{"created":"2023-05-15T14:59:44.244781+00:00","id":399,"links":{},"metadata":{"_buckets":{"deposit":"8d21d877-ce2b-4de9-8655-8b472c08a553"},"_deposit":{"created_by":9,"id":"399","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"399"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000399","sets":["1:44"]},"author_link":["851","854","852","853","855","850"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21","bibliographicPageEnd":"75","bibliographicPageStart":"69","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"献立は食事の設計品質を示したものであり、 作成には高度な専門知識と技術を要する。 献立を標準化する上で、 栄養管理業務の献立作成作業時間に着目し、 実務における献立作成業務の状況と管理栄養士・栄養士が抱えている課題を調査し、 作業時間を要する因子を検討した。 献立作成の作業時間は、 管理栄養士8.0±6.5時間/週、 栄養士は 7.7 ±6.6時間/週であった。 献立作成の主観的困難さの理由として、 個人の嗜好やアレルギーなどで献立に使用できない食品数 (禁止食品) に関する事例が多くあげられたが、 禁止食品と作業時間の関連がみられなかった。 業務の複雑さとの関連をさらに精査し、 給食経営作業の標準化について検討する必要が示唆された。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Targeting \"dieticians\" and \"national registered dieticians\", we conducted a questionnaire to investigate whether there is a difference in the time required for menu planning caused by the difference in the type of license. In addition, we clarify the problems in menu planning. The hours worked for menu planning were 8.0±6.5 per week for national registered dieticians, and 7.7±6.6 per week for dieticians. Regarding the problems related to menu planning, a number of cases were reported with respect to the number of food items that cannot be included in the menu because of personal preferences or allergies. A study on the standardization of menu planning operations is required."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大中, 佳子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森政, 淳子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石田, 裕美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Onaka, Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Morimasa, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ishida, Hiromi","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":"2017-08-30"}],"displaytype":"detail","filename":"KJ00009104079.pdf","filesize":[{"value":"5.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00009104079.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/399/files/KJ00009104079.pdf"},"version_id":"6b6b41c5-4192-4e11-8f7e-eed458b848b0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"献立作成業務"},{"subitem_subject":"標準化"},{"subitem_subject":"禁止食品"},{"subitem_subject":"管理栄養士"},{"subitem_subject":"栄養士"},{"subitem_subject":"menu planning operations"},{"subitem_subject":"standardization"},{"subitem_subject":"the number of food items that cannot be included in the menu"},{"subitem_subject":"national registered dieticians"},{"subitem_subject":"dieticians"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"給食施設における献立作成業務実態調査 : 作業の所要時間と標準化にむけて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食施設における献立作成業務実態調査 : 作業の所要時間と標準化にむけて"},{"subitem_title":"A Survey on Menu Planning Operations at a Food Service Facility : Standardization of Menu Planning Time and Operations"}]},"item_type_id":"3","owner":"9","path":["44"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"399","relation_version_is_last":true,"title":["給食施設における献立作成業務実態調査 : 作業の所要時間と標準化にむけて"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:16:55.496995+00:00"}