{"created":"2023-05-15T15:28:45.693061+00:00","id":18056,"links":{},"metadata":{"_buckets":{"deposit":"43bc89f5-4665-414f-ac97-306034baeff2"},"_deposit":{"created_by":3,"id":"18056","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"18056"},"status":"published"},"_oai":{"id":"oai:sucra.repo.nii.ac.jp:00018056","sets":["84:291:873"]},"author_link":["25927","29179","29180","18070"],"item_120_alternative_title_1":{"attribute_name":"タイトル（別言語）","attribute_value_mlt":[{"subitem_alternative_title":"Active Learning of Bento Menu Development with Seasonal and Regional Food Materials and Contribution to Local Region by Industry University Cooperation"}]},"item_120_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"168","bibliographicPageStart":"151","bibliographicVolumeNumber":"67","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":"2018-03-16","subitem_date_issued_type":"Created"}]},"item_120_description_19":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"We newly developed bento menus, which were mainly made from local food stuffs, with university students. The recipe was repeatedly discussed between university students and bento companies. The final Okowa bento menu, including glutinous rice with green tea and sweet potato, taro croquette and boiled Komatsuna, was suitable for 40 to 60 aged ladies because of it’s light energy. On the other side, the final Korean bento menu, including Bulgogi, Korean pancake, Japche and Namul, showed larger energy. Additionally, both bento looked vivid colorful with carrot slices (red-orange), leaves (green), fried egg (yellow), and paprika (red). We established a way to contribute local economy by developing bento menu with students through nutrition related classes supervised by industry-university cooperation.","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":"10.24561/00018045","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_source_id_14":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18815146","subitem_source_identifier_type":"ISSN"}]},"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":"UENO, Shigeaki"},{"subitem_text_value":"YOSHIYAMA, Reika"},{"subitem_text_value":"YAGUCHI, Miori"},{"subitem_text_value":"SHIMADA, Reiko"}]},"item_120_text_32":{"attribute_name":"アイテムID","attribute_value_mlt":[{"subitem_text_value":"KY-AA12318206-6701-12"}]},"item_120_text_4":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"埼玉大学教育学部生活創造講座家庭科分野"},{"subitem_text_value":"埼玉大学大学院教育学研究科家庭分野"},{"subitem_text_value":"埼玉大学大学院教育学研究科家庭分野"},{"subitem_text_value":"埼玉大学教育学部生活創造講座家庭科分野"}]},"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":"Faculty of Education, Saitama University"},{"subitem_text_value":"Faculty of Education, Saitama University"},{"subitem_text_value":"Faculty of Education, Saitama University"}]},"item_120_text_9":{"attribute_name":"年月次","attribute_value_mlt":[{"subitem_text_value":"2018"}]},"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":"上野, 茂昭"},{"creatorName":"ウエノ, シゲアキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"吉山, 怜花"},{"creatorName":"ヨシヤマ, レイカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"矢口, 美音里"},{"creatorName":"ヤグチ, ミオリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"島田, 玲子"},{"creatorName":"シマダ, レイコ","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":"2018-03-16"}],"displaytype":"detail","filename":"KY-AA12318206-6701-12.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KY-AA12318206-6701-12.pdf","url":"https://sucra.repo.nii.ac.jp/record/18056/files/KY-AA12318206-6701-12.pdf"},"version_id":"7a5aa3e6-47a7-46f9-926e-0bd63ca8a570"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食事バランス","subitem_subject_scheme":"Other"},{"subitem_subject":"弁当","subitem_subject_scheme":"Other"},{"subitem_subject":"献立","subitem_subject_scheme":"Other"},{"subitem_subject":"地産地消","subitem_subject_scheme":"Other"},{"subitem_subject":"産学連携","subitem_subject_scheme":"Other"},{"subitem_subject":"アクティブラーニング","subitem_subject_scheme":"Other"},{"subitem_subject":"food balance","subitem_subject_scheme":"Other"},{"subitem_subject":"bento","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrition class","subitem_subject_scheme":"Other"},{"subitem_subject":"industry-university cooperation","subitem_subject_scheme":"Other"},{"subitem_subject":"active learning","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":"旬の地域食材を用いた弁当献立作成を通じたアクティブラーニングおよび産学連携による地域貢献の試み<教育科学>","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"旬の地域食材を用いた弁当献立作成を通じたアクティブラーニングおよび産学連携による地域貢献の試み<教育科学>"}]},"item_type_id":"120","owner":"3","path":["873"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-16"},"publish_date":"2018-03-16","publish_status":"0","recid":"18056","relation_version_is_last":true,"title":["旬の地域食材を用いた弁当献立作成を通じたアクティブラーニングおよび産学連携による地域貢献の試み<教育科学>"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T17:21:57.366260+00:00"}