{"created":"2023-12-15T04:54:57.300434+00:00","id":2000055,"links":{},"metadata":{"_buckets":{"deposit":"0c83f9dc-8142-40eb-871a-db81043e9adb"},"_deposit":{"created_by":12,"id":"2000055","owner":"12","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2000055"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:02000055","sets":["2:7:1702439535420"]},"author_link":["1"],"control_number":"2000055","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"An Approach to Teaching Materials and Textbooks to Be  Used in “English Communication” Classes  For the Students of the Food and Nutrition Department","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"39","bibliographicPageEnd":"53","bibliographicPageStart":"41"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This paper is a research on the effective teaching materials and textbooks to be used in the \"English Communication\" classes for the food and nutrition majors. I am going to develop the materials including glossary and audio-visual aids and textbooks based on ESL and ESP. \nGEL, general English learning, has been accepted in college English language education. But recently more effective and useful English learning methodology is required to meet the international communi- cation and cooperation for academic, cultural and business purposes. ESP is rather a new approach to English language learning and teaching: English for specific purposes or English for special purposes, more often EPA. \nI will discuss what ESP today is. Business English or English for trading has been developed as ESP, though the term ESP was not often mentioned. Sample approaches for the ESP will be shown. \nThen I will discuss and analyze my teaching plan and materials which have been used in the \"English Communication\" classes for 2005 school year. \nThis is the first year of my three-year research project for the teaching materials and textbooks for communicative English education for students of the Food and Nutrition Department. Therefore, the second year research will focus on vocabulary or glossary of terms relating to food, nutrition, food culture, eating customs and others. Also it will include idioms and fundamental expressions, and planning and partly compiling of visual and audio references.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1","nameIdentifierScheme":"WOKO"}],"names":[{"name":"Shinobu SUNAGA","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/0002000055","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"駒沢女子短期大学 学長　戸田洋樹","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"須永 紫乃生","creatorNameLang":"ja"},{"creatorName":"スナガ　シノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-12-26"}],"fileDate":[{"fileDateType":"Issued","fileDateValue":"2006-03-03"}],"filename":"本文PDF.pdf","filesize":[{"value":"3.9 MB"}],"format":"application/pdf","license_note":"Copyright(c)2006 by KOMAZAWA WOMEN'S JUNIOR COLLEGE","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://komajo.repo.nii.ac.jp/record/2000055/files/本文PDF.pdf"},"version_id":"1d864585-23fa-4561-b650-1db15fc3b343"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ESP","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"glossary","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"food","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"nutrition","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"dietetics","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"recipe","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"kitchen tools","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"},{"subitem_subject":"culinary art","subitem_subject_language":"en","subitem_subject_scheme":"Other","subitem_subject_uri":"application/pdf"}]},"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":"食物栄養科学生の 「英語コミュニケーション」 授業の  教材・教科書開発の研究（１）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食物栄養科学生の 「英語コミュニケーション」 授業の  教材・教科書開発の研究（１）","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"12","path":["1702439535420"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-12-15"},"publish_date":"2023-12-15","publish_status":"0","recid":"2000055","relation_version_is_last":true,"title":["食物栄養科学生の 「英語コミュニケーション」 授業の  教材・教科書開発の研究（１）"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-29T08:01:51.400823+00:00"}