{"created":"2023-05-15T12:08:41.380955+00:00","id":314,"links":{},"metadata":{"_buckets":{"deposit":"9bc1f62b-3bd7-416f-acd3-06b31e9752cc"},"_deposit":{"created_by":18,"id":"314","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"314"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000314","sets":["16:55"]},"author_link":["153","104","102","150"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"49","bibliographicVolumeNumber":"53","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":"　食物栄養学科のカリキュラムの一つである「調理学実習I」の実習内容と進め方を変更し，新たに組み立てた内容により， 2007年度前期に実習を実施した。実習終了後，学生に自己評価を行なってもらい，学生の調理に関する知識や認識の変容について検討した。調理技術面では，入学までにやっていた調理が理論と結びついて，理解がより深まったといえる。栄養士に必要な専門分野は，半期の学習ではまだ十分理解できたとは言い難いが，導人部分としての理解はでき，栄養士の専門性への意識づけができたと推察する。しかし，専門分野の理解度は個人差も大きい。\n　学生が家庭や学校で調理に携わる頻度が少なくなった状況を踏まえ，短期大学という短期間で専門科目を修得しなければならない現状を考えると，入学当初の早い時期から栄養士として要求される専門分野の内容を認識させる必要性が示唆された。","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":"西川, 貴子"},{"creatorName":"ニシカワ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中尾, 美千代"},{"creatorName":"ナカオ, ミチヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishikawa, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakao, Michiyo","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":"53_6_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"424.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】53_6_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/314/files/53_6_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"02bdda0b-320f-44d3-a6f7-1a5b982b6730"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食の運営","subitem_subject_scheme":"Other"},{"subitem_subject":"調理学実習I","subitem_subject_scheme":"Other"},{"subitem_subject":"実習内容","subitem_subject_scheme":"Other"},{"subitem_subject":"自己評価","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":"給食の運営に位置づけられる「調理学実習I」の内容についての検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食の運営に位置づけられる「調理学実習I」の内容についての検討"},{"subitem_title":"An examination of \"Practice of Cooking Part I \" in the field of Food service management","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"314","relation_version_is_last":true,"title":["給食の運営に位置づけられる「調理学実習I」の内容についての検討"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-05-15T13:19:56.383899+00:00"}