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  1. 450 大学教育機能開発研究センター
  2. 20 紀要
  3. 01 大学教育研究年報
  4. 第2号
  1. 0 資料タイプ別
  2. 03 紀要論文

総合科目「食べる-そのメカニズム-」

http://hdl.handle.net/10191/2412
http://hdl.handle.net/10191/2412
0629c248-497e-4fdb-8c34-93aae33a8dd6
名前 / ファイル ライセンス アクション
KJ00004300926.pdf KJ00004300926.pdf (404.0 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2007-05-10
タイトル
タイトル 総合科目「食べる-そのメカニズム-」
タイトル
言語 en
タイトル 総合科目「食べる-そのメカニズム-」
言語
言語 jpn
キーワード
主題Scheme Other
主題 Sucking
キーワード
主題Scheme Other
主題 Chewing
キーワード
主題Scheme Other
主題 Development of jaw
キーワード
主題Scheme Other
主題 Dentistry
キーワード
主題Scheme Other
主題 Tasting
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
その他のタイトル
その他のタイトル A Report on the Synthetic Omnibus Formal Subject "Eating and Tasting"
著者 野田, 忠

× 野田, 忠

WEKO 166071

野田, 忠

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著者別名
識別子 166072
識別子Scheme WEKO
姓名 NODA, Tadashi
抄録
内容記述タイプ Abstract
内容記述 To improve the cultural level of all the undergraduate students at Niigata University, a unique class, entitled "Eating and Tasting" as a synthetic omnibus formal subject, was opened in 1995. Fifteen lectures were given with various audiovisual aids by ten dental faculties on the topics of eating and tasting in children and adults. Because of the attractive outline in the school guide, we were flooded with over 500 applicants for a capacity of fifty students. This made us realized that a large population of students is generally interested in fundamental aspects of human beings. Due to the size of the classroom, we only selected 100 students. Every lecture was well attended. After completion, the whole course was reviewed by both teachers and students. Most of the students evaluated the class as satisfactory. Students were asked to make a written report on some of the material seen in class; ninety-eight percent of the applicants were credited with fairy good grades. After the review of the new course, we realized that to improve the quality of the teaching a textbook would be needed. We are now working on that for the coming semester. The subject "Eating and Tasting" might be too wide to be handled merely by faculties in Dentistry. We have thus decided to ask faculties in the related fields such as dietetics and food science to participate in the course. After revisions, the subject "Eating and Tasting" would become a suitable subject for the synthetic omnibus formal subject.
書誌情報 大学教育研究年報
en : 大学教育研究年報

巻 2, p. 152-154, 発行日 1996-03
出版者
出版者 新潟大学大学教育開発研究センター
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN10479385
著者版フラグ
値 publisher
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