{"created":"2023-06-20T15:24:26.144969+00:00","id":798,"links":{},"metadata":{"_buckets":{"deposit":"9d507a35-a54e-40ae-bd22-166b62b06e88"},"_deposit":{"created_by":4,"id":"798","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"798"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000798","sets":["70:80"]},"author_link":["4930","4929","4934","4933","4932","4931"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"100","bibliographicPageStart":"95","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"桜井, 淑子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"竹内, 洋子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"サクライ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"タケウチ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"集団給食における適正食費を求める目的をもって,名古屋市内T杜における実施献立1ヵ月分を基礎資料として,食材料費の年次推移をみた.同一献立材料費の年次推移は,消費者物価指数の同年次における上昇率に比し1.5倍～2倍を示した.したがって,公的機関の発表する数値は,全食品の平均値であるため,特定の集団給食施設における食費値上げ資料として,それのみの利用は適正でないとおもわれる.献立内容の主材料別に累加度から上昇率をみれば,魚類の上昇率がいちぢるしく,肉類と,丼ものは同傾向を示し,魚類よりやや緩慢な上昇をみた.食材料の配分別に上昇率をみれば,野菜類30%+魚類70%の組み合わせによる場合の上昇率が最高を示し,乳卵類50%+肉類30%+野菜20%の組み合わせが最低の上昇率である.今後の方策としては上昇が低率な食材料の組み合わせによる献立の開発がのぞまれる.なお,献立の変化および栄養の点からもこれら上昇率にみあう食費の値上げが必要となろう.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1973-03-15"}],"displaytype":"detail","filename":"KJ00000727087.pdf","filesize":[{"value":"326.8 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727087","url":"https://nagoya-wu.repo.nii.ac.jp/record/798/files/KJ00000727087.pdf"},"version_id":"0a4a5dbf-6752-46f6-a438-b9092fbf0fb9"}]},"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":"家庭用鍋の実態についての一調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭用鍋の実態についての一調査"},{"subitem_title":"A Survey on the Actual Utilization of the Pans","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["80"],"pubdate":{"attribute_name":"公開日","attribute_value":"1973-03-15"},"publish_date":"1973-03-15","publish_status":"0","recid":"798","relation_version_is_last":true,"title":["家庭用鍋の実態についての一調査"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:17:29.628037+00:00"}