{"created":"2023-06-20T14:08:27.670088+00:00","id":1979,"links":{},"metadata":{"_buckets":{"deposit":"5c69dd48-a36e-4a1d-b843-838a1f794829"},"_deposit":{"created_by":14,"id":"1979","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"1979"},"status":"published"},"_oai":{"id":"oai:nayoro.repo.nii.ac.jp:00001979","sets":["1:337"]},"author_link":["2350","180","2486","456","2227","199","2467","2319","2470","826","2345","2347"],"control_number":"1979","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"17","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Nayoro City University","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Yasuo, NAGASHIMA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2467","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Akiko, NUMAGUCHI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2319","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Keita, KUDOH","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2470","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Nozomi, KUBOTA,","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"826","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Aoi, KUROKAWA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2345","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Department of Nutritional Sciences, Faculty of Health and Welfare Science, Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Yukiko, HASEBE","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2347","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000016855502","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000016855502"},{"nameIdentifier":"1000040382551","nameIdentifierScheme":"NRID"},{"nameIdentifier":"40382551","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40382551"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"120007044631","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【要旨】A 大学栄養学科 2016 年度入学生を対象に記名自記式質問紙調査を実施し，一人暮らしの者 20 名（女性 17 名，男性 3 名）の回答より 1～2 年次から 4 年次までの食事作りへの意識・実践の変化を分析した。食事作り意識の変化として，何も見ずに作ることができると考える料理が 35 項目中 5 項目有意に増加し（p＜0.05），食事の「栄養バランス」「料理・味付けの組み合わせ」等に気を付けている者が増加した。また各年次で共通して，食品選択で重視していることに「価格」，食事作りで気を付けていることに「作り方が簡単」「短時間で 食事を準備」，料理の参考に「インターネット」「高校までの家庭料理」と回答する者が多く，大学での習得知 識や教科書等を参考とする者は少なかった。食事作り実践の変化として，泡立て器，スケール，おろし器，ゴムベラの調理器具所有者は有意に増加した（p＜0.05）一方，月 1 回以上作る料理の種類は減少が見られた。食事作りを「ほぼ毎日」する者は 5 割，主食・主菜・副菜の揃った食事を「毎食食べる」者は 3 食いずれも 15% 以下と年次による大きな変動はなかった。4 年次までに料理のレパートリーの広がりや食事バランスへの意識 向上が見られた反面，実際の食事作り実践や食事内容へ反映する者は少ないことが課題として示されたことから，学生の生活状況等を考慮し，日常において継続的な食事作りと食事内容の充実に繋がる教育上の工夫が必要と考えられる。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Abstract: A self-administered questionnaire survey was conducted on students enrolled in the Department of Nutrition at University A in 2016. On the basis of the answers provided by 20 students living alone (17 women, 3 men), in first and second year and then to the fourth year, we analyzed changes in awareness of and practice around meal preparation. As a change in awareness of meal preparation, the number of students who believe they can cook meals without using a recipe increased significantly for 5 out of 35 dishes (p<0.05), and the number of students paying attention to the \"nutrition balance\" and \"combination of dishes and seasoning\" of meals increased. Furthermore, regardless of academic year, many students answered that \"price\" is important in food selection and mentioned the phrases \"easy to make\" and \"prepare meals in a short time\" as considerations when cooking meals, and used the \"Internet\" and \"home cooking up to high school\" for reference, while few referred to the knowledge acquired at university and from textbooks. As a change in the practice of meal preparation, the number of those owning whisks, scales, graters, and rubber spatula cookware increased significantly (p <0.05), while the variety of dishes cooked at least once a month decreased. Fifty percent of the students made meals \"almost every day,\" and fewer than 15% of the students \"eat every meal\" with a staple food, main dish, and side dish in regular meals three times a day, and there was no significant change from year to year. By the fourth year, students’ cooking repertoire had expanded, and awareness of the dietary balance had increased, but this was rarely reflected in students’ actual dietary preparation practice and dietary content. Considering students’ living conditions, educational measures need to be devised that lead to continuous meal preparation and enrichment of meal content in daily life.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"実践報告","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"Practice report","subitem_heading_language":"en"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名寄市立大学","subitem_publisher_language":"ja"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"CiNii"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://ci.nii.ac.jp/naid/120007044631","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12272535","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1881-7440","subitem_source_identifier_type":"PISSN"}]},"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 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ユキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"199","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000016855502","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000016855502"},{"nameIdentifier":"1000040382551","nameIdentifierScheme":"NRID"},{"nameIdentifier":"40382551","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40382551"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2021-06-09"}],"displaytype":"detail","filename":"K04-2021 紀要：実線報告-長嶋泰生先生.pdf","filesize":[{"value":"741.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"一人暮らしの管理栄養士養成課程学生における 食事作り意識・実践の変化と課題の検討","url":"https://nayoro.repo.nii.ac.jp/record/1979/files/K04-2021 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