{"created":"2023-05-15T08:38:25.617973+00:00","id":120,"links":{},"metadata":{"_buckets":{"deposit":"de17cfdc-8351-4395-9cb1-d5cc5ae9a3aa"},"_deposit":{"created_by":11,"id":"120","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"120"},"status":"published"},"_oai":{"id":"oai:shukugawa.repo.nii.ac.jp:00000120","sets":["12:23"]},"author_link":["242","244","243","245"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"22","bibliographicPageStart":"18","bibliographicVolumeNumber":"2010","bibliographic_titles":[{"bibliographic_title":"夙川学院短期大学教育実践研究紀要"},{"bibliographic_title":"Shukugawa Gakuin College bulletin of college educational research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"短期大学における栄養士養成課程や食生活分野の専門課程では、調理学実習を専門教育の必修科目として位置づけているところが多い。入学する学生の動機にも\"食に興味がある\" \"料理を作ることが好き\"と答えるものが非常に多い。しかし、近年、学習指導要領の改訂、食生活の変化や家庭での家庭教育の価値観の多様化などの影響から、入学時の調理技術能力には大きな個人差がある。そこで、本研究では、調理技術能力向上のための効果的な教育実践方法を実施し、その教育的効果について報告したい。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20840/00000111","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"夙川学院短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"130007710042","subitem_relation_type_select":"NAID"}}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24668/shukulibfd.2010.2_18","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-5996","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":"森, 美奈子"},{"creatorName":"モリ, ミナコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森, 尚子"},{"creatorName":"モリ, ナオコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MORI, Minako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MORI, Hisako","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-11-15"}],"displaytype":"detail","filename":"調理学実習における調理技術向上授業実践の教育的効果（森）全文.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"調理学実習における調理技術向上授業実践の教育的効果","url":"https://shukugawa.repo.nii.ac.jp/record/120/files/調理学実習における調理技術向上授業実践の教育的効果（森）全文.pdf"},"version_id":"0e192d91-75a0-4bd2-b242-0ff32f6c186b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理技術向上","subitem_subject_scheme":"Other"},{"subitem_subject":"職業実践教育","subitem_subject_scheme":"Other"},{"subitem_subject":"自己有能感","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":"調理学実習における調理技術向上授業実践の教育的効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理学実習における調理技術向上授業実践の教育的効果"},{"subitem_title":"The Effect of Cookery Lesson on Gastronomy Course","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["23"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-23"},"publish_date":"2019-12-23","publish_status":"0","recid":"120","relation_version_is_last":true,"title":["調理学実習における調理技術向上授業実践の教育的効果"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T08:51:48.772301+00:00"}