書誌事項
- タイトル別名
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- Effects of Eco-Cooking Seminar on Students Majoringin Home Economics Education
- カテイカ キョウショク カテイ リシュウセイ ニ タイシテ ノ エコ クッキング ノ キョウイク コウカ
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The purpose of this study was to evaluate the effects of eco-cooking seminar on students' ecological behavior in cooking. The study was conducted over the three years. Approximately 50 third-year students majoring in home economics education attended each seminar. There were three practicum components involved in the study. The initial cooking practicum was conducted before the first seminar. The second implementation took place two to three months after the initial seminar. The final practicum took place six to ten months after the initial seminar. To evaluate the effects of the seminars, we compared the amount of gas and water consumption, and waste among three cooking practicum. After the seminar, students shared their ideas about eco-cooking. Further, an Ecological Awareness Questionnaire was given after each of the cooking implementations to verify the effects of the seminar. Our results indicated that the amount of gas and water consumption, and waste were significantly lower in the second and the third implementations compared to the first one. It is noted that 30 to 80 percent reduction of water consumption is especially significant. The results of the survey also showed the educational effects of the lectures on the ecological behavior of the students. We conclude that the eco-cooking seminar is useful in inspiring participants to take ecological action and to establish ecological behavior in their daily lives.
収録刊行物
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- 日本家庭科教育学会誌
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日本家庭科教育学会誌 50 (3), 176-183, 2007
日本家庭科教育学会
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詳細情報 詳細情報について
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- CRID
- 1390001205295900288
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- NII論文ID
- 10031054256
- 110007889388
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- NII書誌ID
- AN00187044
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- ISSN
- 03862658
- 24241938
- 03862666
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- NDL書誌ID
- 8963863
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可