{"created":"2023-05-15T11:44:29.808969+00:00","id":234,"links":{},"metadata":{"_buckets":{"deposit":"ae5c7a1d-b876-44d1-bd4f-e1f21441b31c"},"_deposit":{"created_by":3,"id":"234","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"234"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000234","sets":["6:48"]},"author_link":["5","521","2","523"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"35","bibliographicPageStart":"31","bibliographicVolumeNumber":"9","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"We examined frequency of various dishes in the meal planning made by the students of a dietitian training junior college. Staple food, main and side dishes used in the planning were classified into four major categories; Japanese -, Chinese - , and Western style, and side dishes were also examined. The results of this study were as follows. 1) So far as the main dishes concerns, Western style dishes were most frequently used, and Chinese style dishes were seldom used. 2) In both main and side dishes, Western style dishes were frequently employed in breakfast and lunch, and Japanese one was often used in the dinner. 3) In the case of dinner, the combination of Japanese style dishes, including the main and side dishes with staple food was about twenty percent of the total combination of four styles of dishes. 4) Baked fish and vegetable salad were mostly used menu in the main and side dishes, respectively.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180622","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"原著論文","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":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"小河原, 佳子","creatorNameLang":"ja"},{"creatorName":"コガワラ, ヨシコ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"倉田, 澄子"},{"creatorName":"クラタ, スミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Kogawara, Yoshiko","creatorNameLang":"en"}],"familyNames":[{}],"givenNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KURATA, Sumiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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","filename":"KJ00004180622.pdf","filesize":[{"value":"393.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004180622.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/234/files/KJ00004180622.pdf"},"version_id":"92be882e-8331-4aa1-a3b0-c5cc7a966a32"}]},"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":"meal planning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietitian training junior college","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4報","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["48"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-11-04"},"publish_date":"2016-11-04","publish_status":"0","recid":"234","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4報"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-13T03:12:54.803974+00:00"}