{"created":"2023-05-15T14:45:06.419015+00:00","id":92,"links":{},"metadata":{"_buckets":{"deposit":"ad360937-8512-47a3-874a-f2bbb47baf97"},"_deposit":{"created_by":3,"id":"92","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"92"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000092","sets":[]},"author_link":["431","432","433"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"45","bibliographicVolumeNumber":"36","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":"大富, あき子"}],"nameIdentifiers":[{"nameIdentifier":"431","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"オオトミ, アキコ"}],"nameIdentifiers":[{"nameIdentifier":"432","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Otomi, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"433","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":"地産地消を念頭においた食育を行う上で，地元の（鹿児島県内産）食材を認知し，活用することは極めて重要である。そこで，女子短期大学生を対象に，家庭や小・中学校での学校給食における過去の食の経験が，調理を行う際の鹿児島県内産食材の活用に影響を与えるかどうかを，献立作成とアンケートによる意識調査によって調べた。調理に用いる食材としては，鶏肉，黒豚，サツマイモ，ニンジンなどの頻度が高かったが，鶏肉の使用に関しては，鹿児島県の特産物という意識はそれほど高くなかった。魚介類に関しては，鹿児島県内産の魚種の中ではキビナゴとカツオを選択する頻度が高かった。クラスター分析の結果，家庭や学校給食での食の経験が女子短期大学生の調理時の食材の選択に影響を与えることがわかった。また，１食の献立に使用する食材数の多いグループと少ないグループで県内産食材の活用状況を比較したところ，前者の方が，魚類や果物など多種の食材を使用する傾向がみられた。","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_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kagoshima Immaculate Heart College, Science of Living Department"}]},"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_36_05.pdf","filesize":[{"value":"44.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_36_05","url":"https://k-junshin.repo.nii.ac.jp/record/92/files/kiyo_36_05.pdf"},"version_id":"40c1cce7-efc4-4c03-9840-2b0b7b64b4ed"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"地産地消","subitem_subject_scheme":"Other"},{"subitem_subject":"食育","subitem_subject_scheme":"Other"},{"subitem_subject":"県内産食材","subitem_subject_scheme":"Other"},{"subitem_subject":"アンケート調査","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"学校給食　　　　　　　　　　　","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":"家庭および学校給食における食の経験が鹿児島県内産食材の活用に与える影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭および学校給食における食の経験が鹿児島県内産食材の活用に与える影響について"},{"subitem_title":"The influence of past experience of home and school lunch on effective utilization of foodstuffs made in Kagoshima Prefecture","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["32"],"pubdate":{"attribute_name":"公開日","attribute_value":"2006-01-31"},"publish_date":"2006-01-31","publish_status":"0","recid":"92","relation_version_is_last":true,"title":["家庭および学校給食における食の経験が鹿児島県内産食材の活用に与える影響について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T15:11:15.750063+00:00"}