{"created":"2023-06-19T09:20:14.838086+00:00","id":19,"links":{},"metadata":{"_buckets":{"deposit":"4fa27ff3-d071-4ac0-ab90-4f136422d458"},"_deposit":{"created_by":4,"id":"19","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"19"},"status":"published"},"_oai":{"id":"oai:ssg.repo.nii.ac.jp:00000019","sets":["1:8:10"]},"author_link":["76","237","80","78","77","79"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"101","bibliographicPageStart":"93","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"研究紀要 青葉 Seiyo"},{"bibliographic_title":"College review of Sendai Seiyo Gakuin","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本学給食管理実習Ⅰ（基礎）における使用食品の廃棄率とそのばらつきを把握すること、また、測定廃棄率と食品成分表記載の廃棄率を比較し、廃棄状況の実態を明らかにすることを目的に調査を実施した。調査期間において使用された28食品を分析対象とした。調査の結果、ばらつきを考慮しても測定廃棄率の方が高い食品（6食品）もあれば低い食品（4食品）もあった。この要因として、調理従事者の技術以外に、食品に関する知識や普段の家庭での廃棄部の処理範囲の違いが影響していると推察される。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仙台青葉学院短期大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-8753","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平澤, 和樹"},{"creatorName":"ヒラサワ, カズキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高鳥, 美奈子"},{"creatorName":"タカトリ, ミナコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 玲子"},{"creatorName":"サトウ, レイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hirasawa, Kazuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takatori, Minako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sato, Reiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-05-31"}],"displaytype":"detail","filename":"研究紀要青葉_10(2)_P93-101.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"研究紀要青葉_10(2)_P93-101","url":"https://ssg.repo.nii.ac.jp/record/19/files/研究紀要青葉_10(2)_P93-101.pdf"},"version_id":"d3060bab-c941-4536-aeda-856d0e38d2de"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"栄養士養成校","subitem_subject_scheme":"Other"},{"subitem_subject":"給食管理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"大量調理","subitem_subject_scheme":"Other"},{"subitem_subject":"廃棄率","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutritionist vocational school","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food service practical training","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Large scale cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Disposal rate","subitem_subject_language":"en","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"}]},"item_title":"本学給食管理実習Ⅰ(基礎)における使用食品の廃棄率調査 : 測定値と食品成分表記載値の比較による実態把握","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"本学給食管理実習Ⅰ(基礎)における使用食品の廃棄率調査 : 測定値と食品成分表記載値の比較による実態把握"},{"subitem_title":"Disposal rate survey in food service practical training I (basic) at this school : Comprehension of the actual condition by comparing the measured value with the STANDARD TABLES OF FOOD COMPOSITION IN JAPAN value","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-15"},"publish_date":"2020-09-15","publish_status":"0","recid":"19","relation_version_is_last":true,"title":["本学給食管理実習Ⅰ(基礎)における使用食品の廃棄率調査 : 測定値と食品成分表記載値の比較による実態把握"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-06-19T09:28:52.791066+00:00"}