{"created":"2023-06-20T14:20:07.353633+00:00","id":2791,"links":{},"metadata":{"_buckets":{"deposit":"634ad260-8c4a-46a5-8fad-3e6287a53e37"},"_deposit":{"created_by":3,"id":"2791","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2791"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002791","sets":["190:231:243"]},"author_link":["5597","7670","7669","5598"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"61","bibliographicPageStart":"53","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"東海女子短期大学紀要"},{"bibliographic_title":"The journal of Tokai Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"19歳女子の栄養所要量と食糧構成案を基準にして作成したモデル献立と30種の食品材料中の水不溶性食物繊維のNDF量とADF量を測定し,繊維量から食糧構成案を検討した。1.30種の食品材料の中で100g(無水物)中NDF量の多いものは,シイタケの59.3g,グリンピースの42.0g, オカラの25.9g, キャベツの22.9g, カブラの20.3gであった。2.測定した食品材料のNDF量は,CF量の1.1～6.2倍に当った。3.ヘミセルロースの含有率は,シイタケ, グリンピースがNDF量の65%および62%であり,ジャガイモ, キャベツ, カブラ, カリフラワー, ほうれんそう, ナス, タマネギ, さやえんどう, モヤシ, パセリ, ブロッコリーは40～19%の割合で含有した。4.作成した献立中の繊維量は,献立のたてかたにより差がでることを認め,NDF量は9.69～14.47g, CF量は4.1～7.3gであった。1000Kcal当りではNDFは平均5.6g, CFは平均2.6gで低い値であった。5.食糧構成案に基づいて作成したモデル献立は,栄養素量と炭水化物・タンパク質・脂肪のエネルギー配分のバランスは共に理想的な状態であったが,繊維量は大きく不足した。従って,食品群別の野菜類のところで20%程度の増量を提唱する。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075545","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00056115","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02863170","subitem_source_identifier_type":"ISSN"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平光, 美津子"},{"creatorName":"ヒラミツ, ミツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5597","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加藤, 信子"},{"creatorName":"カトウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7669","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hiramitsu, Mitsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5598","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kato, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7670","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":"2017-06-27"}],"displaytype":"detail","filename":"KJ00000075545.pdf","filesize":[{"value":"668.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075545.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2791/files/KJ00000075545.pdf"},"version_id":"2b35eb05-ccca-4df3-97d7-03675ca5bb54"}]},"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":"食品材料およびモデル献立中の不溶性食物繊維","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品材料およびモデル献立中の不溶性食物繊維"},{"subitem_title":"Contents of Insoluble Dietary Fiber in Foodstuffs and Model Menu","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["243"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2791","relation_version_is_last":true,"title":["食品材料およびモデル献立中の不溶性食物繊維"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:42:26.847346+00:00"}