Effects of Germ Experiments on Food Hygiene Education
-
- KITAMURA Yuka
- Osaka City Public Chuo Senior High School
Bibliographic Information
- Other Title
-
- 食品衛生の指導における微生物実験の学習効果
- 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
Search this article
Abstract
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.
Journal
-
- Journal of Home Economics of Japan
-
Journal of Home Economics of Japan 55 (1), 71-78, 2004
The Japan Society of Home Economics
- Tweet
Details 詳細情報について
-
- CRID
- 1390001206334277760
-
- NII Article ID
- 110003166965
- 130003852000
-
- NII Book ID
- AN10040097
-
- ISSN
- 18820352
- 09135227
-
- NDL BIB ID
- 6831515
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- NDL-Digital
- CiNii Articles
-
- Abstract License Flag
- Disallowed