{"created":"2023-05-15T08:08:14.447459+00:00","id":241,"links":{},"metadata":{"_buckets":{"deposit":"d4245e5f-51e6-4652-94e3-0fdc4056b308"},"_deposit":{"created_by":7,"id":"241","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"241"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000241","sets":["7:20"]},"author_link":["558","560","223","563","561","335","559","562"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"89","bibliographicPageStart":"85","bibliographicVolumeNumber":"59","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"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":"A questionnaire survey was conducted among college students majoring in Food and Nutrition and Home Economics Education with the purpose of investigating how much their understanding about cooking habits and skills had improved with a semester cooking practices. Comparison of the results before and after the cooking practices showed the following educational effects: students were cooking more often and more students had their specialties than before; the number of students who did not know how to make soup stock other than instant one dropped and students acquired Japanese traditional method to make soup stock; the number of students who could prepare fish increased while the number of those who could not decreased; as to fish preparation, students learned the words zeigo (hard scales at the joint of the tail of mackerels) and chiai (dark muscle); a high percentage of students acquired basic techniques to cut food into rounds (wagiri), small pieces from its edge (koguchigiri) and quarter rounds (ichohgiri).","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"A questionnaire survey was conducted among college students majoring in Food and Nutrition and Home Economics Education with the purpose of investigating how much their understanding about cooking habits and skills had improved with a semester cooking practices. Comparison of the results before and after the cooking practices showed the following educational effects: students were cooking more often and more students had their specialties than before; the number of students who did not know how to make soup stock other than instant one dropped and students acquired Japanese traditional method to make soup stock; the number of students who could prepare fish increased while the number of those who could not decreased; as to fish preparation, students learned the words zeigo (hard scales at the joint of the tail of mackerels) and chiai (dark muscle); a high percentage of students acquired basic techniques to cut food into rounds (wagiri), small pieces from its edge (koguchigiri) and quarter rounds (ichohgiri).","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000222","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110007589427","subitem_relation_type_select":"NAID"}}]},"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":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀, 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