WEKO3
アイテム
総合科目「食べる-そのメカニズム-」
http://hdl.handle.net/10191/2412
http://hdl.handle.net/10191/24120629c248-497e-4fdb-8c34-93aae33a8dd6
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00004300926.pdf (404.0 kB)
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| 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 | ||||||
| タイトル | 総合科目「食べる-そのメカニズム-」 | |||||
| 言語 | en | |||||
| 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 | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | 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 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 166072 | |||||
| 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 |
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| 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 | |||||
