{"created":"2023-06-19T09:13:05.319698+00:00","id":25035,"links":{},"metadata":{"_buckets":{"deposit":"c6b89b3b-7488-47c0-88f8-57a58ebbc79f"},"_deposit":{"created_by":1,"id":"25035","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"25035"},"status":"published"},"_oai":{"id":"oai:kumadai.repo.nii.ac.jp:00025035","sets":["399:562","585:617:676"]},"author_link":["149452","155451"],"item_15_alternative_title_22":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Knowledge on Food Classification and Nutrients"}]},"item_15_alternative_title_23":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"ショクヒン ヤ エイヨウソ ニ カンスル リカイド"}]},"item_15_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-02-29","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"46","bibliographicPageStart":"43","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"熊本大学教育実践研究"}]}]},"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"}]}]},"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":"In order to establish the adequate method for teaching menu planning, I asked 85 second grade junior high school female students, by questionnaire method in October 1989, about their knowledge on food classification and nutrients. Then I obtained following results: 1) Students were able to classify foods more easily with criteria of food grouping (into 10 groups) than with that of nutrient grouping (into 6 groups). 2) Students could not fully understand the effects of nutrients included in foods upon the human body. 3) Among the foods that students themselves purchase, confectionery accounts for the greater part than cooking materials.","subitem_description_type":"Other"}]},"item_15_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"熊本大学教育学部附属教育実践研究指導センター"}]},"item_15_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11700236","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":"238531 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":"149452","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":"KKJ0009_043-046.pdf","filesize":[{"value":"238.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KKJ0009_043-046.pdf","url":"https://kumadai.repo.nii.ac.jp/record/25035/files/KKJ0009_043-046.pdf"},"version_id":"6e372928-0d04-46d2-a696-f721e378edc0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"中学校","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養","subitem_subject_scheme":"Other"},{"subitem_subject":"献立指導","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":"食品や栄養素に関する理解度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品や栄養素に関する理解度"}]},"item_type_id":"15","owner":"1","path":["562","676"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-08-01"},"publish_date":"2011-08-01","publish_status":"0","recid":"25035","relation_version_is_last":true,"title":["食品や栄養素に関する理解度"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-09-14T03:00:27.891864+00:00"}