Updated on 2024/04/16

写真a

 
YAMAMOTO Nami
 
Name of department
Faculty of Education, Home Economics Education
Job title
Professor
Mail Address
E-mail address
External link

Degree

  • M.ed.

  • Ph.D

Association Memberships

  • 2003
    -
    Now

    日本家庭科教育学会

  • 1995
    -
    Now

    日本家政学会

  • 1995
    -
    Now

    日本調理科学会

Research Areas

  • Humanities & social sciences / Primary/secondary education and curricula / 家庭科

  • Humanities & social sciences / Home economics, lifestyle science

Classes (including Experimental Classes, Seminars, Graduation Thesis Guidance, Graduation Research, and Topical Research)

  • 2022   Curriculum Study on Home Economics Education B   Specialized Subjects

  • 2022   Curriculum Study on Home Economics Education A   Specialized Subjects

  • 2022   Life and Family   Specialized Subjects

  • 2022   Home Economics Education in Secondary School D   Specialized Subjects

  • 2022   Seminar on secondary education B (Home Economics)   Specialized Subjects

  • 2022   Seminar on secondary education A (Home Economics)   Specialized Subjects

  • 2022   Seminor on elementary education B (Home Economics)   Specialized Subjects

  • 2022   Seminor on elementary education A (Home Economics)   Specialized Subjects

  • 2022   Learning-materials for Elementary School (Home Economics )   Specialized Subjects

  • 2022   Training and Experiment of Food Science   Specialized Subjects

  • 2022   Living Technology   Specialized Subjects

  • 2022   Home Economics Education in Secondary School C   Specialized Subjects

  • 2022   Home Economics Education in Secondary School B   Specialized Subjects

  • 2022   Home Economics Education in Secondary School A   Specialized Subjects

  • 2022   Home Economics Education in Elementary School   Specialized Subjects

  • 2022   Training of Cooking   Specialized Subjects

  • 2021   Home Economics Education in Secondary School C   Specialized Subjects

  • 2021   Training and Experiment of Food Science   Specialized Subjects

  • 2021   Training and Experiment of Food Science   Specialized Subjects

  • 2021   Home Economics Education in Secondary School B   Specialized Subjects

  • 2021   Home Economics Education in Secondary School A   Specialized Subjects

  • 2021   Training of Cooking   Specialized Subjects

  • 2021   Curriculum Study on Home Economics Education B   Specialized Subjects

  • 2021   Curriculum Study on Home Economics Education A   Specialized Subjects

  • 2021   Life and Family   Specialized Subjects

  • 2021   Home Economics Education in Secondary School D   Specialized Subjects

  • 2021   Seminar on secondary education B (Home Economics)   Specialized Subjects

  • 2021   Seminar on secondary education A (Home Economics)   Specialized Subjects

  • 2021   Seminor on elementary education B (Home Economics)   Specialized Subjects

  • 2021   Seminor on elementary education A (Home Economics)   Specialized Subjects

  • 2021   Learning-materials for Elementary School (Home Economics )   Specialized Subjects

  • 2021   Home Economics Education in Elementary School   Specialized Subjects

  • 2020   Curriculum Study on Home Economics Education B   Specialized Subjects

  • 2020   Curriculum Study on Home Economics Education A   Specialized Subjects

  • 2020   Life and Family   Specialized Subjects

  • 2020   Home Economics Education in Secondary School D   Specialized Subjects

  • 2020   Seminar on secondary education B (Home Economics)   Specialized Subjects

  • 2020   Seminar on secondary education A (Home Economics)   Specialized Subjects

  • 2020   Seminor on elementary education B (Home Economics)   Specialized Subjects

  • 2020   Seminor on elementary education A (Home Economics)   Specialized Subjects

  • 2020   Living Environment for Teacher Training   Specialized Subjects

  • 2020   Learning-materials for Elementary School (Home Economics )   Specialized Subjects

  • 2020   Training and Experiment of Food Science   Specialized Subjects

  • 2020   Living Technology   Specialized Subjects

  • 2020   Home Economics Education in Secondary School C   Specialized Subjects

  • 2020   Home Economics Education in Secondary School B   Specialized Subjects

  • 2020   Home Economics Education in Secondary School A   Specialized Subjects

  • 2020   Home Economics Education in Elementary School   Specialized Subjects

  • 2020   Training of Cooking   Specialized Subjects

  • 2019   Seminar on secondary education B (Home Economics)   Specialized Subjects

  • 2019   Seminar on secondary education A (Home Economics)   Specialized Subjects

  • 2019   Seminor on elementary education B (Home Economics)   Specialized Subjects

  • 2019   Seminor on elementary education A (Home Economics)   Specialized Subjects

  • 2019   Living Environment for Teacher Training   Specialized Subjects

  • 2019   Learning-materials for Elementary School (Home Economics )   Specialized Subjects

  • 2019   Training and Experiment of Food Science   Specialized Subjects

  • 2019   Home Economics Education in Secondary School C   Specialized Subjects

  • 2019   Home Economics Education in Secondary School B   Specialized Subjects

  • 2019   Home Economics Education in Secondary School A   Specialized Subjects

  • 2019   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2019   Home Economics Education in Elementary School   Specialized Subjects

  • 2019   Training of Cooking   Specialized Subjects

  • 2019   Family Relationship   Specialized Subjects

  • 2018   Seminor on elementary education B (Home Economics)   Specialized Subjects

  • 2018   Seminor on elementary education A (Home Economics)   Specialized Subjects

  • 2018   Living Environment for Teacher Training   Specialized Subjects

  • 2018   Learning-materials for Elementary School (Home Economics )   Specialized Subjects

  • 2018   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2018   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2018   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2018   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2018   Living Technology   Specialized Subjects

  • 2018   Home Economics Education in Secondary School B   Specialized Subjects

  • 2018   Home Economics Education in Secondary School A   Specialized Subjects

  • 2018   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2018   Home Economics Education in Elementary School   Specialized Subjects

  • 2018   Training of Cooking   Specialized Subjects

  • 2017   Seminar on Early Childhood Care and Education   Specialized Subjects

  • 2017   Home Economics Education in Secondary School B   Specialized Subjects

  • 2017   Learning-materials for Elementary School (Home Economics )   Specialized Subjects

  • 2017   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2017   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2017   Seminar on Environmental Education(Living and Industry)B   Specialized Subjects

  • 2017   Seminar on Environmental Education(Living and Industry)A   Specialized Subjects

  • 2017   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2017   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2017   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2017   Home Economics Education in Elementary School   Specialized Subjects

  • 2017   Training of Cooking   Specialized Subjects

  • 2016   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2016   Home Economics Education in Elementary School   Specialized Subjects

  • 2016   Fundamentals of the Environment   Specialized Subjects

  • 2016   Introductory Seminar in Environmental Education   Specialized Subjects

  • 2016   Seminar on Early Childhood Care and Education   Specialized Subjects

  • 2016   Seminar on Environmental Education(Living and Industry)A   Specialized Subjects

  • 2016   Seminar on Environmental Education(Living and Industry)B   Specialized Subjects

  • 2016   Nutrition and Food Science   Specialized Subjects

  • 2016   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2016   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2016   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2016   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2016   Training and Experiment of Food Science   Specialized Subjects

  • 2016   Living Technology   Specialized Subjects

  • 2016   Home Economics Education in Secondary School C   Specialized Subjects

  • 2016   Training of Cooking   Specialized Subjects

  • 2015   Seminar on Early Childhood Care and Education   Specialized Subjects

  • 2015   Introduction Seminar on Home Economics   Specialized Subjects

  • 2015   Training of Cooking Ⅰ   Specialized Subjects

  • 2015   Home Economics Education in Secondary School C   Specialized Subjects

  • 2015   Fundamentals of the Environment   Specialized Subjects

  • 2015   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2015   Seminar on Environmental Education(Living and Industry)A   Specialized Subjects

