{"created":"2023-05-15T14:59:38.532043+00:00","id":228,"links":{},"metadata":{"_buckets":{"deposit":"28b0674b-1cd7-48ce-8eca-27fc4aab12ae"},"_deposit":{"created_by":9,"id":"228","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"228"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000228","sets":["1:56"]},"author_link":["1309","1310","1312","1311"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"9","bibliographicPageEnd":"97","bibliographicPageStart":"87","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"近年,中食を利用する消費者が急増しているが,調理済食品は一般的に塩分が多いといわれる。健 : 康面から食塩の過剰摂取が懸念されるので,中食を食生活の主体とした場合の食塩摂取量について検討した。消費者にとって中食からの食塩摂取の目安となる表示値は信頼できると判断された。そこで,中食を昼食・夕食に実際に利用した実例及びモデル献立について,表示値に基づいて食塩摂取量を検討したところ,現在我が国において望ましいとされている1日10g以下という数値を大幅に越える例が多いことが判明した。消費者が中食を利用する際には表示値をよく見て,食塩の過剰摂取にならぬよう食品の組み合わせに注意することが必要と思われる。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":" In recent years, the consumers using NAKASHOKU (ready-to-eat foods) are increasing rapidly and it is generally said that such a ready-to-eat food contains much salt. So we studied salt intake of the consumers who use mainly NAKASHOKU for the meals.\n On investigation the sodium content in NAKASHOKU indicated by maker proved to be reliable for the consumers. On the basis of such the indicated sodium content, we examined the quantity of salt intake on  several examples and some model menus in which NAKASHOKU is used for lunch and dinner. As a result it became clear that the quantity of salt intake exceeded 10 grams per day in most cases.\n In conclusion we considered the following:\nWhen using NAKASHOKU it is necessary that the consumers should look carefully at the sodium content indicated on the package and should be careful to combine several foods to avoid taking too much salt.\n","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 和美"}],"nameIdentifiers":[{"nameIdentifier":"1309","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"薬師寺, 國人"}],"nameIdentifiers":[{"nameIdentifier":"1310","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SATO, Kazumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1311","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAKUSHIJI, Kunito","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1312","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":"2017-05-30"}],"displaytype":"detail","filename":"KJ00000197070.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00000197070.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/228/files/KJ00000197070.pdf"},"version_id":"49d050c3-3b7e-43a3-91ff-4d046af9f1fb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"中食","subitem_subject_scheme":"Other"},{"subitem_subject":"調理済食品","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩摂取量","subitem_subject_scheme":"Other"},{"subitem_subject":"消費者","subitem_subject_scheme":"Other"},{"subitem_subject":"NAKASYOKU","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ready-to-eat foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"salt intake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"consumers","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"食生活の主体を中食に置く消費者の食塩摂取量に関する考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食生活の主体を中食に置く消費者の食塩摂取量に関する考察"},{"subitem_title":"Salt intake in the dietary life using mainly NAKASHOKU for the meals","subitem_title_language":"en"}]},"item_type_id":"3","owner":"9","path":["56"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"228","relation_version_is_last":true,"title":["食生活の主体を中食に置く消費者の食塩摂取量に関する考察"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:27:25.164886+00:00"}