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HITOMI Eri


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The purpose of this paper is to present the concept of the curriculum design for the General Education Curriculum that started in 2022, and to present the concept of the instructional design for the “Project to Design the Future of Yamaguchi,” which is a comprehensive assessment subject. Up until now this university had designed its curriculum using the so-called “theme-based” method. However, in a new era of unpredictability, the nature of the qualities and abilities demanded of university education by society and university establishers is changing. Therefore, the decision was made to design the new General Education Curriculum using a competency-based method of backward design with the required qualities and abilities set as educational targets. While combining the diverse knowledge they acquired in the first semester, students for mixed teams from all departments in the second semester and based on the design thinking process, generated ideas oriented toward solving problems in the local community. A rubric-type evaluation forms was used to visualize the students’ academic achievements.
Purpose : The purpose of this study was to prepare two types of fruit wine with 10% and 20% peel using three types of citrus from Kagoshima Prefecture (Beni-amatsu, Kawachi-bankan, and Fukiage-konatsu), and to explore changes over time after preparation. Methods:Fruit wine was prepared using fruit, fruit peel, glacial sugar, and white liquor. The peels and fruit were removed from the fruit wine at 4 weeks after pickling, and the color difference, acidity, sugar content, and pH were measured thereafter until the 20th week. Fruits and peels removed from fruit wine were freeze-dried and extracted with 35% and 70% ethanol, and the total polyphenol content and DPPH radical scavenging capacity were determined along with the fruit wine. Results:The fruit wine with 20% fruit peel showed higher L*, a*, and b* values than the wine with 10% fruit peel, but the acidity, sugar content, and pH showed little difference due to the amount of fruit peel. L*, a*, and b* values and acidity increased and sugar content decreased until the fourth week after pickling, but remained almost unchanged after the fruit and peel were removed at the fourth week. The total polyphenol concentration in the fruit wine was higher in fruit wine with 20% fruit peel than in fruit wine with 10% fruit peel for all citrus, and remained unchanged after the fourth week. The DPPH radical scavenging capacity of fruit wine with 20% fruit peel was higher than that of wine with 10% fruit peel and remained flat or decreased after the 4th week.
Creators : Hitomi Eri HASHIGUCHI Misato
Based on a paper aimed to document the pioneering use of Blended Learning and Instructional Design published in March 2021, an attempt was made to improve one compulsory subject in the Postgraduate Schools of YPU. The goal of improving the class called ‘Quality of Life (QOL)’ was to show a model to be used at Postgraduate level for mostly adult learners so that they could access the class from their workplaces or homes. The construction of the whole class needed to be reviewed, instead of just utilizing an interactive online ICT tool. This paper also tries to present an idea for a certificate program based on the above QOL class. Yamaguchi Prefectural University promotes four educational principles, including “respect for human nature,” “emphasis on citizens’ perspectives,” “co-existence with the community,” and “response to globalization”. The focus on humanities is crystalized on the teaching subject, QOL, as mentioned above. ‘Quality of Life’ covers the examination of the quality of everyday life in today’s changing world to diverse life stages, and then into every type of lives in nature and around the globe. By placing the QOL class as the core and adding one or two classes, it is assumed that the certificate course could be started by connecting issues in local towns to innovative solutions in wider society.
From 2007 to 2021, Yamaguchi Prefectural University offered a seminar course called "Seminar in Community Collaboration" as a part of its general education curriculum. In this seminar, students worked together with local residents to solve regional issues. Among these projects, we will introduce the example of working together for 13 years on the local festival "Mori-sama Festival" with residents and high school students under a cooperation agreement with the high school. In addition, we worked together with the students who took the "Seminar in Community Collaboration" to make a proposal to support the survival of the festival after the abolition of the course due to a curriculum revision.
