{"created":"2023-05-15T14:45:25.396232+00:00","id":518,"links":{},"metadata":{"_buckets":{"deposit":"8414a47d-432a-4c87-8cf1-97b19da33525"},"_deposit":{"created_by":13,"id":"518","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"518"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000518","sets":[]},"author_link":["2428","2425","2427","2426"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"82","bibliographicPageStart":"57","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"竹田, 千重乃"}],"nameIdentifiers":[{"nameIdentifier":"2425","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"徳田, 和子"}],"nameIdentifiers":[{"nameIdentifier":"2426","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"タケダ, チエノ"}],"nameIdentifiers":[{"nameIdentifier":"2427","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"トクダ, カズコ"}],"nameIdentifiers":[{"nameIdentifier":"2428","nameIdentifierScheme":"WEKO"}]}]},"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":"　「ヨーロッパ食文化研修の旅」におけるイタリア，フランスの食事および名物（郷土）料理，さらに学生へのアンケート調査を実施した。滞在中の８日間の食事は，朝食はバイキング形式，昼食と夕食は，前菜またはスープ，主菜，副菜，パン，デザートであった。食事の喫食調査では，味，盛り付けは好評であり，量が多め（特に主菜）であるために残すこともあったが，喫食状況は全体的に良好であった。栄養素等の摂取量は，前回よりも低値であったが，高たんぱく質，高脂質，低炭水化物，低食物繊維であり，米類，豆類，その他の野菜類，きのこ類の摂取量が特に少なかった。脂肪酸組成では不飽和脂肪酸が少なく，n-6/n-3 は 5.9±3.4 ，コレステロールは 666±254 mg，CIJ は 344±131でいずれも高めであった。研修前後の食品等の知識獲得の割合は高い食品が多くあり，学生個人についても研修成果が見られた。伝統的な名物（郷土）料理について，イタリア料理（６種），フランス料理（８種）の材料，分量，調理法を示した。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子短期大学生活学科"},{"subitem_text_value":"鹿児島純心女子短期大学生活学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_32_04.pdf","filesize":[{"value":"561.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_32_04","url":"https://k-junshin.repo.nii.ac.jp/record/518/files/kiyo_32_04.pdf"},"version_id":"9ff0945d-038c-4311-a9bc-446d92328a9d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"イタリア","subitem_subject_scheme":"Other"},{"subitem_subject":"フランス","subitem_subject_scheme":"Other"},{"subitem_subject":"名物（郷土）料理","subitem_subject_scheme":"Other"},{"subitem_subject":"食事調査","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":"「ヨーロッパ食文化研修の旅」における食事および名物 (郷土) 料理について (第2報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「ヨーロッパ食文化研修の旅」における食事および名物 (郷土) 料理について (第2報)"},{"subitem_title":"Nutritional Investigation of meals During the Excursion for European Food (Part 2)","subitem_title_language":"en"}]},"item_type_id":"1","owner":"13","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2002-03-20"},"publish_date":"2002-03-20","publish_status":"0","recid":"518","relation_version_is_last":true,"title":["「ヨーロッパ食文化研修の旅」における食事および名物 (郷土) 料理について (第2報)"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-05-15T18:31:04.335724+00:00"}