{"created":"2023-05-15T14:40:58.840114+00:00","id":3073,"links":{},"metadata":{"_buckets":{"deposit":"d2c17720-00cc-419a-b8c8-953f88edb9f9"},"_deposit":{"created_by":13,"id":"3073","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"3073"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00003073","sets":["1:264:265"]},"author_link":["8863","9029","8988","9032","9028","9027","9031","8855","8857","9026","1917","859","5116","9030","8987","15"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"208","bibliographicPageStart":"199","bibliographic_titles":[{"bibliographic_title":"鈴鹿大学・鈴鹿大学短期大学部紀要"},{"bibliographic_title":"Journal of Suzuka Universuty and Suzuka Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録（日）","attribute_value_mlt":[{"subitem_description":"本研究では，大学入学前の調理頻度が調理技術や学習意欲に及ぼす影響を検討した．調査時期は，令和4年4月に実施した．調査対象者は，三重県の栄養士・管理栄養士養成校である短期大学2校，大学1校の学生110名に行った．調査方法は，自記式アンケートを実施した．分析項目は，調理操作頻度，調理技術，学習意欲とした．調理操作頻度は，10項目の頻度（回/月）とした．調理技術は，「自分一人でできる」を1点，「できない」を0点とし，28項目の合計得点とした．学習意欲は，13項目について，「とても思う」4点，「そう思う」3点，「あまり思わない」2点，「思わない」1点と点数化した．統計解析の有意水準は5%とし，調理操作頻度と調理技術、調理操作頻度と学習意欲について相関分析を行った．調査の結果，調理操作頻度は，調理技術や学習意欲と関連していた．調理技術の向上には，「フライパンで炒める」，「包丁で皮をむく」，「野菜を茹でる」，「昆布やかつお節でだしをとる」操作頻度の増加が必要であることを示唆した．","subitem_description_type":"Other"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2435-6530","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"This study examines the effects of the frequency of cooking operations before entering college on cooking skills and learning motivation. The survey was conducted in April 2022. The subjects of the study were 110 students from two junior colleges and one university in Mie Prefecture that registered dietitian and dietitian training schools. The survey was conducted using a self-administered questionnaire. The items to be analyzed were frequency of cooking operations, cooking skills, and learning motivation.  Cooking operations frequency was defined as the frequency of nine items (times/month). Cooking skills were scored based on a total of 28 items. The learning motivation was scored using 13 items. The statistical significance level was set at 5%, and a correlation analysis was performed between the frequency of cooking activities and cooking skills, and between the frequency of cooking activities and willingness to learn. The results of the survey indicated that the frequency of cooking operations  was associated with cooking skills and learning motivation. The results of this study suggest that the frequency of \"pan frying,\" \"peeling with a knife,\" \"boiling vegetables,\" and \"making soup stock with kombu or bonito flakes\" activities should be increased in order to improve cooking skills."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中川, 七海"},{"creatorName":"ナカガワ, ナナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8987","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"木下, 麻衣"},{"creatorName":"キノシタ, マイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1917","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大杉, 領子"},{"creatorName":"オオスギ, エリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"9026","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"若杉, 悠佑"},{"creatorName":"ワカスギ, ユウスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"9027","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"杉野, 香江"},{"creatorName":"スギノ, カエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8855","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"駒田, 亜衣"},{"creatorName":"コマダ, アイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"9028","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"梅原, 頼子"},{"creatorName":"ウメハラ, ヨリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8863","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":"NAKAGAWA, Nanami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8988","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KINOSHITA, Mai","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5116","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OSUGI, Eriko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9029","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"WAKASUGI, Yusuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9030","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUGINO, Kae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9031","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOMADA, Ai","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9032","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"UMEHARA, Yoriko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"15","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HOTTA, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"859","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":"2023-03-03"}],"displaytype":"detail","filename":"栄養士・管理栄養士養成施設学生における調理操作頻度による調理技術および学習意欲に及ぼす影響 .pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"栄養士・管理栄養士養成施設学生における調理操作頻度による調理技術および学習意欲に及ぼす影響","url":"https://suzuka.repo.nii.ac.jp/record/3073/files/栄養士・管理栄養士養成施設学生における調理操作頻度による調理技術および学習意欲に及ぼす影響 .pdf"},"version_id":"a30ad306-1add-4676-b837-97c4299ab009"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理操作頻度","subitem_subject_scheme":"Other"},{"subitem_subject":"調理技術","subitem_subject_scheme":"Other"},{"subitem_subject":"学習意欲","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士養成","subitem_subject_scheme":"Other"},{"subitem_subject":"学生","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking operations","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking skills","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"learning motivation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietitian training schools","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"college students","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・管理栄養士養成施設学生における調理操作頻度による調理技術および 学習意欲に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士・管理栄養士養成施設学生における調理操作頻度による調理技術および 学習意欲に及ぼす影響"},{"subitem_title":"The Effect of Frequency of Cooking Operations on Skills and Learning Motivation in College Students.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"13","path":["265"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"3073","relation_version_is_last":true,"title":["栄養士・管理栄養士養成施設学生における調理操作頻度による調理技術および 学習意欲に及ぼす影響"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-05-15T14:44:14.309591+00:00"}