WEKO3
アイテム
{"_buckets": {"deposit": "841af70e-3bca-4d3e-8bcf-60d1077170b2"}, "_deposit": {"created_by": 3, "id": "7098", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "7098"}, "status": "published"}, "_oai": {"id": "oai:rakuno.repo.nii.ac.jp:00007098", "sets": ["283"]}, "author_link": ["23156", "23151", "23152", "23155", "23153", "23154", "2916"], "item_7_alternative_title_22": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Attitudes toward salt among female students in the Registered Dietitian Course at the University"}]}, "item_7_alternative_title_23": {"attribute_name": "タイトル(ヨミ)", "attribute_value_mlt": [{"subitem_alternative_title": "ホンガク カンリ エイヨウシ コース ジョシ ガクセイ ノ ショクエン エノ イシキ"}]}, "item_7_biblio_info_9": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2023-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "89", "bibliographicVolumeNumber": "47", "bibliographic_titles": [{"bibliographic_title": "酪農学園大学紀要. 自然科学編"}]}]}, "item_7_description_43": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "Bulletin", "subitem_description_type": "Other"}]}, "item_7_description_6": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Salt is a mineral essential for human life. We investigated the image of salt and salt intake among 146 female students aiming to become registered dieticians at our university. They were asked to record their daily salt intake. For second graders and above, it was around 8 g per day. The average was 7.2 g for first-year students who had just started studying at university, but the standard deviation was the largest at ±5.5 g. The amount of “a pinch of salt” that students usually used was measured with an electronic balance. 17 people (47.2%) took salt with their thumb, index finger and middle finger. 19 people (52.8%) took it with their thumb and index finger. Even second-year students and above who have learned about salt intake and health, and who have had increased opportunities to eat at home because of the coronavirus pandemic, showed the possibility of exceeding the recommended daily intake of salt. The increase in salt intake is thought to be due to the increased use of processed foods and seasonings. In the future, it will be necessary to season food only on the surface of the ingredients. In addition, it is necessary to devise ways to season the food, such as adding starch from potato starch and using the taste of vinegar.", "subitem_description_type": "Abstract"}]}, "item_7_full_name_2": {"attribute_name": "著者(ヨミ)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "23153", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ツカグチ, トモミ"}]}, {"nameIdentifiers": [{"nameIdentifier": "23154", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "サトウ, アユ"}]}, {"affiliations": [{"affiliationNames": [{"affiliationName": "", "lang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "", "nameIdentifierScheme": "ISNI", "nameIdentifierURI": "http://www.isni.org/isni/"}]}], "familyNames": [{"familyName": "石井", "familyNameLang": ""}], "givenNames": [{"givenName": "智美", "givenNameLang": ""}], "nameIdentifiers": [{"nameIdentifier": "2916", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9347", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "https://www.rakuno.ac.jp/archives/teacher/9347.html"}], "names": [{"name": "石井, 智美", "nameLang": ""}]}]}, "item_7_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "23155", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "TSUKAGUCHI, Tomomi"}]}, {"nameIdentifiers": [{"nameIdentifier": "23156", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "SATO, Ayu"}]}, {"affiliations": [{"affiliationNames": [{"affiliationName": "", "lang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "", "nameIdentifierScheme": "ISNI", "nameIdentifierURI": "http://www.isni.org/isni/"}]}], "familyNames": [{"familyName": "石井", "familyNameLang": ""}], "givenNames": [{"givenName": "智美", "givenNameLang": ""}], "nameIdentifiers": [{"nameIdentifier": "2916", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9347", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "https://www.rakuno.ac.jp/archives/teacher/9347.html"}], "names": [{"name": "石井, 智美", "nameLang": ""}]}]}, "item_7_publisher_36": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "酪農学園大学"}]}, "item_7_relation_13": {"attribute_name": "PubMed番号", "attribute_value_mlt": [{"subitem_relation_type": "isIdenticalTo", "subitem_relation_type_id": {"subitem_relation_type_id_text": "94", "subitem_relation_type_select": "PMID"}}]}, "item_7_source_id_10": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "2187-0500(online) ", "subitem_source_identifier_type": "ISSN"}]}, "item_7_source_id_12": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00247860", "subitem_source_identifier_type": "NCID"}]}, "item_7_text_4": {"attribute_name": "著者所属", "attribute_value_mlt": [{"subitem_text_value": "酪農学園大学大学院 酪農学研究科 食品栄養科学専攻"}, {"subitem_text_value": "松前町立松前病院"}, {"subitem_text_value": "酪農学園大学大学院 酪農学研究科 