{"created":"2023-06-19T09:13:02.097984+00:00","id":24968,"links":{},"metadata":{"_buckets":{"deposit":"76a28abc-c97c-47c2-a2fc-a5dfeb68f209"},"_deposit":{"created_by":1,"id":"24968","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"24968"},"status":"published"},"_oai":{"id":"oai:kumadai.repo.nii.ac.jp:00024968","sets":["399:562","585:603:1036"]},"author_link":["155494","155496","155451","155493"],"item_15_alternative_title_22":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study of Cooking Practice Materials in Dietary Education for Home Economics"}]},"item_15_alternative_title_23":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"カテイカ ノ ショクモツ キョウイク ニ オケル チョウリ ジッシュウ キョウザイ ノ ケントウ"}]},"item_15_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"33","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"熊本大学教育工学センター紀要"}]}]},"item_15_creator_3":{"attribute_name":"別言語の著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"内藤, 貴美子","creatorNameLang":"ja"},{"creatorName":"ナイトウ, キミコ","creatorNameLang":"ja-Kana"},{"creatorName":"Naito, Kimiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"内藤","familyNameLang":"ja"},{"familyName":"ナイトウ","familyNameLang":"ja-Kana"},{"familyName":"Naito","familyNameLang":"en"}],"givenNames":[{"givenName":"貴美子","givenNameLang":"ja"},{"givenName":"キミコ","givenNameLang":"ja-Kana"},{"givenName":"Kimiko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"155451","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nishimura, Eiko"}],"nameIdentifiers":[{"nameIdentifier":"155496","nameIdentifierScheme":"WEKO"}]}]},"item_15_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_15_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"論文(Article)","subitem_description_type":"Other"}]},"item_15_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"To study if junior high school students have ever cooked or can prepare by themselves what they have made in cooking practice class in elementary or junior high school and also processed foods, and whether they help to prepare meals at home or not, I formulated a questionnaire. The answers to these questions were obtained through the questionnaire sent to 403 boy and 442 girl students in Kumamoto City from November in 1985 to February in 1986.\nThe results are as follows:\n1. Both boys and girls cook what they have made at home economics class in elementary school and processed foods more often than any other food, and girls have more cooking experience than boys.\n2. Girls can make many more kinds of foods than boys, and there is a significant difference between the sexes in the range of meals that they can cook.\n3. A significant difference is shown that girls help at home more occasionally than boys. However, what they do not help with equally are the measuring of ingredients and seasonings, and the making of menus.\n4. They think that cooking practice is worth doing for their present and future life.\nTaking the above results into consideration, it seems to be necessary to examine the state of cooking practice classes in dietary education and to teach cooking at junior high school.","subitem_description_type":"Other"}]},"item_15_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"熊本大学"}]},"item_15_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10203850","subitem_source_identifier_type":"NCID"}]},"item_15_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"375.53","subitem_subject_scheme":"NDC"}]},"item_15_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"1060737 bytes"}]},"item_15_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_15_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_15_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_15_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"02"}]},"item_15_version_type_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"内藤, 貴美子"}],"nameIdentifiers":[{"nameIdentifier":"155493","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西村, 榮子"}],"nameIdentifiers":[{"nameIdentifier":"155494","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":"2020-03-02"}],"displaytype":"detail","filename":"EC0004_033-039.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"EC0004_033-039.pdf","url":"https://kumadai.repo.nii.ac.jp/record/24968/files/EC0004_033-039.pdf"},"version_id":"aca569c9-e383-420f-9646-5ee2dccbb570"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家庭科","subitem_subject_scheme":"Other"},{"subitem_subject":"食物","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"中学校","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":"家庭科の食物教育における調理実習教材の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭科の食物教育における調理実習教材の検討"}]},"item_type_id":"15","owner":"1","path":["562","1036"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-07-22"},"publish_date":"2011-07-22","publish_status":"0","recid":"24968","relation_version_is_last":true,"title":["家庭科の食物教育における調理実習教材の検討"],"weko_creator_id":"1","weko_shared_id":1},"updated":"2023-09-14T03:00:27.018199+00:00"}