{"created":"2023-06-19T09:20:15.266010+00:00","id":31,"links":{},"metadata":{"_buckets":{"deposit":"f0dcbe9c-c906-412c-af4d-c3bbcd7623a9"},"_deposit":{"created_by":4,"id":"31","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"31"},"status":"published"},"_oai":{"id":"oai:ssg.repo.nii.ac.jp:00000031","sets":["1:8:9"]},"author_link":["105","237","103","80","78","104","77","102"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-09-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"79","bibliographicPageStart":"71","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":"家庭における行事食の実施と、その子どもの行事実施を把握するため、短期大学生および専門学校生、その調理担当者にアンケート調査を実施した。\nおせち料理で雑煮が家庭で一番調理され、食されていた。煮しめやなますは家庭での調理率と学生の喫食率の差が大きかった。ほどんどの家庭で市販品を利用しているおせち料理もあった。正月3が日に餅を食している人が多く、1月1日の朝が一番高率であった。年間行事食で、学生、調理担当者ともに約90％以上に経験があった行事は、大晦日、クリスマス、節分であった。重陽の節句は認知している者、経験者ともに一番少ない行事であった。50％以上が認知ありだが実施経験の無い行事は、学生では人日、春分の日、端午の節句、秋分の日、調理対象者では七夕とハロウィンであった。\n調理担当者が調理した行事食を学生が食していないケースが見られたことは、行事食の継承における重要な問題である。学生の実施率が高い行事食の中には、海外の行事を取り入れているものであるが、行事の意味を理解しているのか疑問である。近年は、社会構造や家庭関係などに大きな変化が見られる。以前から継承されてきた行事食に加えて、社会や家族の実情に合わせた行事食に変遷している可能性がある。","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":"高鳥, 美奈子"},{"creatorName":"タカトリ, ミナコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"後藤, 未希"},{"creatorName":"ゴトウ, ミキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮地, 洋子"},{"creatorName":"ミヤチ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 玲子"},{"creatorName":"サトウ, レイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takatori, Minako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Goto, Miki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Miyachi, Yoko","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(1)_P71-79.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"研究紀要青葉_10(1)_P71-79","url":"https://ssg.repo.nii.ac.jp/record/31/files/研究紀要青葉_10(1)_P71-79.pdf"},"version_id":"16447546-22ef-4420-a0bd-2cd26523a7bd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"行事食","subitem_subject_scheme":"Other"},{"subitem_subject":"おせち料理","subitem_subject_scheme":"Other"},{"subitem_subject":"餅","subitem_subject_scheme":"Other"},{"subitem_subject":"Event food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Osechi-ryouri(food served during the New Year’s Holydays)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rice cake","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":"短期大学生および専門学校生の家庭における行事食の現状とその継承について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"短期大学生および専門学校生の家庭における行事食の現状とその継承について"},{"subitem_title":"THE PRESENT SITUATION OF EVENT FOOD AND HOW MUCH PASS IT DOWN TO THE YOUTH THROUGH A SURVEY OF FAMILIES IN OUR SCHOOL","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-29"},"publish_date":"2020-09-29","publish_status":"0","recid":"31","relation_version_is_last":true,"title":["短期大学生および専門学校生の家庭における行事食の現状とその継承について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-06-19T09:29:16.525834+00:00"}