  • 2015   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2015   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2015   Considering your daily life   Liberal Arts and Sciences Subjects

  • 2015   Training and Experiment of Food Science   Specialized Subjects

  • 2015   Introductory Seminar in Environmental Education   Specialized Subjects

  • 2015   Seminar on Environmental Education(Living and Industry)B   Specialized Subjects

  • 2015   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2015   Home Economics Education in Elementary School   Specialized Subjects

  • 2015   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2014   Training of Cooking Ⅱ   Specialized Subjects

  • 2014   Training of Cooking Ⅰ   Specialized Subjects

  • 2014   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2014   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2014   Seminar on Environmental Education(Living and Industry)B   Specialized Subjects

  • 2014   Seminar on Environmental Education(Living and Industry)A   Specialized Subjects

  • 2014   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2014   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2014   Training and Experiment of Food Science   Specialized Subjects

  • 2014   Fundamentals of the Environment   Specialized Subjects

  • 2014   Basic Seminar on Home Economics   Specialized Subjects

  • 2014   Living Technology   Specialized Subjects

  • 2014   Home Economics Education in Secondary School C   Specialized Subjects

  • 2014   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2014   Home Economics Education in Elementary School   Specialized Subjects

  • 2014   Considering your daily life   Liberal Arts and Sciences Subjects

  • 2013   NA   Specialized Subjects

  • 2013   NA   Specialized Subjects

  • 2013   Training of Cooking Ⅱ   Specialized Subjects

  • 2013   Training of Cooking Ⅰ   Specialized Subjects

  • 2013   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2013   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2013   Seminar on Environmental Education(Living and Industry)B   Specialized Subjects

  • 2013   Seminar on Environmental Education(Living and Industry)A   Specialized Subjects

  • 2013   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2013   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2013   Training and Experiment of Food Science   Specialized Subjects

  • 2013   Fundamentals of the Environment   Specialized Subjects

  • 2013   Basic Seminar on Home Economics   Specialized Subjects

  • 2013   Home Economics Education in Secondary School C   Specialized Subjects

  • 2013   Home Economics Education in Secondary School B   Specialized Subjects

  • 2013   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2013   Home Economics Education in Elementary School   Specialized Subjects

  • 2012   NA   Specialized Subjects

  • 2012   NA   Liberal Arts and Sciences Subjects

  • 2012   Basic Seminar on Home Economics   Specialized Subjects

  • 2012   Training of Cooking   Specialized Subjects

  • 2012   Home Economics Education in Secondary School C   Specialized Subjects

  • 2012   Fundamentals of the Environment   Specialized Subjects

  • 2012   Nutrition and Food Science B   Specialized Subjects

  • 2012   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2012   Seminar on Environmental Education(Living and Industry)A   Specialized Subjects

  • 2012   Seminar on Environmental Education(Dietary Habits)A   Specialized Subjects

  • 2012   Seminar on Home Economics Education and Cookery Science Ⅰ   Specialized Subjects

  • 2012   Home Economics Education in Secondary School B   Specialized Subjects

  • 2012   Living Technology   Specialized Subjects

  • 2012   Training and Experiment of Food Science   Specialized Subjects

  • 2012   Seminar on Environmental Education(Living and Industry)B   Specialized Subjects

  • 2012   Seminar on Environmental Education(Dietary Habits)B   Specialized Subjects

  • 2012   Home Economics Education in Elementary School   Specialized Subjects

  • 2012   Seminar on Home Economics Education and Cookery Science Ⅱ   Specialized Subjects

  • 2011   Training and Experiment of Food Science   Specialized Subjects

  • 2011   Seminar on Environmental Education(Living and Industry)   Specialized Subjects

  • 2011   Basic Seminar on Home Economics   Specialized Subjects

  • 2011   Training of Cooking   Specialized Subjects

  • 2011   Considering your daily life   Liberal Arts and Sciences Subjects

  • 2011   Home Economics Education and Food Science Research II   Specialized Subjects

  • 2011   Home Economics Education and Food Science Research I   Specialized Subjects

  • 2011   Fundamentals of the Environment   Specialized Subjects

  • 2011   Home Economics Education in Secondary School C   Specialized Subjects

  • 2011   Home Economics Education in Secondary School B   Specialized Subjects

  • 2011   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2011   Home Economics Education in Elementary School   Specialized Subjects

  • 2011   Nutrition and Food Science B   Specialized Subjects

  • 2010   Training and Experiment of Food Science   Specialized Subjects

  • 2010   Home Economics Education and Food Science Research II   Specialized Subjects

  • 2010   Home Economics Education and Food Science Research I   Specialized Subjects

  • 2010   Seminar on Environmental Education(Living and Industry)   Specialized Subjects

  • 2010   Fundamentals of the Environment   Specialized Subjects

  • 2010   Basic Seminar on Home Economics   Specialized Subjects

  • 2010   Living Technology   Specialized Subjects

  • 2010   Home Economics Education in Secondary School C   Specialized Subjects

  • 2010   Home Economics Education in Secondary School B   Specialized Subjects

  • 2010   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2010   Home Economics Education in Elementary School   Specialized Subjects

  • 2010   Nutrition and Food Science B   Specialized Subjects

  • 2010   Training of Cooking   Specialized Subjects

  • 2010   Considering your daily life   Liberal Arts and Sciences Subjects

  • 2010   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2009   Home Economics Education in Secondary School B   Specialized Subjects

  • 2009   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2009   Home Economics Education in Elementary School   Specialized Subjects

  • 2009   Training of Cooking   Specialized Subjects

  • 2009   Home Economics Education in Secondary School C   Specialized Subjects

  • 2009   Considering your daily life   Liberal Arts and Sciences Subjects

  • 2009   Nutrition and Food Science B   Specialized Subjects

  • 2009   Home Economics Education and Food Science Research II   Specialized Subjects

  • 2009   Home Economics Education and Food Science Research I   Specialized Subjects

  • 2008   Home Economics Education in Secondary School B   Specialized Subjects

  • 2008   Home Economics Education in Elementary School   Specialized Subjects

  • 2008   Basic Seminar on Home Economics   Specialized Subjects

  • 2008   Curriculum Study on Home Economics Education   Specialized Subjects

  • 2008   Home Economics Education and Food Science Research II   Specialized Subjects

  • 2008   Living Technology   Specialized Subjects

  • 2008   Home Economics Education and Food Science Research I   Specialized Subjects

  • 2008   Home Economics Education in Secondary School C   Specialized Subjects

  • 2008   Training of Cooking   Specialized Subjects

  • 2008   Nutrition and Food Science B   Specialized Subjects

▼display all

Classes

  • 2022   Development of Inquisitive Teaching Materials - Creating Lessons with a Viewpoin  

  • 2021   Development of Inquisitive Teaching Materials - Creating Lessons with a Viewpoin  

  • 2020   Development of Inquisitive Teaching Materials - Creating Lessons with a Viewpoin  

  • 2020   Research Work   Master's Course

  • 2020   Advanced Study on Food Science   Master's Course

  • 2020   Practical Study in Secondary Education (Home Economics)   Master's Course

  • 2020   Research of Home Economics Education in Secondary School   Master's Course

  • 2019   Research Work   Master's Course

  • 2019   Advanced Study on Food Science   Master's Course

  • 2019   Practical Study in Secondary Education (Home Economics)   Master's Course

  • 2019   Research of Home Economics Education in Elementary School   Master's Course

  • 2018   Research of Home Economics Education in Elementary School   Master's Course

  • 2016   NA   Master's Course

  • 2016   Advanced Study on Food Science   Master's Course

  • 2016   Practical Study in Secondary Education (Home Economics)   Master's Course

