研究者詳細 - 山本　奈美

論文 - 山本　奈美

分割表示46 件中 1 - 20 件目／全件表示 >>

中学校家庭科における地域の食文化と防災学習を関連付けた授業開発と実践

山本奈美

和歌山大学教育学部紀要. 教育科学 ( 和歌山大学教育学部 ) 75 47 - 54 2025年02月

Local food culture and disaster prevention are useful themes for home economics classes. In this study, these themes were combined and redesigned as a lesson for home economics at the junior high school level. The lesson consisted of three parts: first, stockpiling food for disasters; second, traditional food preservation techniques; and third, practical training in cooking rice using plastic bags as a disaster preparedness tool. By tasting the rice with Kinzanji miso, the students were encouraged to think about their dietary habits in times of disaster. The results of the post-class questionnaire showed a high evaluation as a disaster prevention learning. Many students were confident and motivated by the cooking practice. In addition, they could view food culture in the context of their lives in the future. Time allocations and combinations of activities need to be improved in the lesson.

小・中・高・大学生を対象としたお金に関する調査-支払い方法と金銭管理の側面から-

村田晋太朗, 鈴木千春, 村上睦美, 山本奈美

日本家庭科教育学会誌 67 ( 1 ) 2024年 [査読有り]

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.

Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Mitsunori Nishide, Hidefumi Sakamoto, Shin-Ichi Kayano

Foods (Basel, Switzerland) 12 ( 19 ) 2023年09月 [査読有り]

The pungent component of sansho (Japanese pepper, Zanthoxylum pipritum) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS). Although HαS is stabilized when α-Toc is added to the MCT extracts, the loss of HαS is accelerated when it is mixed with a powder such as lactose. The separation of α-Toc from sanshools was thought to inevitably lead to their oxidation. Therefore, using sansho pericarp MCT extracts with or without α-Toc, oil/water (o/w) emulsions were prepared by adding a surfactant, glycerin, and water to these extracts. In both emulsions, HαS was stable in accelerated tests at 50 °C. However, when lactose powder was added to the emulsions and an accelerated test was performed, HαS in the emulsion containing α-Toc was stable, but HαS in the emulsion without α-Toc was unstable. These results highlight the importance of maintaining the close proximity of HαS and α-Toc in the emulsion. The stabilization of sanshools using emulsion technology can facilitate the production of various processed beverages, foods, cosmetics, and pharmaceuticals containing Japanese pepper.

Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum.

Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Yoshiharu Okuno, Hidefumi Sakamoto, Mitsunori Nishide, Shin-Ichi Kayano

Foods (Basel, Switzerland) 12 ( 18 ) 2023年09月 [査読有り]

Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluated the effects of antioxidants from the genus Zanthoxylum in preventing sanshool degradation using accelerated tests. An ethanolic extract of segment membranes of the sansho fruit pericarp was incubated at 70 °C for 7 days with different antioxidants to determine the residual amount of hydroxy-α-sanshool (HαS) in the extract. α-Tocopherol (α-Toc) showed excellent HαS-stabilizing activity at low concentrations. Among phenolic acids, we noted that the HαS-stabilizing activity increased with the number of hydroxy groups per molecule. For example, gallic acid and its derivatives exhibited excellent sanshool-stabilizing activity. Quercetin was found to be a superior HαS stabilizer compared with hesperetin and naringenin. However, the effective concentration was much higher for phenolic compounds than for α-Toc. These substances are believed to play a role in preventing the decomposition of sanshools in the pericarp of sansho. These sanshool stabilizers should be useful in the development of new beverages, foods, cosmetics, and pharmaceuticals that take advantage of the taste and flavor of sansho.

内容を横断的に構想した中学校家庭科における「防災」授業の実践と評価 : 「My 防災ハンドブック」づくりを通して

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年11月 [査読有り]

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 ( 日本教科教育学会 ) 25 ( 1 ) 15 - 26 2022年09月 [査読有り]

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.

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年06月 [査読有り]

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.

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年02月 [査読有り]

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.

小・中学校における家庭科住居領域の指導内容の変遷 : 学習指導要領と教科書の記述から

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年01月

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。

生活関連機器の選択における安全の視点と情報活用 : 「生活工学」履修生を対象として

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年01月

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。

小学校家庭科における炊飯学習の内容と課題

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年02月

中学校家庭科の｢幼児との触れ合い体験学習｣における教師の危険意識に関する検討

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年

ハーブの日常生活への利用―特にハーブティについて

山本奈美, 田村咲江

日本調理科学会誌 ( 一般社団法人日本調理科学会 ) 49 ( 5 ) 333 - 336 2016年 [査読有り]

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年05月 [査読有り]

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.

小学校家庭科における保護者と連携した子どもの学習支援の検討 : 支援ツールを用いた栄養教育を事例として <論文>

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年03月 [査読有り]

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。

コンビニ弁当の栄養価および食品構成に関する調査

西田実加, 山本奈美

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年02月

中学校家庭科における調理計画のためのワークシートの分析

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年

粒径範囲の異なる繊維粉末の添加率とうどんの力学特性との関係

小川幸春, 田村実咲, 田村匡嗣, 山本奈美

美味技術学会誌 ( 美味技術学会 ) 14 ( 1 ) 28 - 34 2015年 [査読有り]

小学校家庭科における食物選択支援ツールを用いた栄養教育の開発

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年 [査読有り]

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.

教職実践演習における中学校家庭科模擬授業の取り組み

山本奈美, 赤松純子, 今村律子, 村田純子, 本村めぐみ

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 ) 24 ( 24 ) 95 - 103 2014年

　前のページ- 次のページ　

1
2
3