{"created":"2025-06-02T07:38:51.980629+00:00","id":2000290,"links":{},"metadata":{"_buckets":{"deposit":"ecd8b5d9-6763-4d36-8445-7624ed1ac2f1"},"_deposit":{"created_by":4,"id":"2000290","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2000290"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:02000290","sets":["267:573:1747264342465"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"57","bibliographicPageEnd":"36","bibliographicPageStart":"29","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" Due to the outbreak of the new coronavirus infection（ COVID-19）, cooking practice at dietitian training facilities was changed from conventional group cooking to individual cooking in the first semester of 2020, and back to group cooking in the second semester. Therefore, a survey was conducted among the students of the Department of Food and Nutrition at our college to investigate their attitudes towards the learning styles of cooking practice.The results showed that group cooking was preferred by more than 80％ of both first- and second-year students.In addition, the satisfaction rating of group cooking was significantly higher than that of individual cooking（ p＜0.05）.Group cooking led to higher levels of satisfaction because students felt a sense of enjoyment and achievement in the cooking practice, as well as they made a larger number of dishes by communicating and cooperating with their group members. The fact that some participants felt a different sense of achievement which could be obtained uniquely in individual cooking suggests that cooking alone on a voluntary basis outside of cooking practice could be a learning experience that complements group cooking practice at college.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Murata,Mihoko","nameLang":"en"}]},{"names":[{"name":" ","nameLang":"en"}]},{"names":[{"name":" ","nameLang":"en"}]},{"names":[{"name":" ","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園短期大学"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AA12454339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"18846769","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村田,美穂子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":" ","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":" ","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":" ","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2025-03-31"}],"displaytype":"detail","filename":"57-04.pdf","filesize":[{"value":"532.0 KB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"57-04.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/2000290/files/57-04.pdf"},"version_id":"852ef236-18e0-4c10-bb1a-651271dd7a02"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking practice","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士養成施設","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietitian training facilities","subitem_subject_scheme":"Other"},{"subitem_subject":"授業形態","subitem_subject_scheme":"Other"},{"subitem_subject":"Learning styles","subitem_subject_scheme":"Other"},{"subitem_subject":"グループ調理","subitem_subject_scheme":"Other"},{"subitem_subject":"Group cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"一人調理","subitem_subject_scheme":"Other"},{"subitem_subject":"Individual cooking","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"新型コロナウイルス感染症（COVID-19）対策下での栄養士養成施設における調理実習の授業形態についての意識調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新型コロナウイルス感染症（COVID-19）対策下での栄養士養成施設における調理実習の授業形態についての意識調査","subitem_title_language":"ja"},{"subitem_title":"An Attitudinal Survey on the Learning Styles of Cooking Practice at a Dietitian Training　Facility under the Control of the New Coronavirus （COVID-19） Infection","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["1747264342465"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-03-31"},"publish_date":"2025-03-31","publish_status":"0","recid":"2000290","relation_version_is_last":true,"title":["新型コロナウイルス感染症（COVID-19）対策下での栄養士養成施設における調理実習の授業形態についての意識調査"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2025-06-02T07:39:00.232465+00:00"}