@article{oai:nodai.repo.nii.ac.jp:00000898,
 author = {水島, 智史 and 津野, 佑規 and 長谷川, 英夫 and 髙畑, 健 and Mizushima, Satoshi and Tsuno, Yuki and Hasegawa, Hideo and Takahata, Ken},
 issue = {2},
 month = {Sep},
 note = {高等学校農業科の生徒を対象として，持続可能な食料の生産と消費の実現に向けた意識を醸成するために，科目「農業と環境」において食料の生産と輸送段階における二酸化炭素の排出量削減を題材とした授業を考案して実践した。授業実践は，「地産地消」，「フードマイレージ」および「旬産旬消」の概念を含む内容とした。授業実践前後の質問紙調査，授業実践で使用したワークシートへの生徒の記述内容および授業実践後の感想を基に生徒の意識の変容を評価した。事前の質問紙調査では，地産地消の認知度は高かった。フードマイレージおよび旬産旬消の認知度は，地産地消よりも低かった。事後の質問紙調査では，地産地消や旬産旬消の取り組みは環境によいと考える生徒が増加していた。この結果から，本研究で考案した授業実践により，環境に配慮した農業生産や食料消費をしようとする意識の醸成につながると考えられた。, To raise awareness about sustainable food production and consumption, a class focusing on reducing CO2 emissions during food production and transportation was designed and offered to students in the agricultural department of a high school.  The concepts incorporated in the class were “local production for local consumption,” “food miles,” and “seasonal production for seasonal consumption.”  Changes in student awareness were evaluated by conducting questionnaire surveys before and after the class, by student descriptions completed on class worksheets, and by student impressions of the class.  The pre-class questionnaire survey showed that the students’ awareness of the concept “local production for local consumption” was high, whereas prior understanding of the concepts of “food miles” and “seasonal production for seasonal consumption” were lower.  The post-class questionnaire survey showed that an increased number of students thought that initiatives promoting local production for local consumption and seasonal production for seasonal consumption were good for the environment.  Therefore, the class helped to foster positive attitudes toward environmentally conscious agricultural production and food consumption among the students., E, 3, P, 資料, Research Data},
 pages = {44--49},
 title = {高等学校農業科における地産地消や旬産旬消と二酸化炭素排出との関係を題材とした授業実践とその評価},
 volume = {66},
 year = {2021},
 yomi = {ミズシマ, サトシ and ツノ, ユウキ and ハセガワ, ヒデオ and タカハタ, ケン}
}