書誌事項
- タイトル別名
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- A Trial of Evaluation by Students on Nutrition Education Practice. Factors Relating to the Overall Rating of Items.
- ガクセイ ニ ヨル ジッシュウ ジュギョウ ヒョウカ ノ ココロミ ソウゴウ ヒョウカ ニ エイキョウ オ オヨボス インシ ニ ツイテ
- Factors Relating to the Overall Rating of Items
- 総合評価に影響を及ぼす因子について
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説明
This study provides a comprehensive evaluation of the degree of engagement of students enrolled in the practicum system. The study also seeks to identify the factors that influenced the overall course rating and to define the relationship among the factors which contributed to the evaluation.<br>The results were analyzed of questionnaires distributed to 186 students at a women's junior college who completed the Practice of Nutrition Education II in 1998 and 1999. The questionnaire completed by each student contained 10 questions whose form was based on the 5-stage Likert scale (9 questions) together with one open-ended question. The questionnaire was distributed at the end of the final practice session of each year, and collected at the time when the report was submitted 2 weeks later. The total number of respondents was 164.<br>The average evaluation for the two years was correlated, in rising order, with “positive participation in group work, ” “effectiveness of group discussion, ” and “understanding the presentations of the other groups.” The factor with the strongest effect was “understanding the presentations of the other groups, ” while that with the weakest effect was “acquisition of presentation technique.” The application of a multiple-regression analysis to the identification of factors relating to “the overall item rating” revealed the order, “understanding the presentation of the other groups, ” “acquisition of presentation technique, ” “effectiveness of group discussion, ” and “clarification by presentation of the learning goal.”<br>The factors enhancing the enthusiasm of the students' participation in the practicum were identified. This result suggests the necessity of a program such as the Practice of Nutrition Education II to give students an incentive to study hard and to enable them to check and develop their own knowledge.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 60 (6), 277-286, 2002
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390001206547950464
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- NII論文ID
- 10012316621
- 130003448337
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- NII書誌ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL書誌ID
- 6418722
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
