{"created":"2024-04-15T06:12:09.884627+00:00","id":2000300,"links":{},"metadata":{"_buckets":{"deposit":"78d9b214-ac2d-4ea6-b044-2354fe3f4093"},"_deposit":{"created_by":16,"id":"2000300","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2000300"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:02000300","sets":["752:948:1712036345768"]},"author_link":["48"],"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"112","bibliographicPageStart":"105","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"研究紀要","bibliographic_titleLang":"ja"}]}]},"item_3_description_27":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"部活動における環境負荷低減と再資源化への取り組みとして、附属高等学校サスティナ部と大学料理サークルは有機栽培した夏野菜（ナス、かぼちゃ等）を用いてボロネーゼ風パスタ、スープ、チーズケーキを合同で調理した。また、食物アレルギーにも配慮し、愛知県産米粉を用いてマドレーヌづくりも行った。栽培野菜や県産米粉の活用は、食材の輸送にかかるフード・マイレージ、CO2排出量の削減につながった。また、高大で合同調理することは、高校生の調理意欲の向上、大学生の教員としての資質育成にも役立つと期待できる。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_3_link_3":{"attribute_name":"研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"筒井 和美","subitem_link_url":"https://souran.aichi-edu.ac.jp/teachers/0890f9008a7663ee.html"}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知教育大学附属高等学校","subitem_publisher_language":"ja"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0007503X","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0913-2155","subitem_source_identifier_type":"PISSN"}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"ツツイ, カズミ"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Tsutsui, Kazumi"}]},"item_3_version_type_14":{"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":"筒井, 和美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川上, 佳則","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-05"}],"displaytype":"detail","filename":"fuko51105112.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://aue.repo.nii.ac.jp/record/2000300/files/fuko51105112.pdf"},"version_id":"ef8a0c34-be16-45e7-8166-e177733c1ace"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"環境負荷低減","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栽培","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"調理","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"フード・マイレージ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"高大連携","subitem_subject_language":"ja","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":"部活動における環境負荷低減と再資源化への取り組み－栽培野菜を用いた高大の合同調理－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"部活動における環境負荷低減と再資源化への取り組み－栽培野菜を用いた高大の合同調理－","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"16","path":["1712036345768"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-05"},"publish_date":"2024-04-05","publish_status":"0","recid":"2000300","relation_version_is_last":true,"title":["部活動における環境負荷低減と再資源化への取り組み－栽培野菜を用いた高大の合同調理－"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-04-16T00:45:12.256551+00:00"}