{"created":"2023-05-15T14:45:12.479033+00:00","id":207,"links":{},"metadata":{"_buckets":{"deposit":"8bc5f47a-61de-4d2e-ba28-5b2e4618bd51"},"_deposit":{"created_by":3,"id":"207","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"207"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000207","sets":[]},"author_link":["1060","1058","1059"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"88","bibliographicPageStart":"75","bibliographicVolumeNumber":"41","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":"1058","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":"1059","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":"1060","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":"　核家族や共稼ぎの増加，外食や中食の普及は家庭において食事作りを一層簡便化する傾向を助長し，郷土料理の伝承が危惧される。そこで，将来伝承の担い手となってゆくであろう女子短大生に郷土料理（３０品目）に対する喫食経験，嗜好，喫食の方法，調理経験，郷土料理に対する考え方などの状況を把握する目的で調査を行なった。対象女子短大生の家族構成は核家族９２.３％，鹿児島県での居住年数１０年以上は９２.９％であった。３０品目中，喫食経験が９０％以上の料理は１０品目，一方，５０％以下は１２品目であった。食べる頻度は，「時々」が最も品目数が多かった。喫食経験者が９０％以上かつ「好きである」が９０％以上の料理は，鶏飯・豚骨・黒豚のしゃぶしゃぶ・さつまあげ・いも天・さつま汁・豚汁の７品目であったが，ほとんど全ての品目について喫食経験者の７０％以上が「好きである」と回答していた。喫食の方法は料理により，内食，中食，外食別に特徴がみられたが，中でも菓子類は圧倒的に中食の割合が高かった。調理経験は豚汁が５８％で最も高く，ほとんど作ったことがない状況が示唆された。郷土料理に対する考え方（複数回答）では，「伝えていくべき」「健康的」「印象が良い」「作りたいと思う」が約８０％，「作り方を知らない」が１５％であった。また，クラスター分析により３０品目の料理は４つに分類された。","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"}]},"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_41_06.pdf","filesize":[{"value":"978.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_41_06","url":"https://k-junshin.repo.nii.ac.jp/record/207/files/kiyo_41_06.pdf"},"version_id":"22270188-acbc-4ede-8c6a-23f389c96bfe"}]},"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":"伝承","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":"女子短大生の郷土料理の喫食に関する実態","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"女子短大生の郷土料理の喫食に関する実態"},{"subitem_title":"A Survey of eating for local dishes in Kagoshima prefecture among junior college female students","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["38"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-01-31"},"publish_date":"2011-01-31","publish_status":"0","recid":"207","relation_version_is_last":true,"title":["女子短大生の郷土料理の喫食に関する実態"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T18:17:11.564227+00:00"}