{"created":"2023-06-20T13:41:41.773361+00:00","id":1477,"links":{},"metadata":{"_buckets":{"deposit":"bcbe1979-f44c-4d68-a902-505e74b254e4"},"_deposit":{"created_by":11,"id":"1477","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1477"},"status":"published"},"_oai":{"id":"oai:kbu.repo.nii.ac.jp:00001477","sets":[]},"author_link":["3834","3835"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"207","bibliographicPageStart":"204","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"京都文教短期大学研究紀要"},{"bibliographic_title":"The Kenkyu kiyo","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"栄養士養成課程では、調理学実習を専門教育の必修科目として位置づけている。入学する学生の動機にも「食に興味がある」「料理を作ることが好き」と答えるものが非常に多い。しかし、近年、学習指導要領の改訂、食生活の変化や家庭での家庭教育の価値観の多様化などの影響から、入学時の調理技術能力には大きな個人差がある。本報告では、調理技術能力向上のための2年間の授業実践の教育効果について報告したい。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"25","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00007743159","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"教育研究活動報告","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Report","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN0033180X","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03895467","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"京都文教短期大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kyoto Bunkyo Junior College"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"チョウリガク ジッシュウ ニオケル チョウリ ギジュツ コウジョウ ジュギョウ ジッセン ノ キョウイク コウカ 2ネンカン ノ ジュギョウ ジッセン ノ ホウコク"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森, 美奈子"},{"creatorName":"モリ, ミナコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3834","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MORI, Minako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3835","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-23"}],"displaytype":"detail","filename":"KJ00007743159.pdf","filesize":[{"value":"517.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00007743159.pdf","url":"https://kbu.repo.nii.ac.jp/record/1477/files/KJ00007743159.pdf"},"version_id":"2ecd3195-4d1a-4914-92d6-59bdeec8dfdd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理技術向上","subitem_subject_scheme":"Other"},{"subitem_subject":"職業実践教育","subitem_subject_scheme":"Other"},{"subitem_subject":"自己有能感","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":"調理学実習における調理技術向上授業実践の教育効果-2年間の授業実践の報告-","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理学実習における調理技術向上授業実践の教育効果-2年間の授業実践の報告-"},{"subitem_title":"Education effect of the cooking technology improvement class practice in the cooking studies training-Report of the class practice for two years","subitem_title_language":"en"}]},"item_type_id":"3","owner":"11","path":["70"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-23"},"publish_date":"2017-03-23","publish_status":"0","recid":"1477","relation_version_is_last":true,"title":["調理学実習における調理技術向上授業実践の教育効果-2年間の授業実践の報告-"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-08-23T08:39:02.587715+00:00"}