{"created":"2023-05-15T09:32:45.832168+00:00","id":7689,"links":{},"metadata":{"_buckets":{"deposit":"4c701dc2-f3b5-40ed-ac29-764bbe5a023e"},"_deposit":{"created_by":4,"id":"7689","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"7689"},"status":"published"},"_oai":{"id":"oai:nara-edu.repo.nii.ac.jp:00007689","sets":["1292:1293:1294"]},"author_link":["36431","36425","36422","36432","36433","36423","36424","36434","36421","36427","36420","36435","36436","36429","36437","36430","36428","36426"],"item_3_alternative_title_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on the Systematic Subject Matter of Food Preparation in Home Economics Education in Elementary School and Junior High School － Adopt the Dietary Culture in Nara Prefecture －"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"110","bibliographicPageStart":"101","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"教育実践総合センター研究紀要"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"学習時間の削減に伴い、調理実習に充てる時間の確保が難しくなっている。そこで、小学校と中学校において扱う調理操作及び食材の重複を避け、効率的に多種多様な調理技能技術を習得させるために、調理実習題材の系統的な配列を検討した。また、調理題材を選定する際に、特に奈良県の食文化を扱った料理を取り入れた。小学校の実践として「そうめん」を、中学校の実践として「のっぺい汁」を紹介する。","subitem_description_type":"Abstract"}]},"item_3_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"タニグチ, アキコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ヒシダ, ミチヨ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ヒラシマ, ノリコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ナカジマ, タヤ"}]},{"nameIdentifiers":[{}],"names":[{"name":"カワサキ, トモエ"}]},{"nameIdentifiers":[{}],"names":[{"name":"スズキ, ヨウコ"}]}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"TANIGUCHI, Akiko"}]},{"nameIdentifiers":[{}],"names":[{"name":"HISHIDA, Michiyo"}]},{"nameIdentifiers":[{}],"names":[{"name":"HIRASHIMA, Noriko"}]},{"nameIdentifiers":[{}],"names":[{"name":"NAKAJIMA, Taya"}]},{"nameIdentifiers":[{}],"names":[{"name":"KAWASAKI, Tomoe"}]},{"nameIdentifiers":[{}],"names":[{"name":"SUZUKI, Yoko"}]}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良教育大学教育学部附属教育実践総合センター"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13476971","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":"AA11648373","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":"谷口, 明子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"菱田, 道代"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平嶋, 憲子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中嶋, たや"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"河﨑, 智恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鈴木, 洋子"}],"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":"b2006-H01.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"b2006-H01.pdf","url":"https://nara-edu.repo.nii.ac.jp/record/7689/files/b2006-H01.pdf"},"version_id":"3d388f07-fc0e-454d-ad08-4c437a3bf91d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家庭科 Home Economics Education","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習 Food Preparation","subitem_subject_scheme":"Other"},{"subitem_subject":"小学校 Elementary School","subitem_subject_scheme":"Other"},{"subitem_subject":"中学校 Junior High School","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化 Dietary Culture","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":"小・中学校の系統性に配慮した家庭科調理実習題材の検討 －奈良県の食文化を取り入れて－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小・中学校の系統性に配慮した家庭科調理実習題材の検討 －奈良県の食文化を取り入れて－"}]},"item_type_id":"3","owner":"4","path":["1294"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-06-14"},"publish_date":"2010-06-14","publish_status":"0","recid":"7689","relation_version_is_last":true,"title":["小・中学校の系統性に配慮した家庭科調理実習題材の検討 －奈良県の食文化を取り入れて－"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-16T09:01:00.680387+00:00"}