{"created":"2023-05-15T13:13:58.253401+00:00","id":472,"links":{},"metadata":{"_buckets":{"deposit":"83692e9e-4f9b-4b3e-a226-fd66aee097fa"},"_deposit":{"created_by":2,"id":"472","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"472"},"status":"published"},"_oai":{"id":"oai:bunka.repo.nii.ac.jp:00000472","sets":["1:48:81:87"]},"author_link":["2019","2017","2018"],"item_2_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study of Dietary Habits of Bunka Women's University Students : Dietetic Substances and Knowledge of Nutrition"}]},"item_2_alternative_title_20":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"ホンガク ジョシ ガクセイ ノ ショク ニ カンスル イチコウサツ : ショクジ ナイヨウ ト エイヨウソ ノ チシツド"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"105","bibliographicPageStart":"97","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"文化女子大学紀要. 服装学・造形学研究"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本学の実技を主とする分野で勉学する学生にとって，作品製作等の課題に費やされる時間は多く多忙な日々を送り不規則な生活になりがちと思われる。そんな学生にとって健康であるための，運動・休養･栄養の3本の柱のひとつである栄養は，はたしてバランスよく摂取できているのか。そのような疑問から，3日間の食事摂取内容および食に関する意識・知悉について，学生の『食』に関する全体像を把握するために本調査を行った。結果は，摂取不足の食品群，摂取過剰傾向の食品群，欠食，食に対する意識・知悉等，個人差はあるが，現状の食事摂取状況および意識･知識では，本学の実技科目の多い多忙な生活に，またこれらの食習慣では将来的に健康を損ねる恐れが懸念される現状が浮かび上がった。“食べ物”がいつでもどこでも手に入る現在，自宅通学･ひとり暮らしを問わず，食に対する意識および知識を正しく持つことの重要性を改めて痛感した。今後これらの結果を「食文化と調理」「調理学･料理実習」において，健康的な学生生活のためまた将来的にも，実践可能なバランスの良い食事についての指導に役立てたい。","subitem_description_type":"Abstract"}]},"item_2_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2018","nameIdentifierScheme":"WEKO"}],"names":[{"name":"オノウエ, チカヨ"}]}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2019","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Onoue, Chikayo"}]}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"文化女子大学"}]},"item_2_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11529975","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13461869","subitem_source_identifier_type":"ISSN"}]},"item_2_subject_17":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498.5","subitem_subject_scheme":"NDC"}]},"item_2_text_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_text_value":"文化女子大学紀要. 服装学・造形学研究 37 (20060100) pp.97-105"}]},"item_2_version_type_16":{"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":"尾上, 千加世"}],"nameIdentifiers":[{"nameIdentifier":"2017","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":"2020-06-22"}],"displaytype":"detail","filename":"001031137_10.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"001031137_10.pdf","url":"https://bunka.repo.nii.ac.jp/record/472/files/001031137_10.pdf"},"version_id":"1c20fa7d-002f-4437-9e69-70baab6c11b6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食事内容","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養素","subitem_subject_scheme":"Other"},{"subitem_subject":"健康","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary Substance","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutriment","subitem_subject_scheme":"Other"},{"subitem_subject":"Health","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":"本学女子学生の食に関する一考察 : 食事内容と栄養素の知悉度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"本学女子学生の食に関する一考察 : 食事内容と栄養素の知悉度"}]},"item_type_id":"2","owner":"2","path":["87"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-07-10"},"publish_date":"2009-07-10","publish_status":"0","recid":"472","relation_version_is_last":true,"title":["本学女子学生の食に関する一考察 : 食事内容と栄養素の知悉度"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T14:07:19.524021+00:00"}