{"created":"2023-05-15T12:09:12.123557+00:00","id":945,"links":{},"metadata":{"_buckets":{"deposit":"af5ee3b3-0ee8-4f59-aaf5-7d0c1bc976d2"},"_deposit":{"created_by":16,"id":"945","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"945"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000945","sets":["16:129"]},"author_link":["153","185","150","186"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"184","bibliographicPageStart":"175","bibliographicVolumeNumber":"48","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":"　給食管理実習で実施した献立の1食当たりの食材料費と食材料購入価格について，過去5年間の状況を検討した。平均食材料費は329円でどの年度も実習の基準である350円以内であったが，食品構成基準量を満たす価格（食品構成価格）を上回っていた。食品群別にみると，1食当たりに占める割合は，魚介類が最も高く次に肉類，その他の野菜，緑黄色野菜の順で，4区分（主食費・主菜費・副菜費・調味料費）でみると，主菜・副菜費で72～87％を占めていた。食材料の購入価格で特に変動が大きいのは，魚介類と緑黄色野菜であった。1食当たりの食材料費に大きく影響する要因として，食品の使用量と，魚介類，緑黄色野菜の購入価格であることが確認できた。","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":"才新, 直子"},{"creatorName":"サイシン, ナオコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"185","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西川, 貴子"},{"creatorName":"ニシカワ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"150","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saishin, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"186","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nishikawa, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"153","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"48_16_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"604.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】48_16_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/945/files/48_16_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"5f5a6a1b-f1b0-4284-adf2-0f3665eee85d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食管理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"食材料費","subitem_subject_scheme":"Other"},{"subitem_subject":"食品使用量","subitem_subject_scheme":"Other"},{"subitem_subject":"魚介類","subitem_subject_scheme":"Other"},{"subitem_subject":"緑黄色野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"購入価格","subitem_subject_scheme":"Other"},{"subitem_subject":"food service management","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"based on the cost of a meal","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quantity of foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"seafood","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"green yellow vegetable","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the purchasing price","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":"給食管理実習5年間（1996～2000年）の検討（第2報） ―食材料費と食品の購入価格について―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食管理実習5年間（1996～2000年）の検討（第2報） ―食材料費と食品の購入価格について―"},{"subitem_title":"Investigation of Food Service Management for Last Five Years (from 1996 to 2000) (Part2)  －Based on the cost of a meal and the purchasing price of foods一","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["129"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-27"},"publish_date":"2019-12-27","publish_status":"0","recid":"945","relation_version_is_last":true,"title":["給食管理実習5年間（1996～2000年）の検討（第2報） ―食材料費と食品の購入価格について―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:10:50.628791+00:00"}