{"created":"2023-05-15T15:28:26.522731+00:00","id":17612,"links":{},"metadata":{"_buckets":{"deposit":"d60f5306-e662-499b-a96f-2a22360d2204"},"_deposit":{"created_by":3,"id":"17612","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"17612"},"status":"published"},"_oai":{"id":"oai:sucra.repo.nii.ac.jp:00017612","sets":["84:291:314"]},"author_link":["28328","18097"],"item_120_alternative_title_1":{"attribute_name":"タイトル（別言語）","attribute_value_mlt":[{"subitem_alternative_title":"Re-Examination of Cooking in Cooking Classes in Elementary School Home Economics"}]},"item_120_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"31","bibliographicPageStart":"23","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"埼玉大学紀要. 教育学部"},{"bibliographic_title":"Journal of Saitama University. Faculty of Education","bibliographic_titleLang":"en"}]}]},"item_120_date_31":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2012-03-30","subitem_date_issued_type":"Created"}]},"item_120_description_19":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"Elementary school students learn the basics of boiling and stir-frying in cooking, This study aimed to examine how elementary school students learned boiling and stir-frying in cooking classes. ( 27 students in a public elementary school in Saitama prefecture ) This study targeted the sixth grade student classes ‘Let’s cook breakfast’.The curriculum is as follows:\n(1)Learning about breakfast\n(2)attempting boiling and stir-frying\n(3)Choosing what to cook and the actually cooking\n(4)Self-evaluation and making recipe cards\nThe results of analyzing the ‘recipe cards’ are as follows:\n(1) Half of the students chose stir-frying. Students who chose boiling understood the aim of the classes. Students with good appetites tended to choose both boiling and stir-frying.\n(2)Students recorded how they made adjustments to their cooking on their ‘recipe cards’. They learned the actual points of cooking through cooking classes. Stir - frying is an excellent method for elementary school students, because after stir -frying the students recorded a lot of things they noticed and how they made adjustments when cooking.\n(3)Students should learn boiling and stir-frying separately. Stir-frying is especially good for basic cooking in elementary school.","subitem_description_type":"Other"}]},"item_120_description_29":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_120_description_30":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_120_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24561/00017606","subitem_identifier_reg_type":"JaLC"}]},"item_120_publisher_11":{"attribute_name":"出版者名","attribute_value_mlt":[{"subitem_publisher":"埼玉大学教育学部"}]},"item_120_publisher_12":{"attribute_name":"出版者名（別言語）","attribute_value_mlt":[{"subitem_publisher":"Faculty of Education, Saitama University"}]},"item_120_text_27":{"attribute_name":"版","attribute_value_mlt":[{"subitem_text_value":"[出版社版]"}]},"item_120_text_3":{"attribute_name":"著者 ローマ字","attribute_value_mlt":[{"subitem_text_value":"KAWAMURA, Miho"},{"subitem_text_value":"YOSHIKAWA, Rie"}]},"item_120_text_32":{"attribute_name":"アイテムID","attribute_value_mlt":[{"subitem_text_value":"KY-AA12318206-6101-03"}]},"item_120_text_4":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"埼玉大学教育学部家政教育講座"},{"subitem_text_value":"埼玉大学大学院教育学研究科"}]},"item_120_text_5":{"attribute_name":"著者 所属(別言語)","attribute_value_mlt":[{"subitem_text_value":"Faculty of Education, Saitama University"},{"subitem_text_value":"Graduated School, Saitama University"}]},"item_120_text_9":{"attribute_name":"年月次","attribute_value_mlt":[{"subitem_text_value":"2012"}]},"item_120_version_type_28":{"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":"河村, 美穂"},{"creatorName":"カワムラ, ミホ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"芳川, りえ"},{"creatorName":"ヨシカワ, リエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-25"}],"displaytype":"detail","filename":"KY-AA12318206-6101-03.pdf","filesize":[{"value":"511.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KY-AA12318206-6101-03.pdf","url":"https://sucra.repo.nii.ac.jp/record/17612/files/KY-AA12318206-6101-03.pdf"},"version_id":"dbf05de6-dfcc-4553-ab80-6057ee51fc8f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"調理法","subitem_subject_scheme":"Other"},{"subitem_subject":"小学校","subitem_subject_scheme":"Other"},{"subitem_subject":"ゆでる調理","subitem_subject_scheme":"Other"},{"subitem_subject":"いためる調理","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking class","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"elementary school","subitem_subject_scheme":"Other"},{"subitem_subject":"boiling","subitem_subject_scheme":"Other"},{"subitem_subject":"stir-frying","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":"小学校家庭科調理実習における題材としての調理法の再検討 : 体験してわかる「頃合」に注目して<教育科学>","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小学校家庭科調理実習における題材としての調理法の再検討 : 体験してわかる「頃合」に注目して<教育科学>"}]},"item_type_id":"120","owner":"3","path":["314"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-03-30"},"publish_date":"2012-03-30","publish_status":"0","recid":"17612","relation_version_is_last":true,"title":["小学校家庭科調理実習における題材としての調理法の再検討 : 体験してわかる「頃合」に注目して<教育科学>"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T17:33:28.798472+00:00"}