| Project/Area Number |
25381195
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Education on school subjects and activities
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| Research Institution | Wakayama University |
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Principal Investigator |
Yamamoto Nami 和歌山大学, 教育学部, 准教授 (20351934)
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| Co-Investigator(Kenkyū-buntansha) |
今村 律子 和歌山大学, 教育学部, 教授 (00176504)
赤松 純子 和歌山大学, 教育学部, 教授 (40141709)
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2015: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
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| Keywords | 家庭科 / 食生活 / 安全・安心 / 教科書分析 / 食中毒 / 食品添加物 / 食情報 / 調理 / リスク / 教科書 / 教材開発 |
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| Outline of Final Research Achievements |
The aim of this study is to develop a new concept of home economics class in elementary and middle school by which students can autonomously be recognized a food safety based on their eating habits.The current recognition of food safety, especially food poisoning and additives, in elementary and middle schools was collected and organized from textbook and survey. From the result of recognition of food safety, it was concluded that the class should be built from recognition of cooking as a risk management of themselves in elementary school and from awareness of cooking from a practice of consumers' standpoint in middle school.
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