@article{oai:nufs-nuas.repo.nii.ac.jp:00001606,
 author = {加藤, 直子 and 安達, 内美子 and Adachi, Namiko},
 issue = {6},
 journal = {名古屋栄養科学雑誌, Nagoya Journal of Nutritional Sciences},
 month = {Dec},
 note = {【目的】2 年制栄養士専門学校の特色は、年齢や経歴が多様な学生が在籍しているケースが多いことである。本研究では、「高校新卒」と「それ以外」の社会人基礎力の違いを明らかにすることを目的とした。
【方法】2017年2 月、Ｎ専門学校1 年生（14名）を対象にフォーカスグループインタビューを実施し、その結果と社会人基礎力（12項目）を基に質問紙を作成した。2017年4 月、Ｎ専門学校1 年生65名に質問紙調査を実施した。「高校新卒」と「それ以外」に分け、社会人基礎力の比較を行った。
【結果】65名中「高校新卒」群は46名、「それ以外」群は19名だった。社会人基礎力について、自分が“現在必要な力”は、「高校新卒」群と「それ以外」群に有意差は見られなかった。“現在できる力”は、主体性、計画力、創造力について、「それ以外」群は「高校新卒」群と比べて有意に点数が高かった。傾聴力については、「高校新卒」群は「それ以外」群と比べて有意に点数が高かった。
【結論】教育者はこれらを認識し、学びの場を作ることが、多様な学生の自己実現の可能性を高めることにつながると考えられた。, Objective: Two-year nutrition vocational schools are characterized by having students of various ages and backgrounds. This study aimed to clarify differences in basic social skills between recent high school graduates and older students.
Methods: A questionnaire was developed based on the results of a focus group interview with 14 first-year students at Vocational School N conducted in February 2017 as well as 12 items from a basic social skills questionnaire recommended by the Ministry of Economy, Trade and Industry. The questionnaire survey was conducted with 65 first-year students at the same school in April 2017. The results were analyzed to investigate differences in basic social skills between recent high school graduates and older students.
Results: There were 46 recent high school graduates and 19 older students. For basic social skills, no significant difference was noted in “what you require at present” between the two groups. However, for “what you can do at present,” the scores on questions about subjectivity, planning ability, and creativity were significantly higher for older students than for recent high school graduates. Scores on the ability to listen attentively were significantly higher for recent high school graduates than for older students.
Conclusion: Efforts based on the results described above at educational facilities would lead to improved self-realization among a diverse student body.},
 pages = {23--35},
 title = {2年制栄養士専門学校における「高校新卒」と「それ以外」の社会人基礎力 ―Ｎ専門学校の事例―},
 year = {2020},
 yomi = {カトウ, ナオコ and アダチ, ナミコ}
}