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研究発表

FoodLife

食生活2

Sun. Jul 3, 2022 10:40 AM - 11:40 AM roomB (Lecture room4)

座長:磯﨑尚子(富山大学)

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[31B05-07-Zoom] セッションのオンライン参加（Zoom）

10:40 AM - 11:00 AM

[2B05] Proposal of new cooking and tasting experience of cooked rice and miso soup under COVID-19

〇Makiko Ishikawa¹, Miho Kawamura² (1. 伊奈町立小針小学校、2. 埼玉大学教育学部)

11:00 AM - 11:20 AM

[2B06] Consideration of an Effective Application of Cooking Practice Materials Developed in an Effort to Reduce the Risk of Covid 19 Infection to Ordinary Home Economics Classes

〇Sachie KUZUKAWA¹, Yoko OKA² (1. 横浜市立鴨志田中学校、2. 佐賀大学大学院（元）)

11:20 AM - 11:40 AM

[2B07] Current Status and Challenges of Cooking Practices and Related Activities in Home Economics during the Covid-19 Pandemic

-An analysis from a survey of public schools in Chiba-

〇Setsuko Nakayama¹, Chie Yoneda¹, Yoshiko Shoji², Mika Tsuyukubo³ (1. 千葉大学教育学部、2. 千葉大学教育学部（非）、3. 東洋大学食環境科学部)

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