Creators : Hitomi Eri Ogata Reiji Abe Yuika Arase Eri Isobe Rika Itou Kaname Kawamura Nanako Suzuki Hinako
山口県立大学学術情報 Volume 13 pp. 85 - 98
published_at 2020-03-31
Creators : Hitomi Eri Ninomiya Shizuka Saito Yoshiyuki Publishers : 山口県立大学
山口県立大学学術情報 Volume 12 pp. 115 - 122
published_at 2019-03-29
Creators : Morimoto Yoko Kaneko Yudai Saito Sugayo Togawa Keiichi Morishige Keisuke Inoue Sumika Katayama Kumiko Xiaoqian Chen Nakamura Koichiro Kusahira Takeshi Hitomi Eri Yoshimura Koichi Publishers : 山口県立大学
山口県立大学学術情報 Volume 12 pp. 105 - 114
published_at 2019-03-29
Creators : Inoue Sumika Katayama Kumiko Chen Xiaoqian Nakamura Koichiro Kaneko Yudai Saito Sugayo Togawa Keiichi Morishige Keisuke 森本 陽子 Kusahira Takeshi Yoshimura Koichi Hitomi Eri Publishers : 山口県立大学
山口県立大学学術情報 Volume 12 pp. 39 - 45
published_at 2019-03-29
Creators : Hitomi Eri Yukuda Momoka Publishers : 山口県立大学
山口県立大学学術情報 Volume 11 pp. 127 - 134
published_at 2018-02-28
Creators : Yamamoto Yukiko Eguchi Eri Yuhua Yang Kai Michiyo Sato Masaaki Shirafuta Maya Yamazaki Manabu Yoshimura Koichi Masuda Kimika Hitomi Eri Publishers : 山口県立大学
山口県立大学学術情報 Volume 11 pp. 117 - 125
published_at 2018-02-28
Creators : Shirafuta Maya Kai Michiyo Yamazaki Manabu Sato Masaaki Eguchi Eri Yamamoto Yukiko Yuhua Yang Yoshimura Koichi Hitomi Eri Masuda Kimika Publishers : 山口県立大学
山口県立大学学術情報 Volume 11 pp. 37 - 43
published_at 2018-02-28
Creators : Hitomi Eri Kobayashi Nao Yoshimoto Nami Publishers : 山口県立大学
山口県立大学学術情報 Volume 10 pp. 89 - 100
published_at 2017-02-28
Creators : Hitomi Eri Nagasaki Yuuki kayama Kanna Publishers : 山口県立大学
山口県立大学学術情報 Volume 9 pp. 153 - 163
published_at 2016-03-31
Creators : Shinkai Kanae Miyamoto Keiko Li Cao Yamamoto Tomoya Hitomi Eri Yoshimura Koichi Yokoyama Masahiro Publishers : 山口県立大学
山口県立大学学術情報 Volume 8 pp. 95 - 101
published_at 2015-03
Creators : Nakatsui Takako Matsuno Kyoko Hagiwara Yuko Hitomi Eri Yoshimura Koichi Nakamura Bun'ya Tanaka Makiko Publishers : 山口県立大学
山口県立大学学術情報 Volume 8 pp. 85 - 93
published_at 2015-03
Creators : Yamashita Miyoko Nohara Toru Akasaki Atsuko Anan Saori Zhang Hongna Yokoyama Masahiro Hitomi Eri Tanaka Makiko Publishers : 山口県立大学
山口県立大学学術情報 Volume 8 pp. 79 - 84
published_at 2015-03
Creators : Ito Miho Uchida Tomoko Kuboki Noriko Kobayashi Hiroko Yokoyama Masahiro Hitomi Eri Tanaka Makiko Publishers : 山口県立大学
山口県立大学学術情報 Volume 7 pp. 97 - 101
published_at 2014-03-31
Creators : Yoshizawa Maho Matsuo Hiroshi Hitomi Eri Publishers : 山口県立大学
山口県立大学学術情報 Volume 3 pp. 19 - 24
published_at 2010-03
Creators : Hitomi Eri Kawamura Hitomi Hirotsu Kimiko Tanaka Makiko Publishers : 山口県立大学学術情報編集委員会
山口県立大学学術情報 Volume 2 pp. 53 - 61
published_at 2009-03
Creators : Hitomi Eri Takaki Mariko Publishers : 山口県立大学学術情報編集委員会
山口県立大学学術情報 Volume 1 pp. 16 - 22
published_at 2008-03
Creators : Mizote Tomoko Ishikawa Naohiro Hitomi Eri Takano Naru Yamamoto Nobuhisa Mochizuki Satoshi Publishers : 山口県立大学学術情報編集委員会
山口県立大学学術情報 Volume 1 pp. 113 - 119
published_at 2008
Creators : Kadohashi Akemi Koda Tomoko Ando Mami Kuwamori Masanori Hitomi Eri Publishers : 山口県立大学
山口県立大学大学院論集 Volume 8 pp. 139 - 145
published_at 2007
Creators : Hitomi Eri Yamamoto Haruki Kido Aiko Kadohashi Akemi Fujii Kouei Katakawa Satoshi Uchida Koji Publishers : 山口県立大学
山口県立大学大学院論集 Volume 7 pp. 95 - 100
published_at 2006
Creators : Tanaka Makiko Hitomi Eri Ando Mami Publishers : 山口県立大学