{"_buckets": {"deposit": "e2e4d2ee-7bdf-4908-8585-c11c234911aa"}, "_deposit": {"created_by": 4, "id": "11889", "owners": [4], "pid": {"revision_id": 0, "type": "depid", "value": "11889"}, "status": "published"}, "_oai": {"id": "oai:nara-edu.repo.nii.ac.jp:00011889", "sets": ["1644"]}, "author_link": ["49979", "49978", "49980"], "item_3_alternative_title_18": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "A study of the contents of instruction about the school lunch in the teacher training stage －Instruction in safety and hygiene－"}]}, "item_3_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2013-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "99", "bibliographicPageStart": "95", "bibliographicVolumeNumber": "22", "bibliographic_titles": [{"bibliographic_title": "教育実践開発研究センター研究紀要"}]}]}, "item_3_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "学校給食は食育の生きた教材とも言われており、食育のなかで重要な位置を占めている。学校給食は、特別活動の学級活動に位置づけられており、給食指導は学級担任に課せられているが、教員養成系の大学において、給食指導に必要な力量形成がなされているかは定かでない。そこで、教員養成段階における学校給食に関する授業モデルを作成することにした。本研究においては、指導内容のなかの安全・衛生面の内容を検討する際の示唆を得ることを目的に、大学生の食の安全や衛生に対する行為と意識の実態を調べた。その結果、食事前の手洗いやテーブル清掃をしていた者が７～８割程度であったことなど、教員を目指す学生らの食の安全や衛生への意識が極めて低くいことが表出された。さらに、「食」に関心を持つことが、食生活行動や食の安全・衛生に関する行動に相互にかかわりがあることがわかった。", "subitem_description_type": "Abstract"}]}, "item_3_full_name_2": {"attribute_name": "著者(ヨミ)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "49979", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "スズキ, ヨウコ"}]}]}, "item_3_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "49980", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "SUZUKI, Yoko"}]}]}, "item_3_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "奈良教育大学教育実践開発研究センター"}]}, "item_3_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "21865841", "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": "AA12571252", "subitem_source_identifier_type": "NCID"}]}, "item_3_version_type_15": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "鈴木, 洋子"}], "nameIdentifiers": [{"nameIdentifier": "49978", "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": "2017-02-27"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "CERD2013-R11.pdf", "filesize": [{"value": "632.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 632500.0, "url": {"label": "CERD2013-R11.pdf", "url": "https://nara-edu.repo.nii.ac.jp/record/11889/files/CERD2013-R11.pdf"}, "version_id": "a186969f-af0f-4830-acf6-088f9bc94f9f"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "食育", "subitem_subject_scheme": "Other"}, {"subitem_subject": "food and nutrition education", "subitem_subject_scheme": "Other"}, {"subitem_subject": "学校給食", "subitem_subject_scheme": "Other"}, {"subitem_subject": "school lunch", "subitem_subject_scheme": "Other"}, {"subitem_subject": "教員養成", "subitem_subject_scheme": "Other"}, {"subitem_subject": "teacher training", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食の安全", "subitem_subject_scheme": "Other"}, {"subitem_subject": "food safety", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食の衛生", "subitem_subject_scheme": "Other"}, {"subitem_subject": "food hygiene", "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", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "教員養成段階における学校給食に関する指導内容の検討　－安全・衛生面の指導について－", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "教員養成段階における学校給食に関する指導内容の検討　－安全・衛生面の指導について－"}]}, "item_type_id": "3", "owner": "4", "path": ["1644"], "permalink_uri": "http://hdl.handle.net/10105/9304", "pubdate": {"attribute_name": "公開日", "attribute_value": "2013-12-17"}, "publish_date": "2013-12-17", "publish_status": "0", "recid": "11889", "relation": {}, "relation_version_is_last": true, "title": ["教員養成段階における学校給食に関する指導内容の検討　－安全・衛生面の指導について－"], "weko_shared_id": -1}