子どもの食物選択力を形成する小学校家庭科学習の検討

An Examination of Instructional Strategies for Forming Students' Ability to Choice Foods in Elementary School

中村 喜久江

広島大学大学院教育学研究科紀要. 第一部, 学習開発関連領域

Bulletin of the Graduate School of Education, Hiroshima University. Part 1, Learning and curriculum development

The aim of this study is to construct unit for forming students' ability to choice foods in elementary school. To achieve this purpose, this study takes three gradual steps; (1) examination of knowledge to form students' ability to choice foods through an application of Robert J. Marzano's "Dimensions of Learning". (2) analysis of a process to form a thinking-skills which structuralize and use the knowledge mentioned above. (3) examination of strategy to form Marzano's thinking-skills.

Close examination reveals that the students need to acquire not only "Facts" in a describe-dimension ordered by Marzano but also "Generalizations" in a more abstract dimension. Further to this, it seems that the students need to study focusing on "Acquiring and integrating knowledge (Dimension 2)", "Extending and refining knowledge(Dimension 3)", and "Using knowledge meaningfully (Dimension 4)" which is different from other two dimension.

To acquire this knowledge, this study plans the unit on nutritionally balanced meals; Dimension 2; (1) comprehension of key concept of food groups. (2) comprehension of model of nutritionally balanced meals. (3) generalization the nutritional values of various dishes through an application of construct-meaning and reconstruction by Marzano. Dimension 3; (4) grasp of nutritional characters of unfamiliar dishes by inductive inference. (5) comprehension of nutritional characters of complex-dishes, i. e., main dishes and sub dishes are on one plate. These studies cultivate the thinking-skills to structurize knowledge. Dimension 4; (6) practice to use knowledge in a context of their daily life. These studies cultivate the thinking-skills to search and to use appropriate knowledge.

It remains to try to do these units in a class and to verify its effect.

ability to choice foods

thinking-skills

nutritionally balanced meals

食物選択力

思考スキル

栄養的バランスの取れた食事

教育 [ 370 ]

日本語

広島大学大学院教育学研究科

[ISSN] 1346-5546

[NCID] AA11618554