{"created":"2023-06-20T14:04:27.811031+00:00","id":10837,"links":{},"metadata":{"_buckets":{"deposit":"d7b33833-5684-4b48-892f-d44aa1c4fdda"},"_deposit":{"created_by":2,"id":"10837","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"10837"},"status":"published"},"_oai":{"id":"oai:hokkyodai.repo.nii.ac.jp:00010837","sets":["6:1016"]},"author_link":["27624","27627","27629","27626","27625","27630","27623","27628"],"item_6_alternative_title_14":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Relevance between the Serving of Bread Made from the Locally Grown Rice for School Lunch and the Dietary Behaviors of Schoolchildren"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1・2","bibliographicPageEnd":"108","bibliographicPageStart":"99","bibliographicVolumeNumber":"73","bibliographic_titles":[{"bibliographic_title":"北海道教育大学紀要. 基礎研究編"}]}]},"item_6_description_3":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to survey the effects on eating behaviors of schoolchildren by serving bread made from locally grown rice for school lunch. We conducted questionnaire surveys with 312 children in grades five and six in two elementary schools with different serving rate of the rice bread. The children, who are in the elementary school with a high rate of serving rice bread, show better attitudes and behaviors toward the school lunch than those who are in the other schools. In addition, the former show more tendency to recognize that the bread comes from the locally grown rice than the latter. Of the elementary schoolchildren asked, those who recognize “the local food production and consumption” likes cooked rice and look forward to their lunchtime in school. Of the children asked, those who eat rice bread at home show the more tendency to have a high nutritional awareness and healthy eating habits. These results suggest that it is effective to serve bread made from locally grown rice for school lunch for developing dietary and nutritional knowledge among schoolchildren.","subitem_description_type":"Abstract"}]},"item_6_full_name_2":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"27627","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SEURA, Takahiro"}]},{"nameIdentifiers":[{"nameIdentifier":"27628","nameIdentifierScheme":"WEKO"}],"names":[{"name":"YAMADA, Kyoko"}]},{"nameIdentifiers":[{"nameIdentifier":"27629","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KATO, Yuki"}]},{"nameIdentifiers":[{"nameIdentifier":"27630","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KANNO, Tomomi"}]}]},"item_6_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.32150/00010829","subitem_identifier_reg_type":"JaLC"}]},"item_6_publisher_15":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北海道教育大学"}]},"item_6_relation_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"AB00000251","subitem_relation_type_select":"NCID"}}]},"item_6_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"27583899","subitem_source_identifier_type":"ISSN"}]},"item_6_version_type_12":{"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":[{"creatorNames":[{"creatorName":"瀬浦, 崇博"}],"nameIdentifiers":[{"nameIdentifier":"27623","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 響子"}],"nameIdentifiers":[{"nameIdentifier":"27624","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加藤, 友紀"}],"nameIdentifiers":[{"nameIdentifier":"27625","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"菅野, 友美"}],"nameIdentifiers":[{"nameIdentifier":"27626","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":"2023-02-09"}],"displaytype":"detail","filename":"73-1.2-a09.pdf","filesize":[{"value":"300.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"73-1.2-a09.pdf","url":"https://hokkyodai.repo.nii.ac.jp/record/10837/files/73-1.2-a09.pdf"},"version_id":"e326efbb-8b37-4c1c-99af-9d7c25e1259c"}]},"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":"学校給食における地元産米を用いたパンの提供と児童の食行動との関連性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学校給食における地元産米を用いたパンの提供と児童の食行動との関連性"}]},"item_type_id":"6","owner":"2","path":["1016"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-02-09"},"publish_date":"2023-02-09","publish_status":"0","recid":"10837","relation_version_is_last":true,"title":["学校給食における地元産米を用いたパンの提供と児童の食行動との関連性"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T14:38:53.661612+00:00"}