{"created":"2023-06-20T13:41:59.635703+00:00","id":2611,"links":{},"metadata":{"_buckets":{"deposit":"9590cf8d-6302-40d7-ac42-ff55ba0ac596"},"_deposit":{"created_by":14,"id":"2611","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2611"},"status":"published"},"_oai":{"id":"oai:kbu.repo.nii.ac.jp:00002611","sets":[]},"author_link":["6554","6555"],"control_number":"2611","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"93","bibliographicPageStart":"83","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"京都文教短期大学研究紀要"}]}]},"item_10002_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、2 回生後期終了時にアンケート調査を実施した。調理能力の自己評価は入学以後順調に高くなったが、献立作成については苦手意識を持つ学生が大多数だった。調理能力と献立作成力は、「作ることができる料理の数」と有意な関連が見られた。作ることができる料理を増やすためには、単に自宅での調理頻度を増やせばいいのではなく、その調理内容として実習で習った料理や1 食分を調理することが有効であると示唆された。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"京都文教短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0033180X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389-5467","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"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":"6554","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂本, 裕子"},{"creatorName":"サカモト, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6555","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Kyoto Bunkyo Junior College","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"IWATA,Michiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"IWATA","familyNameLang":"en"}],"givenNames":[{"givenName":"Michiko","givenNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Kyoto Kacho University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"SAKAMOTO,Hiroko","creatorNameLang":"en"}],"familyNames":[{"familyName":"SAKAMOTO","familyNameLang":"en"}],"givenNames":[{"givenName":"Hiroko","givenNameLang":"en"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理能力","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成力","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"作ることができる料理の数","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"実習で習った料理を作る頻度","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"1 食分を作る頻度","subitem_subject_language":"ja","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":"栄養士養成課程において調理能力と献立作成力を高める要因　―短期大学2 回生後期終了時における分析―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士養成課程において調理能力と献立作成力を高める要因　―短期大学2 回生後期終了時における分析―","subitem_title_language":"ja"},{"subitem_title":"Factors that improve the abilities of cooking and of menu planning in the dietician training course ―an analysis at the end of the second year class of junior college―","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["164"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-03-01"},"publish_date":"2018-03-01","publish_status":"0","recid":"2611","relation_version_is_last":true,"title":["栄養士養成課程において調理能力と献立作成力を高める要因　―短期大学2 回生後期終了時における分析―"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-08-28T05:07:27.073807+00:00"}