{"created":"2023-06-19T09:46:48.297347+00:00","id":759,"links":{},"metadata":{"_buckets":{"deposit":"bb92d4fb-a214-4653-9416-2b0043ad4c88"},"_deposit":{"created_by":3,"id":"759","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"759"},"status":"published"},"_oai":{"id":"oai:shukutoku.repo.nii.ac.jp:00000759","sets":["134:147"]},"author_link":["1315","1314"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"186","bibliographicPageStart":"171","bibliographicVolumeNumber":"50","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":"調理学実習をとおして、栄養士を目指す学生の献立作成の基礎力が向上しているかを検討するために、制限時間(15分)で発想できる料理について主食・主菜・副菜の区分に沿って調査し、以下の結果を得た。さらに、今後の調理学実習のあり方についても検討した。1.発想できる料理数は、1年生では40.4+-12.2品であったが2年生では51.1+-13.7品と有意に多かった。料理区分では、副菜の数が最も少なかった。2.調理学実習で扱った料理は、実習直後には発想できても、1年後には発想しにくくなる傾向がみられた。3.実習直後でも発想しにくい料理は、手間のかかる料理や学生になじみの薄いと考えられる味付けや食材の料理であった。4.実習から1年後にも出現率が20%以上だった料理は14品で、なかでも大豆製品の主菜である擬製豆腐、緑黄色野菜の副菜であるほうれん草のお浸し、かぼちゃの煮物は2年生のほうが出現率が高かった。5.今後の調理学実習では、自宅での調理経験を増やせるような課題、大豆製品の主菜や和風の副菜、基礎調理実習で扱った料理(献立形式で実習していない単品料理)の献立への展開などを取り入れた内容を検討する必要がある。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"16","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006990045","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":"淑徳短期大学食物栄養学科"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shukutoku Junior College"}]},"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":"KJ00006990045.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006990045.pdf","url":"https://shukutoku.repo.nii.ac.jp/record/759/files/KJ00006990045.pdf"},"version_id":"90ae7f9b-c147-4fa8-b8b2-597cf06961f1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"主食・主菜・副菜","subitem_subject_scheme":"Other"},{"subitem_subject":"調理学実習","subitem_subject_scheme":"Other"},{"subitem_subject":"発想できる料理","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":"献立作成の基礎力におよぼす調理学実習の影響 : 学生が発想できる料理について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"献立作成の基礎力におよぼす調理学実習の影響 : 学生が発想できる料理について"},{"subitem_title":"Practicum on Basic Cooking Skills and Menu Planning : Students' Creativity in Cooking","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["147"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-07"},"publish_date":"2017-03-07","publish_status":"0","recid":"759","relation_version_is_last":true,"title":["献立作成の基礎力におよぼす調理学実習の影響 : 学生が発想できる料理について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:11:43.551435+00:00"}