{"created":"2023-06-20T13:41:34.875188+00:00","id":1369,"links":{},"metadata":{"_buckets":{"deposit":"72b7c25c-9e55-46af-b4db-6b8182ae4adc"},"_deposit":{"created_by":11,"id":"1369","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1369"},"status":"published"},"_oai":{"id":"oai:kbu.repo.nii.ac.jp:00001369","sets":[]},"author_link":["3517","3515","3514","3516"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"46","bibliographicPageStart":"38","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"京都文教短期大学研究紀要"},{"bibliographic_title":"The Kenkyu kiyo","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"女子学生を対象とし、朝食における料理の摂取状況、料理数、料理の組み合わせ、主食の主材料、料理方法(加熱操作の有無)に着目し、19年間における4時点(1988、1994、2000、2006)での状況を用い、食生活の推移を料理という視点から検討した。その結果、青年期女子の朝食は、19年間で料理数や好ましい料理の組み合わせが減少し、また、加熱操作を加えた料理が少ない朝食へと推移していることが伺えた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005049624","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN0033180X","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03895467","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"京都文教短期大学"},{"subitem_text_value":"京都文教短期大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kyoto Bunkyo Junior College"},{"subitem_text_language":"en","subitem_text_value":"Kyoto Bunkyo Junior College"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"セイネンキ ジョシ ニオケル リョウリ カラ ミタ チョウショク ノ スイイ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"福田, 小百合"},{"creatorName":"フクダ, サユリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3514","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"池田, 順子"},{"creatorName":"イケダ, ジュンコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3515","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"FUKUDA, Sayuri","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3516","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IKEDA, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3517","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":"2017-03-23"}],"displaytype":"detail","filename":"KJ00005049624.pdf","filesize":[{"value":"475.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005049624.pdf","url":"https://kbu.repo.nii.ac.jp/record/1369/files/KJ00005049624.pdf"},"version_id":"64aa9482-918c-4780-be2d-e31e06e025f5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"青年期女子","subitem_subject_scheme":"Other"},{"subitem_subject":"朝食","subitem_subject_scheme":"Other"},{"subitem_subject":"料理の組み合せ","subitem_subject_scheme":"Other"},{"subitem_subject":"料理数","subitem_subject_scheme":"Other"},{"subitem_subject":"料理方法","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":"青年期女子における料理からみた朝食の推移","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"青年期女子における料理からみた朝食の推移"},{"subitem_title":"Transitions in Breakfast Meals Based on the Intakes by Female College Students","subitem_title_language":"en"}]},"item_type_id":"3","owner":"11","path":["66"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-23"},"publish_date":"2017-03-23","publish_status":"0","recid":"1369","relation_version_is_last":true,"title":["青年期女子における料理からみた朝食の推移"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-08-23T08:52:56.785775+00:00"}