{"created":"2023-07-25T10:30:26.805753+00:00","id":2827,"links":{},"metadata":{"_buckets":{"deposit":"7d3e479d-9966-4d95-96b6-51c3e4ce2788"},"_deposit":{"created_by":4,"id":"2827","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2827"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00002827","sets":["267:567:598"]},"author_link":["12374","12375","12376","12377"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"13","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"広島文化学園大学学芸学部紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　In order to clarify the consciousness of local high school students about local foods, a survey was conducted on high school students in the Kure area about “Ondo Chirimen”, a traditional Kure food. As a result, the following knowledge was obtained.\nThe degree of recognition of “Ondo Chirimen” was not significantly different depending on gender and family composition, but there was a significant difference depending on the residential area, and students living in Kure area were higher than students living in other areas. As for preference consciousness, the percentage of girls who answered “like” was significantly higher than that of boys. The percentage of boys who had never eaten was higher than that of girls.\nWe think that giving high school students the opportunity to eat “Ondo Chirimen” may lead to the succession of the local food culture.\nIn addition, creating new menus that are rarely eaten at home through cooking practices at school may lead not only to cultural succession but also to creation and transmission.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00002820","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園大学学芸学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12532487","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21858837","subitem_source_identifier_type":"ISSN"}]},"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"梶山, 曜子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"12374","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"前田, ひろみ","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"12375","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kajiyama, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12376","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maeda, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12377","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":"2023-05-29"}],"displaytype":"detail","filename":"g10-02.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"g10-02.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/2827/files/g10-02.pdf"},"version_id":"f9de89b5-7c8e-4e80-8429-a4f1ff58baf0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"伝統食材 　tradition ingredient","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化の継承　succession of food culture","subitem_subject_scheme":"Other"},{"subitem_subject":"地域食材　regional food","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科　home economics","subitem_subject_scheme":"Other"},{"subitem_subject":"意識調査　questionnaire survey","subitem_subject_scheme":"Other"},{"subitem_subject":"高校生 　high school students","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":"高校生を対象とした地域の伝統食材に関する意識調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高校生を対象とした地域の伝統食材に関する意識調査","subitem_title_language":"ja"},{"subitem_title":"Survey on traditional regional ingredients for high school students","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["598"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"2827","relation_version_is_last":true,"title":["高校生を対象とした地域の伝統食材に関する意識調査"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-11T06:11:59.584454+00:00"}