Teaching Materials of Nutrition and Food Sciences for the Promotion of Logical Ability to Strengthen for Real Life at Short Time

编制了4套家政食品科学教材，并对附中学生、大学生、研究生、小学教师、初中教师、高中教师和社会成员进行了课堂实践，2004年编制了2套教材。1)油面：配料为面粉、盐、水和除油外的面条。植物油的生长和拉长都是由手工完成的。它能够给学生带来兴趣。三次课堂练习给学生带来了印象和惊喜，但在有限的课时内，对技能的固定对学生来说是困难的，需要相当大的技能掌握。2)造纪性的Bancmanger：Blancmanger准备了一个塑料杯容器，尽可能地制作出与商业类似的东西，并在顶部用印刷的标签密封了一层铁热膜。配料由卡拉胶a…组成更多的氮，牛奶，糖和玉米淀粉。这种酱汁是由德岛县树的果实Milica用来制作当地特产的。标签上注明了成分、生产厂家、保存方法、保质期以及商业标签。2005年，开发了两种教材。1)温泉蛋：这是现实生活中可以用这种食物练习的教材。鸡蛋价格便宜，营养丰富，每天都在家里吃。鸡蛋在恒温下煮熟，使蛋黄凝固，用温度计将蛋清制成柔软的凝胶。2)荞麦面：人们认为，用100%的荞麦粉制作荞麦面不仅对社会成员来说很难，对学生也是如此。该教材的特点是用竹子制成的特殊手柄将水和荞麦粉混合均匀。2006年，由于面条的切割工作困难和耗时，人们在制作荞麦面条时尝试改进材料。介绍了自行研制的不锈钢板间亚克力圆盘专用切割器，但该切割器工作不完全，有待改进。较少

Four teaching materials of food sciences at home economics were developed, and class practice was done for the students of attached school, university student, graduate student, teachers of elementary school, a junior high school, a senior high school held on workshop and a member of society.In 2004, two teaching materials were developed. 1) Noodles with oil: The ingredients were wheat flour, salt, water as well as noodle except oil. Vegetable oil was help to grow and lengthen by hand. It is able to give an interest for students. Three times of class practice brought an impression and surprise for students, but the fixation of the skill was difficult to students in the limited school hour and need the considerable mastery of skills. 2) Epoch-making blancmanger : Blancmanger was prepared for a plastic cup container to make the thing which is similar to commercial one as possible, and sealed a film for iron fever on the top with the printed label. Ingredients were composed of carrageen a … More n, milk, sugar and cornstarch. The sauce was used by the milica which was a fruit of prefecture tree of Tokushima to make the use of local special product. The label was indicated ingredients, manufacturer, a save method and the expiration date as well as commercial one.In 2005, two teaching materials were developed. 1) Hot spring egg: It is the teaching materials which real life can practice with this food. The price of egg is cheap, and nutritive, and was used at home every day. Egg was cooked a constant temperature to coagulate the egg yolk and to give a soft gel for egg white by using a thermometer. 2) Soba noodle: It was thought that the making of soba noodle using 100% buckwheat flour was difficult not only for a member of society but also for students. The characteristic of this teaching material is to use special handle made of bamboo for uniform mixing of water and buckwheat flour.In 2006, the making of soba noodle was try to improve the materials, because the cutting work of the noodle is difficult and the time consuming. The special cutter with the acryl disc between stainless boards was developed, but it did not work completely and remain to be improved.The project was summarized the evaluation and the problem of the teaching materials which I developed for three years. Less