{"created":"2023-06-19T09:46:48.342247+00:00","id":760,"links":{},"metadata":{"_buckets":{"deposit":"f4734e8c-eb5a-47ee-9608-898b5a617fca"},"_deposit":{"created_by":3,"id":"760","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"760"},"status":"published"},"_oai":{"id":"oai:shukutoku.repo.nii.ac.jp:00000760","sets":["134:147"]},"author_link":["1316","1317"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"201","bibliographicPageStart":"187","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":"栄養士養成課程の短期大学生の手洗い実施状況と意識を明らかにし、今後の教育方法を検討するために、手洗い時間の計測と手洗い部位の観察および質問紙調査を実施し、以下の結果を得た。1.手洗い教育後は、手洗い時間はほぼ目標に達している。2.洗い残しが多い部位は、指先、手のひらのしわ、親指であり、これらは手洗いが必要な部位としての意識も低かった。3.手洗いが必要なタイミングのなかでも、特に汚染度が高いと考えられるトイレ後にも手洗いが不十分な学生がいることが明らかとなった。また、石けんやアルコール消毒剤の効果についての理解が不足していることが示された。4.手洗い教育後は、手洗いへの意識は高くなったと自己評価しているが、手洗い行動が伴っていない傾向が示された。5.手洗い教育として、入学時の早い段階からの指導と2年生になってからの継続した指導により手洗い習慣の定着を目指した方略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":"17","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006990059","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":"KJ00006990059.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006990059.pdf","url":"https://shukutoku.repo.nii.ac.jp/record/760/files/KJ00006990059.pdf"},"version_id":"95f73dbf-a4c0-45e0-ae21-a2ace8563ffa"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"手洗い時間","subitem_subject_scheme":"Other"},{"subitem_subject":"手の部位","subitem_subject_scheme":"Other"},{"subitem_subject":"手洗いのタイミング","subitem_subject_scheme":"Other"},{"subitem_subject":"手洗い教育","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士養成","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":"栄養士養成課程学生の手洗いの実施状況と意識","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士養成課程学生の手洗いの実施状況と意識"},{"subitem_title":"The Awareness of Dietician College Students of Hand Washing and their Actual Hand-Washing Habits","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":"760","relation_version_is_last":true,"title":["栄養士養成課程学生の手洗いの実施状況と意識"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:11:42.891807+00:00"}