{"created":"2023-05-15T12:08:32.996757+00:00","id":132,"links":{},"metadata":{"_buckets":{"deposit":"a288fb77-b07a-42e2-bba0-718271753606"},"_deposit":{"created_by":16,"id":"132","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"132"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000132","sets":["16:40"]},"author_link":["155","185","206","153","205","152","150","186"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"160","bibliographicPageStart":"153","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　給食運営管理実習Ⅰ・Ⅱの学生による自己評価を平成25年度，26年度について検討した結果，両年度とも具体的目標20項目のⅠからⅡへの理解度が有意に上昇し，総合評価点も上昇した。目標20項目の中で平均点が4点以上（かなり理解できた・よく理解できた）の項目が4項目から16項目に増加するなど，ⅠからⅡへの学生の理解度が両年度とも大幅に上昇し，教育効果が検証された。特に献立作成についての理解度の上昇率は平成25年度35.1%, 26年度28.1%と目標20項目の中では最も高くなっていた。その要因として，Ⅱでは，教育・福祉・事業所・医療の各施設での対象者の給与栄養目標量に適合し，さらに嗜好・形状・硬さ・色彩を考慮した献立を学生が立案して給食実習を実施した効果と考えられる。","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"}]},"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":"竹内, 慶江"},{"creatorName":"タケウチ, ヨシエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西川, 貴子"},{"creatorName":"ニシカワ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"才新, 直子"},{"creatorName":"サイシン, ナオコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中野, 佐和子"},{"creatorName":"ナカノ, サワコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takeuchi, Yoshie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishikawa, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Saishin, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakano, Sawako","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":"61_21_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"358.1 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level","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":"給食運営管理実習Ⅰ・Ⅱの学生の自己評価からみる理解度の検討(Ⅱ) 一平成25年度と平成26年度入学生対象の自己評価より一","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食運営管理実習Ⅰ・Ⅱの学生の自己評価からみる理解度の検討(Ⅱ) 一平成25年度と平成26年度入学生対象の自己評価より一"},{"subitem_title":"Investigation of Understanding Levels in Food Service Management on the Basis of Self-Evaluation by Students (Part 2) 一Consideration about the Results of Questionnaires Taken in the Academic Years of 2013 and 2014一","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"132","relation_version_is_last":true,"title":["給食運営管理実習Ⅰ・Ⅱの学生の自己評価からみる理解度の検討(Ⅱ) 一平成25年度と平成26年度入学生対象の自己評価より一"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:18:32.703340+00:00"}