{"created":"2023-06-20T14:02:25.823524+00:00","id":45,"links":{},"metadata":{"_buckets":{"deposit":"1dda7126-a687-4996-aa03-e325fe64251a"},"_deposit":{"created_by":6,"id":"45","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"45"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:00000045","sets":["2:12"]},"author_link":["69","68"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"37","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":"　近年、コロナウイルス感染症の影響で調理実習は感染のリスクが高いと考えられる活動とされ、授業の実施が難しくなり、行わない学校やオンライン上での授業に変更した為、グループでの作業活動や生徒各個人の技術力の習得状況など見極めがつかない状況になった。高等学校家庭科では、自己及び家族の発達と生活の営みに必要な知識と技能を、小学校家庭科、中学校技術・家庭科の上に積み重ねて習得し、生活をよりよくするために主体的に実践できるよう資質・能力を育成することを目指している。\n　調理実習と青年期における人間力の向上との関係性を明らかにするために本調査を行うことにした。現役の家庭科教員ならびに調理実習を高校生まで体験した18歳から22歳を対象とし、調査を実施し、人間力にどう結びついているかを考察した。","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51025/00000037","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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"湊, 敏文"},{"creatorName":"ミナト, トシフミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Minato, Toshifumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69","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_n18-37.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_9","mimetype":"application/pdf","url":{"label":"kiyou_n18-37","url":"https://hagoromo.repo.nii.ac.jp/record/45/files/kiyou_n18-37.pdf"},"version_id":"fe531877-497a-42f8-b6f0-f1b73b460a44"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"青年期","subitem_subject_scheme":"Other"},{"subitem_subject":"人間力向上","subitem_subject_scheme":"Other"},{"subitem_subject":"コマ数","subitem_subject_scheme":"Other"},{"subitem_subject":"大人","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":"高等学校教育の調理実習に見る、人間力の向上","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高等学校教育の調理実習に見る、人間力の向上"}]},"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":"45","relation_version_is_last":true,"title":["高等学校教育の調理実習に見る、人間力の向上"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2023-06-20T14:03:39.441351+00:00"}