  • 2014   Seminar on Home Economics Education Research Ⅱ  

  • 2014   Research of Home Economics Education Ⅱ  

  • 2013   Seminar on Home Economics Education Research Ⅱ  

  • 2013   Research of Home Economics Education Ⅱ  

  • 2012   Seminar on Home Economics Education Research Ⅱ  

  • 2012   Research of Home Economics Education Ⅱ  

  • 2011   Seminar on Home Economics Education Research Ⅱ  

  • 2011   Research of Home Economics Education Ⅱ  

  • 2010   Research of Home Economics Education Ⅱ  

  • 2010   Seminar on Home Economics Education Research Ⅱ  

  • 2009   Research of Home Economics Education Ⅱ   Master's Course

  • 2008   Seminar on Home Economics Education Research Ⅱ   Master's Course

  • 2008   Research of Home Economics Education Ⅱ   Master's Course

▼display all

Satellite Courses

  • 2009   Lectures on Elementary Education A  

Published Papers

  • Practice and Evaluation on Disaster Preparedness Lesson in Junior High School Home Economics Education Considering for Cross-Curricular Contents

    西岡 真弓, 村田 順子, 山本 奈美, 今村 律子

    和歌山大学教職大学院紀要 : 学校教育実践研究   7   79 - 88   2022.11  [Refereed]

  • Risk Conditions in Home Economics Classes: Creating an Ideal Support System for Risk Avoidance

    Ito Yu, Ito Keiko, Yamamoto Nami

    International Journal of Curriculum Development and Practice ( Japan Curriculum Research and Development Association )  25 ( 1 ) 15 - 26   2022.09  [Refereed]

    　View Summary

    As part of a research considering a support system for preventing child safety hazards, we conducted a survey investigating child safety hazards in home economics classes and the contributing factors as well as teachers’ requests for support. Our findings revealed that teachers of home economics recognized factors contributing to safety hazards and expressed pressing requests for budgetary measures, intended to control the safety of facilities and equipment, and staffing as aid for hazard prevention. Despite recognizing the risks and hazards within the classroom settings of home economics classes, teachers have been conducting their classes daily, experiencing anxiety amid the reality that these requests will not be accommodated. Responsibility for the prevention of hazardous situations occurring during home economics classes should not be borne solely by the teachers in charge, but rather should be shared with the administration, administrative staff, and entire teaching staff, thereby improving the classroom environment in home economics classes.

    DOI

  • 附属特別支援学校における「家庭」指導実践の工夫

    山本 奈美, 今村 律子, 村田 順子, 鶴岡 尚子, 谷口 昌美

    和歌山大学教育学部共同研究事業成果報告書 ( 和歌山大学クロスカル教育機構 教育･地域支援部門 / 和歌山大学 教育学部 )  2019   143 - 144   2020.02

    DOI

  • Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage

    Yukiharu Ogawa, Mika Hashimoto, Yoshiharu Takiguchi, Toshiyuki Usami, Phunsiri Suthiluk, Kyoichiro Yoshida, Nami Yamamoto, Yen-Con Hung

    Food and Bioprocess Technology ( Springer New York LLC )  11 ( 6 ) 1230 - 1235   2018.06  [Refereed]

    　View Summary

    To investigate the effect of decontamination treatment on the nutritional attributes of fresh-cut produce, fresh-cut slices of immature bell peppers were soaked in sodium hypochlorite solutions or slightly acidic electrolyzed water with varying concentrations of effective free chlorine. Changes in the residual ratios of the water-soluble nutrients, vitamin C (L-ascorbic acid, L-AsA) and potassium, were measured, as well as aerobic plate counts (APCs), after decontamination. The L-AsA ratios of the samples that were decontaminated with the sodium hypochlorite solutions exhibited a gradual decrease when higher concentrations of detergent and longer soaking times were employed. In contrast, the potassium ratio remained mostly constant around 50% after 1 min of soaking. A decrease in the L-AsA ratio to 80% was observed within 5 min of a soak in deionized water (a 0 ppm solution). Soakings in the slightly acidic electrolyzed water also resulted in a decrease in L-AsA ratios, yet the trend was not similar to that associated with the sodium hypochlorite solutions. These results indicate that water-soluble nutrient contents of fresh-cut produce decrease during a decontamination process that uses chlorine-based solutions according to the free chlorine concentration and the soaking time. Moreover, the reduction in nutrient content varied depending on the disinfectant used, even if the free chlorine concentration was the same for the different disinfectants.

    DOI

  • Impact of food structure and cell matrix on digestibility of plant-based food

    Yukiharu Ogawa, Natthawuddhi Donlao, Sukanya Thuengtung, Jinhu Tian, Yidi Cai, Florencio C Reginio, Sunantha Ketnawa, Nami Yamamoto, Masatsugu Tamura

    Current Opinion in Food Science ( Elsevier Ltd )  19   36 - 41   2018.02  [Refereed]

    　View Summary

    The effect of plant attributes, such as the cell wall and fibrous tissue structure, on human digestion, can be exploited to modify the digestive quality of processed foods. To understand the digestive property of plant-based food, recent studies employing in vitro simulated digestion systems are highlighted and its relatedness to structural aspects are summarized in this review. The bioaccessibility and bioavailability of starch (as a digestible carbohydrate), lipids, proteins and functional phytochemicals, such as carotene, are mentioned as an indicator of plant-based food digestibility, including pasta as an example of plant-based processed foods. The modification of food matrices and structure design to control the bioavailability of pharmaceuticals and nutraceuticals is also mentioned.

    DOI

  • The Changes in Home Economics Education of Domain of Housing in Elementary & Junior High School : Through Descriptions in the Guidelines for the Course of Study and in Textbooks

    村田 順子, 山本 奈美

    和歌山大学教育学部紀要. 自然科学 = Bulletin of the Faculty of Education, Wakayama University. 和歌山大学教育学部紀要委員会 編 ( 和歌山大学教育学部 )  68 ( 1 ) 55 - 61   2018.01

    　View Summary

    小・中学校における家庭科住居領域は指導の困難さが指摘されている。その一因として、住居領域で何を指導すべきかが分かりにくいことがある。本研究は、住居領域における学習内容の明確化に向けた検討の基礎的資料に資することを目的とし、これまで住居領域で指導されてきた内容の変遷と課題について、学習指導要領および教科書の分析から明らかにした。

    DOI

  • Practice of Information Utilization to Choose Household Appliance in Consideration of Safety

    山本 奈美

    和歌山大学教育学部紀要. 自然科学 = Bulletin of the Faculty of Education, Wakayama University. 和歌山大学教育学部紀要委員会 編 ( 和歌山大学教育学部 )  68 ( 1 ) 255 - 258   2018.01

    　View Summary

    重大な製品事故防止のためには製品自体の安全性の向上とともに、使用する側である消費者の安全性の高い製品選択や使用における意識の向上が欠かせない。「生活工学」の授業における履修生の製品選択の意識として安全の視点が認められなかったことから、具体的な事故事例やユニバーサルデザイン配慮家電を知らせ、生活関連機器の選択時に安全に対する考慮を促した。それぞれが題材を設定して製品選択のための情報収集に取り組み、その成果を授業内で発表させた。授業のまとめレポートの記述から、生活関連機器の基本構造を理解することや具体的な事故事例を知ることで、納得した商品選択が可能となり、安全を考慮した購入や使用につながることが期待される。

    DOI

  • Learning Contents of Rice Cooking in Home Economics of Elementary School

    山本 奈美, 静川 郁子

    和歌山大学教育学部紀要. 教育科学 = Bulletin of the Faculty of Education, Wakayama University. 和歌山大学教育学部紀要委員会 編 ( 和歌山大学教育学部 )  67   159 - 165   2017.02

    DOI

  • A study on the Dangers during the Interaction Between Young Children and Junior High School Students in Home Economics Class from the Teacher's Perspective

    伊藤 優, 山本 奈美, 伊藤 圭子

    就実論叢 = The research bulletin of Shujitsu University and Shujitsu Junior College ( 就実大学, 就実短期大学 )  ( 47 ) 123 - 129   2017

