{"created":"2023-06-20T16:46:07.289327+00:00","id":17549,"links":{},"metadata":{"_buckets":{"deposit":"ea7af943-58bd-4fdc-9130-0e8bd8d6a363"},"_deposit":{"created_by":29,"id":"17549","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"17549"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00017549","sets":["14:923:2381:4263"]},"author_link":["29529"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"近畿大学九州短期大学研究紀要"},{"bibliographic_title":"Research Bulletin of Kyushu Junior Clollege of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"One group of the cooking practice consists of several members in this school. Recently，there is the high school and some university carrying out the cooking practice for the purpose to cook alone. In this study, I investigated the review of the number of times and dishes which they leared practical training in with cooking practice of the student who experienced it in practicing by a high school from the elementary school. In addition, I classified a cooking technology of the student into three groups from the slice test of the cucumber and analyzed the activity of each group. As a result, with increasing the practicing number of times, efficiency of the activity of the student became higher. And a high student of the self-evaluation carries out more activities during cooking practice.","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"著者主要担当科目: 食生活論","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学九州短期大学"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09164383","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Yahiro, Miki"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学九州短期大学生活福祉情報科; 教授"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kyusyu Junior College of Kinki University Living Welfare Information Cource"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"八尋, 美希"},{"creatorName":"ヤヒロ, ミキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"29529","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":"2016-07-13"}],"displaytype":"detail","filename":"AN10297606-20151200-0001.pdf","filesize":[{"value":"4.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN10297606-20151200-0001.pdf","url":"https://kindai.repo.nii.ac.jp/record/17549/files/AN10297606-20151200-0001.pdf"},"version_id":"3329e719-5691-4baf-9916-e414674e0698"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cooking practice","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking experience","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking technology","subitem_subject_scheme":"Other"},{"subitem_subject":"ploblem solving","subitem_subject_scheme":"Other"},{"subitem_subject":"communication","subitem_subject_scheme":"Other"},{"subitem_subject":"self-evaluation","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":"〈論文〉学生の調理経験と調理実習における自己評価との関連性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈論文〉学生の調理経験と調理実習における自己評価との関連性"},{"subitem_title":"〈THESIS〉The Cooking Experience of the Junior College Student and Association with the Self-Evaluation in the Cooking Practice","subitem_title_language":"en"}]},"item_type_id":"2","owner":"29","path":["4263"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-13"},"publish_date":"2016-07-13","publish_status":"0","recid":"17549","relation_version_is_last":true,"title":["〈論文〉学生の調理経験と調理実習における自己評価との関連性"],"weko_creator_id":"29","weko_shared_id":29},"updated":"2023-06-20T20:07:39.187743+00:00"}