{"created":"2023-05-15T08:08:24.289827+00:00","id":463,"links":{},"metadata":{"_buckets":{"deposit":"97e3d6b9-0e49-47e2-a0db-5e82fdd0129f"},"_deposit":{"created_by":7,"id":"463","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"463"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000463","sets":["7:30"]},"author_link":["1102","709"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"113","bibliographicPageStart":"109","bibliographicVolumeNumber":"52","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":"There are intake and caloric intake such as the nutrient for the inseparable relation. However, nutrient intake and comprehensive analysis of an intake according to food group have not been very much carried out until now. Since it is made to be basic data of the region public nutrition activity, what kind of food group is concerned how much for nutrient intake, or proportion of the interpretability in specific food group, etc. were analyzed by the multiple regression analysis method, and next knowledge was obtained. In the energy, the influence of rice, beast chickens, bread, noodle was big. In the lipid, the involvement of fats and oils beast chicken was strong. In the calcium, the influence of the milk increased it most, and the existence of the milk was realized again. In the salinity, the salt dried fish was used seasoning as medium, and miso, vegetable pickled product were strongly concerned. It was able to seem to utilize it for measure establishment of the region public nutrition activity.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"There are intake and caloric intake such as the nutrient for the inseparable relation. However, nutrient intake and comprehensive analysis of an intake according to food group have not been very much carried out until now. Since it is made to be basic data of the region public nutrition activity, what kind of food group is concerned how much for nutrient intake, or proportion of the interpretability in specific food group, etc. were analyzed by the multiple regression analysis method, and next knowledge was obtained. In the energy, the influence of rice, beast chickens, bread, noodle was big. In the lipid, the involvement of fats and oils beast chicken was strong. In the calcium, the influence of the milk increased it most, and the existence of the milk was realized again. In the salinity, the salt dried fish was used seasoning as medium, and miso, vegetable pickled product were strongly concerned. It was able to seem to utilize it for measure establishment of the region public nutrition activity.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000441","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":"110004470899","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":"2021-03-22"}],"displaytype":"detail","filename":"Eiyouso_nakajima.pdf","filesize":[{"value":"563.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Eiyouso_Nakajima","url":"https://gifu-cwc.repo.nii.ac.jp/record/463/files/Eiyouso_nakajima.pdf"},"version_id":"2fb97bdf-cf01-46f5-863d-fd59e7741928"}]},"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":"栄養素摂取と食品摂取との関連性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養素摂取と食品摂取との関連性について"},{"subitem_title":"Study on the Relevance between Nutrient Intake and Food Intake.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["30"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-22"},"publish_date":"2021-03-22","publish_status":"0","recid":"463","relation_version_is_last":true,"title":["栄養素摂取と食品摂取との関連性について"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:27:13.952669+00:00"}