{"created":"2025-06-19T01:47:51.036103+00:00","id":2000215,"links":{},"metadata":{"_buckets":{"deposit":"e93b6ae0-f510-4496-b165-8d440333d0e9"},"_deposit":{"created_by":11,"id":"2000215","owner":"11","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2000215"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:02000215","sets":["6:80:1749702899752"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"62","bibliographicPageEnd":"25","bibliographicPageStart":"13","bibliographic_titles":[{"bibliographic_title":"藤女子大学人間生活学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The bulletin of the Faculty of Human Life Sciences, Fuji Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The Basic Act on Food and Nutrition Education outlines the fundamental principles of food education and policies related to the comprehensive and systematic promotion of food education. However, according to Hokkaidoʼs 5th Food Education Promotion Plan, the percentage of Hokkaido residents who are “interested in food education” (currently 73.7%) has not yet reached the target value of 90% or higher. According to the framework of Sapporo Cityʼs 4th\nFood Education Promotion Plan, the primary goal is to establish a system that advances food education. It includes “the promotion of food education through collaboration and cooperation by a wide range of stakeholders, including educators, companies, organizations, and volunteers, while leveraging their respective activities.” With the above in mind, this study is aimed to increase the percentage of Hokkaido residents who are interested in food education by focusing on “the promotion of food education through mutual learning and support of communities, schools, and families.” The objective is to examine food education guidance using Hokkaidoproduced ingredients through regional collaboration.\nThe results of this study are as follows.\n・Based on the preliminary learning activities, students could gain substantial experience through industry-academia-government collaboration, such as working with the local government (Ishikari City) and Ishikari-based NPOs.\n・On the other hand, challenges include the need to know and understand national policies as well as the current situation and goals of food education promotion plans to be able to select food education topics. It does not only indicate the importance of careful topic selection, but also the need to develop evaluation criteria for food education guidance provided within the regional collaboration network. Since students participate in a one-time workshop, it is difficult for them to look back and learn from their experience and to apply it to future opportunities.\nThe continuation of experiential activities involving community collaboration that strengthens the “educational curriculum that is open to society” for nutrition teachers and students in the future is also considered to be important for the children, students undergoing nutrition teacher training, and local community members.","subitem_description_language":"en"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"KIKUCHI, Kazumi","nameLang":"en"}]},{"names":[{"name":"ITO, Tomoyo","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"藤女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"21874689","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菊地　和美","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"伊藤　智代","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-06-19"}],"filename":"地域連携による北海道産食材を用いた食に関する指導.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","url":{"url":"https://fujijoshi.repo.nii.ac.jp/record/2000215/files/地域連携による北海道産食材を用いた食に関する指導.pdf"},"version_id":"34e9421c-dbac-4e4f-86a3-8e34afddd8e9"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"地域連携による北海道産食材を用いた食に関する指導","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域連携による北海道産食材を用いた食に関する指導","subitem_title_language":"ja"},{"subitem_title":"Guidance on Food Education Using Hokkaido-produced Ingredients through Regional Collaboration","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["1749702899752"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-06-19"},"publish_date":"2025-06-19","publish_status":"0","recid":"2000215","relation_version_is_last":true,"title":["地域連携による北海道産食材を用いた食に関する指導"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2025-06-19T01:55:04.335188+00:00"}