{"created":"2023-05-15T09:32:46.457112+00:00","id":7704,"links":{},"metadata":{"_buckets":{"deposit":"e3ec8896-aabe-4187-84bd-ed8f0a8802f6"},"_deposit":{"created_by":4,"id":"7704","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"7704"},"status":"published"},"_oai":{"id":"oai:nara-edu.repo.nii.ac.jp:00007704","sets":["1292:1293:1295"]},"author_link":["36590","36589","36588"],"item_3_alternative_title_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Promotion of the Dietary Education putting the Cooking into the key Position －On investigation of the state of the Child- Cooking in the Home－"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"21","bibliographicVolumeNumber":"14","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":"子どもの食育を、調理を中心に推進することの有効性を明らかにするために、家庭における幼児の食育の実態を、調理への参加状況に焦点をあてて調査した。その結果、６歳児の「火を使わない調理」と「包丁を使う調理」の「よくする」と「時々する」の合計値は両者ともに72％であり、「火を使う調理」の合計値は36%であったこと、よく調理をする幼児は食事に関する全般的な手伝いをし、食べることへの関心が高く、栄養に関する知識を持ち合わせている傾向にあること、郷土食をよくつくる家庭では、結果として幼児の調理参加を高めていること等が明らかになり、子どもの食育を調理中心に推進することの有効性が立証された。","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"}]}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"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":"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":"b2005-R04.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"b2005-R04.pdf","url":"https://nara-edu.repo.nii.ac.jp/record/7704/files/b2005-R04.pdf"},"version_id":"2ffa9641-d6ea-48d5-bf0f-5998d4a5d8b1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食育 dietary education"},{"subitem_subject":"調理 cooking"},{"subitem_subject":"子ども child"},{"subitem_subject":"家庭 home"}]},"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":"調理参加を主軸にした食育の推進　－家庭における幼児の調理参加状況からの検討－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理参加を主軸にした食育の推進　－家庭における幼児の調理参加状況からの検討－"}]},"item_type_id":"3","owner":"4","path":["1295"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-06-14"},"publish_date":"2010-06-14","publish_status":"0","recid":"7704","relation_version_is_last":true,"title":["調理参加を主軸にした食育の推進　－家庭における幼児の調理参加状況からの検討－"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-16T09:00:23.286416+00:00"}