{"created":"2023-05-15T12:09:26.515464+00:00","id":1234,"links":{},"metadata":{"_buckets":{"deposit":"e4b0597c-2cd0-4f04-90c5-8f9bfdef03ff"},"_deposit":{"created_by":16,"id":"1234","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1234"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001234","sets":["16:143"]},"author_link":["719","820","314","718","310","819"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-02-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"145","bibliographicPageStart":"133","bibliographicVolumeNumber":"38","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　我国ではエンゲル係数がここ20数年来急速に下がって，摂取形態も多様化した。外食産業の進出によって，従来のように素材から買い求め作り食する食形態から，中食といわれる調理済み食品により，好きなものが好きなだけ，すぐに食べられる食形態が取り入れられるようになった。\n　しかし，その内容には，かなり問題もあり，今こそ内容の充実した日常食に取り組むことが大切なのではないか。また，単独世帯が増加の家族形態の中で，どのようにすれば望ましい摂食をすることができるかなどを本学調理実習と関連づけて，価格の算出，嗜好満足度のアンケート調査などを基に調べた。\n　その結果，調理済み食品では，手間暇がかからないという利点があるものの，手作り品の方が満足度が高く，やはり多少の困難はあるが手作りの価値をもう一度見直したい。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松浦, 紀美恵"},{"creatorName":"マツウラ, キミエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"浅野, 晶子"},{"creatorName":"アサノ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中田, 瀞"},{"creatorName":"ナカタ, キヨイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsuura, Kimie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Asano, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakata, Kiyoi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"38_12_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"748.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】38_12_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1234/files/38_12_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"e61e85d3-460b-41f0-aaec-d65ab10fc252"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"嗜好","subitem_subject_scheme":"Other"},{"subitem_subject":"中食","subitem_subject_scheme":"Other"},{"subitem_subject":"内食","subitem_subject_scheme":"Other"},{"subitem_subject":"価格における経済性","subitem_subject_scheme":"Other"},{"subitem_subject":"食材","subitem_subject_scheme":"Other"},{"subitem_subject":"preference","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dishes of commercially-available fast food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dishes of home cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"money-value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food materials","subitem_subject_language":"en","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":"食材選択に於ける経済性と嗜好並びに満足度について （第1報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食材選択に於ける経済性と嗜好並びに満足度について （第1報）"},{"subitem_title":"Economical Effort, Preference and Feeling of Satisfaction in Selecting Food Materials (Part 1)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["143"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-14"},"publish_date":"2020-02-14","publish_status":"0","recid":"1234","relation_version_is_last":true,"title":["食材選択に於ける経済性と嗜好並びに満足度について （第1報）"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:04:59.330895+00:00"}