{"created":"2023-06-19T09:46:48.901332+00:00","id":773,"links":{},"metadata":{"_buckets":{"deposit":"6ef3c8b5-2494-4a29-95b3-c23bdf5f1ced"},"_deposit":{"created_by":3,"id":"773","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"773"},"status":"published"},"_oai":{"id":"oai:shukutoku.repo.nii.ac.jp:00000773","sets":["134:148"]},"author_link":["1324","1325"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"13","bibliographicVolumeNumber":"51","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":"栄養士を目指す2校の短期大学生の、調理技術の習得に関する意識と実際の技術の現状を把握し、調理学実習が学生の意識や行動に及ぼす影響を知るために、質問紙調査と切断物の評価を行った。1.調理技術の習得についての意識 二つの短期大学の学生は将来の就業希望が異なり、一方は管理栄養士への志向が高いという特徴があるが、栄養士養成課程で調理学を学ぶ上ではどちらの学生も調理技術習得への意欲は同様にみられた。2.調理技術と意識、経験との関連性 包丁技術の習得には意識、経験が関連しており、包丁操作が得意だという意識が高く、調理経験が多いと調理技術の得点が高く、切断状態では特に切断速度が速くなるが、正確さの点においては意識の高さや経験だけでは向上していない。3.調理学実習が学生の意識や行動に及ぼす影響 入学直後から半期の調理学実習を履修したことで、履修していない学生と比べて調理参加が以前よりも多くなっていた。また、実習中に具体的な目標を持って包丁技術をくり返し練習したことも調理への積極的な参加を促していると思われる。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00007868722","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":"KJ00007868722.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00007868722.pdf","url":"https://shukutoku.repo.nii.ac.jp/record/773/files/KJ00007868722.pdf"},"version_id":"503f6b3b-d4e2-44e8-8da2-e2b7f64a5f44"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"栄養士養成課程","subitem_subject_scheme":"Other"},{"subitem_subject":"調理学実習","subitem_subject_scheme":"Other"},{"subitem_subject":"包丁技術","subitem_subject_scheme":"Other"},{"subitem_subject":"調理経験","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":"栄養士養成課程短大生の調理技術習得の状況 : 調理への意識と技術習得の関連および包丁技術習得の要点について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士養成課程短大生の調理技術習得の状況 : 調理への意識と技術習得の関連および包丁技術習得の要点について"},{"subitem_title":"A Survey of Dietitian College Students'Experience of Learning Cooking Skills : The Relationship between their Awareness toward Cooking and Skill Acquisition, and Key Points for Acquiring Skills for Kitchen Knives","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["148"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-07"},"publish_date":"2017-03-07","publish_status":"0","recid":"773","relation_version_is_last":true,"title":["栄養士養成課程短大生の調理技術習得の状況 : 調理への意識と技術習得の関連および包丁技術習得の要点について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:11:32.032533+00:00"}