{"created":"2023-05-15T12:21:56.124221+00:00","id":31,"links":{},"metadata":{"_buckets":{"deposit":"c07a5334-794e-495e-961a-b1c4d9d0c9df"},"_deposit":{"created_by":15,"id":"31","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"31"},"status":"published"},"_oai":{"id":"oai:osaka-aoyama.repo.nii.ac.jp:00000031","sets":["56:1","56:1:10"]},"author_link":["49","50"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"37","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"大阪青山大学紀要"},{"bibliographic_title":"Journal of Osaka Aoyama University","bibliographic_titleLang":"en"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40019018214","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　To improve the skills of students in estimating approximate foodstuff weights, we analyzed data collected from a total number of 151 students (44 male and 107 female) enrolled in the years of H18, H19, and H20.\nThe students filled out a survey from with and without two intervention procedures (Intervention 1 and Intervention 2) during the Applied Nutrition Practice courses Ⅰ and Ⅱ, respectively. In Intervention 1, one of the two student groups was asked to memorize the rough estimate of each foodstuff weight and the other group was only given an explanation about the foodstuff, but was not asked to memorize the rough weight estimate. In Intervention 2, in order to ascertain whether the students gain the ability to estimate foodstuff weights through actions, we first allowed them to fill out the\nsurvey from while they looked at the foodstuffs and then calculate the differences between estimated and measured weights. Then, the students calculated the nutritive values by using the measured and estimated values. They realized that large errors in the nutritive values would result if they failed to estimate the foodstuff weight correctly. At the start of Intervention 1, the rate of estimating the foodstuff weight correctly was 14.0±9.2% while, at the end of Intervention 1, it was 34.6±22.0%. After Intervention 1, the rate of correct answers in the learning group was significantly high (p<0.001). However, the rate of correct answers at the third grade was lower than at the second grade for every class of students. It was especially lowered in the students enrolled in the years of H18 (memorizing group), but it was higher than in the other classes (p<0.001). When the rate of correct answers was compared between before and after Intervention 2, the latter significantly rose (p<0.001). This shows that the action of actually weighing the foodstuffs contributed to correct estimates. Studies of the relation between the rate of correct answers and lifestyle factors suggested that the student’s scholastic grade, gender, interest in dieting seem to be involved.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪青山大学『大阪青山大学紀要』編集委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12494683","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18833543","subitem_source_identifier_type":"ISSN"}]},"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":[{"creatorNames":[{"creatorName":"山口, 静枝"},{"creatorName":"ヤマグチ, シズエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山形, 純子"},{"creatorName":"ヤマガタ, ジュンコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-02-26"}],"displaytype":"detail","filename":"JOAUvol3.37-43(OCR)s.pdf","filesize":[{"value":"4.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"JOAUvol3.37-43(OCR)s","url":"https://osaka-aoyama.repo.nii.ac.jp/record/31/files/JOAUvol3.37-43(OCR)s.pdf"},"version_id":"bc41a5a0-3316-4e2b-b899-a762b916e9eb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"目安量把握スキル"},{"subitem_subject":"介入指導"},{"subitem_subject":"性別"},{"subitem_subject":"skill of understanding food approximate weight","subitem_subject_language":"en"},{"subitem_subject":"intervention guidance","subitem_subject_language":"en"},{"subitem_subject":"gender","subitem_subject_language":"en"}]},"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":"食品の目安重量把握スキル形成における要因分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品の目安重量把握スキル形成における要因分析"},{"subitem_title":"Factor analysis of the skills in estimating approximate foodstuff weights","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1","10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-26"},"publish_date":"2013-02-26","publish_status":"0","recid":"31","relation_version_is_last":true,"title":["食品の目安重量把握スキル形成における要因分析"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:16:52.269981+00:00"}