Effects of Eco-Cooking Seminar on Students Majoringin Home Economics Education

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  • 家庭科教職課程履修生に対してのエコ・クッキングの教育効果
  • 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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Abstract

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.

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