{"created":"2023-05-15T14:45:26.657985+00:00","id":537,"links":{},"metadata":{"_buckets":{"deposit":"7c8320b9-9929-48d8-adc9-c1d70b9aa9f6"},"_deposit":{"created_by":13,"id":"537","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"537"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000537","sets":[]},"author_link":["2530","2526","2533","2532","2534","2537","2536","2525","2538","2539","2535","2528","2531","2527","2529"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"136","bibliographicPageStart":"121","bibliographicVolumeNumber":"31","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":"佐保井, 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日の作業の中で，栄養士担当生は，大部分の時間を主調理作業と事務処理に要しており，病院栄養士は，献立作成，特別食の調理，盛り付け，栄養指導などと多種類の作業を短時間ずつで実施していた。実習生による検収，調味料の計量作業や保存食の採取・保存の作業では，食品数と作業時間との間にかなりの相関（r=０.５７～０.８３）があった。調理師担当生は，切截，主調理作業，機器具の洗浄が主となり，調理員担当生は，野菜類の洗浄，主調理，盛り付け，食器類の洗浄が主であった。調理師・調理員担当生の作業には，使用食品の種類，量，切截方法などや，個人差が作業時間に影響を及ぼしていることが分かった。経験不足の実習生と病院の調理従事者では技術的に当然大差があり，特に野菜の切截作業時間において，実習生は，調理従事者の約２倍～５倍もの長時間を要した。","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":"鹿児島純心女子短期大学専攻科"},{"subitem_text_value":"鹿児島純心女子短期大学専攻科"},{"subitem_text_value":"鹿児島純心女子短期大学専攻科"},{"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_31_08.pdf","filesize":[{"value":"394.3 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