{"created":"2025-04-28T04:35:47.036792+00:00","id":2000053,"links":{},"metadata":{"_buckets":{"deposit":"a58622e6-d0bd-40b0-a19e-652263f05667"},"_deposit":{"created_by":13,"id":"2000053","owner":"13","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2000053"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:02000053","sets":["1:1741850747456"]},"author_link":[],"control_number":"2000053","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-02-28"},"bibliographicIssueNumber":"54","bibliographicPageEnd":"74","bibliographicPageStart":"67","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，学生主体の活動「EAT＆スマイルプロジェクト＃岐女大」の1つとして，さぎ草祭でミニ懐石料理の提供を行っている。2024年度は「食材を無駄なくいただこう」をテーマとし，より食材の廃棄を少なくすることを目標として活動を行った。本報告では，2024年度の活動内容，また学生の食に関する意識や活動への取り組みの意識を調査し，今年度の活動について総括した。","subitem_description_type":"Other"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"SHIMIZU Hiromi"},{"name":"UNNO Yuka"},{"name":"HAYAKAWA Momoka"},{"name":"MASUDA Hiromi"},{"name":"FUJITA Masako"}]}]},"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":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN0005314X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","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":"清水祐美"}]},{"creatorNames":[{"creatorName":"海野由夏"}]},{"creatorNames":[{"creatorName":"早川萌百香"}]},{"creatorNames":[{"creatorName":"増田ひろみ"}]},{"creatorNames":[{"creatorName":"藤田昌子"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2025-04-30"}],"filename":"08_清水.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://gijodai.repo.nii.ac.jp/record/2000053/files/08_清水.pdf"},"version_id":"71601f3d-efaa-4814-9df9-53aa745a51a2"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ミニ懐石料理の提供に向けた取り組み ～食材を無駄なく活用する～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ミニ懐石料理の提供に向けた取り組み ～食材を無駄なく活用する～","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"13","path":["1741850747456"],"pubdate":{"attribute_name":"公開日","attribute_value":"2025-04-30"},"publish_date":"2025-04-30","publish_status":"0","recid":"2000053","relation_version_is_last":true,"title":["ミニ懐石料理の提供に向けた取り組み ～食材を無駄なく活用する～"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2025-04-30T01:24:48.599482+00:00"}