WEKO3
アイテム
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新型コロナウイルス感染症の感染拡大下における管理栄養士臨地実習の代替としての学内実習の実際と効果-医療機関とオンライン接続した学内実習を行って-
https://pu-hiroshima.repo.nii.ac.jp/records/2000017
https://pu-hiroshima.repo.nii.ac.jp/records/2000017a5965dd5-d95b-42e8-b9ba-a3e6e21167bf
名前 / ファイル | ライセンス | アクション |
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地域創生学部紀要(3)23-41.pdf (1.1 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2024-03-27 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 新型コロナウイルス感染症の感染拡大下における管理栄養士臨地実習の代替としての学内実習の実際と効果-医療機関とオンライン接続した学内実習を行って- | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Actual practices and effects of on-campus practicums as an alternative to field practicums (hospital practicums) for training registered dietitians during the coronavirus disease 2019 (COVID-19) pandemic: On-campus practicums connected online to medical institutions | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
杉山, 寿美
× 杉山, 寿美× 岡田, 玄也× 古田, 歩× 山縣, 誉志江× 神原, 知佐子× 栢下, 淳 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 本報告では,新型コロナウイルス感染症の感染拡大下において,管理栄養士臨地実習(病院実習)の代替として,医療機関とオンライン接続した学内実習を行った実際と効果について報告する。オンライン接続した学内実習では,給食経営臨地実習は医療機関の給食献立に基づいた調理を,臨床栄養臨地実習は医療機関から示された課題と各疾病の症例検討を行った。実習内容に対する達成度評価は,学内実習を行った学生で,対面での実習を行った学生よりも,給食経営臨地実習では「給食を効率的に計画(献立作成・食材発注)することができた」「給食施設内の調理機器を生産システムとして活用できた」等の10項目で,臨床栄養臨地実習では「栄養管理計画を作成することができた」等の 4 項目で,評価が有意に高かった。一方,実習全体に対する総合評価「この実習で管理栄養士に必要な知識・技能が得られたと思う」「この実習に満足している」は,学内実習を行った学生の評価が有意に低かった。 | |||||
言語 | ja | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Due to the coronavirus disease 2019 (COVID-19) pandemic, field practicums for training registered dietitians (hospital practicums) were replaced by on-campus practicums through online connections to medical institutions. This report highlights the actual practices and their effects. The online, on-campus practicums consisted of the following: i) practicums in food service management, which involved food preparation based on meal plans provided at medical institutions, and ii) practicums in clinical nutrition, which involved examining issues and disease-related clinical cases provided by medical institutions. An evaluation was conducted to assess the achievement level related to the practicums’ content. Compared to students who had in-person practicums, students who participated in the on-campus practicums gave significantly higher evaluations on 10 items related to the field practicum in food service management, including“ Efficiently planned meals (menu planning and ingredient procurement)” and“ Effectively utilized the cooking equipment within the food service facilities as the production system,” and four items related to the field practicum in clinical nutrition, such as“ Managed to develop nutritional management plans.” On the other hand, items relating to the overall evaluation of the entire practicum, “Acquired the knowledge and skills required for a registered dietitian through this practicum” and“ Satisfied with the practicum,” received significantly lower evaluations among students who participated in the on-campus practicums. |
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言語 | en | |||||
書誌情報 |
ja : 県立広島大学地域創生学部紀要 en : Bulletin of the Faculty of Regional Development Prefectural University of Hiroshima 巻 3, p. 23-41, 発行日 2024-03-15 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 県立広島大学 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 2437-0169 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12937707 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |