{"created":"2023-05-15T12:09:07.646522+00:00","id":861,"links":{},"metadata":{"_buckets":{"deposit":"36a5d1d9-afc4-48bd-8c53-b3173ad27606"},"_deposit":{"created_by":17,"id":"861","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"861"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000861","sets":["26:121"]},"author_link":["639","602","639","602"],"control_number":"861","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Proposal on Introduction of Teaching Method on Japanese Fermented Foods in Home Economics Education","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-22","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"52","bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"神戸女子大学家政学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Home Economics, Kobe Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"近年，和食が健康的な食生活を送るうえで理想的な栄養バランスであることから，世界的な注目を集めている。しかし，我が国の味噌や醤油などの発酵食品の消費は減少傾向にある。そこで，小学校・中学校・高等学校の検定教科書における，発酵食品に関する内容を分析し，中学生と大学生の発酵食品の認知度と食べる頻度及び，中学生の味噌汁の調理技能の実態を明らかにした。\nまず，教科書における内容より，発酵食品や発酵調味料，微生物の利用に関しては，高校までに使用する教科書次第で,系統的に学ぶ機会がないことがわかった。次に，発酵食品の認知度では，酢が，中学生24％，大学生8％と低く，家庭や社会生活においても知識が得られていない可能性が示された。さらに，味噌汁や漬物を食べる頻度は，家族と離れて自分で生活を始めると減ることがわかり，家庭だけでは食習慣の継承が難しくなってきていることが示唆された。また，小学校で学習する味噌汁の調理技能の定着においても課題があることがわかった。\nこれらを踏まえ，伝統的な食文化の継承と，健康的な食生活の実現を目的に，家庭科教育における発酵食品に関する系統的な内容と発達段階に応じた教材導入を提案する。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_24":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"639","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OKUGAWA, Akari"}]},{"nameIdentifiers":[{"nameIdentifier":"602","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OMAGARI, Misako"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12668911","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-5905","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"奥川, あかり","creatorNameLang":"ja"},{"creatorName":"オクガワ, アカリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大曲, 美佐子","creatorNameLang":"ja"},{"creatorName":"オオマガリ, ミサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-04-19"}],"displaytype":"detail","filename":"1_奥川あかり, 大曲美佐子.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1_奥川あかり, 大曲美佐子","url":"https://suica.repo.nii.ac.jp/record/861/files/1_奥川あかり, 大曲美佐子.pdf"},"version_id":"15dde878-dd28-4d36-a979-50f9fd5e0a96"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"発酵食品","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"和食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"小学校","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"中学校","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"高等学校","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Fermented foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Washoku","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Home economics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Elementary school","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Junior high school","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Senior high school","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":"家庭科教育における日本の発酵食品に関する教材導入の提案","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭科教育における日本の発酵食品に関する教材導入の提案","subitem_title_language":"ja"},{"subitem_title":"Proposal on Introduction of Teaching Method on Japanese Fermented Foods in Home Economics Education","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["121"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-04-19"},"publish_date":"2021-04-19","publish_status":"0","recid":"861","relation_version_is_last":true,"title":["家庭科教育における日本の発酵食品に関する教材導入の提案"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-08-04T04:40:52.420179+00:00"}