{"created":"2024-03-25T05:59:42.048825+00:00","id":2000416,"links":{},"metadata":{"_buckets":{"deposit":"7bdebcaf-f211-4f09-b9ea-20e04c5d1f09"},"_deposit":{"created_by":13,"id":"2000416","owner":"13","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2000416"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:02000416","sets":["143:144:274:1711333328628"]},"author_link":[],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"177","bibliographicPageStart":"171","bibliographicVolumeNumber":"75","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_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice","bibliographic_titleLang":"en"}]}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では、高等学校家庭基礎において一汁一菜の献立作成における留意点に関する授業を実施し、高校生が作成した少ない品数を用いた献立に対して、食品群の取り入れ状況、栄養価、その他の特徴について明らかにすることを目的とする。分析対象者は高校1年生91名であった。\n献立構成について朝食、昼食、夕食のどれも、一汁一菜で作成した割合が高かった。また、間食を活用したものは86名（95％）であり、果物、乳・乳製品、砂糖の食品が間食に取り入れられていた。先行研究の一汁一菜献立結果と比較したところ、留意点に気づかせる授業を実施した献立の方が、食品群のいもを多く取り入れた割合が高くなっていた。栄養価ではエネルギー、たんぱく質、食物繊維、鉄において適正の割合が高くなっていた。以上より、一汁一菜献立の留意点について授業を行うことにより、少ない品数の留意点を意識して作成されたことが反映されており、食品や栄養素おいて改善することが示された。","subitem_description_language":"ja","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","subitem_publisher_language":"ja"}]},"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_language":"ja-Kana","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_language":"ja","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":"瀧日,滋野","creatorNameLang":"ja"},{"creatorName":"Takihi,Shino","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"阪野,朋子","creatorNameLang":"ja"},{"creatorName":"Banno,Tomoko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-03-25"}],"filename":"2023BS0088.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://mie-u.repo.nii.ac.jp/record/2000416/files/2023BS0088.pdf"},"version_id":"422edd99-c1f8-4fbe-aff4-588ccd438080"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"高校生","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"少ない品数","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"4つの食品群","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養","subitem_subject_language":"ja","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":"高等学校家庭科における少ない品数による献立作成の授業実践と献立評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高等学校家庭科における少ない品数による献立作成の授業実践と献立評価","subitem_title_language":"ja"},{"subitem_title":"Class practice of planning menus with a small number of items and evaluation of menus in high school home economics classes","subitem_title_language":"en"}]},"item_type_id":"4","owner":"13","path":["1711333328628"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-03-25"},"publish_date":"2024-03-25","publish_status":"0","recid":"2000416","relation_version_is_last":true,"title":["高等学校家庭科における少ない品数による献立作成の授業実践と献立評価"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2024-04-01T00:14:00.651117+00:00"}