{"created":"2023-06-20T14:27:13.367416+00:00","id":8725,"links":{},"metadata":{"_buckets":{"deposit":"7bc42fe6-a560-47cd-905c-d1a9fbcf73f1"},"_deposit":{"created_by":3,"id":"8725","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8725"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00008725","sets":["6:272:1060"]},"author_link":["48"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Influences of Class Differences on Learning derived from Face to Face and on-Demand Distance Cooking Practices - Based on Class Evaluation Questionnaires -"}]},"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-29","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"78","bibliographicPageStart":"71","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"愛知教育大学教職キャリアセンター紀要"}]}]},"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":"授業評価アンケートに基づいて、調理実習のクラスの違いが学びに及ぼす影響について検討した。クラスにより新しい知識や技能技術の習得、教材内容の理解度が異なった。野菜の切り方に関する認知度、手ばかりによる食品重量感覚が低いクラスは、授業後に発展性があまり見られなかった。特に、家庭選修・専攻以外の者には調理への関心や学習意欲を高めるための働きかけが必要であった。遠隔授業においては学習者同士の意見交換の機会を積極的に設け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"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12747406","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2424-0605","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":" 愛知教育大学教職キャリアセンター紀要. 2023, 8, p.71-78."}]},"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"}],"nameIdentifiers":[{"nameIdentifier":"48","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50435278","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50435278"},{"nameIdentifier":"50435278","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/nrid/1000050435278/"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-04-12"}],"displaytype":"detail","filename":"career87178.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"career87178.pdf","url":"https://aue.repo.nii.ac.jp/record/8725/files/career87178.pdf"},"version_id":"535c6ac0-2402-4c7d-b288-acfc1b90c4d3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"クラス","subitem_subject_scheme":"Other"},{"subitem_subject":"授業評価アンケート","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":"調理実習のクラスの違いが学びに及ぼす影響－授業評価アンケートに基づいて－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理実習のクラスの違いが学びに及ぼす影響－授業評価アンケートに基づいて－"}]},"item_type_id":"3","owner":"3","path":["1060"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-04-12"},"publish_date":"2023-04-12","publish_status":"0","recid":"8725","relation_version_is_last":true,"title":["調理実習のクラスの違いが学びに及ぼす影響－授業評価アンケートに基づいて－"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T15:03:09.936787+00:00"}