  • The Herbs in Daily Life—Focusing on Herbal Teas

    Yamamoto Nami, Tamura Sakie

    Journal of Cookery Science of Japan ( The Japan Society of Cookery Science )  49 ( 5 ) 333 - 336   2016  [Refereed]

    DOI

  • Young's Modulus and Poisson's Ratio Changes in Japanese Radish and Carrot Root Tissues during Boiling

    Yukiharu Ogawa, Motoki Matsuura, Nami Yamamoto

    INTERNATIONAL JOURNAL OF FOOD PROPERTIES ( TAYLOR & FRANCIS INC )  18 ( 5 ) 1006 - 1013   2015.05  [Refereed]

    　View Summary

    Young's modulus and Poisson's ratio changes in Japanese radish and carrot during boiling were examined. Young's modulus decreased rapidly within 2 min, then the decrease moderated. Carrot (3.0 to 0.5 MPa) exhibited increased modulus values relative to radish (1.8 to 0.3 MPa) during the same boiling period. Poisson's ratio decreased slightly during boiling; carrot Poisson's ratio (0.40 to 0.33) was smaller than radish (0.35 to 0.23) during the same boiling period. Boiling in saline solutions increased moduli reductions under the same treatment conditions. These results indicated that carrot maintained hardness, but reduced volume relative to radish during boiling.

    DOI

  • A Study of Collaborative Learning Support with Parents on Home Economics in Elementary school : A Case of Nutrition Education Using Supporting Tools <Research Article>

    山本 奈美, 伊藤 圭子, 山口 哲史, 石田 浩子

    初等教育カリキュラム研究 ( 広島大学大学院教育学研究科初等カリキュラム開発講座 )  ( 3 ) 61 - 67   2015.03  [Refereed]

    　View Summary

    小学校家庭科における栄養教育として，支援ツールを用いた授業を開発し，その成果と課題を実証的に検討した。単元終了後もその学習成果が長期に維持されることを期待したが対象者によって一様ではなかったため，その要因として家庭での取組状況や保護者のかかわりに着目して分析した。食品分類の知識を問う6群ポストテストの冬休みをはさんだ得点推移をもとに，児童を2つのグループに分けて検討した結果，食品分類の知識が低下したグループでは，支援ツールとしての食事ポイントポスターの活用や保護者からの言葉かけの質に課題が認められた。家庭科授業と保護者をつなぎ，より効果的な連携によって学習の定着を図るためには，支援ツールの確実な活用と保護者のかかわり方の質に踏み込んだ役割の提示が必要であると考えられた。

    DOI

  • Research of nutrition value and food composition in the boxed meals soled at convenience stores

    Nishida Mika, Yamamoto Nami

    和歌山大学教育学部紀要. 教育科学 ( 和歌山大学教育学部 )  65   151 - 156   2015.02

    DOI

  • Analysis of Worksheets for Cooking Plan : A Case Study of Home Economics Education at Junior High School

    山本 奈美, 川嶋 径代

    和歌山大学教育学部教育実践総合センター紀要 ( 和歌山大学教育学部附属教育実践総合センター )  ( 25 ) 129 - 136   2015

    DOI

  • Relationship between additive rate of fiber powder with various particle size distribution and mechanical properties of powder added to udon noodle

    Yukiharu Ogawa, Misaki Tamura, Masatsugu Tamura, Nami Yamamoto

    Journal of the Japanese Society of Taste Technology ( 美味技術学会 )  14 ( 1 ) 28 - 34   2015  [Refereed]

    DOI

  • Development of Nutrition Education Using support tools to select a well-balanced diet in the Homemaking in Elementary School

    伊藤 圭子, 山口 哲史, 山本 奈美, 石田 浩子

    学校教育実践学研究 ( 広島大学大学院教育学研究科附属教育実践総合センター )  21   67 - 73   2015  [Refereed]

    　View Summary

    The implementation plan of the nutrition education for children of 5th graders of the elementary school using the support tools to select a well-balanced diet was developed and practiced. The children' behavior in the learning process were recorded and analyzed to empirically examine the effect of the nutrition education on the students in their learning process of nutrition knowledge as well as in their acquiring process of behavior to arrange a well-balanced diet. The results were as shown below: 1. 3 kinds of support tools to select a well-balanced diet has been developed. 2. It was revealed through the analyses of nutrition knowledge acquiring process that approximately 60 percent of the students could eventually associate fundamental foodstuff and cuisine with food groups. The analyses of the process of acquiring behavior to arrange a well-balanced diet indicated that the effects of learning were ultimately seen with approximately 40 percent of the students.

    DOI

  • Results and Problems of Trial Teaching for Home Economics Education at Junior High School through Teacher Practical Training Seminar

    "Yamamoto Nami, Akamatsu Junko, Imamura Ritsuko, Murata Junko, Motomura Megumi"

    Bulletin of the Center for Educational Research and Training ( Wakayama University )  24 ( 24 ) 95 - 103   2014

    DOI

  • Changes in Compound Contents of Fresh-Cut Bell Peppers during Cold Storage with Modified Atmosphere

    鈴木 悠介, 石川 恵子, 山本 奈美, 小川 幸春

    食と緑の科学 ( 千葉大学園芸学部 )  ( 67 ) 29 - 33   2013.03

    　View Summary

    To investigate changes in compound contents of fresh-cut bell pepper fruits during cold storage, the effect of modified atmospheres on residual ascorbic acid (L-AsA) rate and Brix value was examined. The influence on sample maturity and variety was also evaluated. Although the residual L-AsA rate decreased with increasing of storage period, the decreasing rate varied depending on the atmospheric condition and sample maturity. In particular, the residual L-AsA rate of mature sample stored in the CO2 condition was maintained almost 95%which was higher than in the other conditions. For the residual L-AsA rate of matured "Tosahikari D" sample in theCO2 condition was also maintained around 100%. On the other hand, the Brix value for "Signal" was sustained during the storage, though the value for "Tosahikari D", which had higher L-AsA content and Brix value, was decreased with increasing of storage period except for the CO2 condition. These results showed that the modifiedatmospheric condition had a potential to maintain L-AsA content and Brix value during storage, however, sample maturity and variety influenced the change of compound contents during storage.

  • Analysis of Japanese Senior High School Home Economics Textbooks and A Course of Study : Focusing on Clothing Safety & Security in Everyday Life

    川嶋 径代, 今村 律子, 山本 奈美

    日本家庭科教育学会誌 ( 日本家庭科教育学会 ; 1960- )  55 ( 4 ) 254 - 263   2013.02  [Refereed]

  • Powderization of persimmon peel and its application as an additive for foods

    山本 奈美, 山口 真範

    和歌山大学教育学部紀要. 自然科学 ( 和歌山大学教育学部 )  63   33 - 37   2013.02

    DOI

  • Effect of Low O_2 and High CO_2 Atmosphere on Residual Ascorbic Acid Rate, Brix Percentage and Firmness of Immature and Mature Fresh-Cut Bell Peppers during Cold Storage

    SUZUKI Yusuke, ISHIKAWA Keiko, SHIOMI Shinjiro, YAMAMOTO Nami, VAN MAN Lam, OGAWA Yukiharu

    Journal of the Japanese Society of Agricultural Technology Management ( Japanese Society of Agricultural Technology Management )  20 ( 2 ) 53 - 58   2013

    　View Summary

    To investigate the effect of low concentrate O_2 atmosphere (1%, 10%) controlled by CO_2 gas replacement on the quality of fresh-cut bell pepper fruits during cold storage, residual ascorbic acid (L-AsA) rate, Brix percentage and firmness of fresh-cut immature or mature samples were examined. The residual L-AsA rate for mature samples stored in the low O_2 atmospheres was maintained or increased over 100%, while the rate for control was decreased to around 80%. The Brix percentage of fresh-cut mature samples was also maintained in the low O_2 atmospheres. In contrast, the residual L-AsA rate and Brix percentage for immature samples decreased in the low O2 atmospheres. The tissue firmness stored in the low O_2 atmospheres tended to be maintained comparison with the samples for control. The result of this study can contribute to develop a new preservation technique for fresh-cut bell pepper fruit.

