の食生活,特に食事の構成や衛生管理の意識への影響がみられた。今後の課題は,科目担当教員が講義科目と実習科目,科目間のつながりをより一層意識した授業の展開と仕組みづくりを検討すること,学生の食生活に試食体験で意識するようになったことを継続させることである。Abstract: In the second-year course, " Practice in Food Service Management I," we provided meals to first-year students to explore how this food tasting experience influenced their motivation to learn dietary habits and cooking skills. The findings revealed that the food tasting experience not only enhanced students' enthusiasm for learning about food service management but also sparked curiosity in other courses within the dietitian training program. Furthermore, it facilitated comprehension of the lecture courses in food service management, particularly "Nutrition and Meal Management," "Provision Management," and "Food Safety and Food Hygiene Management." These courses integrated practical aspects that allowed students to apply what they learned during lectures to the food tasting experience. This connection between theory and practice likely contributed to a deeper comprehension. Furthermore, there were indications that the experience influenced students' dietary habits, especially their awareness of meal composition and hygiene management. Looking forward, course instructors are recommended to explore teaching methods and frameworks that emphasize the connection between lecture-based courses and practical seminars, as well as the interconnectedness between different courses. Importantly, course instructors should ensure that the students continue to maintain their dietary knowledge gained from the food tasting experience.departmental bulletin pape

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