{"created":"2023-06-20T14:20:40.946817+00:00","id":111,"links":{},"metadata":{"_buckets":{"deposit":"8e667ee7-9228-4c32-a94d-4aa99599dc51"},"_deposit":{"created_by":3,"id":"111","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"111"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000111","sets":["11:31"]},"author_link":["173","174"],"control_number":"111","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"61","bibliographicPageEnd":"134","bibliographicPageStart":"121","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2019年後期開講「食企画・開発演習Ⅰ」の授業に助手として参加した時に、商品の企画、立案する過程で学生の理系のリテラシーと論理思考力に課題感を感じた。本研究では、食の企画開発のコンピテンシーを高めるための教育方法を検討した。食と栄養の科学に関する理解度チェック、理系科目に関するアンケート、食と栄養の科学に関するデータベース利用マニュアルの利用後アンケートを実施した。理解度チェックでは、基礎的な知識を問う設問に回答できない学生が多かった。理系科目は苦手意識があるが、学びに対する意欲は強かった。マニュアル利用後の理解度と食と科学に関する知識の深さに関連性が認められた。食の企画開発のコンピテンシーを高めるには、高校の理系スキルと化学、生物学など基礎科目の学びが、食と栄養の科学に関する専門知識の本質的理解と定着につながると考えられた。基礎科目の学びの強化と専門科目の理解につなげる授業の工夫が求められる。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政学院大学"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.32295/kaseigakuinkiyo.61.0_121","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"遠藤, 美智子"},{"creatorName":"エンドウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"173","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Endo, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"174","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-06-11"}],"displaytype":"simple","filename":"21861951_61_121-134.pdf","filesize":[{"value":"401.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"21861951_61_121-134","url":"https://kasei-gakuin.repo.nii.ac.jp/record/111/files/21861951_61_121-134.pdf"},"version_id":"f2876da6-82b4-4853-ae39-0c4b59ef45dc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食企画開発","subitem_subject_scheme":"Other"},{"subitem_subject":"食と栄養の科学に関する課題感","subitem_subject_scheme":"Other"},{"subitem_subject":"本質的理解","subitem_subject_scheme":"Other"},{"subitem_subject":"理系スキル","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":"食の企画開発のコンピテンシーを高める教育方法の研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食の企画開発のコンピテンシーを高める教育方法の研究","subitem_title_language":"ja"},{"subitem_title":"Educational Methods for Developing Competencies in Food Planning and Development","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-06-11"},"publish_date":"2023-06-11","publish_status":"0","recid":"111","relation_version_is_last":true,"title":["食の企画開発のコンピテンシーを高める教育方法の研究"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-10-17T08:59:41.594627+00:00"}