{"created":"2023-07-12T05:05:03.733938+00:00","id":2006678,"links":{},"metadata":{"_buckets":{"deposit":"a737ff8c-9cf9-423a-b25a-80a0b316f975"},"_deposit":{"created_by":17,"id":"2006678","owner":"17","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"2006678"},"status":"published"},"_oai":{"id":"oai:nagoya.repo.nii.ac.jp:02006678","sets":["1213:1620:1621:1689134478241"]},"author_link":[],"control_number":"2006678","item_1615768549627":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_9_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study on the Current Situation of Halal Menu Provision at Nagoya University Co-op and Diversity Consideration in Food Service","subitem_alternative_title_language":"en"}]},"item_9_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-06-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"67","bibliographicPageStart":"60","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"総合保健体育科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Nagoya Journal of Health, Physical Fitness & Sports","bibliographic_titleLang":"en"}]}]},"item_9_description_4":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"It has been reported that at food service facilities such as hospitals and business establishments nationwide, there is a demand for diversity due to the increase in the proportion of foreigners eligible for food service, and that it is being implemented. At present, there are few reports on the operation method of halal menus in food service facilities, especially the correspondence method in the cooking process, and it is thought that there is not enough information to be used as a reference for considering the introduction. We investigated in detail the current situation and correspondence of university cafeterias that implement halal menus, and aimed to serve as materials for the introduction of halal correspondences in the future. At Nagoya University, the co-op, student representatives, and university executives discussed the foodstuffs to be removed from the halal menus. By manufacturing the halal menus using the cook freeze method of one day a week, the efficiency of the production process was realized. By having the halal menus, which are cook-freeze products, as standby menus and as alternative menus, and by developing menus that also were considered the needs of general users, the system that could be profitable was realized.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18999/njhpfs.46.1.60","subitem_identifier_reg_type":"JaLC"}]},"item_9_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋大学総合保健体育科学センター","subitem_publisher_language":"ja"},{"subitem_publisher":"The Research Center of Health, Physical Fitness and Sports, Nagoya University","subitem_publisher_language":"en"}]},"item_9_source_id_7":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"0289-5412","subitem_source_identifier_type":"PISSN"}]},"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":"持丸, 由香","creatorNameLang":"ja"},{"creatorName":"MOCHIMARU, Yuka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"山本, 明子","creatorNameLang":"ja"},{"creatorName":"YAMAMOTO, Akiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"石黒, 洋","creatorNameLang":"ja"},{"creatorName":"ISHIGURO, Hiroshi","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":"2023-07-12"}],"displaytype":"detail","filename":"njhpfs_46_1_60.pdf","filesize":[{"value":"976 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://nagoya.repo.nii.ac.jp/record/2006678/files/njhpfs_46_1_60.pdf"},"version_id":"86d9bea8-95dd-499f-b928-19876e886c2c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"多様性","subitem_subject_scheme":"Other"},{"subitem_subject":"ハラル","subitem_subject_scheme":"Other"},{"subitem_subject":"ヴィーガン","subitem_subject_scheme":"Other"},{"subitem_subject":"クックフリーズ","subitem_subject_scheme":"Other"},{"subitem_subject":"給食","subitem_subject_scheme":"Other"},{"subitem_subject":"diversity","subitem_subject_scheme":"Other"},{"subitem_subject":"halal","subitem_subject_scheme":"Other"},{"subitem_subject":"vegan","subitem_subject_scheme":"Other"},{"subitem_subject":"cook","subitem_subject_scheme":"Other"},{"subitem_subject":"freeze","subitem_subject_scheme":"Other"},{"subitem_subject":"foodservice","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":"名古屋大学生協におけるハラルメニュー提供の現状と給食における多様性対応への一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"名古屋大学生協におけるハラルメニュー提供の現状と給食における多様性対応への一考察","subitem_title_language":"ja"}]},"item_type_id":"40001","owner":"17","path":["1689134478241"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-07-12"},"publish_date":"2023-07-12","publish_status":"0","recid":"2006678","relation_version_is_last":true,"title":["名古屋大学生協におけるハラルメニュー提供の現状と給食における多様性対応への一考察"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-07-12T07:07:40.810813+00:00"}