{"created":"2023-05-15T11:15:57.924776+00:00","id":2074,"links":{},"metadata":{"_buckets":{"deposit":"b0101f56-0521-458a-8588-4e79a1486ecc"},"_deposit":{"created_by":3,"id":"2074","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2074"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002074","sets":["7:59:82"]},"author_link":["11208","11205","11209","11211","11206","11212","11204","11207","11210"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"25","bibliographicPageStart":"19","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"聖徳栄養短期大学紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"浜島, 教子"}],"nameIdentifiers":[{"nameIdentifier":"11204","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"飯塚, 富美恵"}],"nameIdentifiers":[{"nameIdentifier":"11205","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宇山, 薫"}],"nameIdentifiers":[{"nameIdentifier":"11206","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ハマジマ, ノリコ"}],"nameIdentifiers":[{"nameIdentifier":"11207","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"イイヅカ, トミエ"}],"nameIdentifiers":[{"nameIdentifier":"11208","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ウヤマ, カオル"}],"nameIdentifiers":[{"nameIdentifier":"11209","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"HAMAJIMA, NORIKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11210","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IIZUKA, TOMIE","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11211","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"UYAMA, KAORU","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11212","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"We have made investigation into the actual conditions how often ordinaty families eat prepared food and dine out. As the result, we have found out that many families, in a certain degree, eat prepared foods and dine out. Because of the development of the food service industry, the ever-increasing participation of women in public affairs, and the leisure-oriented society, we think that the number of families doing home cooking tends to decrease, but not to increase by any means. There are people who eat prepared foods or dine out because they do not know how to cook,or because they do not like to cook. Food is, however, connected closely with health. Therefore, home cooking suitable for each family or each person is essential in the future, too.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00128690","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"},{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"},{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"}]},"item_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-26"}],"displaytype":"detail","filename":"KJ00004086458.pdf","filesize":[{"value":"503.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2074/files/KJ00004086458.pdf"},"version_id":"7c1aaf93-6bd3-4084-bf33-92700c02d998"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"socialization of dining","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"home cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"prepared food","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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"家庭調理におよぼす食の社会化の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭調理におよぼす食の社会化の影響"},{"subitem_title":"Influence of Socialization of Dining on Home Cooking","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["82"],"pubdate":{"attribute_name":"公開日","attribute_value":"1992-12-20"},"publish_date":"1992-12-20","publish_status":"0","recid":"2074","relation_version_is_last":true,"title":["家庭調理におよぼす食の社会化の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T11:30:44.841730+00:00"}