{"created":"2023-05-15T09:37:02.594665+00:00","id":1493,"links":{},"metadata":{"_buckets":{"deposit":"e45066ab-9672-44d4-bd7d-bd05631dbffc"},"_deposit":{"created_by":13,"id":"1493","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"1493"},"status":"published"},"_oai":{"id":"oai:seitoku.repo.nii.ac.jp:00001493","sets":["148:220"]},"author_link":["2301"],"control_number":"1493","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"70","bibliographicPageStart":"61","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"児童学研究 : 聖徳大学児童学研究所紀要"},{"bibliographic_title":"CHILD STUDIES : Journal of the Institute for Child Studies, Seitoku University","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"PDF","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"要旨\n小学校家庭科教科書における献立学習の内容及び献立作成に関わる栄養の扱いについて，経緯と課題を明らかにすることを目的として，2005年，2012年，2015年，2020年発行教科書を比較分析した。2017年版学習指導要領において「主食・主菜・副菜」という献立構成が位置付けられたものの，作成した献立の確かめ方においては，2005年，2012年，2015年発行の教科書と同様に栄養のバランスのみを確かめるものとなっており，栄養のバランスの確かめ方が大きく変わるものにはなっていなかった。また，表に食品を当てはめて栄養バランスがとれているかを確\nかめるものであったが，どのような状態が栄養バランスがよいか，ということが明確にはなっていなかった。このことが，児童の献立の理解を困難なものにしていることが考えられた。また，授業中に作成できる献立が一つであることが予想され，このことが献立作成における思考力の育成に繋がっていないことが考えられた。今後，「主食・主菜・副菜」という献立構成を献立作成の中心におき，これらを揃えることで栄養バランスがとれた献立になるという，献立構成を中心に位置付けた献立学習の在り方を検討する必要がある。","subitem_description_type":"Abstract"},{"subitem_description":"Abstract\nTo clarify changes over time, issues in the contents of menu learning, and the descriptions about nutrition related to menu planning in the textbooks of home economics for elementary schools, we compared and analyzed the textbooks published in 2005, 2012, 2015, and 2020. The menu compositions of “ staple food/main dish/side dish” were added in the 2017 curriculum guidelines; however, the descriptions about how to check the created menus in the 2020 textbook were limited to those about nutritional balance as mentioned in textbooks published in 2005, 2012, and 2015, and there were no major differences in the method of checking nutritional balance described in textbooks published in different years. The described method of checking nutritional balance was to fill the table with foods used; however, nutritionally well-balanced conditions were not explicitly defined. These limitations of the textbooks may have hindered the adequate understanding of menus by children. Furthermore, it was predicted that only one menu could be planned during classes, and children’s thinking ability in terms of menu planning developed insufficiently because of this limitation. Menu learning in the future should focus on the menu compositions of“ staple food/main dish/side dish” as having all the three components ensures that the menu is nutritionally balanced and is key for efficient menu planning","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"聖徳大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11304862","subitem_source_identifier_type":"NCID"}]},"item_10002_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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"佐藤, 雅子","creatorNameLang":"ja"},{"creatorName":"サトウ, マサコ","creatorNameLang":"ja-Kana"},{"creatorName":"SATO, Masako","creatorNameLang":"en"}],"familyNames":[{"familyName":"佐藤","familyNameLang":"ja"},{"familyName":"サトウ","familyNameLang":"ja-Kana"},{"familyName":"SATO","familyNameLang":"en"}],"givenNames":[{"givenName":"雅子","givenNameLang":"ja"},{"givenName":"マサコ","givenNameLang":"ja-Kana"},{"givenName":"Masako","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2301","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-05-16"}],"displaytype":"detail","filename":"202224_061-070.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"202224_061-070","url":"https://seitoku.repo.nii.ac.jp/record/1493/files/202224_061-070.pdf"},"version_id":"1204affe-faa4-45e5-ac75-e702a51e166d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家庭科","subitem_subject_scheme":"Other"},{"subitem_subject":"小学校","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養バランス","subitem_subject_scheme":"Other"},{"subitem_subject":"Home economics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Elementary school","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Menu planning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutrition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutritional balance","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":"小学校家庭科教科書にみる献立学習についての一考察：2005 年，2012 年，2015 年，2020 年発行教科書の記載内容の比較分析を通して","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小学校家庭科教科書にみる献立学習についての一考察：2005 年，2012 年，2015 年，2020 年発行教科書の記載内容の比較分析を通して","subitem_title_language":"ja"},{"subitem_title":"Consideration of menu planning in textbooks of home economics for elementary school : Through comparison and analysis the textbooks published in 2005, 2012, 2015, and 2020","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"13","path":["220"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-05-16"},"publish_date":"2022-05-16","publish_status":"0","recid":"1493","relation_version_is_last":true,"title":["小学校家庭科教科書にみる献立学習についての一考察：2005 年，2012 年，2015 年，2020 年発行教科書の記載内容の比較分析を通して"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2024-06-20T02:26:31.766723+00:00"}