{"created":"2023-05-15T08:08:07.580153+00:00","id":78,"links":{},"metadata":{"_buckets":{"deposit":"05957595-6b65-4890-b349-b271ea6c8e1b"},"_deposit":{"created_by":7,"id":"78","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"78"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000078","sets":["7:10"]},"author_link":["134","133"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"60","bibliographicPageStart":"57","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of the Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The past decade has seen substantial and growing interest in the promotion of local production for local consumption throughout Japan. Shokuiku (food and nutrition education) is defined as acquisition of knowledge about nutrition, the ability to make appropriate food choices through various experience related to food in order to practice and live a healthy diet. The Basic Plan mandates practical Shokuiku that promotes consumption of domestically produced food, supports the local food movement, and ensures consumer's faith in domestic agricultural products. It is important to the approach for providing the health diets using the local production. However, especially young people are disinterested in Japanese-style food in general, because they tend to prefer Western food more. A high level of customers' satisfaction is an important in mass feeding. Therefore, we conducted a preference survey about the health diets using the indigenous products of Gifu prefecture has been tried by using Hedonic Scale and finding of mean value and standard deviation. 58 Subjects of the mean preference value was 8.4±0.8 for \"Tofu and burdock hamburger steak\", 7.6±1.3 for \"Simmered Sukuna pumpkin\", 8.2±1.0 for \"Kenchin-jiru soup\" and 7.4±1.5 for \"Horado kiwi fruit\" Subjects show their high taste to \"Tofu and burdock hamburger steak\". Further preference studies are needed in order to design recipes using the indigenous products of Gifu prefecture to promote the local production for local consumption.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The past decade has seen substantial and growing interest in the promotion of local production for local consumption throughout Japan. Shokuiku (food and nutrition education) is defined as acquisition of knowledge about nutrition, the ability to make appropriate food choices through various experience related to food in order to practice and live a healthy diet. The Basic Plan mandates practical Shokuiku that promotes consumption of domestically produced food, supports the local food movement, and ensures consumer's faith in domestic agricultural products. It is important to the approach for providing the health diets using the local production. However, especially young people are disinterested in Japanese-style food in general, because they tend to prefer Western food more. A high level of customers' satisfaction is an important in mass feeding. Therefore, we conducted a preference survey about the health diets using the indigenous products of Gifu prefecture has been tried by using Hedonic Scale and finding of mean value and standard deviation. 58 Subjects of the mean preference value was 8.4±0.8 for \"Tofu and burdock hamburger steak\", 7.6±1.3 for \"Simmered Sukuna pumpkin\", 8.2±1.0 for \"Kenchin-jiru soup\" and 7.4±1.5 for \"Horado kiwi fruit\" Subjects show their high taste to \"Tofu and burdock hamburger steak\". Further preference studies are needed in order to design recipes using the indigenous products of Gifu prefecture to promote the local production for local consumption.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000065","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":"110009914041","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":"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":"2017-12-11"}],"displaytype":"detail","filename":"Gifuken_Funakoshi.pdf","filesize":[{"value":"473.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Gifuken_Funakoshi","url":"https://gifu-cwc.repo.nii.ac.jp/record/78/files/Gifuken_Funakoshi.pdf"},"version_id":"66d376f3-98fb-4d44-bf9b-c067abaa558e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"地産地消","subitem_subject_scheme":"Other"},{"subitem_subject":"地場農産物","subitem_subject_scheme":"Other"},{"subitem_subject":"食育","subitem_subject_scheme":"Other"},{"subitem_subject":"集団給食","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好尺度","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":"岐阜県の特産品を使用したヘルシーメニュー提供の取り組み","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"岐阜県の特産品を使用したヘルシーメニュー提供の取り組み"},{"subitem_title":"The approach for providing the health diets using the indigenous products of Gifu prefecture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-12-11"},"publish_date":"2017-12-11","publish_status":"0","recid":"78","relation_version_is_last":true,"title":["岐阜県の特産品を使用したヘルシーメニュー提供の取り組み"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:20:26.044491+00:00"}