{"created":"2023-05-15T11:30:59.728009+00:00","id":120,"links":{},"metadata":{"_buckets":{"deposit":"f0ccf898-6a18-4c04-8fbe-f6f289ca54ba"},"_deposit":{"created_by":4,"id":"120","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"120"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000120","sets":["2:25"]},"author_link":["427","428"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"43","bibliographicPageStart":"35","bibliographic_titles":[{"bibliographic_title":"鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"平成19年度鳥取県「次世代へつなぐ『とっとりの食』普及推進事業」により，地元生産者や生活改善グループの方を講師に招き，地元の食材を使った郷土料理，伝統料理，加工食品などの郷土食実習を実施した．意識調査アンケートによると郷土料理に関心や興味を持つようになり，地域の食文化を再認識するきっかけになった，将来栄養士や調理員として働く際に献立作成や調理に活かしたいなどの意見が多くみられた．授業に対する学生の評価は総合的に高く，講師から調理や加工方法および技術を直接学ぶことができ，交流する機会も得られたためと考えられる．今回の授業において，地域と連携した実践的教育効果が認められ，鳥取県の食文化を再認識させながら興味や関心を高め，次世代へ継承する動機づけにつながることが分かった．","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/00000113","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40016927025","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12033534","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-3365","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"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":"横山, 弥枝","creatorNameLang":"ja"},{"creatorName":"ヨコヤマ, ヤエ","creatorNameLang":"ja-Kana"},{"creatorName":"YOKOYAMA, Yae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"427","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松島, 文子","creatorNameLang":"ja"},{"creatorName":"マツシマ, フミコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUSHIMA, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"428","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-01"}],"displaytype":"detail","filename":"bulletin60_05.pdf","filesize":[{"value":"18.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"地域と連携した郷土食実習の教育効果.pdf","url":"https://cygnus.repo.nii.ac.jp/record/120/files/bulletin60_05.pdf"},"version_id":"803b656c-5599-42a8-95e5-8c8daf0a3779"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"鳥取県","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"地域連携","subitem_subject_scheme":"Other"},{"subitem_subject":"教育効果","subitem_subject_scheme":"Other"},{"subitem_subject":"地産地消","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":"地域と連携した郷土食実習の教育効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域と連携した郷土食実習の教育効果","subitem_title_language":"ja"},{"subitem_title":"Educational Effects of Traditional Cuisine Practice with the Cooperation of Community","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-01"},"publish_date":"2019-10-01","publish_status":"0","recid":"120","relation_version_is_last":true,"title":["地域と連携した郷土食実習の教育効果"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-07T08:53:52.266067+00:00"}