{"_buckets": {"deposit": "35cabf59-c75e-42cb-9031-28d84d9163a1"}, "_deposit": {"created_by": 8, "id": "12914", "owners": [8], "pid": {"revision_id": 0, "type": "depid", "value": "12914"}, "status": "published"}, "_oai": {"id": "oai:nara-edu.repo.nii.ac.jp:00012914", "sets": ["1712"]}, "author_link": [], "item_3_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2017-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "207", "bibliographicPageStart": "203", "bibliographicVolumeNumber": "3", "bibliographic_titles": [{"bibliographic_title": "次世代教員養成センター研究紀要", "bibliographic_titleLang": "ja"}]}]}, "item_3_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "教員一人ひとりに給食指導に必要な指導力の形成を図ることが、延いては食育の充実と継続に繋がるとの観点から、国立の教員養成系大学を対象に教育実習に関連する科目と実習の手引き（ハンドブック）における給食指導の扱いを調査した。その結果、回答を得られた29大学（56.9％）のうち、教育実習関連科目において学校給食ならびに給食指導を扱っていた大学は４大学（13.8％）で、実習の手引き（ハンドブック）に記載していた大学は５大学（17.2％）であった。手引きに掲載されていたのは「手洗い」や「給食当番の服装」の「安全・衛生」に関する内容や、「食事の仕方・マナー」「後片付け」であった。 ", "subitem_description_type": "Abstract"}]}, "item_3_full_name_2": {"attribute_name": "著者(ヨミ)", "attribute_value_mlt": [{"names": [{"name": "スズキ, ヨウコ"}]}]}, "item_3_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"names": [{"name": "SUZUKI, Yoko"}]}]}, "item_3_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "奈良教育大学次世代教員養成センター"}]}, "item_3_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "21893039", "subitem_source_identifier_type": "PISSN"}]}, "item_3_source_id_9": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12746196", "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"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2017-11-28"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "CERD2017-S1.pdf", "filesize": [{"value": "1.5 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 1500000.0, "url": {"label": "CERD2017-S1", "url": "https://nara-edu.repo.nii.ac.jp/record/12914/files/CERD2017-S1.pdf"}, "version_id": "e5e2e93f-b001-4c9e-a2d5-14d01767e2ea"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "学校給食｜指導給食｜教員養成系大学｜教育実習事前指導｜ETYP:教育関連論文"}, {"subitem_subject": "school lunch｜school lunch instruction｜teacher training university｜prior guidance for teaching practice", "subitem_subject_language": "en"}]}, "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": "教員養成系大学における教育実習事前指導等での給食指導の扱い", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "教員養成系大学における教育実習事前指導等での給食指導の扱い", "subitem_title_language": "ja"}, {"subitem_title": "Lesson for school lunch instruction in prior guidance for teaching practice in the teacher training university", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "8", "path": ["1712"], "permalink_uri": "http://hdl.handle.net/10105/00012901", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2017-11-28"}, "publish_date": "2017-11-28", "publish_status": "0", "recid": "12914", "relation": {}, "relation_version_is_last": true, "title": ["教員養成系大学における教育実習事前指導等での給食指導の扱い"], "weko_shared_id": -1}