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  1. 広島大学の刊行物
  2. 学部・附属学校共同研究紀要
  3. 46号

Framework for a cooperative program curriculum among elementary, junior, and senior high schools to develop students' qualities and competence in home economics: Proposal for implementing a cooperative program curriculum for encouraging students to develop an understanding of food cultures and deepen their learning

https://doi.org/10.15027/49560
https://doi.org/10.15027/49560
6314f1a3-3ba3-4734-bf39-40fa966eabf4
名前 / ファイル ライセンス アクション
AnnEducRes_46_11.pdf AnnEducRes_46_11.pdf (858.5 KB)
Item type デフォルトアイテムタイプ_(フル)(1)
公開日 2023-03-18
タイトル
タイトル Framework for a cooperative program curriculum among elementary, junior, and senior high schools to develop students' qualities and competence in home economics: Proposal for implementing a cooperative program curriculum for encouraging students to develop an understanding of food cultures and deepen their learning
言語 en
作成者 ICHINOSE, Takae

× ICHINOSE, Takae

en ICHINOSE, Takae

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HIURA, Michiyo

× HIURA, Michiyo

en HIURA, Michiyo

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ENNAMIJI, Toshie

× ENNAMIJI, Toshie

en ENNAMIJI, Toshie

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KAGEYAMA, Eiko

× KAGEYAMA, Eiko

en KAGEYAMA, Eiko

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SUZUKI, Akiko

× SUZUKI, Akiko

en SUZUKI, Akiko

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MURAKAMI, Kaori

× MURAKAMI, Kaori

en MURAKAMI, Kaori

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KAJIYAMA, Yoko

× KAJIYAMA, Yoko

en KAJIYAMA, Yoko

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IMAKAWA, Shinji

× IMAKAWA, Shinji

en IMAKAWA, Shinji

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MATSUBARA, Kiminori

× MATSUBARA, Kiminori

en MATSUBARA, Kiminori

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TAKATA, Hiroshi

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寄与者
姓名 MORI, Chiharu
姓 MORI
名 Chiharu
アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述 The purpose of this study is to use surveys to clarify students' awareness at the elementary, junior, and senior high school levels of food cultures and their related issues, and to formulate and implement a class program for junior and senior high schools based on the clarified results. The program will develop students' understanding of food cultures and seeks to combine and systematize home economics education among the three levels of schooling. The study found transformations among elementary and junior high school students, in terms of their understanding of the ideas of food cultures and related issues. In addition, class programs were formulated for Grade 9 students, to broaden their views on a range of topics, and for Grade 10 students, to broaden their view of changes over time, both of which ended with successful results.
言語 en
出版者
出版者 広島大学学部・附属学校共同研究機構
言語
言語 eng
資源タイプ
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
資源タイプ departmental bulletin paper
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
ID登録
ID登録 10.15027/49560
ID登録タイプ JaLC
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 2435-9041
収録物識別子
収録物識別子タイプ NCID
収録物識別子 AA11551679
開始ページ
開始ページ 11
書誌情報 学部・附属学校共同研究紀要
THE ANNALS OF EDUCATIONAL RESEARCH

号 46, p. 11-22, 発行日 2019-03-31
旧ID 49560
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