{"created":"2023-05-15T14:40:54.205110+00:00","id":2968,"links":{},"metadata":{"_buckets":{"deposit":"b0d6ee69-aa86-44ac-bbbd-69852d440c2a"},"_deposit":{"created_by":3,"id":"2968","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2968"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00002968","sets":["1:234"]},"author_link":["8862","8859","8854","8855","8857","8856","8853","8858","8860","8861"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"322","bibliographicPageStart":"313","bibliographic_titles":[{"bibliographic_title":"鈴鹿大学・鈴鹿大学短期大学部紀要第3号 2020"},{"bibliographic_title":"Journal of Suzuka University and Suzuka Junior College Vol.3 2020","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録（日）","attribute_value_mlt":[{"subitem_description":"本研究は、三重県内の栄養士・管理栄養士養成課程の新入学生の調理技術の現状を把握することを目的とし、調理技術や調理知識の向上のために、調理技術を調理経験、調理への意識、調理知識の面から検討した。2018年5月、三重県内の栄養士・管理栄養士養成課程の新入学生のうち、調査データがすべて揃った64名を対象とし、無記名自己記入式によるアンケート調査を実施した。調査項目は、対象者の基本属性、調理技術5項目、調理経験4項目、調理への意識2項目、調理知識21項目とした。\n分析方法は、各項目の人数とその割合を算出した。また、調理技術の習得状況得点と調理経験（1週間の調理頻度、1回の調理時間、1週間の食材購入頻度、調理可能な料理数）、調理知識（食材の切り方を知っている数）との関連は相関係数（ピアソンの積率相関係数）を用いた。統計処理には、Microsoft Excel 2013 およびエクセル統計2015 for Windowsを使用し、有意水準は 5％（両側検定）とした。\n調査の結果、調理技術の習得状況は、基礎的な習得に留まっていた。調理技術の習得状況得点と調理経験（1週間の調理頻度、1週間の食材購入頻度、調理可能な料理数）、調理知識（食材の切り方を知っている数）との間に相関が認められた。したがって、調理技術の習得状況得点が高い学生ほど、調理経験や調理知識は高く、調理技術の習得状況は、調理経験や調理知識に影響することが示唆された。","subitem_description_type":"Other"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24356530","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"The purpose of this study is to investigate the overall cooking skills of new students in the dietitian’s and the managed dietitian’s courses in Mie Prefecture. This is to understand the role of their cooking skills, cooking knowledge and cooking experience in the improvement of their overall cooking skills. Date was gathered in May 2018 and 64 dieticians in Mie Prefecture answered the survey. \nThe method used in analysis showed the percentage of the number of people choosing each item. In addition, the relationship between cooking experience and cooking knowledge was shown using the correlation coefficient (Pearson product moment correlation coefficient). For statistical processing, Microsoft Excel 2013 and Excel Statistics 2015 for Windows were used, and the significance level was set to 5% (two-sided test).\nThe results show that the acquired cooking technique was limited to basic cooking knowledge and the relationship between cooking experience and cooking knowledge\nTherefore, the better the cooking skill, the more the cooking experience and knowledge affect the overall cooking skills."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"服部, 映里"},{"creatorName":"ハットリ, エリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8853","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"生川, 卓弘"},{"creatorName":"ナルカワ, タカヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8854","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"杉野, 香江"},{"creatorName":"カエ, スギノ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8855","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"梅原, 頼子"},{"creatorName":"ウメハラ, ヨリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8856","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"堀田, 千津子"},{"creatorName":"ホッタ, チズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8857","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Eri, Hattori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8858","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takahiro, Narukawa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8859","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kae, Sugino","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8860","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yoriko, Umehara","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8861","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Chizuko, Hotta\\n","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8862","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":"2020-07-01"}],"displaytype":"detail","filename":"21.pdf","filesize":[{"value":"485.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"栄養士・管理栄養士課程の学生における調理技術の検討/PDF","url":"https://suzuka.repo.nii.ac.jp/record/2968/files/21.pdf"},"version_id":"08c0844c-3698-4e2f-b9a2-6b29f9edcace"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理技術","subitem_subject_scheme":"Other"},{"subitem_subject":"調理経験","subitem_subject_scheme":"Other"},{"subitem_subject":"調理への意識","subitem_subject_scheme":"Other"},{"subitem_subject":"調理知識","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士養成課程","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking skills","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking experience","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking consciousness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking knowledge","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietician training course","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":"栄養士・管理栄養士課程の学生における調理技術の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士・管理栄養士課程の学生における調理技術の検討"},{"subitem_title":"A Study of Cooking Skills Amongst Students in the Dietician and Administrative Dietician Training Course","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["234"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-07-01"},"publish_date":"2020-07-01","publish_status":"0","recid":"2968","relation_version_is_last":true,"title":["栄養士・管理栄養士課程の学生における調理技術の検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T14:55:40.947352+00:00"}