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Hokkaido University Collection of Scholarly and Academic Papers >
Institute for the Advancement of Higher Education >
高等教育ジャーナル = Journal of Higher Education and Lifelong Learning >
第16号 >
身体計測の手技教育における実技指導の有効性 : 管理栄養士養成課程大学生を対象として
| Title: | 身体計測の手技教育における実技指導の有効性 : 管理栄養士養成課程大学生を対象として |
| Other Titles: | Effectiveness of expert instruction for anthropometric measurements in an administrative dietitian training course |
| Authors: | 佐藤, 香苗1 Browse this author | | 山内, 太郎2 Browse this author →KAKEN DB | | 千葉, ひとみ3 Browse this author |
| Authors(alt): | Sato, Kanae1 | | Yamauchi, Taro2 | | Chiba, Hitomi3 |
| Issue Date: | Dec-2008 |
| Publisher: | 北海道大学高等教育機能開発総合センター |
| Journal Title: | 高等教育ジャーナル : 高等教育と生涯学習 |
| Journal Title(alt): | Journal of Higher Education and Lifelong Learning |
| Volume: | 16 |
| Start Page: | 47 |
| End Page: | 57 |
| Abstract: | In an administrative dietitian training course, we conducted group education with and without expert instruction for the making of anthropometric measurements such as arm circumference (AC) and triceps skinfold (TSF). Nine students underwent group education, including an oral explanation (10 min) and technical practice (20 min) using a manual that included photographs (group A), while eight students received expert instruction from a medical doctor (10 min) and had technical practice (20 min) (group B). This study assessed the two instruction methods by comparing the intra- and interobserver errors and the coefficient of variation between measurements made on two days (days 1 and 2). The intra- and interobserver errors for both AC and TSF were significantly lower in the expert-instruction group. The intra- and interobserver errors were larger for TSF than for AC, and the interobserver error was larger than the intra-observer error. The results suggested that students tended to make measurements at the wrong point repeatedly. In addition, the average coefficient of variation for the measurements on day 2 was significantly lower than on day 1 only for the intra-observer error for AC in group B. The findings imply that the skill at measuring AC and TSF could be improved by repeated practice after expert instruction and suggest the importance of instruction in group education in the administrative dietitian training course. |
| Type: | bulletin (article) |
| URI: | http://hdl.handle.net/2115/38787 |
| Appears in Collections: | 高等教育ジャーナル = Journal of Higher Education and Lifelong Learning > 第16号
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