{"created":"2023-06-20T14:20:43.273051+00:00","id":166,"links":{},"metadata":{"_buckets":{"deposit":"61466280-8671-48d5-809d-c83222ae14c5"},"_deposit":{"created_by":3,"id":"166","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"166"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000166","sets":["11:33"]},"author_link":["259","258","257","261","256","260"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"184","bibliographicPageStart":"175","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":"本研究の目的は、管理栄養士養成課程の学生が描いた「和食でのおもてなし献立」の特徴を明らかにすることである。平成28年度栄養教育実習Ⅱを履修した3年生79人を対象に食事スケッチ法を行った。スケッチから、料理構成、食材や調理法等の計25項目についてコード化し分析した。もてなす対象は家族が最も多かった。食事の構成として、主食・主菜・副菜・汁物がそろった食事をスケッチした者が多く、主食は「白飯」、主菜は「魚料理」、汁物は「味噌汁」が最も多く描かれていた。調理法は主菜では「焼く」、副菜では「煮る」が最も多く、調味料では、主菜では「塩」と「醤油」、副菜では「醤油」が最も多かった。食器に漆器をスケッチした者が52人（68.4％）、食具に箸をスケッチした者が60人（78.9％）という特徴もみられた。今後、管理栄養士養成の学年進行に伴い「和食でのおもてなし献立」への認識の経時的な変化を、他教科等での学習効果を含めて確認していきたい。","subitem_description_type":"Abstract"}]},"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.60.0_175","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":"久保, 麻季"},{"creatorName":"クボ, マキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"256","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"酒井, 治子"},{"creatorName":"サカイ, ハルコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"257","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"會退, 友美"},{"creatorName":"アイヌキ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"258","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kubo, Maki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"259","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sakai, Haruko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"260","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ainuki, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"261","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":"2023-06-13"}],"displaytype":"simple","filename":"21861951_60_175-184.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"21861951_60_175-184","url":"https://kasei-gakuin.repo.nii.ac.jp/record/166/files/21861951_60_175-184.pdf"},"version_id":"aeead4bf-2b16-48aa-80cb-ee3d2165f762"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"和食","subitem_subject_scheme":"Other"},{"subitem_subject":"食事スケッチ法","subitem_subject_scheme":"Other"},{"subitem_subject":"管理栄養士","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養教育","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":"管理栄養士養成課程の学生による「和食でのおもてなし献立」の食事スケッチの特徴―「和食継承」に着目した科目「栄養教育実習Ⅱ」を通して―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"管理栄養士養成課程の学生による「和食でのおもてなし献立」の食事スケッチの特徴―「和食継承」に着目した科目「栄養教育実習Ⅱ」を通して―"},{"subitem_title":"The Features of Omotenashi Menu With Japanese Food by Students of Registered Dietitian Training Course: Using Sketch Method","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-06-13"},"publish_date":"2023-06-13","publish_status":"0","recid":"166","relation_version_is_last":true,"title":["管理栄養士養成課程の学生による「和食でのおもてなし献立」の食事スケッチの特徴―「和食継承」に着目した科目「栄養教育実習Ⅱ」を通して―"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-11T06:59:14.836048+00:00"}