{"created":"2025-03-28T07:06:20.006230+00:00","id":2000052,"links":{},"metadata":{"_buckets":{"deposit":"ee6b3e98-cf05-4dff-8c72-75fce66d6dcb"},"_deposit":{"created_by":6,"id":"2000052","owner":"6","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"2000052"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:02000052","sets":["2:1743136598646"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"84","bibliographicPageStart":"79","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"羽衣国際大学人間生活学部研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Faculty of Human Life Studies,Hagoromo University of International Studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"都市近郊農業や漁業が盛んな泉州地域に位置する本学では、地場産物や大阪の郷土料理、泉州地域の郷土料を取り入れた調理実習の取り組みを実施している。調理工程の動画を映像専攻の学生が作成し、調理実習履修学生に事前に配信して予習させることで、調理経験の乏しい学生が、作業工程や出来上がりのイメージが付きやすくなり、動画教材導入により履修学生の理解力が上がり、調理や地域の食文化への理解と関心が深まったことがわかった。地場産物を含む郷土料理や調理実習の料理の動画配信は、授業効果を高めることにつながった。\n　また第４次食育推進基本計画において掲げられている推進目標である「産地や生産者を意識して農林水産物・食品を選ぶ国民を増やす」「地域や家庭で受け継がれてきた伝統的な料理や作法等を継承し、伝える国民を増やす」を効果的に推進する一助になると言える。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"YAMAMOTA Yukie","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"羽衣国際大学人間生活学部研究紀要編集委員会","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"18808328","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山本, 幸恵","creatorNameLang":"ja"},{"creatorName":"ヤマモト, ユキエ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-03-31"}],"filename":"kiyou_n20_7.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","url":{"url":"https://hagoromo.repo.nii.ac.jp/record/2000052/files/kiyou_n20_7.pdf"},"version_id":"a71021a7-0585-4adb-8405-538a60f4208d"}]},"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":"動画配信","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地場産物","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"泉州地域","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"第４次食育推進基本計画","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":"調理実習における動画配信","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理実習における動画配信","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"6","path":["1743136598646"],"pubdate":{"attribute_name":"公開日","attribute_value":"2025-03-31"},"publish_date":"2025-03-31","publish_status":"0","recid":"2000052","relation_version_is_last":true,"title":["調理実習における動画配信"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2025-03-31T01:46:20.980790+00:00"}