{"created":"2023-07-25T08:09:30.271445+00:00","id":9120,"links":{},"metadata":{"_buckets":{"deposit":"0ea558da-229a-4577-a5f8-ed84e07fedda"},"_deposit":{"created_by":29,"id":"9120","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"9120"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00009120","sets":["228:282:4777","41:42"]},"author_link":["3997","66944"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"89","bibliographicPageStart":"79","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"鹿児島大学教育学部研究紀要. 教育科学編","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Education, Kagoshima University. Studies in education","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2016-03-11","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"衛生的に食事調整を行うための衛生管理項目について，小・中学校家庭科における指導内容と厚生労働省の「家庭でできる食中毒予防の６つのポイント」をもとに，食品の購入，家庭での保存，下準備，調理，食事，残った食品，後片付けの７段階にわけて，合計62の具体的な項目を選び出し，大学生を対象に，これらの各項目について，日常生活の中でどの程度気をつけているか質問調査を行った。その結果，ふきんやまな板，包丁などを衛生的に取り扱うために必要な肉・魚や野菜など食品によるまな板の使い分けや，使用後のふきん・まな板・包丁の消毒など調理環境に関わる衛生管理の実践が低い状況にあることが明らかになった。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09136606","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10041362","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"377.5","subitem_subject_scheme":"NDC"},{"subitem_subject":"498.54","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"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 access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田島, 真理子","creatorNameLang":"ja"},{"creatorName":"TAJIMA, Mariko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3997","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000010117541","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"武藤, 光季","creatorNameLang":"ja"},{"creatorName":"MUTO, Mitsuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"66944","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":"2016-10-28"}],"displaytype":"detail","fileDate":[{"fileDateType":"Issued","fileDateValue":"2016-03-11"}],"filename":"tajima.pdf","filesize":[{"value":"335.3 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"tajima.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/9120/files/tajima.pdf"},"version_id":"bf654580-8570-4ce8-91d8-bffd718eddac"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食生活","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"衛生","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭におけるHACCP","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"大学生","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科","subitem_subject_language":"ja","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":"食生活における大学生の衛生管理の実施状況と課題","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食生活における大学生の衛生管理の実施状況と課題","subitem_title_language":"ja"},{"subitem_title":"The evaluation of problems of students'  hygiene management in their dietary life","subitem_title_language":"en"}]},"item_type_id":"7","owner":"29","path":["42","4777"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-05-17"},"publish_date":"2016-05-17","publish_status":"0","recid":"9120","relation_version_is_last":true,"title":["食生活における大学生の衛生管理の実施状況と課題"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2024-12-16T07:18:55.453986+00:00"}