{"created":"2023-06-19T13:05:12.121555+00:00","id":1285,"links":{},"metadata":{"_buckets":{"deposit":"6383e959-5536-48d8-941d-f558d457427b"},"_deposit":{"created_by":11,"id":"1285","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1285"},"status":"published"},"_oai":{"id":"oai:kwjc.repo.nii.ac.jp:00001285","sets":["53:146"]},"author_link":["2665","2666","2664"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"9","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"鹿児島女子短期大学紀要"},{"bibliographic_title":"BULLETIN OF KAGOSHIMA WOMEN’S COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"鹿児島女子短期大学学生を対象に， 郷土料理の嗜好， 喫食経験や調理経験， 郷土料理に対する意識について調査および分析を行った． その結果， 嗜好性の高い郷土料理は調理および喫食経験も高く， その背景には， 家庭や学校での調理実習を通しての伝承や学校給食での喫食経験が豊富であることが明らかになった． 郷土料理に対する意識関心は比較的高く， 伝承することの重要性を理解している傾向であったが， 郷土料理の調理に対して 「面倒だ」 と感じている実態も見られた． これらの結果より， 若い世代への郷土料理の継承には， 幼少期から喫食や調理を数多く経験させると共に， 家庭や地域に対する情報提供や学校教育での教材化， また現代の生活スタイルに対応した調理時間や調理工程の工夫， 手に入りやすい食材の使用など， 様々なアプローチが必要であることが考えられる． また， 栄養士養成施設においては， 郷土料理の体系的な学習システムの構築が必要である．","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島女子短期大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-8970","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"千葉, しのぶ"}],"nameIdentifiers":[{"nameIdentifier":"2664","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松元, 理恵子"}],"nameIdentifiers":[{"nameIdentifier":"2665","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"改元, 香"}],"nameIdentifiers":[{"nameIdentifier":"2666","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":"2017-04-13"}],"displaytype":"detail","filename":"08 千葉しのぶ 他2名.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"郷土料理に接する経験が与える女子短大生の思考や行動への影響と若い世代への郷土両氏伝承のための方策","url":"https://kwjc.repo.nii.ac.jp/record/1285/files/08 千葉しのぶ 他2名.pdf"},"version_id":"3cb3a577-6864-470c-951c-7c6fcd8ef6b4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿児島","subitem_subject_scheme":"Other"},{"subitem_subject":"女子短大生","subitem_subject_scheme":"Other"},{"subitem_subject":"第３次食育推進基本計画","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":"郷土料理に接する経験が与える女子短大生の思考や行動への影響と若い世代への郷土両氏伝承のための方策","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"郷土料理に接する経験が与える女子短大生の思考や行動への影響と若い世代への郷土両氏伝承のための方策"},{"subitem_title":"The Effect of Experiencing the Local Cuisine on Thinking and Behavior of Women College Students : The Way to Inherit the Local Cuisine to Young Generation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["146"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-04-13"},"publish_date":"2017-04-13","publish_status":"0","recid":"1285","relation_version_is_last":true,"title":["郷土料理に接する経験が与える女子短大生の思考や行動への影響と若い世代への郷土両氏伝承のための方策"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T13:16:49.479865+00:00"}