{"created":"2024-03-08T00:55:50.801467+00:00","id":2000022,"links":{},"metadata":{"_buckets":{"deposit":"49b86ebc-7df2-4c70-b0c1-beff612a1f1a"},"_deposit":{"created_by":10,"id":"2000022","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2000022"},"status":"published"},"_oai":{"id":"oai:baika.repo.nii.ac.jp:02000022","sets":["49:14:1709856874674"]},"author_link":[],"control_number":"2000022","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicNumberOfPages":"8","bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"梅花女子大学食文化学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Baika Women’s University Research Bulletin－Faculty of Food Culture","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"梅花女子大学食文化学科は、4 年生の調理師養成施設校である。調理師養成施設の基本科目である規定教育内容の食生活と健康の分野（90 時間）は、食育（30 時間）、公衆衛生学Ⅰ（30 時間）・公衆衛生学Ⅱ（30 時間）の科目で実施している。著者は、1 年生の食育の科目を担当しているが、使用しているテキストには、歯科教育の記載が非常に少ない。そこで、学生に歯についてのアンケートを実施し、授業内で取り組むべき歯科教育の内容を検討した。結果から、学生の口腔ケアに関する知識、行動が低いことが明らかとなった。歯科教育の時間に1 コマを当て、内容に3 つの柱を入れることとした。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"The Department of Food Culture at Baika Woman’s University is a fourth-year culinary training facility. The basic subjects of the culinary training facility, Dietary Habits, and Health (90 hours) which are basic subjects of the culinary training facility, are carried out as subjects under Dietary Education (30 hours), Public Health Ⅰ(30 hours), and Public Health Ⅱ(30 hours). The author is in charge of a first-year dietary education subject, but very few references to dental education are in the textbook used. Therefore, we conducted a questionnaire about teeth for students and examined the content of dental education that should be addressed in class. The results revealed that the students ‘knowledge and behavior regarding oral care were low. I decided to devote one class to dental education and include three pillars in the content.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"食文化学科","subitem_heading_headline":"学術論文","subitem_heading_language":"ja"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20832/0002000022","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"梅花女子大学食文化学部","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12749693","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24320455","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_24":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"茨木 (大阪府)"}]},"item_10002_version_type_20":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小鶴, 祥子","creatorNameLang":"ja"},{"creatorName":"KODURU, Sachiko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-03-22"}],"displaytype":"detail","filename":"syoku_011_001.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://baika.repo.nii.ac.jp/record/2000022/files/syoku_011_001.pdf"},"version_id":"a7b3f61a-dc86-4819-886e-4c542404c7f8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食育","subitem_subject_language":"ja"},{"subitem_subject":"歯科教育","subitem_subject_language":"ja"},{"subitem_subject":"シラバス","subitem_subject_language":"ja"}]},"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":"調理師養成施設における食育授業のシラバス検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理師養成施設における食育授業のシラバス検討","subitem_title_language":"ja"},{"subitem_title":"Examination of a syllabus for dietary education classes at a culinary training facility","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1709856874674"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-03-22"},"publish_date":"2024-03-22","publish_status":"0","recid":"2000022","relation_version_is_last":true,"title":["調理師養成施設における食育授業のシラバス検討"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2024-03-22T01:46:10.664768+00:00"}