{"created":"2023-05-15T13:30:31.562811+00:00","id":101,"links":{},"metadata":{"_buckets":{"deposit":"8672bb3a-36f0-4556-99cc-6cf3e7fc701b"},"_deposit":{"created_by":17,"id":"101","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"101"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000101","sets":["1","1:15"]},"author_link":["132","138","130","133","129","131","134","135","136","137"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-10-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"47","bibliographicPageEnd":"95","bibliographicPageStart":"89","bibliographic_titles":[{"bibliographic_title":"岐阜女子大学紀要"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"健康栄養学科では，平成23年度より，3年生の学生が勉学に励んでいる4年生の体調を食事でサポートするガンバレご飯の提供を実施している。1 回100食以上提供する大量調理においては，食材や使用機器の特性を理解した献立を作成するとともに，それぞれに合った扱い方をすることが重要である。本報告は，この取り組みの中で得られた食材の扱いに関する課題および改善策を報告するとともに，今後の課題について取りまとめた。","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0005314X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-8644","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"笠井, 恵里"},{"creatorName":"カサイ, エリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"129","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水田, 千尋"},{"creatorName":"ミズタ, チヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"130","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"平林, 綾乃"},{"creatorName":"ヒラバヤシ, アヤノ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"131","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"村山, 香里"},{"creatorName":"ムラヤマ, カオリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"132","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水野, 幸子"},{"creatorName":"ミズノ, サチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"133","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KASAI , Eri","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"134","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIZUTA , Chihiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"135","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HIRABAYASHI ,  Ayano","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"136","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MURAYAMA , Kaori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"137","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIZUNO , Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"138","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":"2017-11-24"}],"displaytype":"detail","filename":"10　笠井.pdf","filesize":[{"value":"390.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/101/files/10　笠井.pdf"},"version_id":"507ab2a6-a8af-4222-8abf-6dacb20ea854"}]},"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":"ガンバレご飯の取り組みを通して ～大量調理における食材の下処理および調理法～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ガンバレご飯の取り組みを通して ～大量調理における食材の下処理および調理法～"},{"subitem_title":"Thoughts on the Subject of ‘Ganbare Gohan’ ~ Under processing of food and cooking method in large scale cooking ~","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["1","15"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-11-30"},"publish_date":"2017-11-30","publish_status":"0","recid":"101","relation_version_is_last":true,"title":["ガンバレご飯の取り組みを通して ～大量調理における食材の下処理および調理法～"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-05-15T13:36:33.074091+00:00"}