{"created":"2023-06-20T15:54:12.904950+00:00","id":690,"links":{},"metadata":{"_buckets":{"deposit":"6c78d73b-b651-481d-82f9-dd6cc2b09c16"},"_deposit":{"created_by":2,"id":"690","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"690"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00000690","sets":["9:28"]},"author_link":["1680","2691","1658","2690"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-12-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"57","bibliographicPageStart":"51","bibliographic_titles":[{"bibliographic_title":"仁愛大学研究紀要. 人間生活学部篇"},{"bibliographic_title":"Research journal of Jin-ai University, faculty of human life studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We made an approach to improve the validity of visual dietary assessment ability of getting a clear understanding of the weights of food, and taking a test in eye measurement. The objects of the study were students of Jin-ai women's junior college and Jin-ai University studying cookery science and registered in dietitian training courses. In measuring the weights of food, there were little or no errors in the weights of staple food dishes and of main dishes. On the whole, the weights of side dishes, desserts, and soups were high in the degree of measurement error. To take a test in eye measurement, the validity of the visual dietary assessment ability were classified into nine pattern groups. Junior college students had a high number of correct answers, but university students had a tendency to underestimate the measurement. Students who had little cooking time had a tendency to overestimate. It is necessary to take into consideration a practical curriculum to interest students in cooking.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00000684","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21853363","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":"佐藤, 真実"},{"creatorName":"サトウ, マミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1680","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"谷, 洋子"},{"creatorName":"タニ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1658","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Mami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2690","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tani, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2691","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":"2022-10-06"}],"displaytype":"detail","filename":"KJHL2_p51-57.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJHL2_p51-57.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/690/files/KJHL2_p51-57.pdf"},"version_id":"95bc90d8-fe00-4233-b0ee-f01d24f91b5c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"目測","subitem_subject_scheme":"Other"},{"subitem_subject":"食事評価","subitem_subject_scheme":"Other"},{"subitem_subject":"調理学実習","subitem_subject_scheme":"Other"},{"subitem_subject":"eye measurement","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary assessment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"practiced of cookery science","subitem_subject_language":"en","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":"食事評価に必要な目測や盛り付け能力の向上を考慮した授業での試み「調理学実習」","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食事評価に必要な目測や盛り付け能力の向上を考慮した授業での試み「調理学実習」"},{"subitem_title":"Approach for Improving the Validity of Visual Dietary Assessment Ability in Classes","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["28"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-06-03"},"publish_date":"2011-06-03","publish_status":"0","recid":"690","relation_version_is_last":true,"title":["食事評価に必要な目測や盛り付け能力の向上を考慮した授業での試み「調理学実習」"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:20:02.091015+00:00"}