{"created":"2023-06-20T16:48:14.858114+00:00","id":20074,"links":{},"metadata":{"_buckets":{"deposit":"9a414fcd-0d13-426d-af22-44bc6a446c06"},"_deposit":{"created_by":3,"id":"20074","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"20074"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00020074","sets":["14:923:2381:4500"]},"author_link":["34183"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"48","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"近畿大学九州短期大学研究紀要"},{"bibliographic_title":"RESEARCH BULLETIN OF Kindai University Kyushu Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Abstruct]In this study, the author analyzed the point of the cooking process from data of obtained recipe, spinach with sesame dressing. The cooking technology of the junior college students were distributed for three stages by a test to cut a cucumber. The technical high group used the basic materials, but the low group used various commercial soup stock with basic materials. By the comparison between text data and textbook of the free description, as for the textbook, recipe was explained with the number of the letters of about 5 times. Furthermore, the similar degree of the sentence was about 45%. After giving text mining analysis, a network of the operation to be related to “the spinach” was big, and the process of how to make dishes of the junior college student and the textbook was shown. On the other hand, the textbook showed that there were seven networks such as how to cook spinach, how to cut, and the seasoning. It became clear to arrest even the junior college student who had high cooking technical group only by a simple cooking process.","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":"Kindai University Kyusyu Junior College living welfare information Course"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"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":"34183","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":"2019-04-15"}],"displaytype":"detail","filename":"AN10297606-20181200-0001.pdf","filesize":[{"value":"3.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN10297606-20181200-0001.pdf","url":"https://kindai.repo.nii.ac.jp/record/20074/files/AN10297606-20181200-0001.pdf"},"version_id":"4ba07a47-29be-481c-89fe-b1a169fdc8c4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cooking process","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking skills","subitem_subject_scheme":"Other"},{"subitem_subject":"free descriptive","subitem_subject_scheme":"Other"},{"subitem_subject":"points of the textbook","subitem_subject_scheme":"Other"},{"subitem_subject":"text mining","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":"〈資料〉自由記述による学生の調理工程に関する調査（その２）－“ほうれん草のごま和え”から見た調理工程－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈資料〉自由記述による学生の調理工程に関する調査（その２）－“ほうれん草のごま和え”から見た調理工程－"},{"subitem_title":"〈MATERIALS〉Survey of Cooking Process  of the Junior College Student from Free Descriptive（Part2）－Cooking Process of Spinach with Sesame Dressing－","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4500"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-15"},"publish_date":"2019-04-15","publish_status":"0","recid":"20074","relation_version_is_last":true,"title":["〈資料〉自由記述による学生の調理工程に関する調査（その２）－“ほうれん草のごま和え”から見た調理工程－"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T20:06:41.335478+00:00"}