{"created":"2023-06-19T11:42:08.759089+00:00","id":11193,"links":{},"metadata":{"_buckets":{"deposit":"78cb652f-52d2-431c-906c-4b6c11b57178"},"_deposit":{"created_by":13,"id":"11193","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"11193"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00011193","sets":["143:144:274:825"]},"author_link":["5811","32157","5237"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"156","bibliographicPageStart":"149","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"三重大学教育学部研究紀要. 自然科学・人文科学・社会科学・教育科学・教育実践"},{"bibliographic_title":"BULLETIN OF THE FACULTY OF EDUCATION MIE UNIVERSITY. Natural Science,Humanities,Social Science,Education,Educational Practice","bibliographic_titleLang":"en"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Surveys were conducted every April to investigate the knowledge and confidence of cooking procedures of 1, 149 freshmen（age 18-20）in college and vocational school from 2010 to 2013. The knowledge and confidence of cooking procedures were differed by gender, major in high school, frequency of cooking, cooking attitude and having specialty dishes. Students graduated from specialized education in high school had higher knowledge and  confidence than students graduated from general education did. Moreover students who cooked habitually had higher knowledge and confidence compared with students who rarely cooked. Furthermore it found that having interest in cooking is important to have higher knowledge and confidence of cooking procedures. Therefore, it concluded that it was important for students to have opportunity for cooking and to increase their interest in cooking.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学教育学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-2419","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12097333","subitem_source_identifier_type":"NCID"}]},"item_4_text_31":{"attribute_name":"出版者（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"ミエダイガクキョウイクガクブ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平島, 円","creatorNameLang":"ja"},{"creatorName":"ヒラシマ, マドカ","creatorNameLang":"ja-Kana"},{"creatorName":"Hirashima, Madoka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"堀, 光代","creatorNameLang":"ja"},{"creatorName":"ホリ, ミツヨ","creatorNameLang":"ja-Kana"},{"creatorName":"HORI, Mitsuyo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"磯部, 由香","creatorNameLang":"ja"},{"creatorName":"イソベ, ユカ","creatorNameLang":"ja-Kana"},{"creatorName":"ISOBE, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-05-24"}],"displaytype":"detail","filename":"20C18000.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20C18000","url":"https://mie-u.repo.nii.ac.jp/record/11193/files/20C18000.pdf"},"version_id":"f82b9a73-552d-4462-997b-7b68ea26f314"}]},"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":"大学および専門学校生の調理操作の知識と自信度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大学および専門学校生の調理操作の知識と自信度","subitem_title_language":"ja"},{"subitem_title":"The knowledge and confidence of cooking procedures for students in college and vocational school","subitem_title_language":"en"}]},"item_type_id":"4","owner":"13","path":["825"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-05-24"},"publish_date":"2017-05-24","publish_status":"0","recid":"11193","relation_version_is_last":true,"title":["大学および専門学校生の調理操作の知識と自信度"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-11-09T06:37:47.086036+00:00"}