{"created":"2023-05-15T08:38:25.783478+00:00","id":124,"links":{},"metadata":{"_buckets":{"deposit":"93929d21-2f9c-4fc8-b823-724967c8b4d6"},"_deposit":{"created_by":11,"id":"124","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"124"},"status":"published"},"_oai":{"id":"oai:shukugawa.repo.nii.ac.jp:00000124","sets":["12:23"]},"author_link":["252","253"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"45","bibliographicPageStart":"40","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":"栄養士養成課程における手洗い教育を食品衛生学実験で実施した。まず、学生の手洗い行動の実態に関わるアンケー卜調査を実施して教育目標を設定した。 実験方法を検討して、手指常在菌と通過菌を区別して検出する方法をとり、通過菌のモデル汚れとして「もやし」の大腸菌群を用いることで、適切な手洗いによって交差汚染を防ぐことができることを明確に示す実験系を組むことができた。また、細歯検査に顕微鏡検査やグリッターバグ法を組み合わせることで、客観的結果からの考察に加えて、視覚的な印象付けから感覚(情意)域に働きかけることを試みた結果、手洗いの必要性に対する認識を高め、今後の手洗い遵守への意欲につながる一定の教育効果が得られた。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20840/00000115","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":"130007716656","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_40","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":"田中, 恵子"},{"creatorName":"タナカ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TANAKA, Keiko","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":"栄養士養成課程における手洗い教育方法の検討（田中）全文.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"栄養士養成課程における手洗い教育方法の検討","url":"https://shukugawa.repo.nii.ac.jp/record/124/files/栄養士養成課程における手洗い教育方法の検討（田中）全文.pdf"},"version_id":"90268a86-091c-4fe1-8d27-c70b56531ad7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"手洗い教育","subitem_subject_scheme":"Other"},{"subitem_subject":"食品衛生学実験","subitem_subject_scheme":"Other"},{"subitem_subject":"もやし","subitem_subject_scheme":"Other"},{"subitem_subject":"大腸菌群検査","subitem_subject_scheme":"Other"},{"subitem_subject":"グリッターバグ法","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":"栄養士養成課程における手洗い教育方法の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士養成課程における手洗い教育方法の検討"},{"subitem_title":"Examination of Educational Methods in Hand Washing at Dietitian Training 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":"124","relation_version_is_last":true,"title":["栄養士養成課程における手洗い教育方法の検討"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T08:51:45.203762+00:00"}