    DOI

  • Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii

    Yukiharu Ogawa, Akiko Miyazawa, Nami Yamamoto, Akira Suzuki

    International Journal of Food Science and Technology   47 ( 12 ) 2487 - 2492   2012.12  [Refereed]

    　View Summary

    To investigate the textural properties of edible fungi, raw and boiled cubic samples cut from stipe of the king oyster mushroom Pleurotus eryngii were compressed from various directions by different type utensils, and their deformed tissue structures were examined. Differences in the loads between compress directions were observed by the homogenous compression. A significant difference between the loads of the boiled upper (~10 N) and lower (~12 N) portions of stipe by intrusive compression from parallel to the growth direction was found. In the scanning electron microscopy (SEM) images, the arrangement of fibrous spawn in the lower-portion tissue was characterised by curl-like formations. The fibre also appeared tangled in irregular arrangements. The results of this study indicate that the firmness of mushroom tissue was produced by the complex attributes, which were the mechanical strength and physicochemical bindings of the fibre, and that the fibre arrangement and/or formation of the tissue. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.

    DOI

  • Practical class of cooking training use for everyday life

    Yamamoto Nami, Nishioka Mayumi

    Bulletin of the Center for Educational Research and Training ( Wakayama University )  ( 22 ) 109 - 112   2012

    DOI

  • Mechanical and histological properties of rice cooked with varying amounts of water

    Yukiharu Ogawa, Kosuke Yoneoka, Masatsugu Tamura, Nami Yamamoto

    Journal of the Japanese Society of Taste Technology ( 美味技術学会 )  11 ( 1 ) 44 - 50   2012  [Refereed]

    DOI

  • Uniaxial compression and structural deformation of fermented soybean seed

    Yukiharu Ogawa, Satoshi Taguchi, Nami Yamamoto

    Journal of Texture Studies ( WILEY-BLACKWELL )  42 ( 6 ) 435 - 440   2011.12  [Refereed]

    　View Summary

    In order to investigate relationships between changes in a physical response against mechanical compression and histological changes in a tissue by compression relative deformation of fermented soybeans, the structural changes occurring in a sample to a specific compression percentage were measured by means of microscopic techniques. As a result, it was observed that the resistance force linearly increased up to 30% compression, and the force was approximately 3 N at the compression of 30-50%. The histological disruption close to inner area of hilum on the lateral plane of cotyledon and the rupture-like collapse at contact face of cotyledons were found in the 40% compression sample. At above 50% compression, the force increased exponentially with increasing of compression ratio, and large collapses were found in the tissue, which should be results of expansion of histological disruptions and/or collapses at 40% compression.

    DOI

  • Designing of skill learning environment for apple peeling based on analysis between experts and non-experts

    太田 沙織, 曽我 真人, 山本 奈美

    先進的学習科学と工学研究会 ( 人工知能学会 )  62   21 - 26   2011.07

  • A teaching plan in consideration of "from farm to table with rice" for elementary school

    Yamamoto Nami, Fujiwara Yuko

    Bulletin of the Faculty of Education, Wakayama University Educational science ( Wakayama University )  61   37 - 41   2011.02

    DOI

  • Effect of addition of soybean or Adzuki An flours on eating quality and properties of specialized cookies

    山本 奈美

    Bulletin of the Faculty of Education, Wakayama University Natural science ( 和歌山大学教育学部 )  60   47 - 52   2010.02

    DOI

  • Comparison of experts' between non-experts' apple peeling skills and the designing of learning support system

    Saori Ota, Masato Soga, Nami Yamamoto, Hirokazu Taki

    Proceedings - 2010 IEEE International Symposium on Multimedia, ISM 2010     266 - 271   2010  [Refereed]

    　View Summary

    Through experimentation and analyses of apple peeling, we examined the implicit knowledge necessary to perform study support for exercise and performance. A pressure sensor, an eye-mark recorder, a miniature wireless camera, and a surface electromyography were used to assess actions of 10 examinees (6 men, 4 women) during an experiment, which revealed three main differences between experts and non-experts: holding of the kitchen knife using the index finger to the little finger, use of the right thumb, and holding the apple with the left hand. Results show that securely holding the apple and the kitchen knife is important. Finally, we designed the skill learning support system. © 2010 IEEE.

    DOI

  • Career development of home economics teachers: a review of the factors relating to vocational identity

    渡邉 照美, 諸岡 浩子, 山本 奈美

    Journal of home economics of Japan ( 日本家政学会 )  61 ( 3 ) 155 - 167   2010  [Refereed]

  • エリンギ子実体の圧縮特性と組織構造

    小川 幸春, 宮澤 暁子, 山本 奈美, 田川 彰男

    美味技術研究会誌 ( 美味技術学会 )  2010 ( 15 ) 5 - 10   2010  [Refereed]

    DOI

  • 力学的な圧縮による納豆粒の構造変化

    小川 幸春, 田口 聡, 山本 奈美, 田川 彰男

    美味技術研究会誌 ( 美味技術学会 )  2009 ( 13 ) 46 - 50   2009  [Refereed]

    　View Summary

    納豆粒の構造特性を検討するため, 研究室規模で作製した納豆粒の圧縮に対する応答特性および組織構造変化を測定, 観察した。その結果, 以下の知見が得られた。<BR>1)クリープメータによる測定の結果, 荷重は圧縮率30%程度まで直線的に増加したが, 40%付近で破断特性を示す降伏点らしきピークが観察され, 50%以降は再度増加する傾向を示した。<BR>2)圧縮された納豆粒の圧縮断面と平行な断面の組織構造を観察した結果, 圧縮率40%で臍の内側組織付近における亀裂の発生が確認された。一方, 圧縮断面と垂直な断面では, 圧縮率40%で子葉の接触面における断裂が観察された。<BR>3)圧縮率50%以降の荷重値の増加は, 崩壊した組織自体あるいは個々の子葉細胞が荷重を支え始めたことが原因であると推察された。

    DOI

  • Changes in Mechanical and Microscopic Properties of a Soybean Seed during Experimental Natto Making Process

    OGAWA Yukiharu, TAGUCHI Satoshi, YAMAMOTO Nami, TAGAWA Akio

    Japan Journal of Food Engineering ( Japan Society for Food Engineering )  9 ( 3 ) 151 - 156   2008  [Refereed]

    　View Summary

    Changes in mechanical properties of a sample soybean seed during experimental Natto making process were studied from a histological standpoint. The process for Natto making was partitioned into soaking, autoclaving, fermenting and aging operations by which physical structures of a soybean seed were influenced. The hardness of the sample soybean was drastically changed by the autoclaving operation in which decrease of autofluorescent brightness of the soybean tissue was observed by autofluorescent stereo microscopy. However, the tissue microstructure visualized by the SEM was not obviously changed in the autoclaving process. As a result, it seemed that some compositions, which should influence hardness and autofluorescent properties of a soybean seed, were eluted from the tissue by the autoclaving operation. Shrinkage of an internal structure in a cell matrix, which should be resulted from protein decompositions by a protease reaction, was observed during fermenting and aging processes. As a result, a gap in a cell matrix increased and it was thought that the gap should also have relations with a slight decrease of hardness of sample soybeans. An observation of microscopic structures of a soybean seed during Natto making process has potential for studying manufacture of Natto.

