{"created":"2023-06-19T09:40:16.119666+00:00","id":404,"links":{},"metadata":{"_buckets":{"deposit":"245be564-bb1c-40f7-b787-f98f99866e71"},"_deposit":{"created_by":18,"id":"404","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"404"},"status":"published"},"_oai":{"id":"oai:yasuda-u.repo.nii.ac.jp:00000404","sets":["7:35"]},"author_link":["801","802","803","804","805","806"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"46","bibliographicPageEnd":"150","bibliographicPageStart":"139","bibliographic_titles":[{"bibliographic_title":"安田女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Yasuda Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日常生活において食事を選択することや調理することにつながる献立作成の課題を明らかにすることを目的として、高等学校の家庭科教科書である家庭総合における献立作成に関する内容の分析と、大学生が高等学校までに学んだ知識で作成した献立の分析を行った。教科書内容の分析の結果、献立作成の手順は教科書により異なっていた。大学生が作成した献立は、第四群の穀類を除いて食品構成を満たしていたが、第ニ群および第四群の砂糖は過剰傾向で、油脂、砂糖、調味料の分量は個人差が大きく、食品重量の記載が適切でない献立が多かった。以上の結果から、主食・主菜・副菜・汁物などの献立における役割を明確にしたうえで、それぞれの役割に基づいた基本的な献立作成の手順を指導すること、栄養に関する知識に加え基本的な調味方法を指導すること、イラストや写真を使った資料やフードモデルなどを活用し指導することの必要性が示唆された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24613/00000388","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"安田女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00242368","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0289-6494","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"嶋田, さおり","creatorNameLang":"ja"},{"creatorName":"シマダ, サオリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西村, 美津子","creatorNameLang":"ja"},{"creatorName":"ニシムラ, ミツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西村, 栄恵","creatorNameLang":"ja"},{"creatorName":"ニシムラ, サカエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimada, Saori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishimura, Mitsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishimura, Sakae","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":"2018-03-20"}],"displaytype":"detail","filename":"02896494046014.pdf","filesize":[{"value":"2.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"02896494046014.pdf","url":"https://yasuda-u.repo.nii.ac.jp/record/404/files/02896494046014.pdf"},"version_id":"f36eda13-81c1-4f10-8cfa-2add4a16e3ea"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科教科書","subitem_subject_scheme":"Other"},{"subitem_subject":"高等学校","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":"学校教育における献立作成に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学校教育における献立作成に関する研究","subitem_title_language":"ja"},{"subitem_title":"A Study of Menu Planning for School Education","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["35"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-03-20"},"publish_date":"2018-03-20","publish_status":"0","recid":"404","relation_version_is_last":true,"title":["学校教育における献立作成に関する研究"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-01-26T05:53:26.238573+00:00"}