{"created":"2023-05-15T14:45:08.562339+00:00","id":138,"links":{},"metadata":{"_buckets":{"deposit":"ec5e2b7a-59b4-40b8-9008-f5285140f345"},"_deposit":{"created_by":3,"id":"138","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"138"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000138","sets":[]},"author_link":["721","722","725","724","726","723"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"140","bibliographicPageStart":"121","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"進藤, 智子"}],"nameIdentifiers":[{"nameIdentifier":"721","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"進藤, 穣"}],"nameIdentifiers":[{"nameIdentifier":"722","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"シンドウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"723","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"シンドウ, ジョウ"}],"nameIdentifiers":[{"nameIdentifier":"724","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Shindo, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"725","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shindo, Jo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"726","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　野菜，果物，肉，魚，乾物，缶詰，冷凍食品，および調味料などの食材料発注時の産地意識ならびに加工食品，輸入食品，遺伝子組換え食品，有機栽培農産物，無農薬栽培農産物，地元の農畜産物食品の使用状況は，朝食，昼食，および夕食の食数，回答者の年齢よりも，“直営”か“委託”かの給食(調理)の運営方式のよるところが大きいことが因子分析により認められた。生鮮食品および保存食品の産地意識は強いが，加工食品および輸入食品には不安があるにも関わらず利用されている。調査から意識と行動に着目し，給食施設における食の安心・安全について考察した。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子短期大学生活学科"},{"subitem_text_value":"鹿児島大学水産学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_39_09.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_39_09","url":"https://k-junshin.repo.nii.ac.jp/record/138/files/kiyo_39_09.pdf"},"version_id":"093f2810-a5b2-4d5e-bd3e-49d612747ed4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食施設","subitem_subject_scheme":"Other"},{"subitem_subject":"食材料管理","subitem_subject_scheme":"Other"},{"subitem_subject":"食の安心・安全","subitem_subject_scheme":"Other"},{"subitem_subject":"意識","subitem_subject_scheme":"Other"},{"subitem_subject":"行動","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":"給食施設における食の安心・安全について(2) : 給食管理者の食材料の選定に対する意識調査から　一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食施設における食の安心・安全について(2) : 給食管理者の食材料の選定に対する意識調査から　一考察"},{"subitem_title":"Safety and Assurance of Food in Facilities of Institutional Meal Service(2) : Research on the Awareness of Food Materials Procurement by the Management Director of Food Services","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["36"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-01-31"},"publish_date":"2009-01-31","publish_status":"0","recid":"138","relation_version_is_last":true,"title":["給食施設における食の安心・安全について(2) : 給食管理者の食材料の選定に対する意識調査から　一考察"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T15:21:38.080276+00:00"}