WEKO3
アイテム
{"_buckets": {"deposit": "69661cbb-6c81-4699-9fc9-cf0f1f30608c"}, "_deposit": {"created_by": 3, "id": "281", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "281"}, "status": "published"}, "_oai": {"id": "oai:musashigaoka.repo.nii.ac.jp:00000281", "sets": ["50"]}, "author_link": ["617", "5", "2", "615"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2003-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "56", "bibliographicPageStart": "51", "bibliographicVolumeNumber": "11", "bibliographic_titles": [{}]}]}, "item_3_description_11": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "As one of the basic training and practice programs for meal planning at the students of dietitian training Junior College, students were first asked to describe the weight of food materials necessary to make several Japanese popular dishes, such as Agemono (deep-fried dishes), Ohitashi (soaked dishes), salad, Nimono (boiled dishes) in one single serving size. After that, they were asked to measure the weight of these food materials and dishes with their eyes, and finally to weight these materials and dishes to confirm their abilities in eye measurement. The results were as follows: The weights of these food materials and dishes of one serving size described by both freshmen and sophomore were considerably varied, and especially freshmen\u0027s descriptions about the weights of food materials and dishes varied very widely. For instance, in the case of cabbages and tomatoes used for salad, and konjak for nimono, the weights of raw food materials and the prepared dishes were approximately two times heavier than those described in their meals planning. Serving size of the dishes such as soaked spinach (Ohitashi) or salad for each person was too small as compared to the ordinary serving size, on the other hand, those of deep-fried dishes were larger than the ordinary serving sizes.", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "8", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00004180867", "subitem_description_type": "Other"}]}, "item_3_description_8": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_description": "実践報告", "subitem_description_type": "Other"}]}, "item_3_description_9": {"attribute_name": "記事種別(英)", "attribute_value_mlt": [{"subitem_description": "PRACTICAL REPORT", "subitem_description_type": "Other"}]}, "item_3_source_id_1": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN10530096", "subitem_source_identifier_type": "NCID"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifier": "", "affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationName": "", "affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "小河原, 佳子", "creatorNameLang": "ja"}, {"creatorName": "コガワラ, ヨシコ", "creatorNameLang": "ja-Kana"}], "familyNames": [{"familyName": "小河原", "familyNameLang": "ja"}, {"familyName": "コガワラ", "familyNameLang": "ja-Kana"}], "givenNames": [{"givenName": "佳子", "givenNameLang": "ja"}, {"givenName": "ヨシコ", "givenNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "2", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "倉田, 澄子"}, {"creatorName": "クラタ, スミコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "615", "nameIdentifierScheme": "WEKO"}]}, {"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifier": "", "affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationName": "", "affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "Kogawara, Yoshiko", "creatorNameLang": "en"}], "familyNames": [{"familyName": "Kogawara", "familyNameLang": "en"}], "givenNames": [{"givenName": "Yoshiko", "givenNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "5", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "KURATA, Sumiko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "617", "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": "2016-11-04"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004180867.pdf", "filesize": [{"value": "468.0 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 468000.0, "url": {"label": "KJ00004180867.pdf", "url": "https://musashigaoka.repo.nii.ac.jp/record/281/files/KJ00004180867.pdf"}, "version_id": "cf6cc97b-a9ec-4bbd-a102-b0bca1a00956"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "献立作成", "subitem_subject_scheme": "Other"}, {"subitem_subject": "栄養士養成校", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食材の重量", "subitem_subject_scheme": "Other"}, {"subitem_subject": "meal planning", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "training junior college for dietitian", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "the weight of food materials", "subitem_subject_language": "en", "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": "栄養士養成校の学生の献立作成について(第6報) : 学生の献立の数値と食材及び料理の目測量に対する検討", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "栄養士養成校の学生の献立作成について(第6報) : 学生の献立の数値と食材及び料理の目測量に対する検討"}, {"subitem_title": "A study on meal planning made by the students of a dietitian training junior college (VI) : Examination of one single serving size for meal planning and the weight of food materials and dishes", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "3", "path": ["50"], "permalink_uri": "https://musashigaoka.repo.nii.ac.jp/records/281", "pubdate": {"attribute_name": "公開日", "attribute_value": "2016-11-04"}, "publish_date": "2016-11-04", "publish_status": "0", "recid": "281", "relation": {}, "relation_version_is_last": true, "title": ["栄養士養成校の学生の献立作成について(第6報) : 学生の献立の数値と食材及び料理の目測量に対する検討"], "weko_shared_id": 3}
栄養士養成校の学生の献立作成について(第6報) : 学生の献立の数値と食材及び料理の目測量に対する検討
https://musashigaoka.repo.nii.ac.jp/records/281
https://musashigaoka.repo.nii.ac.jp/records/281f97563ff-5b1c-488c-9fa7-d28028e43260
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004180867.pdf (468.0 kB)
|
|
Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2016-11-04 | |||||
タイトル | ||||||
タイトル | ||||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 献立作成 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 栄養士養成校 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食材の重量 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | meal planning | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | training junior college for dietitian | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | the weight of food materials | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10530096 | |||||
著者 |
小河原, 佳子
× 小河原, 佳子× 倉田, 澄子× Kogawara, Yoshiko× KURATA, Sumiko |
|||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 実践報告 | |||||
記事種別(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | PRACTICAL REPORT | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | As one of the basic training and practice programs for meal planning at the students of dietitian training Junior College, students were first asked to describe the weight of food materials necessary to make several Japanese popular dishes, such as Agemono (deep-fried dishes), Ohitashi (soaked dishes), salad, Nimono (boiled dishes) in one single serving size. After that, they were asked to measure the weight of these food materials and dishes with their eyes, and finally to weight these materials and dishes to confirm their abilities in eye measurement. The results were as follows: The weights of these food materials and dishes of one serving size described by both freshmen and sophomore were considerably varied, and especially freshmen's descriptions about the weights of food materials and dishes varied very widely. For instance, in the case of cabbages and tomatoes used for salad, and konjak for nimono, the weights of raw food materials and the prepared dishes were approximately two times heavier than those described in their meals planning. Serving size of the dishes such as soaked spinach (Ohitashi) or salad for each person was too small as compared to the ordinary serving size, on the other hand, those of deep-fried dishes were larger than the ordinary serving sizes. | |||||
書誌情報 | 巻 11, p. 51-56, 発行日 2003-03-31 | |||||
表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 8 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00004180867 |