56 research outputs found
Development of Teaching Materials for Understanding the Value of Traditional Dishes: Soba (Buckwheat)
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Teaching on Clothing Studies with the Personal Computers in Junior High School
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Teaching of 'Life in Home' Area in Junior High School : In View of Breakfast in the World
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Development of Teaching Materials of Selectable Home Economics in Junior High School : The World Seeing From the Buckwheat Noodles (Soba)
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Development of the Clothing Education Program for the Purpose of the Rediscovery and Succession of the Culture of the Kimono
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µè¡ãã¡ã®åªãããã®ã¥ããã®å¿ãšæããã£ãããšãç解ãããšãšãã«ïŒãã¢ãã®æåãç¶æ¿ãçºå±ãããããã«ã¯æŽå²çç解ãèžãŸããŠã°ããŒãã«ãªèŠç¹ããèããªããã°ãªããªãããšãèªèããïŒãšããå¹æã確èªããããLast year, we developed a home economics program for teaching Japanese kimono culture through the observation of kimonos exported during the Meiji era. The Attached Fukuyama High School students learned kimono characteristics from the thickness of the cloth. In this study a new learning program about the activities of silk dress dealers, S. Shobey in Yokohama and Iida Takashimaya in Kyoto, was developed for the Attached High School clothing education. In the lessons, students learned that kimonos were sold in large quantities at the St. Louis World Exposition held in the United States in 1904. From questionnaires, it was recognized that the students understood the heart and the manufacturing skill of S. Shobey and Takashimaya in the embroidery of exported kimonos. The new learning program helped students to understand the value of kimonos from a global perspective, based on historical understanding and had a thought to succeed to kimono culture in the future
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
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
Conception of cooperation curriculum among elementary, junior high and high schools to promote the qualities and abilities of home economics: the common concept and the systematization of the learning contents
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容ã®äœç³»åã®æ€èšãèžãŸããŠïŒããã©ãŒãã³ã¹èª²é¡æ¡ãæ§æ³ããããšãç®çãšãããå¹³æ28幎床éå±äžåŠæ ¡ïŒå¹ŽçïŒ110 åïŒãåèªåãçµãã ïŒãã²ãããŸã»ã©ã€ã¹ã¯ããã³ã°ã³ã³ãã¹ããäŒããŠãããããã家ã®å³ã»ãµãããšã®å³ããã®ææãïŒå®è·µåŸã«æåºããããå°ç£å°æ¶ã«ã€ããŠãåã³ããç±³ãã飯é£ã«ã€ããŠãã®èšè¿°ããåæããããã®ææãšèª²é¡ãèžãŸããŠïŒé£ç掻åŠç¿å±éã®æ¹åæ¡ãæ€èšããããŸãïŒçŸæç¹ã§ã®ã«ãªãã¥ã©ã ã®æçµæ®µéã®è³è³ªã»èœåã®æ§æ³æ¡ãšïŒéåãèšèšã®èãæ¹ã«åºã¥ããŠã³ã³ã»ããã®äžäœæŠå¿µãšããŠã®ç®æšèšå®æ¡ãæ瀺ãããããã«ïŒæå¹ãªããã©ãŒãã³ã¹èª²é¡ãšãã®è©äŸ¡ææšãæ§æ³ãããIt is important for elementary, junior high, and high schools to manage their curriculums in cooperation to achieve the goals of home economics. In this research, we developed a collaborative curriculum, building on the concept of the âsuccession and creation of the Culture of Lifeâ, which is one of the visions of the âperspectives on and attitudes about living behaviorâ included in the 2016 report from Japanâs Central Council for Education. We examined the results and assignments of the lesson topics concerning dietary life developed in the attached junior high school of Hiroshima University. Based on this, a performance plan was devised via the systematization of learning stories and learning contents. We analyzed studentsâ descriptions of âlocal production for local consumptionâ and ârice and living on riceâ after the âRice Cooking Contest Hiroshima 2016â. We considered and proposed a new framework of the qualities and abilities in the final stage of the curriculum
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Development of Teaching Material of Selectable Home Economics in Junior High School(3) : Cooking Practice in One Hour
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Development of Teaching Materials of Selectable Home Economics in Junior High School(2) : The Buckwheat Noodles(Soba) and the Okinawa Noodles
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