{"created":"2023-06-20T14:02:25.778800+00:00","id":44,"links":{},"metadata":{"_buckets":{"deposit":"24a6c4e9-6ee8-4b4b-8236-ab85e1b1d871"},"_deposit":{"created_by":6,"id":"44","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"44"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:00000044","sets":["2:12"]},"author_link":["66","67"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"36","bibliographicPageStart":"25","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"羽衣国際大学人間生活学部研究紀要"},{"bibliographic_title":"Bulletin of Hagoromo University of International Studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"　学校給食では、食文化の伝承のために郷土料理が提供されており、食育指導において、家庭科担当教員には、「栄養教諭等との連携」、「給食を教材に活用する」、「地場産物を調理実習等に取り入れる」などが求められていることが今回の調査でわかった。家庭科教諭養成校である大学においては、実践的・体験的学習である調理実習への地場産物の利用が今後の指導に重視されていることが示された。大学が位置する泉州地域は、多品目にわたる農産物が栽培されており、また、なにわ特産品に指定されている品目の多くが栽培されている。これらを含む地場産物を使用した調理実習の取り組みを実施した。","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51025/00000036","subitem_identifier_reg_type":"JaLC"}]},"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"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","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"},{"creatorName":"ヤマモト, ユキエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"66","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamamoto, Yukie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"67","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":"2023-03-31"}],"displaytype":"detail","filename":"kiyou_n18-25.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyou_n18-25","url":"https://hagoromo.repo.nii.ac.jp/record/44/files/kiyou_n18-25.pdf"},"version_id":"2832c26d-68d6-46d7-9ca7-bb13e24a14c0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"地場産物","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"学校給食","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"泉州地域","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":"大阪府下の学校給食における地場産物の利用と郷土料理 : 地場産物を大学の調理実習に活用する取り組みについて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大阪府下の学校給食における地場産物の利用と郷土料理 : 地場産物を大学の調理実習に活用する取り組みについて"}]},"item_type_id":"10002","owner":"6","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-31"},"publish_date":"2023-03-31","publish_status":"0","recid":"44","relation_version_is_last":true,"title":["大阪府下の学校給食における地場産物の利用と郷土料理 : 地場産物を大学の調理実習に活用する取り組みについて"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2023-06-20T14:03:40.553933+00:00"}