{"created":"2023-05-15T12:09:12.874420+00:00","id":962,"links":{},"metadata":{"_buckets":{"deposit":"d041c51f-21c7-49a9-99c5-d94cb7665ed4"},"_deposit":{"created_by":16,"id":"962","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"962"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000962","sets":["16:134"]},"author_link":["185","150","186","153"],"control_number":"962","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"111","bibliographicPageStart":"101","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"栄養士養成課程の必修科目である給食管理実習で実施した献立内容について，過去5年間の状況を検討した。栄養素量については，たんぱく質の充足率が基準量を上回っていたが，摂取目標範囲内で，脂質エネルギー比が上限値であった。カルシウムと鉄の充足率はやや低かったが，ビタミン類の充足率は望ましい結果であった。食品の使用については，魚介類，肉類の使用量が多く，大豆・大豆製品が少なかった。野菜の使い方，使用食品数は良好であった。主菜に使用する食材料や調理形態については，特に偏りなく適正な状況であった。主菜に使用するたんぱく質源食品と，カルシウム・鉄不足を補う食品の使い方が今後の検討課題である。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"才新, 直子","creatorNameLang":"ja"},{"creatorName":"サイシン, ナオコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"185","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西川, 貴子","creatorNameLang":"ja"},{"creatorName":"ニシカワ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"150","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saishin, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"186","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nishikawa, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"153","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"47_11_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"655.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】47_11_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/962/files/47_11_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"9889993b-0864-4771-bc09-1abdceef3a45"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食管理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"献立","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養素量","subitem_subject_scheme":"Other"},{"subitem_subject":"食品使用量","subitem_subject_scheme":"Other"},{"subitem_subject":"主菜","subitem_subject_scheme":"Other"},{"subitem_subject":"food service management","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"menu performed","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrient intake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quantity of foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"main dish","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":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"給食管理実習5年間（1996～2000年）の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食管理実習5年間（1996～2000年）の検討","subitem_title_language":"ja"},{"subitem_title":"Investigation of Food Service Management for Last Five Years (from 1996 to 2000)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["134"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-01-10"},"publish_date":"2020-01-10","publish_status":"0","recid":"962","relation_version_is_last":true,"title":["給食管理実習5年間（1996～2000年）の検討"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2025-01-21T06:40:37.675453+00:00"}