The development of dietary guidance program for children with mental retardation - Using "General Case Instruction "
| Project/Area Number |
12680133
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
食生活
|
|---|
| Research Institution | HIROSHIMA UNIVERSITY |
|---|
Principal Investigator |
ITO Keiko Graduate School of Education, Hiroshima University, associate professor, 大学院・教育学研究科, 助教授 (50184651)
|
|---|
| Project Period (FY) |
2000 – 2001
|
| Project Status |
Completed (Fiscal Year 2001)
|
| Budget Amount *help |
¥2,500,000 (Direct Cost: ¥2,500,000)
Fiscal Year 2001: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 2000: ¥2,000,000 (Direct Cost: ¥2,000,000)
|
|---|
| Keywords | children with mental retardation / The dietary guidance program / General Case Instruction |
|---|
| Research Abstract |
1. The results of the schooling conducted in 1999 based on the proposed dietary guidance program intended for children with slight mental retardation have been analyzed and reviewed, and the dietary guidance program using the "General Case Instruction" method that enables small-step learning has been modified.
2. The dietary guidance program intended for children with slight mental retardation proposed in 1 above was implemented with 43 children. The conditions of the implementation were analyzed and reviewed from two viewpoints ; developmental ages of the objective children and their parents' consciousness of dietary habits. The results showed ; about 80 percent of the children were capable of generalizing and maintaining not only the contents learned but also undeveloped areas of subjects, cases, and the food concerned, respectively.
3. To review the standards (elements and their priority, etc.) for the selection of foods on the part of children with slight mental retardation as well as the factors influential to that standards, an interviewing survey was conducted on the children/pupils enrolled in the classes for physically and mentally handicapped by letting them choose one meal from a given menu and answer the reason why they have made that particular choice, and results have been investigated.
|
Report
(3 results)
Research Products
(9 results)
