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Clarifying teaching methods and supporting biomechanical data with the aim of helping students acquire basic knife operating skills

Research Project

Project/Area Number 18K02681
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Review Section Basic Section 09040:Education on school subjects and primary/secondary education-related
Research InstitutionShowa Women's University

Principal Investigator

AKIYAMA Kumiko  昭和女子大学, 生活機構研究科, 教授 (80155291)

Co-Investigator(Kenkyū-buntansha) 山中 健太郎  昭和女子大学, 生活機構研究科, 教授 (90359662)
Project Period (FY) 2018-04-01 – 2024-03-31
Project Status Completed (Fiscal Year 2023)
Budget Amount *help
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2020: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2019: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2018: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Keywords包丁操作 / バイオメカニクス / 教示方法 / モーションキャプチャー / 筋電計 / 教育効果 / 技術習得 / 遠隔授業 / スキルアップ / 家庭科
Outline of Final Research Achievements

Biomechanical observations were conducted on subjects who were skilled at using knives and those who were poor at using knives. The results showed that people who were skilled at using knives, such as those who peeled apples, had many things in common, such as their posture when holding a knife and the way they moved their fingers while holding the knife. On the other hand, as a result of observing immature people, I found that the way they held the knife, the way they held it, and the way they moved it were different. These results indicate that by properly teaching skilled people how to move a knife, it is expected that the knife skills of unskilled people will improve.

Academic Significance and Societal Importance of the Research Achievements

調理における包丁操作は、家庭内の伝承や家庭科の授業内における教育によって習得されるものであった。しかし、現在、家庭内伝承の機会が減ったうえに、家庭科の授業時間が減少し、調理実習は危険を伴うという理由で実施される回数が減少している。そのため正しい包丁操作を教わることなく成人し、調理への苦手意識から食への関心が薄れるという悪循環が危惧される。正しい包丁操作を短時間で効率よく習得できるようになれば、苦手意識を持つことなく、将来にわたるQOLの向上を期待することができる。

Report

(7 results)
  • 2023 Annual Research Report   Final Research Report ( PDF )
  • 2022 Research-status Report
  • 2021 Research-status Report
  • 2020 Research-status Report
  • 2019 Research-status Report
  • 2018 Research-status Report
  • Research Products

    (7 results)

All 2023 2022 2021 2020 2019 2018

All Journal Article (1 results) (of which Peer Reviewed: 1 results,  Open Access: 1 results) Presentation (6 results) (of which Int'l Joint Research: 1 results)

  • [Journal Article] リンゴの丸むき操作における巧拙と包丁操作の関係2020

    • Author(s)
      秋山久美子・柏崎冴生・奥山香澄・高田真由・山中健太郎
    • Journal Title

      昭和女子大学 学苑

      Volume: 962 Pages: 1-7

    • NAID

      130005264295

    • Related Report
      2020 Research-status Report
    • Peer Reviewed / Open Access
  • [Presentation] 縦型ピーラーを用いた剥く操作の練習が包丁操作の習得に及ぼす影響2023

    • Author(s)
      秋山久美子、山中健太郎、永冨夏奈
    • Organizer
      日本調理科学会
    • Related Report
      2023 Annual Research Report
  • [Presentation] 包丁操作の教育方法とその実践効果2022

    • Author(s)
      秋山久美子・山中健太郎・天野美穂・石井美帆
    • Organizer
      日本調理科学会
    • Related Report
      2022 Research-status Report
  • [Presentation] Tips of a skilled movement for peeling a whole apple with a kitchen knife2022

    • Author(s)
      Kumiko AKIYAMA, Kentaro YAMANAKA
    • Organizer
      22ND IUNS-ICN
    • Related Report
      2022 Research-status Report
    • Int'l Joint Research
  • [Presentation] 基本的な包丁操作におけるバイオメカニクス的観察 ―キュウリの小口切り―2021

    • Author(s)
      秋山久美子・山中健太郎
    • Organizer
      日本調理科学会
    • Related Report
      2021 Research-status Report
  • [Presentation] 基本的な包丁操作における巧拙のバイオメカニクス的観察2019

    • Author(s)
      秋山久美子・山中健太郎
    • Organizer
      日本調理科学会
    • Related Report
      2019 Research-status Report
  • [Presentation] リンゴの丸むき操作における巧拙と包丁操作の関係(3)2018

    • Author(s)
      秋山久美子・山中健太郎
    • Organizer
      日本調理科学会平成30年度大会
    • Related Report
      2018 Research-status Report

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Published: 2018-04-23   Modified: 2025-01-30  

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