食品栄養科学専攻"}]}, "item_7_text_5": {"attribute_name": "著者所属(その他)", "attribute_value_mlt": [{"subitem_text_value": "Graduate School of Dairy Science, Rakuno Gakuen University"}, {"subitem_text_value": "Matsumae Commnity Hospital"}, {"subitem_text_value": "Graduate School of Dairy Science, Rakuno Gakuen University"}]}, "item_7_version_type_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "塚口, 朋美"}], "nameIdentifiers": [{"nameIdentifier": "23151", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "佐藤, 亜祐"}], "nameIdentifiers": [{"nameIdentifier": "23152", "nameIdentifierScheme": "WEKO"}]}, {"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifier": "", "affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationName": "", "affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "石井, 智美", "creatorNameLang": ""}], "familyNames": [{"familyName": "石井", "familyNameLang": ""}], "givenNames": [{"givenName": "智美", "givenNameLang": ""}], "nameIdentifiers": [{"nameIdentifier": "2916", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9347", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "https://www.rakuno.ac.jp/archives/teacher/9347.html"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2023-03-20"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "S-47-2-89-94.pdf", "filesize": [{"value": "519.4 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 519400.0, "url": {"label": "S-47-2-89-94.pdf", "url": "https://rakuno.repo.nii.ac.jp/record/7098/files/S-47-2-89-94.pdf"}, "version_id": "0811f56d-09fa-495f-84dc-ef1353ef9703"}]}, "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": "本学管理栄養士コース女子学生の食塩への意識", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "本学管理栄養士コース女子学生の食塩への意識"}]}, "item_type_id": "7", "owner": "3", "path": ["283"], "permalink_uri": "http://hdl.handle.net/10659/00007330", "pubdate": {"attribute_name": "公開日", "attribute_value": "2023-03-20"}, "publish_date": "2023-03-20", "publish_status": "0", "recid": "7098", "relation": {}, "relation_version_is_last": true, "title": ["本学管理栄養士コース女子学生の食塩への意識"], "weko_shared_id": -1}
本学管理栄養士コース女子学生の食塩への意識
http://hdl.handle.net/10659/00007330
http://hdl.handle.net/10659/00007330565dd853-10f4-4e94-a3fe-be2e4e87ed2a
名前 / ファイル | ライセンス | アクション |
---|---|---|
S-47-2-89-94.pdf (519.4 kB)
|
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2023-03-20 | |||||
タイトル | ||||||
タイトル | 本学管理栄養士コース女子学生の食塩への意識 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
塚口, 朋美
× 塚口, 朋美× 佐藤, 亜祐× 石井, 智美 |
|||||
著者(ヨミ) | ||||||
姓名 | ツカグチ, トモミ | |||||
著者(ヨミ) | ||||||
姓名 | サトウ, アユ | |||||
著者(ヨミ) | ||||||
姓名 | 石井, 智美 | |||||
著者別名 | ||||||
姓名 | TSUKAGUCHI, Tomomi | |||||
著者別名 | ||||||
姓名 | SATO, Ayu | |||||
著者別名 | ||||||
姓名 | 石井, 智美 | |||||
著者所属 | ||||||
酪農学園大学大学院 酪農学研究科 食品栄養科学専攻 | ||||||
著者所属 | ||||||
松前町立松前病院 | ||||||
著者所属 | ||||||
酪農学園大学大学院 酪農学研究科 食品栄養科学専攻 | ||||||
著者所属(その他) | ||||||
Graduate School of Dairy Science, Rakuno Gakuen University | ||||||
著者所属(その他) | ||||||
Matsumae Commnity Hospital | ||||||
著者所属(その他) | ||||||
Graduate School of Dairy Science, Rakuno Gakuen University | ||||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Salt is a mineral essential for human life. We investigated the image of salt and salt intake among 146 female students aiming to become registered dieticians at our university. They were asked to record their daily salt intake. For second graders and above, it was around 8 g per day. The average was 7.2 g for first-year students who had just started studying at university, but the standard deviation was the largest at ±5.5 g. The amount of “a pinch of salt” that students usually used was measured with an electronic balance. 17 people (47.2%) took salt with their thumb, index finger and middle finger. 19 people (52.8%) took it with their thumb and index finger. Even second-year students and above who have learned about salt intake and health, and who have had increased opportunities to eat at home because of the coronavirus pandemic, showed the possibility of exceeding the recommended daily intake of salt. The increase in salt intake is thought to be due to the increased use of processed foods and seasonings. In the future, it will be necessary to season food only on the surface of the ingredients. In addition, it is necessary to devise ways to season the food, such as adding starch from potato starch and using the taste of vinegar. | |||||
書誌情報 |
酪農学園大学紀要. 自然科学編 巻 47, 号 2, p. 89, 発行日 2023-03 |
|||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2187-0500(online) | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00247860 | |||||
PubMed番号 | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | PMID | |||||
関連識別子 | 94 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
その他のタイトル | ||||||
その他のタイトル | Attitudes toward salt among female students in the Registered Dietitian Course at the University | |||||
タイトル(ヨミ) | ||||||
その他のタイトル | ホンガク カンリ エイヨウシ コース ジョシ ガクセイ ノ ショクエン エノ イシキ | |||||
出版者 | ||||||
出版者 | 酪農学園大学 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Bulletin |