{"created":"2023-05-15T08:08:22.050204+00:00","id":411,"links":{},"metadata":{"_buckets":{"deposit":"40966c64-86f7-4ced-8241-170ea5510750"},"_deposit":{"created_by":7,"id":"411","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"411"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000411","sets":["7:26"]},"author_link":["709","1009"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"114","bibliographicPageStart":"111","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Through the multiple regression analysis which made independent variable and 24 intake according to food group to be dependent variable, the way of relation of food group for the specific nutrient was analyzed in respect of nutrient intake and nutrient energy ratio, etc., and any knowledge was obtained. It was not same, though there is the involvement of multiple food groups in each nutrient, etc., and it was proven that the specific food group greatly worked on that work. In the energy, the food group in which in green and yellow vegetable, vitamin A in milk, iron in beast chickens, calcium, in beasts chickens and fishery products, lipid, green and yellow vegetable, etc. were the most greatly concerned in rice, protein was quantitatively clarified. In the kitchen salt, seasoning and influence the salt dried fish mind were strong, and it was proven that the ratio was made to lower by working in the direction in which fats and oils beast chicken raise the ratio, and reversely does not quitting the rice in the fat energy ratio.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Through the multiple regression analysis which made independent variable and 24 intake according to food group to be dependent variable, the way of relation of food group for the specific nutrient was analyzed in respect of nutrient intake and nutrient energy ratio, etc., and any knowledge was obtained. It was not same, though there is the involvement of multiple food groups in each nutrient, etc., and it was proven that the specific food group greatly worked on that work. In the energy, the food group in which in green and yellow vegetable, vitamin A in milk, iron in beast chickens, calcium, in beasts chickens and fishery products, lipid, green and yellow vegetable, etc. were the most greatly concerned in rice, protein was quantitatively clarified. In the kitchen salt, seasoning and influence the salt dried fish mind were strong, and it was proven that the ratio was made to lower by working in the direction in which fats and oils beast chicken raise the ratio, and reversely does not quitting the rice in the fat energy ratio.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000391","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110004471132","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中島, 順一"},{"creatorName":"ナカジマ, ジュンイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Nakajima, Junichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-30"}],"displaytype":"detail","filename":"shokuhingun_nakajima.pdf","filesize":[{"value":"237.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Shokuhingun_Nakajima","url":"https://gifu-cwc.repo.nii.ac.jp/record/411/files/shokuhingun_nakajima.pdf"},"version_id":"2f6c6a4a-21a1-41e1-9777-5b0ef9bde70e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"intake according to food group","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrient intake","subitem_subject_scheme":"Other"},{"subitem_subject":"multiple regression analysis","subitem_subject_scheme":"Other"},{"subitem_subject":"intake according to food group","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrient intake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"multiple regression analysis","subitem_subject_language":"en","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":"食品群別摂取量と栄養素摂取量の関連性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品群別摂取量と栄養素摂取量の関連性"},{"subitem_title":"The Relevance to Intake according to Food Group and Nutrient Intake","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["26"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-11-30"},"publish_date":"2020-11-30","publish_status":"0","recid":"411","relation_version_is_last":true,"title":["食品群別摂取量と栄養素摂取量の関連性"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:34:22.935976+00:00"}