{"created":"2022-01-27T02:11:13.679717+00:00","id":2001935,"links":{},"metadata":{"_buckets":{"deposit":"5794bde6-c613-411e-894b-29434a704d0d"},"_deposit":{"id":"2001935","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2001935"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02001935","sets":["1642837622505:1642837745608:1642837765795","1642838403551:1642838405037"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"高校家庭科食物領域の「食生活の変遷と食文化」に関する地域特性の指導内容および教材・資料の検討 （第2報） : 沖縄県内高校生の認識・関心度について","subitem_1551255648112":"ja"},{"subitem_1551255647225":"An Investigation into the Regional Features of the Materials and Data Used in Senior High School Home Economics With Special Reference to Dietary Evolution and Culinary Culture Recognition of and Interest in Okinawan Dietary (Part-2)  : Studies Concerning Extent of the Okinawan High School Student's","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"金城, 須美子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"田原, 美和","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kinjo, Sumiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tahara, Miwa","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"We investigated to the extent of Okinawan high school students' knowledge and interest in : the origin of the local dietary habits, historical background dealing with the formation of Okinawan culture, and the different feature of Okinawan culinary culture.\\nWe discussed what kinds of materials would be appropriate for the classes, and what kinds of lessons could enhance the students' interest and motivation after in this classroom.\\nThe results are analyzed and categorized below;\\n1. The Okinawan students have only a superficial understanding of the Okinawan culinary culture and its historical background. However, 21.6% answered they were eager to learn. Some 54.8% wanted to learn to some extent. The students have a great interest in the study of local Okinawan culinary culture.\\n2. Almost 60% of the students replied they wanted to learn about the local practical cooking, the variation and contents for the annual events, and the origin of the distinctive ingredients.\\n3. 80.8% of the students had positive answers toward the succession of the culinary culture. Some example include : \"I wnat to keep Okinawan culinary culture alive.\" and \"I want to revive it to some extent\". According to this investigation, we were able to understand the students' awareness for responsibilities of the culinary culture succession and the interests in learning.\\n4. We need to clearly teach the lessons dealing with the features of the historical background of the Okinawan dietary habits and culinary culture, while considering the differences with culinary culture of Mainland Japan.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学教育学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/1897"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"1345-3319"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AA11393705"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学教育学部紀要"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"57","bibliographicPageEnd":"170","bibliographicPageStart":"153"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol57p153.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2001935/files/Vol57p153.pdf"},"version_id":"3822f03a-a8d0-4ffa-a771-4f1561ca1fa8"}]},"item_title":"高校家庭科食物領域の「食生活の変遷と食文化」に関する地域特性の指導内容および教材・資料の検討 （第2報） : 沖縄県内高校生の認識・関心度について","item_type_id":"15","owner":"1","path":["1642837765795","1642838405037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-09-15"},"publish_date":"2007-09-15","publish_status":"0","recid":"2001935","relation_version_is_last":true,"title":["高校家庭科食物領域の「食生活の変遷と食文化」に関する地域特性の指導内容および教材・資料の検討 （第2報） : 沖縄県内高校生の認識・関心度について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:19:05.498344+00:00"}