{"created":"2023-11-07T05:29:35.543771+00:00","id":2000042,"links":{},"metadata":{"_buckets":{"deposit":"b6def63f-c5c7-44a3-94a1-2f06956c5a96"},"_deposit":{"created_by":7,"id":"2000042","owner":"7","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2000042"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:02000042","sets":["7","7:34"]},"author_link":[],"control_number":"2000042","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"15","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Recently, cooking knowledge and skills of junior college students have been decreasing. Therefore, a questionnaire survey was conducted to investigate cooking knowledge and skills of students and when they acquired them by taking cooking classes, and to obtain basic data regarding cooking levels for the students. The survey consisted of 33 questions. The respondents were 254 female freshmen in junior college from 2015 to 2018. They enrolled at a nutritionist training facility and took cooking classes in the first semester of their studies. It was found that more than 70% of students responded that they learned cooking knowledge and skills by taking cooking classes, indicating their cooking knowledge and skills increased by taking cooking classes. However, some knowledge and skills have not been acquired. Then, a method of teaching should be thought out to increase their knowledge and skills.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0916-3174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀 光代","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"90320952","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90320952"}]},{"creatorNames":[{"creatorName":"川島 奈都実","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平島 円","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"80390003","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80390003"}]},{"creatorNames":[{"creatorName":"磯部 由香","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"80218544","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80218544"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-02-24"}],"filename":"調理学実習の学習内容の学生の習得情報.pdf","filesize":[{"value":"634 KB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://gifu-cwc.repo.nii.ac.jp/record/2000042/files/調理学実習の学習内容の学生の習得情報.pdf"},"version_id":"ea40fc21-e5b8-4dd9-b5de-e9dce81599b5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"短期大学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士養成課程","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"調理学実習","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"習得状況","subitem_subject_language":"ja","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":"調理学実習の学習内容の学生の習得情報","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理学実習の学習内容の学生の習得情報","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"7","path":["7","34"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-02-24"},"publish_date":"2023-02-24","publish_status":"0","recid":"2000042","relation_version_is_last":true,"title":["調理学実習の学習内容の学生の習得情報"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-11-21T03:25:25.314814+00:00"}