{"created":"2023-06-20T14:20:43.399087+00:00","id":169,"links":{},"metadata":{"_buckets":{"deposit":"9b882350-7e96-4a78-b267-9c88be74e5c2"},"_deposit":{"created_by":3,"id":"169","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"169"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000169","sets":["11:33"]},"author_link":["268","266","269","267"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"222","bibliographicPageStart":"215","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":"企業は学生が身につけた能力に関心を抱いているが、特に管理栄養士は大学卒業後すぐに専門職としての活躍が期待されるため、管理栄養士養成施設としては実践力、応用力のある学生の教育がより求められている。また第3次食育推進基本計画では食品ロスの削減等、環境にも配慮した食育の必要性を述べている。そこで学内では得られ難い教育効果を期待して、地域のレストラン等と連携し、漁獲しても海上投棄される、もしくは限られた地域でしか流通しない低利用魚を活用した一汁三菜の御膳を販売する実践活動を行った。これによって学生は以下の3点の学びが得られた。第1は未利用魚・低利用魚の活用という環境を考えた食育への理解、第2はコンセプトに沿った献立を作成してお客様に説明し販売することの難しさの理解、そして第3は勉学・就業への意欲の醸成であった。","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_215","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":"大富, あき子"},{"creatorName":"オオトミ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"266","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"井野, 睦美"},{"creatorName":"イノ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"267","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Otomi, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"268","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ino, Mutsumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"269","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_215-222.pdf","filesize":[{"value":"594.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"21861951_60_215-222","url":"https://kasei-gakuin.repo.nii.ac.jp/record/169/files/21861951_60_215-222.pdf"},"version_id":"30b65d9f-1b2d-4ba6-b7db-7ca15fcfbf73"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"地域連携","subitem_subject_scheme":"Other"},{"subitem_subject":"管理栄養士","subitem_subject_scheme":"Other"},{"subitem_subject":"実践活動","subitem_subject_scheme":"Other"},{"subitem_subject":"低利用魚","subitem_subject_scheme":"Other"},{"subitem_subject":"一汁三菜","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":"地域連携を通した管理栄養士養成教育の実践活動―低利用魚を活用した一汁三菜の御膳販売から得られたこと―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域連携を通した管理栄養士養成教育の実践活動―低利用魚を活用した一汁三菜の御膳販売から得られたこと―"},{"subitem_title":"Practical Activities for Registered Dietician Training through Community Collaboration -What We Learned from the Sale of Japanese Traditional Dishes using Unutilized Fishes-","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":"169","relation_version_is_last":true,"title":["地域連携を通した管理栄養士養成教育の実践活動―低利用魚を活用した一汁三菜の御膳販売から得られたこと―"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-11T06:59:13.563040+00:00"}