{"created":"2023-06-20T14:27:05.156321+00:00","id":8548,"links":{},"metadata":{"_buckets":{"deposit":"3a445f35-f8a1-435c-957d-4b9ab03d60f0"},"_deposit":{"created_by":3,"id":"8548","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8548"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00008548","sets":["6:411:1046"]},"author_link":["48","75752"],"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"17","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"教養と教育"}]}]},"item_3_description_27":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2017年度ものづくりリテラシー「食べ物の調理と加工」では、身近な食材を用いて和洋菓子や弁当などを題材にグループ調理やペア学習を行った。授業評価アンケートを行うと、①知識や技術の習得、②課題の追究、④学生同士で授業内容の深めあいに関する平均評点がいずれも4.4点以上と高かった。「調理」というものづくりは人類共通の“食べる”という食行動に直結するため、学習者同士で対話や共同作業がしやすく、多くの気づきや学びを得ることができた。ものづくりを通して、日本のさまざまな文化や伝統、技術などに高い関心と専門性のある教員を養成することが重要である。","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 学部時間割編成専門委員会 共通科目研究交流誌編集部会"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12377045","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2433-5339","subitem_source_identifier_type":"ISSN"}]},"item_3_subject_19":{"attribute_name":"教育系情報の種別","attribute_value_mlt":[{"subitem_subject":"ETYP:教育関連論文","subitem_subject_scheme":"Other"}]},"item_3_subject_20":{"attribute_name":"学校種別","attribute_value_mlt":[{"subitem_subject":"STYP:大学","subitem_subject_scheme":"Other"}]},"item_3_text_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"subitem_text_value":"教養と教育. 2022, 22, p. 17-21."}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"ツツイ, カズミ"},{"subitem_text_value":"スギウラ, ミネ"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Tsutsui, Kazumi"},{"subitem_text_value":"Sugiura, Mine"}]},"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"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"杉浦, 美音"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-10-26"}],"displaytype":"detail","filename":"kyoyo221721.pdf","filesize":[{"value":"581.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kyoyo221721.pdf","url":"https://aue.repo.nii.ac.jp/record/8548/files/kyoyo221721.pdf"},"version_id":"d682c841-121a-4533-baa4-690010e5034b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"リテラシー","subitem_subject_scheme":"Other"},{"subitem_subject":"ものづくり","subitem_subject_scheme":"Other"},{"subitem_subject":"調理","subitem_subject_scheme":"Other"},{"subitem_subject":"弁当作り","subitem_subject_scheme":"Other"},{"subitem_subject":"授業評価アンケート","subitem_subject_scheme":"Other"},{"subitem_subject":"literacy","subitem_subject_scheme":"Other"},{"subitem_subject":"manufacturing technology","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"making the lunch box","subitem_subject_scheme":"Other"},{"subitem_subject":"class evaluation questionnaires","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":"教員養成におけるものづくりリテラシー「食べ物の調理と加工」の授業実践","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"教員養成におけるものづくりリテラシー「食べ物の調理と加工」の授業実践"}]},"item_type_id":"3","owner":"3","path":["1046"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-10-26"},"publish_date":"2022-10-26","publish_status":"0","recid":"8548","relation_version_is_last":true,"title":["教員養成におけるものづくりリテラシー「食べ物の調理と加工」の授業実践"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T15:10:08.199996+00:00"}