    DOI

  • Case study of education cooperation between special subject of high school and Kurashiki Sakuyo University

    山本 奈美, 塩見 慎次郎, 諸岡 浩子

    Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( くらしき作陽大学〔ほか〕 )  41 ( 2 ) 89 - 98   2008

  • Educational cooperation between high school and faculty of food culture of Kurashiki Sakuyo University: proposal for advanced regional cooperation

    山本 奈美, 諸岡 浩子, 渡邉 照美

    Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( くらしき作陽大学〔ほか〕 )  41 ( 2 ) 77 - 87   2008

  • Characteristics of fractural properties and microstructural aspects of three kinds of frozen vegetables (pumpkin, carrot and asparagus)

    Tamura Sakie, Yamamoto Nami

    Journal for the Integrated Study of Dietary Habits ( THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS )  18 ( 1 ) 56 - 63   2007  [Refereed]

    　View Summary

    &nbsp;&nbsp;Edible parts of three vegetables with different tissue characteristics, i.e. pumpkin flesh, carrot root and asparagus stem, were frozen at -40&deg;C in a refrigerator regulated at -45&deg;C. After thawing, their fractural properties were examined. The ice crystal spaces formed in the tissues during freezing were observed using a light microscope and a transmission electron microscope. The pumpkin flesh with a higher specific gravity formed smaller ice crystals in its extracellular spaces. Most of intracellular ice crystal spaces in the pumpkin flesh were formed at -5&deg;C. In the frozen and thawed carrot pieces, large ice crystal spaces were observed in the extracellular spaces and the rupture strain values were increased. In the frozen and thawed asparagus stems, large ice crystal spaces were observed in the area surrounding the vascular bundles which were scattered in the pith parenchyma. As a result, the rupture strain values were increased both in the upper and lower parts. The cells of the collenchyma tissue surrounding the pith in the upper part were cracked by the ice crystal formation, but no crack was observed in the lower part of the stem, and the rupture stress values in the lower part were higher than those in the upper part. The differences in the amounts of vegetable components, such as starch and soluble substances, and the varieties of the tissue structures also affected the ice crystal formation in the frozen vegetables, which eventually influences their fractural properties after thawing.

    DOI

  • Consciousness of university students in food science concerning with career decision and its issues: focusing on connection from high school to university

    Yamamoto Nami

    Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University )  40 ( 1 ) 49 - 65   2007

  • Studies on histological structures and textual properties of cooked rice

    小川 幸春, 田川 彰男, 山本 奈美

    Annual report of study for food under the supporting program by The Skylark Food Science Institute ( すかいら-くフ-ドサイエンス研究所 )  ( 20 ) 1 - 7   2007

  • Investigation of "Japan-style Dual-System" in the Special Training Subject Relating to Home Economics (Part 1) : Actual Condition in Germany and the Present Status in Japan

    Morooka Hiroko, Yamamoto Nami, Fukuda Kimiko

    Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University )  39 ( 1 ) 43 - 57   2006

  • Investigation of "Japan-Style Dual-System" in the Special Training Subject Relating to Home Economics (Part 2) : School Cooking Subject in High School as a Case Study

    Yamamoto Nami, Morooka Hiroko, Fukuda Kimiko

    Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University )  39 ( 1 ) 59 - 75   2006

  • Fracture Properties and Microstructure of Chicken Breasts Frozen by Electromagnetic Freezing

    YAMAMOTO Nami, TAMURA Sakie, MATSUSHITA Junko, ISHIMURA Kazunori

    Journal of Home Economics of Japan ( The Japan Society of Home Economics )  56 ( 3 ) 141 - 151   2005  [Refereed]

    　View Summary

    The quality is compared of chicken breasts frozen with an electromagnetic freezer (EMF;-45&deg;C, 20, 30 and 40 Hz frequency), a conventional rapid freezer (CRF;-45&deg;C) and a slow freezer (SF;-20&deg;C). Each frozen sample was stored for one week or six months, at -30&deg;C for the EMF-frozen and CRF-frozen samples, and at -20&deg;C for the SF-frozen samples. After thawing and steaming, the weight loss and the rupture stress and strain were examined, and muscle tissues were observed with an optical microscope, transmission electron microscope and cryo-scanning electron microscope. After one week of storage, no difference in drip loss and fracture properties was apparent among the samples that had been frozen by the three freezing methods. However, after six months of storage, the rupture stress of the thawed and steamed samples frozen by SF and CRF had increased. Large spaces were also observed in the muscle fibers of the CRF-frozen samples. These changes might have been caused by protein denaturation during freezing and storing. Such changes as these were clearly suppressed in the samples frozen by EMF. The roundness value of the cross-sectioned muscle fibers of the EMF-frozen samples indicated better freezing effects than in the CRF-frozen samples. It is therefore considered that electromagnetic freezing is more suitable for the prolonged preservation of chicken breasts than conventional rapid freezing.

    DOI

  • Comparative Study of the Textural Properties and Microstructure of "An" Paste Prepared from Azuki Bean, Kidney Bean, Peanut and Soybean.

    TAMURA Sakie, YAMAMOTO Nami

    Journal of Home Economics of Japan ( The Japan Society of Home Economics )  50 ( 4 ) 323 - 332   1999  [Refereed]

    　View Summary

    A comparative study was made on the textural properties, sensory attributes and microstructure of unsweetened and sweetened &ldquo;An&rdquo; (bean paste) prepared from four kinds of legumes, <I>i.e.</I>, azuki beans, kidney beans, peanuts and soybeans. Azuki bean &ldquo;An&rdquo; had low stickiness and high dispersibility in the mouth, and was evaluated as the most tasty. Kidney bean &ldquo;An&rdquo; had significantly high granularity, whereas both peanut &ldquo;An&rdquo; and soybean &ldquo;An&rdquo; had high stickiness and smoothness. Optical photomicrographs of epoxy resin-embedded sections of the samples showed marked thickenings in partial areas of the cell wall surrounding the granules of kidney bean &ldquo;An, &rdquo; and this phenomenon might have been the cause of the high granularity. Although the &ldquo;An&rdquo; granules from both azuki beans and kidney beans were of spherical shape by cryo-SEM observation, the &ldquo;An&rdquo; granules from both peanuts and soybeans showed tensionless features. This might have been the cause of the smoother mouth feeling of peanut and soybean &ldquo;An&rdquo; than that of azuki bean and kidney bean &ldquo;An.&rdquo; Low-vacuum SEM observation showed the presence of intergranular substances in the unsweetened and sweetened &ldquo;An, &rdquo; which accounts for their stickiness. Many lipid droplets oozing out of the &ldquo;An&rdquo; granules were apparent in the intergranular substances of sweetened peanut &ldquo;An, &rdquo; which might have been related to the highly rated flavor and smoothness of peanut &ldquo;An.&rdquo;

    DOI

  • Textural Properties, Microstructure and Sensory Evaluation of Cooked Peanut. Compared with Cooked Soybean and Kidney Bean.:Compared with Cooked Soybean and Kidney Bean

    YAMAMOTO Nami, TAMURA Sakie

    Journal of Home Economics of Japan ( The Japan Society of Home Economics )  50 ( 4 ) 313 - 321   1999  [Refereed]

    　View Summary

    Textural measurements, microscopic observations and a sensory evaluation were carried out in order to clarify the properties of cooked peanuts in comparison with those of cooked soybean and kidney bean. Cooked peanuts showed the highest stickiness and lowest brittleness of all the three legumes. Transmission electron micrographs showed that the lipid bodies in the cotyledon cells of the cooked peanuts were fused with each other to form large lipid droplets. The walls of the cotyledon cells of these three kinds of legumes were fairly different in structure. The results of the sensory evaluation showed that the cooked peanuts were significantly stronger in aroma and more easily dispersed in the mouth than the other legumes. Cooked peanuts seasoned in two different ways were both favored by a majority of the evaluation panel.

