{"created":"2023-06-19T11:37:10.872861+00:00","id":4381,"links":{},"metadata":{"_buckets":{"deposit":"8d3a2bb5-4860-4339-a63f-ec38e5e92aa3"},"_deposit":{"created_by":13,"id":"4381","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"4381"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00004381","sets":["312:313:319:333"]},"author_link":["8688","8689","8690","8691"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"39","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"三重大学教育学部附属教育実践総合センター紀要"}]}]},"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":"望ましい食生活を送る基礎の一つとして調理技術の習得が挙げられる。そこで、多くの子どもを対象とした食教育が可能である学校現場において、味噌を使った料理のレシピ作りや包丁技術を習得する内容を取り入れ、家\n庭科や総合的な学習の時間における調理技術の向上に着目したカリキュラムを開発し、実践を行った。その結果、学校での調理実習をきっかけに、家庭での実践につなげることで、子どもたちの調理技術や意欲・関心を向上させることが明らかとなった。","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学教育学部附属教育実践総合センター"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-6542","subitem_source_identifier_type":"PISSN"}]},"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":"磯部, 由香","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中村, 由紀子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平島, 円","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉本, 敏子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"21C16393.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"21C16393.pdf","url":"https://mie-u.repo.nii.ac.jp/record/4381/files/21C16393.pdf"},"version_id":"4c4e9e35-761d-4bab-a2ba-5acd3e721ffe"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食教育","subitem_subject_scheme":"Other"},{"subitem_subject":"調理技術","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科","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":"小学生を対象とした調理技術の向上に着目した食教育の実践","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小学生を対象とした調理技術の向上に着目した食教育の実践","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["333"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-07-25"},"publish_date":"2013-07-25","publish_status":"0","recid":"4381","relation_version_is_last":true,"title":["小学生を対象とした調理技術の向上に着目した食教育の実践"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-02T05:26:58.562799+00:00"}