{"created":"2023-05-15T16:11:39.478413+00:00","id":42063,"links":{},"metadata":{"_buckets":{"deposit":"44f44286-fef1-42a7-b9ec-9f248d3acaaf"},"_deposit":{"created_by":25,"id":"42063","owners":[25],"pid":{"revision_id":0,"type":"depid","value":"42063"},"status":"published"},"_oai":{"id":"oai:shinshu.repo.nii.ac.jp:00042063","sets":[]},"author_link":["164703","164705","164704","164702"],"item_20004_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A study on results content and challenges content in the four stages of the practice process on the theme of \"cooking\" : From learning and exchanges between the elderly and elementary school students of Chikuhoku village and students of care welfare department of Matsumoto Junior College"}]},"item_20004_biblio_info_27":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"26","bibliographicPageEnd":"48","bibliographicPageStart":"41","bibliographic_titles":[{"bibliographic_title":"松本短期大学研究紀要"}]}]},"item_20004_creator_3":{"attribute_name":"作成者(その他言語)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"福田, 明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"釜土, 禮子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"合津, 千香"}],"nameIdentifiers":[{}]}]},"item_20004_date_19":{"attribute_name":"日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2017-07-25","subitem_date_issued_type":"Created"}]},"item_20004_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"　2012（平成24）年度，松本短期大学と長野県筑北村は教育支援等を目的に連携協定を結び，いくつかの交流事業を行ってきた．本稿では，その中から2015（平成27）年度に実施した「調理」をテーマとした学びと交流の実践過程を示し，それらの実践から介護福祉学科の学生が得た成果と課題を明らかにすることを目的にした．　本実践過程は第1 段階「調理の必要性を知る」，第2 段階「調理の基礎を学ぶ」，第3 段階「高齢者から郷土食作りを学ぶ」，第4 段階「郷土食を小学生に教える」の4 段階に分けられ，そのすべての段階に参加した介護福祉学科の学生10 名を対象にフォーカスグループ・インタビューを行った．その結果，成果内容は①連続性のある企画の重要性，②知識の広がりと新たな気づき，③一緒に調理する楽しさと安心感，④調理への意欲向上，⑤責任感と気遣いの意識醸成，⑥目指すべき介護福祉士像への参考，⑦伝え方の工夫と場作りの重要性となった．一方，課題内容は①わかりやすく説明する難しさ，②事前準備の必要性が見出された．　本実践過程からは単に調理技術の向上だけでなく，いくつかの必要性・重要性が示唆された．すなわち①学生と教員のみの枠組みを超え，地域住民とも接点を持てる連続性のある企画を実施する必要性，②学生の段階から多様な人たちと関わり，個々人に応じたコミュニケーション能力を高める必要性，③様々な人たちと顔の見える関係性で一緒に取り組むことの重要性が示唆された．これらは学生時代だけでなく，介護福祉士として働き始めてからも重要である．","subitem_description_type":"Other"}]},"item_20004_description_22":{"attribute_name":"その他の資源識別子","attribute_value_mlt":[{"subitem_description":"40021198323","subitem_description_type":"Other"}]},"item_20004_full_name_16":{"attribute_name":"公開者(その他言語)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"松本短期大学, 紀要委員会"}]}]},"item_20004_identifier_23":{"attribute_name":"資源識別子URI","attribute_value_mlt":[{"subitem_identifier_type":"URI","subitem_identifier_uri":"http://id.nii.ac.jp/1047/00000155/"}]},"item_20004_source_id_25":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0910-7746","subitem_source_identifier_type":"ISSN"}]},"item_20004_source_id_26":{"attribute_name":"処理レコードID(総合目録DB)","attribute_value_mlt":[{"subitem_source_identifier":"AN1021046X","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://matsutan.repo.nii.ac.jp/?action=repository_action_common_download&item_id=159&item_no=1&attribute_id=22&file_no=1"}}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理","subitem_subject_scheme":"Other"},{"subitem_subject":"高齢者","subitem_subject_scheme":"Other"},{"subitem_subject":"小学生","subitem_subject_scheme":"Other"},{"subitem_subject":"学生","subitem_subject_scheme":"Other"},{"subitem_subject":"介護福祉学科","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":"「調理」をテーマとした4段階の実践過程における成果と課題に関する内容検討 : 筑北村の高齢者・小学生と本学介護福祉学科の学生との学びと交流から","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「調理」をテーマとした4段階の実践過程における成果と課題に関する内容検討 : 筑北村の高齢者・小学生と本学介護福祉学科の学生との学びと交流から"}]},"item_type_id":"20004","owner":"25","path":["2786"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-02-10"},"publish_date":"2023-02-10","publish_status":"0","recid":"42063","relation_version_is_last":true,"title":["「調理」をテーマとした4段階の実践過程における成果と課題に関する内容検討 : 筑北村の高齢者・小学生と本学介護福祉学科の学生との学びと交流から"],"weko_creator_id":"25","weko_shared_id":25},"updated":"2023-05-15T16:56:08.869823+00:00"}