Japanese

Academic Year	2024Year	School/Graduate School	Graduate School of Humanities and Social Sciences (Master's Course) Division of Educational Sciences Educational Design for Teacher Educators Program
Lecture Code	WNB10503	Subject Classification	Specialized Education
Subject Name	人間生活教育学特別研究Ａ
Subject Name （Katakana）
Subject Name in English	Special Study in Human Life Sciences Education A
Instructor	TOMINAGA MIHOKO
Instructor (Katakana)	トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year,  First Semester,  First Semester
Days, Periods, and Classrooms	(1st) Fri7-8：Faculty Office
Lesson Style	Seminar	Lesson Style (More Details)
			Lecture and seminar based, discussion and presentation by students
Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	6 : Graduate Advanced
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	08 : Curriculum and Instruction Sciences
Eligible Students
Keywords	SDG_03,04,09,15, dietary life, cookery science, research plan, research skills
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)
Class Objectives /Class Outline	Objective: To acquire the specialized knowledge and skills necessary to carry out basic and practical research to solve various issues in junior and senior high school home economics. Acquire the specialized knowledge and practical skills necessary for learning material development and learning material composition through reading, presenting, and discussing literature in accordance with each specialized content. Based on the acquisition of such knowledge and practical skills, the aim is to cultivate research planning skills, execution skills, and teaching material development skills in this field. Outline: With the core fields of human life education and home economics as the core, we aim to develop human resources who can design the next generation of innovative and leading curriculum, teaching and evaluation theories and methods, and collaborative learning spaces. Participants are required to set their own research subjects, and through a series of learning, acquire advanced expertise related to human life education and home economics, and develop the ability to continuously carry out research. Based on the curriculum guidelines, etc., subscribe to domestic and foreign literature on dietary habits (cooking science, food culture, eating behavior), and discuss the research methods and contents after understanding the background of the research.
Class Schedule	lesson1　Orientation: Explanations on classes and setting of research projects lesson2　Discussion on research topics lesson3　Literature presentation about factor of taste lesson4　Discussion on publication papers about factors of palatability lesson5    Literature presentation on evaluation of taste lesson6   Discussion on publication papers about evaluation of palatability lesson7   Literature presentation about palatability and ingredients lesson8   Discussion on publication papers about palatability and ingredients lesson9   Literature presentation about ingredients and cooking lesson10 Discussion on publication papers about cooking and processing of ingredients lesson11 Literature presentation about cooking process and physical properties of food ingredients lesson12 Discussion on publication papers cooking and physical properties of food ingredients lesson13 Literature presentation about cooking and measurement of food ingredients lesson14 Discussion on Publication papers about cooking processing and analysing methods of food ingredients lesson15 Literature presentation on palatability and education
Text/Reference Books,etc.	No text.
PC or AV used in Class,etc.
	(More Details)	Handouts, PC, video
Learning techniques to be incorporated
Suggestions on Preparation and Review	lesson1　Prepare regading interests in cookery science lesson2　Understand research topics of cookery science. lesson3　Collect papers about factor of taste. lesson4　Understand factors of palatability lesson5    Collect papers about evaluation of taste lesson6    Understand about evaluation of palatability lesson7    Collect papers about palatability and food ingredients lesson8    Understand about palatability and food ingredients lesson9    Collect papers about ingredients and cooking lesson10  Understand  about cooking and processing of ingredients lesson11 Collect papers about cooking process and physical properties of food ingredients lesson12 Understand about cooking and physical properties of food ingredients lesson13 Collect papers about cooking and measurement of food ingredients lesson14 Understand about cooking processing and analysing methods of food ingredients lesson15 Collect papers about palatability and education
Requirements
Grading Method	On reports and others.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message
Other
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.