{"created":"2023-05-15T13:30:30.613715+00:00","id":59,"links":{},"metadata":{"_buckets":{"deposit":"98714229-754c-4c09-97d6-977a0bebb870"},"_deposit":{"created_by":17,"id":"59","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"59"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000059","sets":["2:12"]},"author_link":["76","78","77"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-04-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"27","bibliographicPageStart":"17","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"  This  study  aimed  to  improve  the  nutritional  quality  of  box  lunches  for  Mr.  O  in  his  40s.    A  sur vey was performed on the nutrient contents of homemade box lunches, which were prepared to meet his life stage, and those of box lunches purchased at convenience stores or supermarkets.  His  total  daily  energy  requirement  was  calculated  from  sur vey  data  on  his  life  activities.    The  nutrient  contents  of  the  homemade  box  lunches  were  determined  in  light  of  Dietar y  Reference  Intakes for Japanese (2010).  Close attention was paid to the PCF and nutrient intake ratios in the preparation  of  the  homemade  box  lunches  for  30  days,  and  Mr.  O  was  asked  to  express  his  impression  of  them  daily.    After  the  sur vey  on  the  box  lunches  for  30  days,  homemade  box  lunches  with  low  salt  levels  were  prepared  for  5  days,  and  eight  different  types  of  box  lunches  were purchased at convenience stores or supermarkets.  All of these box lunches were sur veyed for  PCF  and  nutrient  intake  ratios,  similar  to  the  homemade  box  lunches.    The  result  revealed  \nthat  a  good  PCF  ratio  did  not  necessarily  mean  good  nutrient  balance.    Auxiliar y items,  which  contribute to the intake of vitamins, minerals, and food fiber, were found important for box lunch preparation.    Regarding  salt  level,  even  homemade  box  lunches  tended  to  have  high  salt  levels  unless  conscious  efforts  were  made  to  flavor  them  for  low  salt  levels.    Furthermore,  meeting  reference intakes of all nutrients with box lunches alone is difficult, because increasing the level of a nutrient resulted in deficiency of other nutrients.  It would be necessar y to consider nutrient intake not only from box lunch but also from all meals of a day.\n","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"土屋, ひろ子"},{"creatorName":"ツチヤ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"76","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大西, 弘子"},{"creatorName":"オオニシ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"77","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"伊藤, 衣織"},{"creatorName":"イトウ, イオリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"78","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-20"}],"displaytype":"detail","filename":"shokubunka03-03Tsuchiya.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/59/files/shokubunka03-03Tsuchiya.pdf"},"version_id":"868b1a2b-2667-43bf-ace3-f4905f771ebb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"弁当｜ PCF 比率｜栄養素バランス｜ 低塩分量","subitem_subject_scheme":"Other"},{"subitem_subject":"box lunch｜ PCF ratio ｜nutrient balance ｜ low salt level","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":"よりよい弁当作成を目指して","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"よりよい弁当作成を目指して"},{"subitem_title":"Aiming to Prepare Better Box Lunches","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-20"},"publish_date":"2016-10-20","publish_status":"0","recid":"59","relation_version_is_last":true,"title":["よりよい弁当作成を目指して"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-05-15T13:38:50.544951+00:00"}