{"created":"2024-07-01T04:23:20.499598+00:00","id":2000018,"links":{},"metadata":{"_buckets":{"deposit":"67ac85c9-b4f0-4619-82a1-a775f6058423"},"_deposit":{"created_by":14,"id":"2000018","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2000018"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:02000018","sets":["239:1718934816370"]},"author_link":[],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Practical Study on the Possibilities of Ichiju Issai (One Dish and A Bowl of Soup) Menu","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-10"},"bibliographicIssueNumber":"70","bibliographicPageEnd":"26","bibliographicPageStart":"13","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Nagoya Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では、家庭の食生活において一汁一菜献立の実用可能性を検討することを目的とした。愛知県在住の主婦11名に対して、１日目は自身で考えた一汁一菜献立を、２日目は食品群別摂取量のめやすを満たすように考えた一汁一菜献立を調理するよう求めた。その結果、目安量を意識した場合には、食品群別摂取量では乳・乳製品、いも、果物の摂取量が増加し、栄養価ではカルシウム、ビタミンB２、ビタミンＣが増加した。また、料理内容の分析から、一汁一菜献立で栄養バランスをとるには、使用食品数を増やすだけではなく、特に汁物に使用する食品を増やすこと、不足しがちな栄養素の供給源を使用することの必要性が推察された。以上の結果から、一汁一菜のような品数が少ない献立で栄養バランスを整えるには、（１）目安量を意識すること、（２）不足しがちになる栄養素を理解すること、（３）１品に使用する食品数を増やすと共に特に不足しがちになる食物繊維、鉄、ビタミンＡの供給源を積極的に摂取すること、が重要であると示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋女子大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Nagoya Women's University","subitem_publisher_language":"en"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24368830","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"阪野, 朋子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"瀧日, 滋野","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":"2024-07-01"}],"displaytype":"detail","filename":"kiyo70_13-26.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","url":{"url":"https://nagoya-wu.repo.nii.ac.jp/record/2000018/files/kiyo70_13-26.pdf"},"version_id":"e5ce2c80-1e7f-4cb5-a67b-31448eb82c57"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"一汁一菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食品群別摂取量のめやす","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"主婦","subitem_subject_language":"ja","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":"一汁一菜献立の実用可能性についての実践研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"一汁一菜献立の実用可能性についての実践研究","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"14","path":["1718934816370"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-07-02"},"publish_date":"2024-07-02","publish_status":"0","recid":"2000018","relation_version_is_last":true,"title":["一汁一菜献立の実用可能性についての実践研究"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-07-01T04:33:22.535224+00:00"}