{"created":"2023-06-20T15:24:21.066622+00:00","id":696,"links":{},"metadata":{"_buckets":{"deposit":"944a26ef-61c6-4fcc-988e-bebdf229ce55"},"_deposit":{"created_by":4,"id":"696","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"696"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000696","sets":["70:76"]},"author_link":["4207","4206","4211","4208","4210","4209"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1969-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"36","bibliographicPageStart":"31","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"内島, 幸江"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"赤池, 節代"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ウチジマ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"アカイケ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"短期大学生の調理実験・実習に対する興味・理解度の調査を行ない,次のような結果を得た.1 調理実習・実験はかなり興味をもって履習され,調理実習に対する興味の有無への理由は学年,科によって相違し,全般的に「一般向きがするもの」「おいしいもの」「めずらしいもの」を調理実習として望む傾向が強い.2 調理実験に対する理解度は,調理に直接関連したものが理解されやすく,間接的なものへの興味は極めて低くいか,調理理論と継続させて実験を行なう場合,または実際面との関連づけを十分に理解させて実験する場合は,間接的な内容への理解を深め指導効果を高めるものと思われる.3 学生の調理学に対する理解が身近かな狭い範囲に限られており,広い背景をもつ調理学として認識させる指導か必要である.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1969-03-15"}],"displaytype":"detail","filename":"KJ00000727030.pdf","filesize":[{"value":"406.4 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727030","url":"https://nagoya-wu.repo.nii.ac.jp/record/696/files/KJ00000727030.pdf"},"version_id":"b57d9fce-c9a4-45ee-926f-23a5a7c68d84"}]},"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":"短期大学における基礎調理学の実験・実習に関する一考察 : II 短期大学生の調理学に対する興味・理解度について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"短期大学における基礎調理学の実験・実習に関する一考察 : II 短期大学生の調理学に対する興味・理解度について"},{"subitem_title":"A Reseatch on the Experiment and Practice of Fundamental Cookery of the College : II On the Degree of Interesting and Understanding for Cookery of College Women","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"1969-03-15"},"publish_date":"1969-03-15","publish_status":"0","recid":"696","relation_version_is_last":true,"title":["短期大学における基礎調理学の実験・実習に関する一考察 : II 短期大学生の調理学に対する興味・理解度について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:19:45.607210+00:00"}