食品衛生の指導における微生物実験の学習効果
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- 北村 由賀
- 大阪市立中央高等学校
書誌事項
- タイトル別名
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- Effects of Germ Experiments on Food Hygiene Education
- ショクヒン エイセイ ノ シドウ ニ オケル ビセイブツ ジッケン ノ ガクシュウ コウカ
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抄録
Most food poisoning in Japan is caused by microorganisms, and hygiene education about microorganisms is therefore important. A microorganism experiment was introduced into the cooking practice course at a senior high school, and the effects on food hygiene education were assessed. Most students started to use soap when they washed their hands after the investigation about washing hands after handling fresh meat most students washed the cutting board and kitchen knife with boiling water. There was a slight improvement on how the students washed and sterilized the cutting board while an improvement in how the students washed their hands at home was confirmed. These results indicate that a visible microorganism experiment that was introduced into the cooking practice course heightened the learning effect of hygiene education.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 55 (1), 71-78, 2004
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390001206334277760
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- NII論文ID
- 110003166965
- 130003852000
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- NII書誌ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- NDL書誌ID
- 6831515
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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
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可