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大学および専門学校生の調理に対する意識と実践度の在学中の変化の在学期間による違い
http://hdl.handle.net/10076/00019333
http://hdl.handle.net/10076/0001933394aa6fdf-07c0-4ecc-a269-3a324b63a441
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-11-09 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 大学および専門学校生の調理に対する意識と実践度の在学中の変化の在学期間による違い | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The study of changes in culinary habits and practice of college and vocational school students: Effects of the period of attendance at school | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | culinary habits | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | culinary practices | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | students in college and vocational school students | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | cooking frequency | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | cooking attitude and interest | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | making dishes | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | specialty | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
平島, 円
× 平島, 円× 磯部, 由香× 堀, 光代 |
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著者(ヨミ) | ||||||
姓名 | ヒラシマ, マドカ | |||||
言語 | ja-Kana | |||||
著者(ヨミ) | ||||||
姓名 | イソベ, ユカ | |||||
言語 | ja-Kana | |||||
著者(ヨミ) | ||||||
姓名 | ホリ, ミツヨ | |||||
言語 | ja-Kana | |||||
著者別名 |
Hirashima, Madoka
× Hirashima, Madoka× Isobe, Yuka× Hori, Mitsuyo |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Surveys were conducted to investigate the culinary habits and practices among college and vocational school students. Total of freshmen and graduating students were of 1,545 and 1,312. The respondents were categorized by the period of attendance at college or vocational school. It was found that students whose period of attendance at school was 2 years tended to have higher cooking frequencies compared with students whose period was 4 years. Namely, students with 2 years had higher culinary practices. On the other hand, students with 4 years had more opportunities of cooking during the college than students with 2 years did. So, students with 4 years became to have higher culinary habits. However, dishes made by students and specialty did not depend on the school periods. Therefore, it is considered that students had been preparing to be adults that go out into the world while in school, not depending on their school periods. | |||||
書誌情報 |
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 en : Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice 巻 71, p. 153-158, 発行日 2020-02-28 |
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ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 1880-2419 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12097333 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
出版者 | ||||||
出版者 | 三重大学教育学部 | |||||
出版者(ヨミ) | ||||||
ミエダイガクキョウイクガクブ | ||||||
資源タイプ(三重大) | ||||||
Departmental Bulletin Paper / 紀要論文 |