{"created":"2023-05-15T15:01:28.318264+00:00","id":3637,"links":{},"metadata":{"_buckets":{"deposit":"af75b077-b677-457f-94d6-8dd8e626e3a8"},"_deposit":{"created_by":9,"id":"3637","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"3637"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00003637","sets":["1:178"]},"author_link":["1830","1877","1878","1831","1879","1880"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"19","bibliographicPageStart":"11","bibliographicVolumeNumber":"27","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究は包丁技術を向上させるために、タブレット型 PCを活用した指導法（TPC活用法） と教員主体の示範法で指導し教育効果を検討した。そしてキャベツのせん切りの様子を画像分析し学生の自己評価と比較をおこなった。その結果、画像分析と学生の自己評価では差が生じ、特に押さえ手は誤っているにもかかわらず、正しいと判断したものが多かった。\n　指導前、指導時、授業終了時では、せん切りは細くなり、切り方、包丁の侵入角度、押さえ手の形は、正しい割合が増え、教育効果が認められた。TPC活用法と示範法で指導時、せん切りキャベ ツの太さの平均値には有意差が認められなかった。TPC活用法と示範法の特徴を活かし、使い分けて指導していくことが必要である。\n"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_value":" Declining proficiency in use of kitchen knives among university students has prompted consideration of other ways to teach those skills. This study evaluated TPC-based teaching against live demonstration, mainly by teachers. Videos of how students shredded cabbage were analyzed while the students did self-assessment. The April study found no significant difference in average shredded thickness regardless of which teaching method was used. However, in some aspects, such as placing a hand on the cabbage, there were differences between video analysis and self-assessment results. Some students thought they had done it correctly even though the videos showed that they had not."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, ひとみ","creatorNameLang":"ja"},{"creatorName":"タカハシ, ヒトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大槻, 尚子","creatorNameLang":"ja"},{"creatorName":"オオツキ, ナオコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山口, 真由","creatorNameLang":"ja"},{"creatorName":"ヤマグチ, マユ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Otsuki, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamaguchi, Mayu","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":"2020-05-22"}],"displaytype":"detail","filename":"takahashi.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"高橋","url":"https://kamakura-wu.repo.nii.ac.jp/record/3637/files/takahashi.pdf"},"version_id":"9beb3f32-46a9-4b5a-9abf-b0eb0b9e436c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"包丁技術"},{"subitem_subject":"TCP活用法の教育効果"},{"subitem_subject":"ICT活用"},{"subitem_subject":"kitchen knife skill"},{"subitem_subject":"effects of TPC-based teaching"},{"subitem_subject":"utilizing ICT"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ICTを活用した包丁技術の教育方法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ICTを活用した包丁技術の教育方法"},{"subitem_title":"Utilizing ICT in Teaching Kitchen Knife Skills"}]},"item_type_id":"10002","owner":"9","path":["178"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-03-31"},"publish_date":"2020-03-31","publish_status":"0","recid":"3637","relation_version_is_last":true,"title":["ICTを活用した包丁技術の教育方法"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-10T05:10:07.187537+00:00"}