{"created":"2024-04-10T03:47:28.996455+00:00","id":2000063,"links":{},"metadata":{"_buckets":{"deposit":"1ddf3586-773e-4cb2-9c62-fd21d68493db"},"_deposit":{"created_by":11,"id":"2000063","owner":"11","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2000063"},"status":"published"},"_oai":{"id":"oai:oiu.repo.nii.ac.jp:02000063","sets":["1:1700529115514:1712298829951"]},"author_link":["3824","3832"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"171","bibliographicPageStart":"165","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"国際研究論叢 : 大阪国際大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"OIU journal of international studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Aroma is an important factor in determining the quality of food. Food hygiene knowledge and skills are essential for nutritionists. In other words, being able to distinguish odors is considered to be a necessary skill for nutritionists. From 2021, all food business operators will be required to comply with HACCP or hygiene management based on HACCP. Therefore, more practical food hygiene education is needed in nutritionist training courses. We measured students' odor discrimination ability as basic data for building an educational program on food hygiene. In the experiment,“ Open Essence” was used to sniff out 12 different odors. This paper reports on a student's olfactory test. The results of the experiment showed that there were differences in the accuracy rate between different types of odors.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09153586","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_28":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_text_value":"14"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"海老澤, 薫","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"3824","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000333199912","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000333199912"}]},{"creatorNames":[{"creatorName":"エビサワ, カオル","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Ebisawa, Kaoru","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"久木, 久美子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"3832","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006683877","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006683877"}]},{"creatorNames":[{"creatorName":"ヒサキ, クミコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Hisaki, Kumiko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-10"}],"filename":"37-3-013.pdf","filesize":[{"value":"571 KB"}],"format":"application/pdf","url":{"url":"https://oiu.repo.nii.ac.jp/record/2000063/files/37-3-013.pdf"},"version_id":"639f579e-aa06-4b33-b719-39f16c192fa7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品衛生、栄養士養成、嗅覚、オープンエッセンス","subitem_subject_language":"ja"}]},"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":"嗅覚が食品衛生に関する意識に及ぼす影響についての基礎的研究 －“オープンエッセンス”を用いた嗅覚検査の実践報告－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"嗅覚が食品衛生に関する意識に及ぼす影響についての基礎的研究 －“オープンエッセンス”を用いた嗅覚検査の実践報告－","subitem_title_language":"ja"},{"subitem_title":"Basic Research on the Influence of Olfaction on Awareness of Food Hygiene −Practical Report on Olfactory Testing Using“ Open Essence”−","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["1712298829951"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-04-10"},"publish_date":"2024-04-10","publish_status":"0","recid":"2000063","relation_version_is_last":true,"title":["嗅覚が食品衛生に関する意識に及ぼす影響についての基礎的研究 －“オープンエッセンス”を用いた嗅覚検査の実践報告－"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2024-04-10T05:12:16.735515+00:00"}