{"created":"2023-05-15T10:32:38.686166+00:00","id":29442,"links":{},"metadata":{"_buckets":{"deposit":"71a0f39f-d1ce-4ec0-bc47-76dae44c0fdd"},"_deposit":{"created_by":18,"id":"29442","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"29442"},"status":"published"},"_oai":{"id":"oai:u-fukui.repo.nii.ac.jp:00029442","sets":["2394:2318:2445:2859"]},"author_link":["83385","83388","83386","83387"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-01-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"7","bibliographicPageEnd":"240","bibliographicPageStart":"233","bibliographic_titles":[{"bibliographic_title":"福井大学教育・人文社会系部門紀要"},{"bibliographic_title":"Memoirs of the Faculty of Education, Humanities and Social Sciences University of Fukui","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大学生を対象に、旬の野菜及び季節感を取り入れた献立作成の授業を実践し、その教育効果を評価した。事前アンケート、季節別の献立作成課題、献立の基本と旬の食材やその調理方法、及び行事食に関する資料提示と献立作成課題へのコメントの返却、事後アンケートの順に実施した。その結果、評価項目「献立を決めるときに季節感を意識する」、「外食で季節感のあるメニューを選ぶ」、「季節の食材を取り入れた献立を立てることがある」では、授業後に有意に高くなり授業の効果が認められ、季節感への意識を高めることがわかった。今後の課題としては、調理技能の向上につなげ、旬の野菜の調理頻度及び摂取量を上げることである。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福井大学教育・人文社会系部門"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"福井大学教育学部　刊行物"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.f-edu.u-fukui.ac.jp/faculty/publications","subitem_relation_type_select":"URI"}}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"福井大学教育・人文社会系部門"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24341827","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_25":{"attribute_name":"その他のID","attribute_value_mlt":[{"subitem_text_value":"TD10126490"}]},"item_10002_textarea_24":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_textarea_value":"応用科学  Applied Science"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村上, 亜由美"},{"creatorName":"ムラカミ, アユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岸本, 三香子"},{"creatorName":"キシモト, ミカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Murakami, Ayumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kishimoto, Mikako","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"BD10126490.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://u-fukui.repo.nii.ac.jp/record/29442/files/BD10126490.pdf"},"version_id":"0754f39f-5697-46d3-9544-540c4642b58a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"旬の食材","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"授業実践","subitem_subject_scheme":"Other"},{"subitem_subject":"大学生","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":"大学生を対象にした「旬の食材を取り入れた献立作成」の授業実践の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大学生を対象にした「旬の食材を取り入れた献立作成」の授業実践の評価"},{"subitem_title":"The Evaluation of the Class Practice of “Menu Planning that Incorporates Seasonal Food” on University Students","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["2859"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-02-03"},"publish_date":"2023-02-03","publish_status":"0","recid":"29442","relation_version_is_last":true,"title":["大学生を対象にした「旬の食材を取り入れた献立作成」の授業実践の評価"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-05-15T11:07:56.696469+00:00"}