Kindai University Academic Resource Repository
Not a member yet
17416 research outputs found
Sort by
Practice and Consideration of Blended Teaching in English Courses in the Faculty of Literature, Arts and Cultural Studies: Based on the Results of a Survey of Students
Get PDF専門: アメリカ文学departmental bulletin pape
Escherichia coli production and characterization of a peroxidase (Prx34) derived from Physcomitrium patens
Get PDF近畿大学Kindai University博士（工学）主査：石丸 恵 教授
学内授与番号：生第64号Kenji Ito, Yuki Naka, Kotaro Matsumoto, Motomu Akita, "Highly Active Peroxidase (Prx34) Derived from Moss, Physcomitrium patens, Is Produced as a Soluble Form in Escherichia coli." ACS Food Science & Technology. 2023, 3, 2173−2180
https://doi.org/10.1021/acsfoodscitech.3c00394 掲載doctoral thesi
家庭科教師としての調理実習の課題―レシピ交換方式からみた実習を営む力の育成－
Get PDF本研究では、家庭科教師として献立作成を題材とする1回の実習に相当した1枚のレシピプリントの作成を通して、調理実習を営む力を育成することを試みた。対象とする学生は家庭科を専門とする大学3､4年生の87名である。調理実習の一つの班員の人数は4～5人である。各班でレシピプリントを作成し、実習後に他の班にレシピプリントを渡し実習を行った。学生は教師と生徒の双方の立場からレシピプリントを評価する、評価されることで、準備段階を含む伝わりにくかった箇所や確実に進めるためのポイントの伝え方を予想する生徒の技術に合わせて、改良を行った。改良後に不十分である料理は、教員主導で調理技術を身に付ける時間を設けた。教師として実習を行うまでに必要な力を感想から分類したところ、教師としての指導面での気づきが全体の6割、教師としての心構えについても2割弱の学生が回答していた。In this study, as a home economics teacher, students attempted to develop the ability to operate in a cooking class through the creation of one recipe printout to be utilized for one practice class. The target students were 87 third- or fourth-year college students specializing in home economics. Each group consisted of four to five students. Each group prepared a recipe printout and exchanged recipe printouts with the other groups after the practical training. Students evaluated the recipe printouts from both the teacher's and student's standpoints, and by being evaluated, improvement was made to the students' skills in communicating the points that were difficult to communicate, including the preparation stage, and how to communicate the points to advance surely. Cooking time was set for students to learn cooking techniques with the content prepared by the teacher for dishes for which the students could not grasp the cooking points after the improvement. Categorizing the skills necessary before conducting practical training as a teacher based on their impressions, 60% of the students responded that they were aware of the teaching aspects of teaching, and less than 20% of the students responded about their preparedness as a teacher.departmental bulletin pape
