{"created":"2023-06-19T11:44:02.720713+00:00","id":13824,"links":{},"metadata":{"_buckets":{"deposit":"a7d3d198-a937-42d0-902e-2ebf4e276297"},"_deposit":{"created_by":15,"id":"13824","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"13824"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00013824","sets":["143:602:1692661608065"]},"author_link":[],"item_8_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-05-14","bibliographicIssueDateType":"Issued"}}]},"item_8_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"調理を実践する習慣の定着のためには、「調理が面倒」という意識の解消が必要であり、これには調理を効率よく行うことができる段取り力を持つことが有効である。そこで「調理における段取り力を向上させるプログラム」を作成し、段取り力向上の手立ての有効性を検証した。その結果、作成したプログラムの有効性が明らかになった。なお、この有効性は、調理における段取り力の定義を明確化した上で作成した客観的指標により評価したものである。","subitem_description_type":"Abstract"},{"subitem_description":"In order to establish the practice of cooking, it is necessary to eliminate the awareness that \"cooking is troublesome\", and for this purpose , it is effective to have a setup power that can perform cooking efficiently. Therefore, we created a \"program to improve the preparation ability in cooking\" and verified the effectiveness of measures to improve the preparation ability. As a result, the effectiveness of the created program became clear. In addition, this effectiveness is evaluated by the cbjective index created after clarifying the definition of the preparation ability in cooking.","subitem_description_type":"Abstract"}]},"item_8_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"2016年度～2018年度科学研究費補助金(基盤研究(C))研究成果報告書","subitem_description_type":"Other"}]},"item_8_description_64":{"attribute_name":"科研費番号","attribute_value_mlt":[{"subitem_description":"16K04756","subitem_description_type":"Other"}]},"item_8_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学"}]},"item_8_text_31":{"attribute_name":"出版者（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"ミエダイガク"}]},"item_8_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Kaken / 科研費報告書"}]},"item_8_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":"磯部, 由香","creatorNameLang":"ja"},{"creatorName":"イソベ, ユカ","creatorNameLang":"ja-Kana"},{"creatorName":"Isobe, Yuka","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-12"}],"displaytype":"detail","filename":"2020RP0005.pdf","filesize":[{"value":"89.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2020RP0005","url":"https://mie-u.repo.nii.ac.jp/record/13824/files/2020RP0005.pdf"},"version_id":"7aee34ca-453a-44cd-bce9-67d2246f7333"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"preparation activity","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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"調理における段取り力を向上させる授業モデルの開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理における段取り力を向上させる授業モデルの開発","subitem_title_language":"ja"},{"subitem_title":"The development of learning program for efficient cooking","subitem_title_language":"en"}]},"item_type_id":"8","owner":"15","path":["1692661608065"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-11-12"},"publish_date":"2020-11-12","publish_status":"0","recid":"13824","relation_version_is_last":true,"title":["調理における段取り力を向上させる授業モデルの開発"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-11-02T00:24:24.181074+00:00"}