{"created":"2023-06-19T09:46:43.682996+00:00","id":655,"links":{},"metadata":{"_buckets":{"deposit":"31f62699-0a8d-42f0-b0f3-86fd6d58cd27"},"_deposit":{"created_by":3,"id":"655","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"655"},"status":"published"},"_oai":{"id":"oai:shukutoku.repo.nii.ac.jp:00000655","sets":["134:142"]},"author_link":["1180","1181"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"34","bibliographicPageStart":"23","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"淑徳短期大学研究紀要"},{"bibliographic_title":"Bulletin of Junior College of Shukutoku","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"短期大学での限られた時間内で、栄養士に必要とされる知識、技能を習得するためには、調理経験および調理技術習得状況のレベルに応じたプログラムと、学生自身の意欲が不可欠である。学生の現状を把握し、教育の焦点を明確にするための資料を得ることを目的として、短大入学前後での家庭における食事作り参加の状況を調査した。1)小学生から高校生までをみると、小学1～3年生から4～6年生で料理作りの参加率が上がるが、その後は横ばい傾向である。2)短大生での料理作りへの参加状況では、ほぼ毎日参加する者が増加している一方で、全く参加しない者も高校生の時点と同程度おり、今後その要因を明らかにする必要があるものと考える。3)下調理の各操作の参加率は6～7割程度であるが、主調理については操作の内容によって参加率に幅が見られた。4)食物栄養学科に入学後は、半数以上の者はほぼ毎日食事作りに関連した何らかの作業に参加している。5)料理作りは楽しく、好きだと感じている者が多いが、食物栄養学科の学生では苦手意識もみられる。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004416187","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"自然科学系","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Natural Science","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00112737","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02886758","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"食物栄養学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"児玉, ひろみ"},{"creatorName":"コダマ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KODAMA, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-07"}],"displaytype":"detail","filename":"KJ00004416187.pdf","filesize":[{"value":"932.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004416187.pdf","url":"https://shukutoku.repo.nii.ac.jp/record/655/files/KJ00004416187.pdf"},"version_id":"60d069b9-9757-42b0-97e5-9dc283fdd546"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食事作り","subitem_subject_scheme":"Other"},{"subitem_subject":"参加状況","subitem_subject_scheme":"Other"},{"subitem_subject":"調理技術","subitem_subject_scheme":"Other"},{"subitem_subject":"経験","subitem_subject_scheme":"Other"},{"subitem_subject":"苦手意識","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"女子短大生の調理経験および調理についての意識","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"女子短大生の調理経験および調理についての意識"},{"subitem_title":"Cooking Experience and Awareness of Cooking in Female Junior College Students","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["142"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-07"},"publish_date":"2017-03-07","publish_status":"0","recid":"655","relation_version_is_last":true,"title":["女子短大生の調理経験および調理についての意識"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:13:33.072443+00:00"}