WNB10553 Special Study in Human Life Sciences Education A

Hiroshima University Syllabus

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 WNB10553 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,  Second Semester,  Second Semester

Days, Periods, and Classrooms (2nd) Fri9-10：Faculty Office

Lesson Style Seminar Lesson Style
(More Details) 　

Lecture and seminar based, presentation and disucussion by students

Credits 1.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 5 : Graduate Basic

Course Area（Area） 24 : Social Sciences

Course Area（Discipline） 07 : Education

Eligible Students

Keywords SDG_03,04,09,15,cookery science, eating behavior, food culture

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 Discussion on publication papers on palatability and education
lesson2 Presentaion regarding eating behavior of young people
lesson3 Discussion on publication papers on eating behavior of young people
lesson4 Presentaion regarding eating behavior and education
lesson5 Discussion on publication papers on eating behavior and education
lesson6 Presentaion regarding issues of eating behavior
lesson7  Discussion on issues of eating behavior
lesson8 Presentation regarding cuisine (home cooking, local cuisine, new cuisine, etc.)
lesson9 Discussion about publication papers about cuisine
lesson10  Presentation regarding cooking and science education
lesson11  Discussion on publication papers on cooking and science education
lesson12  Presentaion regarding food culture and learning materials
lesson13 Discussion on publication papers on food culture and learning materials
lesson14 Review of setting theme
lesson15 Investigating the direction of setting theme

Text/Reference
Books,etc. Handouts, research papers

PC or AV used in
Class,etc. 　

(More Details) Handouts, PC

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review lesson1 Organize publication papers on palatability and education.
lesson2 Understand eating behavior of young people.
lesson3 Organize publication papers on eating behavior of young people.
lesson4 Understand eating behavior and education.
lesson5 Organize publication papers on eating behavior and education.
lesson6 Understand issues of eating behavior.
lesson7  Organize issues of eating behavior.
lesson8 Understand cuisine (home cooking, local cuisine, new cuisine, etc.).
lesson9 Organize publication papers about cuisine.
lesson10  Understand cooking and science education.
lesson11  Organize publication papers on cooking and science education.
lesson12  Understand food culture and learning materials.
lesson13 Organize publication papers on food culture and learning materials.
lesson14 Plan reserach theme.
lesson15 Investigate the direction of research theme.

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.

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	WNB10553	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, Second Semester, Second Semester
Days, Periods, and Classrooms	(2nd) Fri9-10：Faculty Office
Lesson Style	Seminar	Lesson Style (More Details)
Lecture and seminar based, presentation and disucussion by students
Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	5 : Graduate Basic
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	07 : Education
Eligible Students
Keywords	SDG_03,04,09,15,cookery science, eating behavior, food culture
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 Discussion on publication papers on palatability and education lesson2 Presentaion regarding eating behavior of young people lesson3 Discussion on publication papers on eating behavior of young people lesson4 Presentaion regarding eating behavior and education lesson5 Discussion on publication papers on eating behavior and education lesson6 Presentaion regarding issues of eating behavior lesson7 Discussion on issues of eating behavior lesson8 Presentation regarding cuisine (home cooking, local cuisine, new cuisine, etc.) lesson9 Discussion about publication papers about cuisine lesson10 Presentation regarding cooking and science education lesson11 Discussion on publication papers on cooking and science education lesson12 Presentaion regarding food culture and learning materials lesson13 Discussion on publication papers on food culture and learning materials lesson14 Review of setting theme lesson15 Investigating the direction of setting theme
Text/Reference Books,etc.	Handouts, research papers
PC or AV used in Class,etc.
(More Details)	Handouts, PC
Learning techniques to be incorporated
Suggestions on Preparation and Review	lesson1 Organize publication papers on palatability and education. lesson2 Understand eating behavior of young people. lesson3 Organize publication papers on eating behavior of young people. lesson4 Understand eating behavior and education. lesson5 Organize publication papers on eating behavior and education. lesson6 Understand issues of eating behavior. lesson7 Organize issues of eating behavior. lesson8 Understand cuisine (home cooking, local cuisine, new cuisine, etc.). lesson9 Organize publication papers about cuisine. lesson10 Understand cooking and science education. lesson11 Organize publication papers on cooking and science education. lesson12 Understand food culture and learning materials. lesson13 Organize publication papers on food culture and learning materials. lesson14 Plan reserach theme. lesson15 Investigate the direction of research theme.
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.

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