{"created":"2023-05-15T14:06:57.655983+00:00","id":900,"links":{},"metadata":{"_buckets":{"deposit":"3e67b8ae-43f6-4a36-a2cb-8c561777ce51"},"_deposit":{"created_by":9,"id":"900","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"900"},"status":"published"},"_oai":{"id":"oai:do-bunkyodai.repo.nii.ac.jp:00000900","sets":["93:159"]},"author_link":["3084","3086","3092","3089","3087","3093","3091","3085","3090","3088"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"46","bibliographicPageEnd":"37","bibliographicPageStart":"25","bibliographic_titles":[{"bibliographic_title":"北海道文教大学研究紀要"},{"bibliographic_title":"Bulletin of Hokkaido Bunkyo University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究では，管理栄養士養成学生の入学前と現在の食生活習慣，食意識調査および献立作成時の状況調査の結果から，献立作成関連因子について検討を行った．一人暮らし学生は，家族と同居している学生と比べ，入学前と現在ともに調理を行う頻度が高く，調理を「得意」と回答した割合が高率であったが，食事バランスの点において，主食，主菜および副菜の組合せを日常的に「考えている」と回答した割合は，家族と同居学生の方が高率であった．調理に携わる頻度は，食に対する興味を深めることが示唆された一方で，献立作成に対する得意・苦手意識についてはその関連を認めなかった．献立作成を「難しい」と感じている学生には，給与栄養目標量をはじめとする諸基準を満たすことに苦慮している状況があり，食材の適切な純使用量の算出，調味料の使用割合および料理を仕上げるまでに要する時間など，献立作成関連の基本的な事柄が理解されていないことが明らかとなった．これら課題の解決には，養成カリキュラムを構成する個々の科目に止まらず，専門基礎科目分野と専門科目分野の複数の科目が相互に連携し，総合的・系統的な授業の構築に取り組む必要があると考える．","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北海道文教大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11950277","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-3841","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山森, 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Emi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3089","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANEKO, Yumiko,","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3090","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUZUKI, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3091","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUMOTO, Nobuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3092","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HATTORI, Tomiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3093","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":"2022-06-01"}],"displaytype":"detail","filename":"03原著論文山森先生.pdf","filesize":[{"value":"2.1 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planning","subitem_subject_language":"en","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":"管理栄養士養成学生の食生活，食意識および献立作成の実態","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"管理栄養士養成学生の食生活，食意識および献立作成の実態"},{"subitem_title":"Actual Conditions of Dietary Lifestyle and Awareness of Menu Planning by Students on a Registered Dietitian Training Course","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"9","path":["159"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-01"},"publish_date":"2022-06-01","publish_status":"0","recid":"900","relation_version_is_last":true,"title":["管理栄養士養成学生の食生活，食意識および献立作成の実態"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T14:10:29.673519+00:00"}