| アイテムタイプ |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2010-06-15 |
| タイトル |
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タイトル |
持続可能な食生活を目指した食教育プログラムの開発（第2報）食教育プログラムの実践と評価 |
| 言語 |
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言語 |
jpn |
| キーワード |
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主題 |
environmental impact, 環境負荷, sustainable society, 持続可能な社会, life cycle energy, ライフサイクルエネルギー, in－season, 旬, dietary education, 食教育, assessment of a lesson, 授業評価 |
| 資源タイプ |
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資源タイプ |
journal article |
| 著者 |
井元, りえ
大家, 千恵子
津田, 淑江
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| 著者(ヨミ) |
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姓名 |
イモト, リエ |
| 著者(ヨミ) |
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姓名 |
オオヤ, チエコ |
| 著者(ヨミ) |
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姓名 |
ツダ, トシエ |
| 著者別名 |
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姓名 |
IMOTO, Rie |
| 著者別名 |
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姓名 |
OHYA, Chieko |
| 著者別名 |
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姓名 |
TSUDA, Toshie |
| 抄録 |
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内容記述 |
The purpose of this study is to develop a program of dietary education that will help realize a sustainable dietary life．The authors developed a lesson on the bas is of the calculated data，and put it into practice at a high school and two universities．In the lesson，students were introduced to the data charts displaying the life cycle energy of food．A cooking lesson was given at one university．The main findings in the trial lessons are as follows：（1）Students were made aware of the fact that food is seasonal．（2）Students showed willingness in choosing food or products on the basis of how they had been produced as well as where they had come from．（3）Those students who regularly cooked meals or helped cooking at home were more active in class and more positive in applying what they had learned at home．（4）The cooking practice in class was very effctive in making students aware of environmental protection at home．The authors are convinced that their program was effective for students to learn about the relationship between life and environment． |
| 書誌情報 |
日本家政学会誌
巻 56,
号 9,
p. 633-641,
発行日 2005
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| 書誌レコードID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AN10040097 |
| 著者版フラグ |
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出版タイプ |
VoR |
| その他のタイトル |
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その他のタイトル |
A Dietary Education Plan for Sustainable Society（II）An Assessment and Evaluation of the Lesson |
| 出版者 |
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出版者 |
日本家政学会 |
20070129-2.pdf (419.9 kB)