    DOI

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Books etc

  • 文部科学省検定済教科書 高等学校家庭科用「Creative Living 『家庭総合』で生活をつくろう」

    鈴木真由子, 野中美津枝( Part： Joint author)

    大修館書店  2021.03 

  • 文部科学省検定済教科書 高等学校家庭科用「Creative Living 『家庭基礎』で生活をつくろう」

    鈴木真由子, 野中美津枝( Part： Joint author)

    大修館書店  2021.03 

  • 文部科学省検定済教科書 中学校技術・家庭科用「技術・家庭 家庭分野 生活の土台 自立と共生」

    大竹, 美登利, 鶴田, 敦子( Part： Joint author)

    開隆堂出版  2021.02  ISBN: 9784304081019

  • 小学校家庭科の授業をつくる : 理論・実践の基礎知識

    中西, 雪夫, 小林, 久美, 貴志, 倫子( Part： Joint author)

    学術図書出版社  2020.04  ISBN: 9784780608311

  • 文部科学省検定済教科書 小学校家庭科用「 わたしたちの家庭科5.6」

    鳴海, 多恵子( Part： Joint author)

    開隆堂出版  2020.02  ISBN: 9784304080869

  • 食品学実験 : 基礎から応用まで

    長澤, 治子, 川口, 洋, 木村, 万里子, 塩見, 慎次郎, 額田, 真喜子, 山本, 奈美( Work： 第7章 食品の性質・品質・鮮度の判定の一部（7- 4～7- 7），第9章 食品の安全性に関する実験)

    青山社  2013.04  ISBN: 9784883593149

  • 小学校家庭科の指導

    中間, 美砂子, 多々納, 道子, 上里, 京子( Part： Joint author,  Work： 第7章 自らの手で食事を整えよう‐「調理の基礎」の授業設計‐，pp121-136)

    建帛社  2010.03  ISBN: 9784767920986

  • 調理科学実験

    早渕, 仁美, 中嶋, 加代子, 小西, 史子( Part： Joint author,  Work： 第9章 肉の調理性に関する実験，pp60‐65)

    医歯薬出版  2005.02  ISBN: 9784263704509

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Misc

  • 日本家庭科教育学会 第65回大会報告 ラウンドテーブル キャッシュレス時代を生き抜く子どもの育成

    日本家庭科教育学会誌   65 ( 5 ) 235 - 237   2023.02

  • ICTを活用した家庭科の授業づくり

    村田順子, 山本奈美

    学芸   ( 64 )   2019.03

Conference Activities & Talks

  • 2020年度の和歌山県における小中学校家庭科の調理実習実施状況

    2021年度日本家庭科教育学会近畿地区会研究・実践発表会  2022.08.22  

  • キャッシュレス時代を生き抜く子どもの育成

    山本奈美 鈴木千春 村田晋太朗 村上睦美

    日本家庭科教育学会 第65回大会  2022.07.03  

  • 山椒の機能とその利用―塩味増強を中心として―

    山本奈美  [Invited]

    第１８回果実酒・果実飲料と健康に関する研究会  2020.11.21  

  • 食品の機能性に関する高校生の学習状況

    山本奈美

    第50回日本家庭科教育学会近畿地区会 実践・研究発表会  2019.08.17  

  • Sanshool compounds activates salt-taste in hypertensive patients

    N. Yamamoto, T. Mitani, H. Mimura, T. Tsutida, N. Miyai, H. Kobayashi, M. Arita

    27th European Meeting on Hypertension and Cardiovascular Protection  2017.06.17  

  • 減塩を目的とした山椒による塩味増強作用の検討

    山本奈美・三谷隆彦・ 味村妃紗・宮井信行・ 小林啓晋・有田幹雄

    第6回臨床高血圧フォーラム  2017.05.13  

  • 減塩を目的とした山椒による塩味増強作用の検討‐大学生を対象として‐

    山本奈美, 今西康晴, 三谷隆彦, 味村妃紗, 有田幹雄

    日本家政学会第69回大会  2017  

  • 教員養成課程における授業実践力の育成事例 ーICTを活用した家庭科の授業づくりを通してー

    村田 順子, 山本 奈美, 今村 律子

    日本家政学会第70回大会   

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Patents

  • サンショオール類の安定化方法

    Date applied： 2020.06.15 （ JP2020/025115 ）   Public disclosure date： 2021.12.23 （ WO2021/255943 ）

    Inventor(s)/Creator(s)： 三谷隆彦、山本奈美、八幡康子、土田高史 

  • フェノール化合物含有食品

    Date applied： 2019.02.01 （ 特願2019-16670 ）   Publication date： 2020.08.20 （ 特開2020-124118 ）  

    Inventor(s)/Creator(s)： 三谷隆彦、山本奈美  Applicant： 国立大学法人和歌山大学、株式会社海誠

KAKENHI

  • 調理実習授業において求められる教師の授業・管理スキルの検討

    2018.04
    -
    2024.03
     

    Grant-in-Aid for Scientific Research(C)  Principal investigator

  • 家庭科における「食生活の安全・安心」の再検討

    2013.04
    -
    2016.03
     

    Grant-in-Aid for Scientific Research(C)  Principal investigator

  • 動画共有システムによる授業研究を踏まえた家庭科教育パッケージ教材の開発

    2012.04
    -
    2016.03
     

    Grant-in-Aid for Scientific Research(C)  Co-investigator

  • カンキツ果実果皮部の食品素材としての回収法および機能性の探索

    2012.04
    -
    2015.03
     

    Grant-in-Aid for Scientific Research(B)  Co-investigator

  • 中学校・高等学校家庭科における「衣生活の安全・安心」を意識した指導の検討

    2009.04
    -
    2011.03
     

    Grant-in-Aid for Scientific Research(C)  Co-investigator

  • リフラクションイメージングによる種子含有成分の粒内分布解析

    2008.04
    -
    2011.03
     

    Grant-in-Aid for Scientific Research(C)  Co-investigator

▼display all

Competitive funding, donations, etc. from foundation, company, etc.

  • 教育学部寄附金（公益財団法人山崎香辛料振興財団研究助成）

    2017.09
    -
    2018.03
     

    Research subsidy  Principal investigator

Joint or Subcontracted Research with foundation, company, etc.

  • 紀州金山寺味噌の衛生的製造・出荷とその普及

    2017.08
    -
    2018.03
     

    Contracted research  Principal investigator

Instructor for open lecture, peer review for academic journal, media appearances, etc.

  • 実行委員

    2023.06.23
    -
    2024.03.31

    紀州味噌工業協同組合

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    「学協会、政府、自治体等の公的委員」以外の委員

    文化庁公募の令和5年度「食文化ストーリー」創出・発信モデル事業　～広めよう、確かめよう”金山寺味噌”の素晴らしさを～　の遂行にあたり、実行委員になっていただきたい。
    実行委員会では、実態調査、調査報告書の作成、食文化ストーリーの作成、シンポジウム、ワークショップ、食育事業、発進事業などを行う。

  • 書面での専門分野の業務評価について

    2022.11.21
    -
    2022.12.12

    北海道教育大学旭川校

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    書面での業務評価

    「食物学」担当教員にかかる昇任候補者の研究業務について、専門分野意見書の作成

  • 講師

    2022.08.20

    和歌山県教育委員会教育総務局教職員課

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    講演講師

    令和４年度和歌山県教育委員会教育職員免許法認定講習
    「家庭」講師

  • 和歌山県食の安全県民会議委員

    2021.04.01
    -
    2025.03.31

    和歌山県

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    「学協会、政府、自治体等の公的委員」以外の委員

    和歌山県食の安全県民会議において意見および助言をしていただく

  • 講師

    2020.11.27

    和歌山県教育委員会義務教育課

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    講演講師

    研修会名　小学校家庭科教育研究会　第1回指導案検討会
    主催　　　伊都地方技術家庭科研究会
    実施場所　橋本市立恋野小学校
    研修内容　単元「恋野大好き！～地域の人々とのつながりを大切に～」
    　　　　　の指導案検討

