{"created":"2023-06-20T15:13:39.454669+00:00","id":415,"links":{},"metadata":{"_buckets":{"deposit":"ade91e41-cb90-41d7-8695-e4fae0be4fde"},"_deposit":{"created_by":3,"id":"415","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"415"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000415","sets":["2:7:32"]},"author_link":["651","653","650","652"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"67","bibliographicPageStart":"63","bibliographicVolumeNumber":"25","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"給食管理実習時における調査の給食献立中の料理を, 「量」・「盛のつけ」・「硬さ」・「味つけ」・「総合評価」の5項目について, SD法により分析し, 項目相互および喫食率との関係を検討し, 次の結果を得た。(1) 料理別の評価では, 「量」・「盛りつけ」・「硬さ」は各料理の評価点の差は少なかったが, 「味つけ」は評価点の差が大きかった。「量」が多いと評価された料理は, 「調理法別喫食率」で低い喫食率を示した。「味つけ」や「硬さ」の評価の低い料理も, 低い喫食率を示した。(2) 各献立別の評価平均では, 評価点に差が少なく, 特徴づけられなかった。低い評価の献立が必ずしも喫食率が低い傾向はみられなかった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"14","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004250909","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000409","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","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":"柏倉, 久代"},{"creatorName":"カシワグラ, ヒサヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"650","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"篠原 能子"},{"creatorName":"シノハラ, ヨシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"651","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kashiwagura, Hisayo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"652","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shinohara Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"653","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004250909.pdf","filesize":[{"value":"249.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004250909.pdf","url":"https://komajo.repo.nii.ac.jp/record/415/files/KJ00004250909.pdf"},"version_id":"0b3aee37-56e4-42b4-a757-9258249e0fd4"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"給食管理実習時における喫食状況 (2) : SD法による献立の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食管理実習時における喫食状況 (2) : SD法による献立の評価"},{"subitem_title":"Result of Food Intake after the Practice of Food Service Management Evaluation of the Dishes by SD Method","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["32"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"415","relation_version_is_last":true,"title":["給食管理実習時における喫食状況 (2) : SD法による献立の評価"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:31:52.325938+00:00"}