{"created":"2023-05-15T08:38:38.296027+00:00","id":381,"links":{},"metadata":{"_buckets":{"deposit":"7ce4f67b-716f-46be-83dc-121fc31136e8"},"_deposit":{"created_by":11,"id":"381","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"381"},"status":"published"},"_oai":{"id":"oai:shukugawa.repo.nii.ac.jp:00000381","sets":["1:63"]},"author_link":["814","815","816","813"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"95","bibliographicPageStart":"79","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"夙川学院短期大学研究紀要"},{"bibliographic_title":"Bulletin of Shukugawa Gakuin Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"最近のわが国における食生活はライフスタイルの変化や価値観の多様化などを背景に、外食及び調理食品への依存度が大幅に増加してきている。このような時代における女子短大の調理実習のあり方の方針を得ようと、本学生の毎日の食事の手づくりの実態を調査した。その結果、(1)手づくり度90%以上の食品はゆでほうれん草、白飯、おでん、鍋物、カレーライス、サラダ類、てんぷら、ハンバーグ、焼物で、日常の主要料理であった。(2)手づくりされなくなった食品はマヨネーズソース、オレンジジュース、アイスクリーム、焼肉のたれ、水羊かん、パン、春巻やぎょうざの皮、ポン酢、塩昆布、福神漬等であった。(3)テイクアウト食品や外食を利用する理由は、現代の食生活の利便性、簡便性志向が顕著にあらわれていた。(4)日常の主要料理はよく手づくりされていたが、汁物、ソース類、お茶類等の料理のベースの手づくり度は低く、調理実習内容は従来なされてきた以上に、調理の基本技術や方法の習得、本物の味を知ることに力を注ぐ必要がある。(5)個性的なライフスタイルにあわせ、臨機応変に加工食品や調理機器をとり入れ、使いこなせる能力も養わねばならない。","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In order to study the resent diversification tendency of the dietary lives in Japan, especialy the increase of dining-out use of processed foods, a questionnaire was made to survey the homes of the students of Home Economics Dept., Shukugawa Gakuin Junior College. The results show that common daily life foods tend to be self-cooked and, an the other hand, foods such as seasoning, pickles, juices, etc, are rarely self-cooked. The reasons of dining-out and use of processed foods are, mainly 1) saving of labor and time, 2) search of unfamiliar and more or less luxurious foods.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20840/00000369","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":"110004639774","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00332700","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02853744","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":"仲野, 裕美"},{"creatorName":"ナカノ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大鹿, 淳子"},{"creatorName":"オオシカ, ジュンコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakano, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ooshika, Junko","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":"2020-02-20"}],"displaytype":"detail","filename":"家庭料理の手づくり度(第1報).pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"家庭料理の手づくり度(第1報) ","url":"https://shukugawa.repo.nii.ac.jp/record/381/files/家庭料理の手づくり度(第1報).pdf"},"version_id":"8b5767c8-c03f-4de1-9991-11a7c3b53d71"}]},"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":"家庭料理の手づくり度(第1報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭料理の手づくり度(第1報)"},{"subitem_title":"Extent of Home Cooking of Foods (Part 1)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["63"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-10"},"publish_date":"2020-03-10","publish_status":"0","recid":"381","relation_version_is_last":true,"title":["家庭料理の手づくり度(第1報)"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T09:11:52.418282+00:00"}