New Special Knowledge of Home Economics using the Concept of Cooperation

这项研究的重点是在解决日常生活中各种复杂问题的合作能力。它还旨在阐明合作能力，这是家政学教育所必需的。本研究旨在从根本上厘清国家注册营养师合作能力发展的动态过程及其影响因素，以期对家政教育提出建议。许多国家注册营养师来自家政学院。他们在需要合作能力的医疗机构工作，特别是通过修订《营养师法》和修订营养疗法的医疗费用，他们与医生、护士、药剂师、因此，本研究针对医疗机构国家注册营养师的职务分类，透过访谈十位国家注册营养师，具有相当医疗机构工作经验的注册营养师。本研究采用修正的扎根理论方法对数据进行定性分析，结果如下：（1）从数据中提取了25个概念，并根据概念意义划分为5个类别。(2)发展国家注册营养师合作的过程包括两种类型的努力：内部和外部的工作场所。此外，这两种努力是相互关联的，是为了改善发展合作而开展的。(3)控制合作质量的因素有三个：组织合作、专业知识和技能、综合管理能力。

This study focuses on the ability to cooperate in solving diverse and complicated problems in our daily lives. It also aims to clarify the ability to cooperate, which is required for home economics education. At a fundamental level, this paper aims to make clear the dynamic process of developing national registered dietitians' ability to cooperate and its influential factors in order to make suggestions with regard to home economics education. Many national registered dietitians have come from the faculty of home economics. They work in medical institutions that have called for the ability to cooperate, particularly through revision of the Nutritionists Law and revision of medical fees for nutrition therapy, and they work in cooperation with people like doctors, nurses, pharmacists, etc. Therefore this study focuses on the job classification of national registered dietitians in medical institutions.Data was obtained about cooperative activities through interviews with ten national registered dietitians with considerable work experience in medical institutions. The data was qualitatively analyzed by using the modified grounded theory approach.Below is a summary of my findings:(1) Twenty-five concepts and five categories classified according to conceptual meaning were created from the data.(2) The process of developing national registered dietitians' cooperation consists of two types of effort : inside and outside their place of work. Furthermore, these two types of effort were interrelated and developed to improve development cooperation.(3) There are three factors that control the quality of cooperation : set-up cooperation, professional knowledge and skills, and the ability to manage synthetically.