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My Proposal to Enable Children to Develop and Empower Them in Their Community in a Society that Respects Diversity
Get PDFapplication/pdf発達障害者支援法が施行された 2005 年から18年間，附属診療センターを中心に小児科医として小児専門の教員や地域の関係機関と協働して子どもたちの発達支援を行ってきた。障害支援の概念は個人の能力の改善から社会的障壁の除去に変わり、医療・福祉の技術や資源が増加し、特別支援教育の向上が図られてきている。一方，領域ごとの文化の違いによる支援目標の違いや医療の領域を超えた要支援家庭の増加など深刻な課題が山積している。多様性が尊重されるインクルーシブ教育の充実や地域での豊かな暮らしに向けた当事者主体の支援にむけて関係者の協働体制の今後さらなる醸成を期待する。For 18 years since 2005, when the Developmental Disorders Support Law came into effect, I have been providing developmental support for children as a pediatrician mainly at University Medical Center in collaboration with faculty members of pediatric specialist and related community organizations. The concept of disability has changed from improving individual abilities to removing social barriers, medical and welfare technologies and resources have increased, and special support education has improved. On the other hand, there are serious issues such as the gap in support goals due to cultural differences in each field and the increase in the number of families in need of care beyond medical support. I look forward to the further enhancement of inclusive education in which diversity is respected and the fostering of person-centered support for a fulfilling life in the community in the future.departmental bulletin pape
Actual practices and effects of on-campus practicums as an alternative to field practicums (hospital practicums) for training registered dietitians during the coronavirus disease 2019 (COVID-19) pandemic: On-campus practicums connected online to medical institutions
Get PDF本報告では，新型コロナウイルス感染症の感染拡大下において，管理栄養士臨地実習（病院実習）の代替として，医療機関とオンライン接続した学内実習を行った実際と効果について報告する。オンライン接続した学内実習では，給食経営臨地実習は医療機関の給食献立に基づいた調理を，臨床栄養臨地実習は医療機関から示された課題と各疾病の症例検討を行った。実習内容に対する達成度評価は，学内実習を行った学生で，対面での実習を行った学生よりも，給食経営臨地実習では「給食を効率的に計画（献立作成・食材発注）することができた」「給食施設内の調理機器を生産システムとして活用できた」等の10項目で，臨床栄養臨地実習では「栄養管理計画を作成することができた」等の 4 項目で，評価が有意に高かった。一方，実習全体に対する総合評価「この実習で管理栄養士に必要な知識・技能が得られたと思う」「この実習に満足している」は，学内実習を行った学生の評価が有意に低かった。Due to the coronavirus disease 2019 (COVID-19) pandemic, field practicums for training registered dietitians (hospital practicums) were replaced by on-campus practicums through online connections to medical institutions. This report highlights the actual practices and their effects.
The online, on-campus practicums consisted of the following: i) practicums in food service management, which involved food preparation based on meal plans provided at medical institutions, and ii) practicums in clinical nutrition, which involved examining issues and disease-related clinical cases provided by medical institutions. An evaluation was conducted to assess the achievement level related to the practicums’ content.
Compared to students who had in-person practicums, students who participated in the on-campus practicums gave significantly higher evaluations on 10 items related to the field practicum in food service management, including“ Efficiently planned meals (menu planning and ingredient procurement)” and“ Effectively utilized the cooking equipment within the food service facilities as the production system,” and four items related to the field practicum in clinical nutrition, such as“ Managed to develop nutritional management plans.”
On the other hand, items relating to the overall evaluation of the entire practicum, “Acquired the knowledge and skills required for a registered dietitian through this practicum” and“ Satisfied with the practicum,” received significantly lower evaluations among students who participated in the on-campus practicums.departmental bulletin pape
