{"created":"2023-05-15T14:45:26.587711+00:00","id":536,"links":{},"metadata":{"_buckets":{"deposit":"8d72a177-b471-434c-8da2-5eea44ed26f9"},"_deposit":{"created_by":13,"id":"536","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"536"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000536","sets":[]},"author_link":["2514","2515","2519","2524","2517","2516","2520","2521","2522","2518","2513","2523"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"120","bibliographicPageStart":"107","bibliographicVolumeNumber":"31","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":"鶴田, 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野菜に関する研究(1・2報)の中で,野菜の含有栄養素および健康貢献の知識に差があったことから,各々の知識の高低が野菜使用状況と使用意識に及ぼす影響をみた。野菜の栄養素知識の高い者は,野菜が健康に果たす役割に関する知識も高く,栄養素では「プロビタミンA」「食物繊維」,健康事項では「便秘予防」の知識が高く,「骨・歯の強化」が低かった。野菜使用頻度は,栄養素・健康知識の高低にかかわらず使用野菜の種類は同様で,使用率はそれぞれ高群が多かった。さらに,野菜購入時気にする事項は,高群に新鮮度・旬が多く,低群に外観・好き嫌いが多かった。野菜の調理法では栄養素知識の高低群共「生食」を,健康知識の高群は「炒める」など簡単な加熱調理を挙げていた。栄養素と健康の知識が高かった群は,野菜の有機栽培を「重視する」傾向が高く,購入理由として「安全性」を挙げていたが,ガイドライン・農薬安全使用基準の知識は殆どみられなかった。旬野菜の知識状況は栄養素・健康知識の高い群に高く,夏が多く秋が少なかった。今後,知識と実行動を結びつける指導が必要と考える。","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_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kagoshima Immaculate Heart College, Science of Living Department"},{"subitem_text_language":"en","subitem_text_value":"Kagoshima Immaculate Heart College, Science of Living 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