{"created":"2023-05-15T13:30:30.477835+00:00","id":53,"links":{},"metadata":{"_buckets":{"deposit":"a8a00022-261f-4a77-9029-433136b95e01"},"_deposit":{"created_by":18,"id":"53","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"53"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000053","sets":["2:10"]},"author_link":["73","72","71"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-05-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"57","bibliographicPageStart":"47","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"A questionnaire survey was conducted on contents of cooking exercises for improving college students’ awareness of food and their cooking skills. Students who are active in kitchen knife exercise at home take breakfast every morning and their breakfasts are complete with staple food, main dish, and side dishes. Therefore, the educational contents to encourage students to increase the frequency of positive and continuous home cooking may possibly lead to improvement of students’ awareness of food.","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_relation_10":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"AA12671053","subitem_relation_type_select":"ISBN"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"長屋, 郁子"},{"creatorName":"ナガヤ, イクコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"71","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水田, 千尋"},{"creatorName":"ミズタ, チヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"72","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大場, 君枝"},{"creatorName":"オオバ, キミエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"73","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":"2016-10-19"}],"displaytype":"detail","filename":"shokubunka02-08.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/53/files/shokubunka02-08.pdf"},"version_id":"7937ca46-643a-4ddf-a967-9ea15b4a2b75"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大学生","subitem_subject_scheme":"Other"},{"subitem_subject":"食意識","subitem_subject_scheme":"Other"},{"subitem_subject":"調理技術","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"調理頻度","subitem_subject_scheme":"Other"},{"subitem_subject":"college students","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"awareness of food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking skills","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking exercise","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking frequency","subitem_subject_language":"en","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":"大学生の食意識と調理技術向上を目指した教育内容の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大学生の食意識と調理技術向上を目指した教育内容の検討"},{"subitem_title":"A Study on Educational Contents for Improving College Students’ Awareness of Food and Their Cooking Skills","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-19"},"publish_date":"2016-10-19","publish_status":"0","recid":"53","relation_version_is_last":true,"title":["大学生の食意識と調理技術向上を目指した教育内容の検討"],"weko_creator_id":"18","weko_shared_id":18},"updated":"2023-05-15T13:39:10.821183+00:00"}