Výsledky vyhledávání - "Katsuyori, AOCHI"

コロナ禍における管理栄養士等による栄養改善活動および感染予防対策に関する見解

Autor: Noriko, NAKAMURA, Sayoko, ARAI, Naoko, MORI, Miho, MIDORIKAWA, Noriko, KOMATSUZAKI, Natsu, HIROKI, Katsuyori, AOCHI, Hiroko, SASAKI

Publikováno v: 研究紀要. 33:41-47

要旨目的：管理栄養士・栄養士（以下，RD 等）の職場は，対人・フードサービスが含まれ，COVID-19 発生リスクが高い環境下である可能性が高い。本研究では，コロナ禍におけるRD 等の職

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::c02491883f8b4e1522b326540e19836a
https://seitoku.repo.nii.ac.jp/records/1723

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Current Status and Outlook of the Department Website (2)

Autor: Natsu, HIROKI, Chinami, KAWAMURA, Kenshi, OKUBO, Kiyoshi, GOTOW, Katsuyori, AOCHI

Publikováno v: 研究紀要. 30:57-65

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要旨本学部のWeb サイトは2017 年２月に開設され、現在に至るまでセッションは順調に増加している。開設３年を迎えたセッション数は２月から３月では2017 年＜ 2018 年、４月から�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::6a7995480704fa306aa75898a5c73bd2
https://seitoku.repo.nii.ac.jp/records/837

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The Effects of Comprehension of the Learning in the Introduction Education (2) : Relation between Comprehension of the Learning and Grades in the Management Dietitian Course

Autor: Katsuyori, AOCHI, Chinami, KAWAMURA, Noriko, KOMATSUZAKI, Naoko, MORI, Kenshi, OKUBO, hiroko, SASAKI, Kiyoshi, GOTOW

Publikováno v: 研究紀要. 30:93-101

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要旨管理栄養士養成課程であるA 大学B 学部では、初年次教育の一貫であるFC の評価指標としてルーブリックより導いた「学びの理解」を用い、2016 年次入学生を３年間追跡し評価

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::0d55ccf078d10b1b09e629fc82c76bb8
https://seitoku.repo.nii.ac.jp/records/841

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An Experimental Study on Fatigue Measurement Using Flicker Fusion and Auditory Methods

Autor: Katsuyori, AOCHI, Yukie, FUJIOKA, Susumu, KONDOU

Publikováno v: 研究紀要. 29:23-28

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::81ada0634f4b07d2965bdf681e3c5960
https://seitoku.repo.nii.ac.jp/records/486

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A Study of the students' perspective university departmental websites : Relation between a future of university departmental websites in a view build by students and comprehension of the learning

Autor: Katsuyori, AOCHI, hiroko, SASAKI, Miyuki, SUNAGA, Shinji, IKEMOTO

Publikováno v: 研究紀要. 28:65-71

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::c7585d8a810d8c70e2ed999c5a32d894
https://seitoku.repo.nii.ac.jp/records/412

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The Effects of Comprehension of the Learning in the Introduction Education : Relation between Comprehension of the Learning and Withdrawal, Grades in the Management Dietitian Course of the First Year

Autor: Miho, MIDORIKAWA, Chinami, KAWAMURA, Noriko, KOMATSUZAKI, Shinji, IKEMOTO, Katsuyori, AOCHI

Publikováno v: 研究紀要. 28:73-80

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::e514d3c8815fa1c94ab7352c48a38228
https://seitoku.repo.nii.ac.jp/records/413

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Removal of Lead and Iron Ions by Vegetable Biomass in Drinking Water

Autor: Ryoma Bun-Ei, Naohito Kawasaki, Katsuyori Aochi, Takeo Nakamura, Fumihiko Ogata, Seiki Tanada

Publikováno v: Journal of Oleo Science. 55:423-427

Vegetable biomass available in all regions of the world was focused on for the purposes of effectively utilizing food wastes, attempting to reduce the emission of carbon dioxide, and developing simple water treatment techniques in developing country.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::32ea3235016ba27737ad5965438e6af5
https://doi.org/10.5650/jos.55.423

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