  • 講師

    2020.10.27

    和歌山県教育庁学校教育局義務教育課

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    講演講師

    那賀地方小学校家庭科教育研究会第1回研修会
    ・研修「新しい生活様式を踏まえた調理実習」
    ・実践交流
    ・その他

  • 非常勤講師

    2020.08.27
    -
    2021.09.30

    学校法人青葉学園東京医療保健大学　和歌山看護学部

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    非常勤講師

    本学講義「生活健康科学」

  • 非常勤講師

    2020.04.01
    -
    2020.09.30

    国立大学法人奈良教育大学

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    非常勤講師

    非常勤講師として大学院科目「家庭科教育学特論」を担当する。
    （集中講義）

  • 非常勤講師

    2019.04
    -
    2019.09

    東京医療保健大学

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    非常勤講師等

    非常勤講師,任期:2019年4月～2019年9月

  • 附属小学校教育研究発表会

    2019.04

    和歌山大学教育学部附属小学校

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    公開講座・講演会の企画・講師等

    指導助言,日付:2019.11.03

  • 講師

    2019.02

    有田市立箕島小学校家庭科教育教職員研修

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    講演講師等

    講師,任期:2019年2月～

  • 講師

    2018.10

    平成30年度和歌山県小学校家庭教育研究会研究大会日高地方大会

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    講演講師等

    講師,任期:2018年10月～

  • 平成29年度和歌山大学教育学部附属中学校「教育研究協議会」

    2017.04

    和歌山大学教育学部附属中学校

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    公開講座・講演会の企画・講師等

    技術・家庭科における指導助言を行った。,日付:2017.11.03

  • 講師

    2016.08
    -
    Now

    和歌山市小学校家庭科教育研究会

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    講演講師等

    講師

  • 講師

    2016.08

    和歌山市有功小学校

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    講演講師等

    講師

  • 非常勤講師

    2016.04
    -
    2016.09

    国立大学法人奈良教育大学

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    非常勤講師等

    非常勤講師,任期:2016年4月-2016年9月

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Course for renewal of teaching license, teacher-librarian course, etc. (contracted business）

  • 2021  【選択】家庭科における食生活の授業づくり(教員免許状更新講習)

  • 2020  【選択】食と農の栄養学入門(コロナ対策のため開講中止)(教員免許更新講習)

  • 2020  【選択】食と農の栄養学入門(コロナ対策のため開講中止)(教員免許更新講習)

  • 2020  【選択】小学校家庭科の授業づくり(教員免許更新講習)

  • 2019  【選択】食と農の栄養学入門(教員免許更新講習)

  • 2019  【選択】食と農の栄養学入門(教員免許更新講習)

  • 2019  【選択】小学校家庭科の授業づくり(教員免許更新講習)

  • 2018  【選択】小学校家庭科の授業づくり(教員免許更新講習)

  • 2018  【選択】食と農の栄養学入門(教員免許更新講習)

  • 2018  【選択】食と農の栄養学入門(教員免許更新講習)

  • 2017  【選択】食と農の栄養学入門(教員免許更新講習) 6/11

  • 2017  【選択】食と農の栄養学入門(教員免許更新講習) 7/2

  • 2017  【選択】小学校家庭科の授業づくり(教員免許更新講習)

  • 2016  食育入門（教員免許更新講習）

  • 2013  生活に潜むリスクを考える（教員免許更新講習）(岸和田会場)

  • 2013  食育入門（教員免許更新講習）(和歌山会場)

  • 2012  食育入門（教員免許更新講習）(熊野会場)

  • 2012  生活に潜むリスクを考える（教員免許更新講習）(岸和田会場)

  • 2011  食育入門（教員免許更新講習）

  • 2011  生活に潜むリスクを考える（教員免許更新講習）

  • 2011  家族を科学する（教員免許更新講習）

  • 2011  すぐ使える家庭科授業づくり（教員免許更新講習）

  • 2010  すぐ使える家庭科授業づくり（教員免許更新講習）

  • 2010  生活に潜むリスクを考える（教員免許更新講習）

  • 2010  家族を科学する（教員免許更新講習）

  • 2009  食育入門（教員免許更新講習）

  • 2009  生活に潜むリスクを考える（教員免許更新講習）

  • 2009  家族を科学する（教員免許更新講習）

  • 2009  すぐ使える家庭科授業づくり（教員免許更新講習）

  • 2008  平成20年度和歌山県教育委員会教育職員免許法認定校講習　教科：家庭

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Committee member history in academic associations, government agencies, municipalities, etc.

  • 大会実行委員

    2021.04.01
    -
    2023.03.31
     

    日本調理科学会関西支部

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    学協会、政府、自治体等の公的委員

    学協会、政府、自治体等の公的委員

  • 会長

    2021.04.01
    -
    2023.03.31
     

    日本家庭科教育学会近畿地区会

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    学協会、政府、自治体等の公的委員

    学協会、政府、自治体等の公的委員

  • 副会長

    2019.04
    -
    2021.03
     

    日本家庭科教育学会近畿地区会

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    学協会、政府、自治体等の公的委員

    学協会、政府、自治体等の公的委員

  • 客員教員

    2017.05
    -
    2017.09
     

    広島大学大学院教育学研究科

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    国や地方自治体、他大学・研究機関等での委員

    客員教員,任期:2017年５月～2017年９月

  • 客員教員

    2016.07
    -
    2016.09
     

    広島大学客員教員

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    国や地方自治体、他大学・研究機関等での委員

    客員教員,任期:2016年7月-2016年9月

  • 委員

    2015.05
    -
    2015.08
     

    和歌山市立小中学校教科用図書選定

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    国や地方自治体、他大学・研究機関等での委員

    委員,任期:2015/05/01～2015/08/31

  • 委員

    2015.04
    -
    Now
     

    和歌山県食の安全県民会議

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    国や地方自治体、他大学・研究機関等での委員

    委員,任期:2015/04/01～

  • 委員

    2015.04
    -
    2015.08
     

    和歌山県教科用図書選定審議会

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    国や地方自治体、他大学・研究機関等での委員

    委員,任期:2015/04/01～2015/08/31

  • 委員

    2014.05
    -
    2014.06
     

    和歌山県教科用図書選定審議会

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    国や地方自治体、他大学・研究機関等での委員

    委員,任期:2014/05/07～2014/06/05

  • 委員

    2013.02
    -
    2014.03
     

    泉佐野市食育推進計画策定委員会委員

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    国や地方自治体、他大学・研究機関等での委員

    国や地方自治体、他大学・研究機関等での委員,任期:2013/2/28～2014/3/31

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Other Social Activities

  • 平成22年度都市エリア産学官連携促進事業(一般型)）

    2010.04
    -
    2011.03

    その他

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    産業界、行政諸機関等と行った共同研究、新技術創出、コンサルティング等

    文部科学省の地域科学技術振興事業委託事業による委託業務「環境調和資源・技術による機能性有機材料の開発」の一部として、「次世代型青果物剥皮技術の開発」に取り組んだ。,実施者:わかやま産業振興財団

  • 和歌山大学教育学部とJAグループ和歌山との食農に関する相互協力事業

    2009.04
    -
    2010.03

    その他

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    社会との連携を推進する活動

    JAグループ和歌山との連携事業として行った学生の米作り体験に年間を通して関与し、生育観察、記録、収量計測、報告会の実施等、学生の活動を支援した。

  • 都市エリア産学官連携促進事業（一般型）

    2009.04
    -
    2010.03

    その他

    　View Details

    産業界、行政諸機関等と行った共同研究、新技術創出、コンサルティング等

    文部科学省の地域科学技術振興事業委託事業による委託業務「環境調和資源・技術による機能性有機材料の開発」の一部として、「次世代型青果物剥皮技術の開発」に取り組んだ。,実施者:わかやま産業振興財団