{"created":"2022-01-27T02:11:15.267707+00:00","id":2001936,"links":{},"metadata":{"_buckets":{"deposit":"5274e74c-9d61-4ca1-917c-5e11123b9b93"},"_deposit":{"id":"2001936","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2001936"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02001936","sets":["1642837622505:1642837745608:1642837765389","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1報） : 沖縄県における指導の実態と教師の意識","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-1) : Okinawan Teachers' Instruction Materials and Attitudes","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":"To find out how our high school home economics nutrition courses introduce information, and use texts and references in teaching \"Changing Diets and Food Culture\" covering regional cuisine, a survey wasconducted on the actual class conditions and level of awareness of all Okinawa high school home econ-omics teachers. The results are analyzed and categorized below.\\n90.3% of the instructors surveyed included study of the subject into their classes. The greatest number of teachers taught General Home Economics classes, while the next largest group taught Foods, then Cooking, and fourth, Special Interest Subjects. In terms of methods of instruction, the majority or 93% incorporated local cuisine into practical cooking classes. However, only 18-22 percent included instruction on changing dietary patterns and or the history and impact of external influence in their coursework.\\n97% of the instructors expressed interest in including the subject area in future coursework. Some 80% desired to incorporate content on the dietary tradition such as an overview of changing dietary patterns in Okinawa, impact of external influences on dietary tradition, and the use and background of in digenous food into cooking classes.\\nAbout 70% perceived a need for resource materials and texts for use by instructors that cover the origins of Okinawa's unique dietary traditions and changing dietary patterns. Some 50% perceived a need to compare the festival or ritual cuisine of Okinawa with that of mainland Japan, and include information on the roots and origins of Ryukyu cooking.","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/20.500.12000/1898"}]},"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":"56","bibliographicPageEnd":"261","bibliographicPageStart":"247"}]},"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":"Vol56p247.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2001936/files/Vol56p247.pdf"},"version_id":"fa34d501-4502-4df4-b755-b584e5fa1c7c"}]},"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1報） : 沖縄県における指導の実態と教師の意識","item_type_id":"15","owner":"1","path":["1642837765389","1642838405037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-09-15"},"publish_date":"2007-09-15","publish_status":"0","recid":"2001936","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1報） : 沖縄県における指導の実態と教師の意識"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:19:06.617145+00:00"}