{"created":"2024-03-30T07:53:30.897642+00:00","id":2063412,"links":{},"metadata":{"_buckets":{"deposit":"dd31fca4-542a-439d-b493-0b9a914b6310"},"_deposit":{"created_by":14,"id":"2063412","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2063412"},"status":"published"},"_oai":{"id":"oai:osaka-kyoiku.repo.nii.ac.jp:02063412","sets":["1706784336634:1706784822880:1708600779486:1709123237283"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"260","bibliographicPageStart":"251","bibliographicVolumeNumber":"71","bibliographic_titles":[{"bibliographic_title":"大阪教育大学紀要. 人文社会科学・自然科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Osaka Kyoiku University. Humanities and Social Science, Natural Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"新しい生活様式にそくした食生活にむけた中学高校家庭科における調理実習の教材開発に関する基礎資料を作成する目的で、2021年1月に京阪神地区の中学生と高校生がいる家庭の主な調理担当者 500 名にインターネット調査を実施した。回答者が食事づくりで重要視することはおいしさや価格、栄養バランス・健康、家族の嗜好、簡便性であり、主観的な項目と客観的な項目がみられた。2020年4-5月の緊急事態宣言発令期間における家庭での食事づくりに変化があったと回答した者は51.8%、調理頻度・時間が増加した者は55.2%であった。緊急事態宣言発令期間に購入量が増えた食料品として特徴的なものに米があり、調理が嫌いな人は簡便性を重視する食品の購入頻度が増加した。調理が好きでも嫌いでもない人は野菜類の購入が多い傾向がみられた。|It is necessary to develop teaching materials to implement cooking practice in junior high school and high school so that the diet adapted to the new lifestyle can be implemented. In order to create basic materials for developing the teaching materials, we conducted an Internet survey of 500 parents in households with junior high and high school students in the Keihanshin area. Respondents emphasized deliciousness, price, nutritional balance and health, family preferences, and convenience when preparing meals, and both subjective and objective items were observed. 51.8% of respondents answered that there was a change in how they prepare meals at home during the period of the state of emergency declaration in April and May 2020, and 55.2% of those answered that the frequency and time of cooking increased. Rice is one of the foodstuffs that increased in purchase during the period when the state of emergency was declared. Those who neither liked nor disliked cooking tended to purchase more vegetables.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.32287/TD00032494","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪教育大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12812428","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24329622","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_1707783344182":{"attribute_name":"注記","attribute_value_mlt":[{"interim":"査読付論文"}]},"item_1707787376142":{"attribute_name":"備考","attribute_value_mlt":[{"interim":"学術論文(査読付)"}]},"item_1709629224652":{"attribute_name":"資料種別(NIIタイプ)","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1709631006745":{"attribute_name":"TD番号","attribute_value_mlt":[{"interim":"TD00032494"}]},"item_1709865321463":{"attribute_name":"著者プロフィール","attribute_value_mlt":[{"subitem_link_text":"井奥, 加奈","subitem_link_url":"https://researcher-info.bur.osaka-kyoiku.ac.jp/cvclients/researchers/read0014674"},{"subitem_link_text":"西川, 章江","subitem_link_url":"https://researcher-info.bur.osaka-kyoiku.ac.jp/cvclients/researchers/nishikawa_n"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"井奥, 加奈","creatorNameLang":"ja"},{"creatorName":"イオク, カナ","creatorNameLang":"ja-Kana"},{"creatorName":"IOKU, Kana","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"西川, 章江","creatorNameLang":"ja"},{"creatorName":"ニシカワ, ノリエ","creatorNameLang":"ja-Kana"},{"creatorName":"NISHIKAWA, Norie","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"中田, 忍","creatorNameLang":"ja"},{"creatorName":"ナカタ, シノブ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKATA, Shinobu","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-02"}],"filename":"kj1_71_251.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://osaka-kyoiku.repo.nii.ac.jp/record/2063412/files/kj1_71_251.pdf"},"version_id":"a9cd4a9c-efd6-4bb0-adab-8ccf179bb12a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"新型コロナウイルス感染症","subitem_subject_scheme":"Other"},{"subitem_subject":"内食","subitem_subject_scheme":"Other"},{"subitem_subject":"調理","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭内消費","subitem_subject_scheme":"Other"},{"subitem_subject":"COVID-19 infection","subitem_subject_scheme":"Other"},{"subitem_subject":"eating at home","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"food consumption at home","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"京阪神地区の中高生がいる家庭における新型コロナウイルス感染症拡大予防にともなう食生活の変化をふまえた中高家庭科の調理実習に向けた課題","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"京阪神地区の中高生がいる家庭における新型コロナウイルス感染症拡大予防にともなう食生活の変化をふまえた中高家庭科の調理実習に向けた課題","subitem_title_language":"ja"},{"subitem_title":"Challenges of Home Economics Cooking Practice in Junior High School and High School Students in the Keihanshin Area to Match Changes in Diets Related to Prevention of the Spread of New Coronavirus Infections","subitem_title_language":"en"}]},"item_type_id":"40003","owner":"14","path":["1709123237283"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-02"},"publish_date":"2023-03-02","publish_status":"0","recid":"2063412","relation_version_is_last":true,"title":["京阪神地区の中高生がいる家庭における新型コロナウイルス感染症拡大予防にともなう食生活の変化をふまえた中高家庭科の調理実習に向けた課題"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2025-06-15T13:59:44.698742+00:00"}