{"created":"2023-05-15T16:47:36.825171+00:00","id":24337,"links":{},"metadata":{"_buckets":{"deposit":"0477ab00-c3e5-46bb-9572-fa7f1f5da848"},"_deposit":{"created_by":2,"id":"24337","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"24337"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00024337","sets":["18:105:121:1733"]},"author_link":["102026","102023","102019","102022","102025","102020","102024","102018","102021"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"On MANABI(learning)of the Students in the Cooking Practices (No.2) : The Actual Situation and the Awareness in the Cooking Operation"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"77","bibliographicPageStart":"67","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"長崎大学教育学部紀要. 教科教育学"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"家庭科の調理実習において, 教師が学習者の学びを援助するための関わり方について示唆を得ることを目的とし, 大学生の調理作業の実態と認識を明らかにすることを試みた。個々の学生が実際に行った, もしくは獲得したと申告した作業動作や調理実習に関連した内容を「認識されたもの」ととらえると, 「実態」との間には, かなりずれが見られた。学びを援助するために認識しやすい作業動作や内容とそうでない内容のあることを教師は意識し, 後者も同等に学びの対象にしていく授業の工夫が必要と思われる。","subitem_description_type":"Abstract"}]},"item_3_description_64":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"長崎大学教育学部紀要. 教科教育学. vol.34, p.67-77; 2000","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"102024","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Suzuki, Akiko"}]},{"nameIdentifiers":[{"nameIdentifier":"102025","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ikeda, Mariko"}]},{"nameIdentifiers":[{"nameIdentifier":"102026","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Akasaki, Mayumi"}]}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11330046","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13451383","subitem_source_identifier_type":"ISSN"}]},"item_3_text_62":{"attribute_name":"sortkey","attribute_value_mlt":[{"subitem_text_value":"P00067-P00077"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鈴木, 明子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"池田, まどか"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"赤崎, 眞弓"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-24"}],"displaytype":"detail","filename":"KJ00000045580.pdf","filesize":[{"value":"647.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000045580.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/24337/files/KJ00000045580.pdf"},"version_id":"326052ce-b66e-471e-bcd4-97b24ea27b2a"}]},"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":"大学生の調理実習における学びに関する研究(第2報) : 調理作業の実態と認識","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大学生の調理実習における学びに関する研究(第2報) : 調理作業の実態と認識"}]},"item_type_id":"3","owner":"2","path":["1733"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-02-08"},"publish_date":"2007-02-08","publish_status":"0","recid":"24337","relation_version_is_last":true,"title":["大学生の調理実習における学びに関する研究(第2報) : 調理作業の実態と認識"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T00:22:24.836174+00:00"}