著者

矢野 由起

出版者

日本家庭科教育学会

雑誌

日本家庭科教育学会誌 (ISSN:03862666)

巻号頁・発行日

vol.41, no.3, pp.25-32, 1998-10-01

被引用文献数

3

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In order to revaluate the contents of homemaking education in elementary school, a questionnaire was carried out to school children of the fourth, fifth and sixth grades on the learning efficiency of food and nutrition area. The results were as follows: 1.More than 90% of the children of fourth grade have known about good sources of calcium before they took homemaking class. 2.As to the questions about sources of carbohydrate and protein, and soaking time of rice prior to cooking, over ca.50% of the children failed to give correct answer. 3.There were no significant differences among the children of fourth, fifth and sixth grades as to popular knowledge such as sources of calcium, handling of dish towel and usage of gas heater and general skill such as peeling of apple. 4.As to the knowledge of the functions and sources of nutrients, the children of the higher grade showed significantly higher marks reflecting effectiveness of the homemaking class. In summary, the study showed the general propriety of the contents of the homemaking with a few exceptions which showed no difference among grades. Such exceptional items need to be treated differently in those presentation, conceptional definition and interpretation.