{"created":"2023-06-20T15:14:26.221621+00:00","id":1277,"links":{},"metadata":{"_buckets":{"deposit":"e674a568-51b3-4d5d-af50-fad24b5f3929"},"_deposit":{"created_by":7,"id":"1277","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1277"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00001277","sets":["96:130"]},"author_link":["857","858"],"item_2_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Infection Control for Advanced Practice in Cooking During the Covid-19 Pandemic"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-11-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"special","bibliographicPageEnd":"171","bibliographicPageStart":"165","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"教育総合研究"},{"bibliographic_title":"Research and Studies in Education","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2020年度前期の授業は運営方法を例年と大きく変更した。オンライン授業が基本となったが、人間健康学部健康栄養学科、2年生を対象とした応用調理学実習では、一部対面授業を行った。新型コロナウイルス感染予防を行いながらの対面授業の対策と運営について検討した。授業は概ね順調に行うことができた。対面授業について学生からは、協力できる・楽しい、材料がそろっている、内容が身につく・理解できる、器具がそろっている等の感想があった。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人松商学園松本大学"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12809558","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2433-6114","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_20":{"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":"石原, 三妃"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大森, 恵美"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-03-01"}],"displaytype":"detail","filename":"matsu_kyoiku_04(special)-05.pdf","filesize":[{"value":"4.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_kyoiku_04(special)-05.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/1277/files/matsu_kyoiku_04(special)-05.pdf"},"version_id":"bc961c85-1ffd-4f14-bb28-16444fa32d5a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"オンライン授業","subitem_subject_scheme":"Other"},{"subitem_subject":"対面授業","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"感染対策","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":"調理学実習の対面授業における新型コロナウイルス感染症対策","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理学実習の対面授業における新型コロナウイルス感染症対策"}]},"item_type_id":"2","owner":"7","path":["130"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-01"},"publish_date":"2021-03-01","publish_status":"0","recid":"1277","relation_version_is_last":true,"title":["調理学実習の対面授業における新型コロナウイルス感染症対策"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-20T15:26:28.011443+00:00"}