{"created":"2023-06-20T14:07:23.079692+00:00","id":642,"links":{},"metadata":{"_buckets":{"deposit":"8818f602-1683-496b-9822-74ede944b8ca"},"_deposit":{"created_by":14,"id":"642","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"642"},"status":"published"},"_oai":{"id":"oai:nayoro.repo.nii.ac.jp:00000642","sets":["21:126"]},"author_link":["179","1252"],"control_number":"642","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"1","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"市立名寄短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Nayoro City College","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Yoko, KODAIRA,","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1252","nameIdentifierScheme":"WEKO"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"9000006947847","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"給食管理実習は、給食の運営に関する方法・技術の習得、栄養士の役割および業務内容を理解するとともに、管理能力を養う。また、責任感や指導性を身につけることを目標としている。 給食管理実習における教育効果について、評価票を用いた学生による自己評価を試み、以下の結果を得た。 給食の運営に関する方法・技術の習得、栄養士の業務内容の理解、管理能力については高い評価が得られたが、指導性の評価は低かった。 評価項目間の相関では、実習日の調理と片付けは他の項目との相関が高かったが、作業指導と他の項目との相関は低かった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"It is believed that the food service managemento practicum helps students to develop skills in the area of food service manegemento methods and techniques.The practicum is suppose to help students understand the role of dietitians,including thier management skills,as well as their responsibilities and professional skills. In this study,the students were asked to self-evaluate the educational effectiveness of their food management practicum. The summary of the results of this study is as follows: While the students rated themselves high in the food service managemet areas of mehtods,techniques gained,understanding of the role of dietitians;the students did not rate themsalves as high in the area of professinal skills. As far as the correlation between the categories evaluated are concerned,the actual cooking ad cleaning management methods demonstrated a significant correlation,while teaching,method of the practicum and other categories did not show a significant correlation.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"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://cir.nii.ac.jp/crid/1520853832653426304","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":"AN10183618","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09165975","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":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"市立名寄短期大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"小平, 洋子","creatorNameLang":"ja"},{"creatorName":"コダイラ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"179","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006947847","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006947847"}]}]},"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":"給食管理実習における教育方法と学生による自己評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食管理実習における教育方法と学生による自己評価","subitem_title_language":"ja"},{"subitem_title":"An educational method and a self evaluation by students in the food service management practicum","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["126"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-10-24"},"publish_date":"2013-10-24","publish_status":"0","recid":"642","relation_version_is_last":true,"title":["給食管理実習における教育方法と学生による自己評価"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-02-01T06:28:18.175621+00:00"}