{"created":"2023-05-15T08:08:26.187685+00:00","id":503,"links":{},"metadata":{"_buckets":{"deposit":"0c622ae6-e767-47dd-909d-948b64ccaeef"},"_deposit":{"created_by":7,"id":"503","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"503"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000503","sets":["7:33"]},"author_link":["134","133"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"35","bibliographicPageStart":"31","bibliographicVolumeNumber":"71","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":" Recently, the incidence of food allergies in Japan has increased. Therefore, it is necessary to enable the provision of a school lunch from which specific allergens can be safely removed when the need arises. However, such lunches tend to be less nutritious and have lower taste quality. Consequently, we designed an allergy-free lunch, which is free of the 27 known allergens, and evaluated its acceptability in 15 participants using the 9-point hedonic scale and calculating the mean value and standard deviation. For the “Baked fish with chili sauce,” the mean preference value of the participants was 7.6 ± 1.5, which was the highest score. The dish with the lowest acceptance score was “Fruit yogurt” with a mean preference value of 4.5 ± 2.4. All nutrients, except calcium, met their respective target values. Systematic nutritional management is required to identify the nutrients that may be deficient and replenish them accordingly.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000481","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":"40022781261","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":"0916-3174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舩越, 弥生"},{"creatorName":"フナコシ, ヤヨイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Funakoshi, Yayoi","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":"2022-02-14"}],"displaytype":"detail","filename":"Allergy_Funakoshi.pdf","filesize":[{"value":"345.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Allergy_Funakoshi","url":"https://gifu-cwc.repo.nii.ac.jp/record/503/files/Allergy_Funakoshi.pdf"},"version_id":"ed2217a8-71bc-47af-a19e-394758254760"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好尺度","subitem_subject_scheme":"Other"},{"subitem_subject":"受容性評価","subitem_subject_scheme":"Other"},{"subitem_subject":"食物アレルギー","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":"アレルギー代替食材を使用したアレルギーフリー給食の献立作成 : 料理の受容性と栄養評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アレルギー代替食材を使用したアレルギーフリー給食の献立作成 : 料理の受容性と栄養評価"},{"subitem_title":"Creation of an allergy-free lunch menu using allergen-free ingredients : an evaluation of acceptability and nutritional composition","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-02-14"},"publish_date":"2022-02-14","publish_status":"0","recid":"503","relation_version_is_last":true,"title":["アレルギー代替食材を使用したアレルギーフリー給食の献立作成 : 料理の受容性と栄養評価"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:13:39.953994+00:00"}