{"created":"2023-06-19T09:40:16.189264+00:00","id":405,"links":{},"metadata":{"_buckets":{"deposit":"497d144f-e1b0-43b2-8a0f-f003c3501aa8"},"_deposit":{"created_by":18,"id":"405","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"405"},"status":"published"},"_oai":{"id":"oai:yasuda-u.repo.nii.ac.jp:00000405","sets":["7:35"]},"author_link":["807","808"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"46","bibliographicPageEnd":"160","bibliographicPageStart":"151","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":"管理栄養士が給食経営管理の分野で専門性を発揮するために必要なことに、献立作成が挙げられる。管理栄養士の献立作成は、対象者の特性に応じた栄養価、食品構成、調理法、嗜好、色彩、季節、価格、調理従事者の人数、施設・設備など、数多くのファクターを考慮して取り組まなければならない。一方管理栄養士養成施設に学ぶ学生の献立作成に関する報告では、献立作成がスムーズに行えないことが課題となっている。そこで、献立作成能力向上の為に筆者勤務校の学生に対してどのようにレクチャーすべきかを調査・検討した前報告（2015年）から得られた献立作成の現状と問題点をもとに、『献立作成マニュアル』を作成・印刷配布し、学生の献立作成に活用させた。活用させた主な内容は、栄養価、食品構成、調理法、嗜好、色彩、季節感、価格である。本研究では、配布した｢献立作成マニュアル｣がうまく活用されたかどうかをアンケート調査し、その結果を報告する。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24613/00000389","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":"渡邉, 喜弘","creatorNameLang":"ja"},{"creatorName":"ワタナベ, ヨシヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Watanabe, Yoshihiro","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":"02896494046015.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"02896494046015.pdf","url":"https://yasuda-u.repo.nii.ac.jp/record/405/files/02896494046015.pdf"},"version_id":"d306ab09-37e1-4685-954d-3284cda0171b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"昼食メニュー","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"女子学生","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"訓練方法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"教育","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"lunch menu","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"menu planning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"women's university student","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"training methods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"education","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":"安田女子大学生の昼食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":"安田女子大学生の昼食における献立作成に関する研究","subitem_title_language":"ja"},{"subitem_title":"Research Concerning Menu Creation in Yasuda Women's University Student Lunches","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":"405","relation_version_is_last":true,"title":["安田女子大学生の昼食における献立作成に関する研究"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-01-26T05:53:28.888423+00:00"}