{"created":"2023-06-20T13:41:06.378590+00:00","id":218,"links":{},"metadata":{"_buckets":{"deposit":"07455895-c16b-4041-b11b-6c2920b33211"},"_deposit":{"created_by":14,"id":"218","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"218"},"status":"published"},"_oai":{"id":"oai:kbu.repo.nii.ac.jp:00000218","sets":[]},"author_link":["406","405","407","404"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"91","bibliographicPageStart":"83","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"京都文教短期大学研究紀要"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本学食物栄養学科の学生を対象として入学時から卒業まで継続してアンケート調査を実施し、調理系関連科目の連携による教育効果の検証を行っている。調理能力レベル（10 段階の自己評価）の平均は、1 回生前期終了時が4.5、今回の1 回生後期終了時に実施した3 回目のアンケート調査結果では5.8 であり、やや上昇した。また、実習で作った料理を自宅で作ることが調理能力レベル（自己評価）を高める要因の1 つであることが示唆された。","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"京都文教短期大学"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389-5467","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岩田　, 美智子"},{"creatorName":"イワタ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"404","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂本　, 裕子"},{"creatorName":"サカモト, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"405","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IWATA, Michiko ","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"406","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":" SAKAMOTO, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"407","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":"kbc55_18.pdf","filesize":[{"value":"475.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"本文（pdfファイル）","url":"https://kbu.repo.nii.ac.jp/record/218/files/kbc55_18.pdf"},"version_id":"4982cb2c-7577-4034-b197-f73d0cd976fd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理能力","subitem_subject_scheme":"Other"},{"subitem_subject":"自己評価","subitem_subject_scheme":"Other"},{"subitem_subject":"調理系関連科目の連携","subitem_subject_scheme":"Other"},{"subitem_subject":"教育効果","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"本学栄養士養成課程における調理能力向上を目的とした取り組みとその教育効果について（第2 報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"本学栄養士養成課程における調理能力向上を目的とした取り組みとその教育効果について（第2 報）"},{"subitem_title":"Report on the Approach and Outcome to Improve the Cooking Ability of Studentsin the Dietitian Course (2)","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"14","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-31"},"publish_date":"2017-03-31","publish_status":"0","recid":"218","relation_version_is_last":true,"title":["本学栄養士養成課程における調理能力向上を目的とした取り組みとその教育効果について（第2 報）"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-08-23T08:36:59.358097+00:00"}