{"created":"2023-05-15T08:12:42.841984+00:00","id":226,"links":{},"metadata":{"_buckets":{"deposit":"52533e19-a61d-417e-a23b-4998ebeb8f9c"},"_deposit":{"created_by":12,"id":"226","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"226"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00000226","sets":["9:29"]},"author_link":[],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"301","bibliographicPageStart":"293","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"栄養学雑誌"}]}]},"item_2_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_45":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Journal Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Regarding lunches served at day nurseries, elementary and junior high schools as well as meals served at dormitories of a high school and a university, a series of survey on actual supplies of fat soluble components, dietary fibers and minerals that are considered important to prevent atherosclerosis was performed. Foodstuffs actyally served from January to March, 1990 for 30 days or 25 days continuously were assayed based on the food tables and the results were summarized : 1)The ratio of fat energy in each meal was from 21.5% to 29.4%. 2) The balance of fatty acid was as follows : P/S 1.57, n-6/n-3 4.4 at the nurseries, P/S 0.64 and 0.71, n-6/n-3 6.8 and 7.1 at elementary and junior high schools, and P/S 1.06 and 1.79,n-6/n-3 6.0 and 5.8 at the dormitories ; high school (females) and university (males). E/PUFA  was 0.45～0.71 and supplies of cholesterol 81mg at the nurseries, 91mg and 107mg at the elementary and junior high schools, and 343mg and 240mg at the high school and university dormitories. 3) Dietary fivers were noted at 5.0g at the nurseries, 6.1g and 7.3g at the elementary and junior high schools, and 16.3g and 15.1g at the high school and university dormitories. 4) As to the balance of supplied minerals, a gradual decrease was noted with Ca/Mg from 6.87 to 1.40 while a gradual increase was noted with Na/K from 0.90 to 1.80 with advancing ages of the subjects. Sodium chloride per 1,000 Kcal of supplied energy was within the targeted intake level for adults in either case except that being a little much at the university dormitory.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本栄養改善学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0021-5147","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00023058","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡田, 玲子","creatorNameLang":"ja"},{"creatorName":"オカダ, レイコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"太田, 優子","creatorNameLang":"ja"},{"creatorName":"オオタ, ユウコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"小池, 雅子","creatorNameLang":"ja"},{"creatorName":"コイケ, マサコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"笠原, 里子","creatorNameLang":"ja"},{"creatorName":"カサハラ, サトコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"小林, 由美子","creatorNameLang":"ja"},{"creatorName":"コバヤシ, ユミコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"鈴木, 圭子","creatorNameLang":"ja"},{"creatorName":"スズキ, ケイコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"原, ヒトミ","creatorNameLang":"ja"},{"creatorName":"ハラ, ヒトミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"渡辺, 久美子","creatorNameLang":"ja"},{"creatorName":"ワタナベ, クミコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"角田, 京子","creatorNameLang":"ja"},{"creatorName":"ツノダ, キョウコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"永川, 美恵子","creatorNameLang":"ja"},{"creatorName":"エイカワ, ミエコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Okada, Reiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ota, Yuko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Koike, Masako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kasahara, Satoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kobayashi, Yumiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Suzuki, Keiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hara, Hitomi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Watanabe, Kumiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tsunoda, Kyoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Eikawa, Mieko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-12"}],"displaytype":"detail","filename":"unii_21_50(5)_293-301.pdf","filesize":[{"value":"752.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"unii_21_50(5)_293-301.pdf","url":"https://unii.repo.nii.ac.jp/record/226/files/unii_21_50(5)_293-301.pdf"},"version_id":"700ae530-c6cd-4fa5-bc28-8ce1c35a93f7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"food service","subitem_subject_scheme":"Other"},{"subitem_subject":"nutritional survey","subitem_subject_scheme":"Other"},{"subitem_subject":"fat soluble components","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary fibers","subitem_subject_scheme":"Other"},{"subitem_subject":"minerals","subitem_subject_scheme":"Other"},{"subitem_subject":"給食","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養調査","subitem_subject_scheme":"Other"},{"subitem_subject":"脂溶性成分","subitem_subject_scheme":"Other"},{"subitem_subject":"食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"ミネラル","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"幼児期から青年期までの給食における脂溶性成分,食物繊維,ミネラルの給与の実態に関する調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"幼児期から青年期までの給食における脂溶性成分,食物繊維,ミネラルの給与の実態に関する調査","subitem_title_language":"ja"},{"subitem_title":"Survey on Actual Supplies of Fat Soluble Components, Dietary Fibers and Minerals of Food Services in Nursery, Elementary, Junior High and High School and University","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["29"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-03-01"},"publish_date":"2011-03-01","publish_status":"0","recid":"226","relation_version_is_last":true,"title":["幼児期から青年期までの給食における脂溶性成分,食物繊維,ミネラルの給与の実態に関する調査"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T07:16:19.885445+00:00"}