{"created":"2023-06-19T08:35:41.524198+00:00","id":37,"links":{},"metadata":{"_buckets":{"deposit":"0149270c-8a07-4522-8bad-b1a08439d46a"},"_deposit":{"created_by":3,"id":"37","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"37"},"status":"published"},"_oai":{"id":"oai:mgu.repo.nii.ac.jp:00000037","sets":["1:7:14"]},"author_link":["11"],"control_number":"37","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"生活環境科学研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Annual report of the Institute of Living and Environmental Sciences","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"東北南部のいり煮作りが、女子大学生の身近な食材を活用する食事作り力形成に有効であることを、宮城県の女子大学生におけるいり煮作り学習により検証した。\n1. いり煮の摂食は週1、2 回以上食べる者が5～6 割おり、学習者にとっていり煮は日常的な料理であった。一方、月1、2 回以上作る者は3～4 割であった。\n2. いり煮作り学習の介入後、介入群は対照群に比べて、いり煮作り頻度が増加するとともに、野菜の旬の知識、いり煮作りの自己効力感、ライフスタイルにあった食事作りの自己効力感が向上した。\n3. いり煮作りの頻度は、月1、2 回以上でも効果がみられることから、実行可能性が高い教材であることが確認された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_identifier_14":{"attribute_name":"URL","attribute_value_mlt":[{"subitem_identifier_type":"URI","subitem_identifier_uri":"http://www.mgu.ac.jp/main/educations/library/publication/seikatsu/no48/index.html"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20641/00000031","subitem_identifier_reg_type":"JaLC"}]},"item_2_publisher_22":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"宮城学院女子大学生活環境科学研究所","subitem_publisher_language":"ja"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11543681","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13466534","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Hiramoto, Fukuko","creatorNameLang":"en"},{"creatorName":"平本, 福子","creatorNameLang":"ja"},{"creatorName":"ヒラモト, フクコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Hiramoto","familyNameLang":"en"},{"familyName":"平本","familyNameLang":"ja"},{"familyName":"ヒラモト","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Fukuko","givenNameLang":"en"},{"givenName":"福子","givenNameLang":"ja"},{"givenName":"フクコ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"11","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":"2017-03-08"}],"displaytype":"detail","filename":"宮城県在住女子大学生の身近な食材を活用する食事作り力形成.pdf","filesize":[{"value":"569.8 kB"}],"format":"application/pdf","license_note":"Copyright (c) 2017 by Miyagi Gakuin Women's University","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"宮城県在住女子大学生の身近な食材を活用する食事作り力形成.pdf","url":"https://mgu.repo.nii.ac.jp/record/37/files/宮城県在住女子大学生の身近な食材を活用する食事作り力形成.pdf"},"version_id":"2e468cd2-873b-47a6-bcc7-69f4d0d565d4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"女子大学生","subitem_subject_scheme":"Other"},{"subitem_subject":"食事作り力","subitem_subject_scheme":"Other"},{"subitem_subject":"身近な食材","subitem_subject_scheme":"Other"},{"subitem_subject":"female university students","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"meal preparation competency","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"accessible kitchen ingredients","subitem_subject_language":"en","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":"宮城県在住女子大学生の身近な食材を活用する食事作り力形成 : 東北南部のいり煮作りを教材として","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"宮城県在住女子大学生の身近な食材を活用する食事作り力形成 : 東北南部のいり煮作りを教材として","subitem_title_language":"ja"},{"subitem_title":"Cultivation of the ability to prepare meals using accessible kitchen ingredients in female university students living in Miyagi Prefecture : Through a learning program using ``Irini'', a local dish of the southern Tohoku district, as a teaching material","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["14"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-01-06"},"publish_date":"2017-01-06","publish_status":"0","recid":"37","relation_version_is_last":true,"title":["宮城県在住女子大学生の身近な食材を活用する食事作り力形成 : 東北南部のいり煮作りを教材として"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-10-13T06:11:18.381784+00:00"}