{"created":"2024-04-08T02:18:28.945689+00:00","id":2000138,"links":{},"metadata":{"_buckets":{"deposit":"22858665-422a-44b9-b1cb-4510c9a25bb0"},"_deposit":{"created_by":18,"id":"2000138","owner":"18","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2000138"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:02000138","sets":["1:1712131276796"]},"author_link":[],"control_number":"2000138","item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"22","bibliographicPageEnd":"48","bibliographicPageStart":"31","bibliographic_titles":[{"bibliographic_title":"松本大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of Matsumoto University","bibliographic_titleLang":"en"}]}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では、K.I-Step法を用いた献立作成法を確立することを目的として、予備調査および既存文献、著者らの実務経験に基づきK.I-Step法（案）を構築した。その後、K.I-Step法（案）に基づく教材を作成し、管理栄養士・栄養士養成施設の3年次学生59名に対して、講義形式の教育を実施した。教育の前後にアンケート調査を実施し、K.I-Step法（案）の評価・修正を検討し、K.I-Step法を確立した。本法に対する肯定的な意見が多く見られ、有用性が示唆された。今後は、実際の給食施設で実施可能かどうか検証する必要があるとともに、給食施設に勤務する管理栄養士・栄養士の意見も取り入れ、妥当性を担保していく必要がある。","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・松本大学松商短期大学部"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824385","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-0618","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 勇太"}]},{"creatorNames":[{"creatorName":"石澤, 美代子"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-12"}],"filename":"matsu_kiyo_22-04.pdf","filesize":[{"value":"594 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://matsumoto-u.repo.nii.ac.jp/record/2000138/files/matsu_kiyo_22-04.pdf"},"version_id":"184eb33e-5c93-4295-affd-90393d22face"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"献立作成法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"管理栄養士","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"K.I-Step法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"糖尿病食品交換表","subitem_subject_language":"ja","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":"K.I-Step法を用いた献立作成法の確立と評価に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"K.I-Step法を用いた献立作成法の確立と評価に関する研究","subitem_title_language":"ja"},{"subitem_title":"A Study on the Establishment and Evalution of Menu Preparation Methods Using the  “K.I-Step Method”","subitem_title_language":"en"}]},"item_type_id":"2","owner":"18","path":["1712131276796"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-12"},"publish_date":"2024-04-12","publish_status":"0","recid":"2000138","relation_version_is_last":true,"title":["K.I-Step法を用いた献立作成法の確立と評価に関する研究"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-04-12T07:51:16.204391+00:00"}