{"created":"2024-12-19T02:25:16.408440+00:00","id":2000138,"links":{},"metadata":{"_buckets":{"deposit":"a5509faf-a328-4418-9a10-de607e40afd1"},"_deposit":{"created_by":7,"id":"2000138","owner":"7","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2000138"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:02000138","sets":["7:1734496912451"]},"author_link":[],"control_number":"2000138","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"7","bibliographicPageEnd":"23","bibliographicPageStart":"17","bibliographicVolumeNumber":"74","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":"We conducted a questionnaire survey on the skills in cooking western cuisine of 430 students who enrolled in a dietitian training course at a women’s college between the 2013 and 2019 academic years. Students were asked about 17 different western dishes they practiced cooking in class. Not many of the students had experience in cooking these dishes before taking the class. For 16 of the dishes, the cooking confidence of students assigned to cook a specific dish was higher than that of students who were not assigned that dish (p < 0.05). With five dishes, students who had previous experience in cooking the dish and were also assigned that dish in class gained a higher cooking confidence than students who only had previous experience (p < 0.05). For all 17 dishes, students who did not have previous experience but were assigned to cook a certain dish in class acquired higher skills than students who did not have previous experience and did not fully participate in cooking that dish in class (p < 0.05). The results showed that cooking experience affected students’ acquisition of cooking skills. It is considered that students who were not assigned to cook a specific dish need to take an opportunity to cook that dish after classes.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"HORI Mitsuyo","nameLang":"en"},{"name":"SUNAGA Mayu","nameLang":"en"},{"name":"HIRASHIMA Madoka","nameLang":"en"}]}]},"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":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","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"}]},{"creatorNames":[{"creatorName":"須永　麻友","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平島　円","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-12-19"}],"filename":"〇岐阜市立女子短期大学研究紀要最終提出（修正）　堀光代.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://gifu-cwc.repo.nii.ac.jp/record/2000138/files/〇岐阜市立女子短期大学研究紀要最終提出（修正）　堀光代.pdf"},"version_id":"1fbae8b6-cdaa-4e40-b5da-463d04ffd319"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理実習","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"短期大学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アンケート調査","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"習得度","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":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"学生の調理経験による西洋料理の習得度 ―調理経験と調理実習の料理担当の有無による検討―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学生の調理経験による西洋料理の習得度 ―調理経験と調理実習の料理担当の有無による検討―","subitem_title_language":"ja"},{"subitem_title":"Skills in cooking western cuisine that college students acquired through cooking classes:   Differences resulting from previous cooking experience and assignment of dishes in cooking classes","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["1734496912451"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-12-01"},"publish_date":"2024-12-01","publish_status":"0","recid":"2000138","relation_version_is_last":true,"title":["学生の調理経験による西洋料理の習得度 ―調理経験と調理実習の料理担当の有無による検討―"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-12-25T05:48:15.889101+00:00"}