{"created":"2023-05-15T09:34:48.409040+00:00","id":10288,"links":{},"metadata":{"_buckets":{"deposit":"5c6e3856-0995-43c9-b4b6-50ba9b7dcb6b"},"_deposit":{"created_by":4,"id":"10288","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"10288"},"status":"published"},"_oai":{"id":"oai:nara-edu.repo.nii.ac.jp:00010288","sets":["1292:1298:1654"]},"author_link":["45858","45862","45863","45859","45860","45861"],"item_3_alternative_title_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Comparison of heat retaining property, heat conduction characteristic and sensible heat insulation for each material of the tableware for soup for school lunch"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-11-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"140","bibliographicPageStart":"135","bibliographicVolumeNumber":"63","bibliographic_titles":[{"bibliographic_title":"奈良教育大学紀要. 人文・社会科学"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to clarify the performance by each quality of the material of the tableware for soup for school lunch, heat retaining property, the heat conduction characteristic and sensible heat insulation were investigated. A total of six kinds of tableware were used for the experiment. They are alumite, polypropylene, polyethylene naphthalate, reinforced porcelain, and two kinds of lacquer wooden bowls currently used in the public schools. The wooden tableware kept temperature of the soup than the tableware of other materials, and it was found that children could eat lunch more deliciously. Furthermore, since wooden tableware did not get hot immediately when it served a hot soup, it was ascertained that a child dishes up safely. In order to promote use of wooden tableware, there are problems of washing and price but the improvement is recommended about washing. The viewpoint which regards tableware as teaching tools in order to aim at the acquisition and improvement in manners is important.","subitem_description_type":"Abstract"}]},"item_3_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"スズキ, ヨウコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ムラカミ, ムツミ"}]}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"SUZUKI, Yoko"}]},{"nameIdentifiers":[{}],"names":[{"name":"MURAKAMI, Mutsumi"}]}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良教育大学"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05472393","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00181081","subitem_source_identifier_type":"NCID"}]},"item_3_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鈴木, 洋子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上, 睦美"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-24"}],"displaytype":"detail","filename":"NUE63_1_135-140.pdf","filesize":[{"value":"492.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"NUE63_1_135-140.pdf","url":"https://nara-edu.repo.nii.ac.jp/record/10288/files/NUE63_1_135-140.pdf"},"version_id":"6f214847-c64c-421e-94ec-775aab130950"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"学校給食","subitem_subject_scheme":"Other"},{"subitem_subject":"汁用食器","subitem_subject_scheme":"Other"},{"subitem_subject":"素材","subitem_subject_scheme":"Other"},{"subitem_subject":"school lunch","subitem_subject_scheme":"Other"},{"subitem_subject":"tableware for soup","subitem_subject_scheme":"Other"},{"subitem_subject":"material","subitem_subject_scheme":"Other"},{"subitem_subject":"ETYP：教育関連論文","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"}]},"item_title":"学校給食用汁用食器の各材質による保温性，熱伝導特性，感覚的保温性の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学校給食用汁用食器の各材質による保温性，熱伝導特性，感覚的保温性の比較"}]},"item_type_id":"3","owner":"4","path":["1654"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-12-08"},"publish_date":"2014-12-08","publish_status":"0","recid":"10288","relation_version_is_last":true,"title":["学校給食用汁用食器の各材質による保温性，熱伝導特性，感覚的保温性の比較"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-16T07:24:22.030548+00:00"}