{"created":"2023-06-20T14:20:09.455381+00:00","id":2832,"links":{},"metadata":{"_buckets":{"deposit":"d51b46a3-cc92-4a80-bdaf-9791d916fa96"},"_deposit":{"created_by":3,"id":"2832","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2832"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002832","sets":["190:231:245"]},"author_link":["7726","7723","7729","7727","7728","7730","7725","5656","5655","7724"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"45","bibliographicVolumeNumber":"14","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":"・みその種類は,豆みそが多く使用されていて75.7%であり,地域別にみて岐阜県・愛知県に多かった。・だしについては,だしの素といわれるうま味調味料を使用しているのがほとんどであった。・汁の実は3～4種類用いている者が58.3%であり,一般にこの地方のみそ汁は実の種類・量とも多く用いられている。・みそ汁の摂取状況は,朝食において最も多く摂られているが,およそ40%の者はほとんど食べていない。・朝食に米飯を主食とする者が60%であったが,本調査で朝食にみそ汁を摂る者は33.3%であり,最近はみそ汁以外の副食で食事をする者がかなりあると思われる。・1食に食べるみそ汁は,ほとんどの者が1杯であり1椀の汁の量は80～140gが56.6%であった。・みそ汁の時間経過に伴う塩分濃度の変化についての実験結果によると,みそ汁の塩分は時間経過とともに実の方に移行し,又実の量が多いほど汁の塩分濃度の低下は大きかった。・塩分濃度を測定した結果は,ばらつきが多く最もうすいものは0.59%,濃いものは1.75%で,平均1.04±0.22%であった。祖父母同居と核家族における塩分濃度の差はあまりみられなかった。・日常食べているみそ汁のからさについては,かなり濃いものも,うすいものも,ちょうど良いと答えている者がほとんどであった。塩分濃度では1.2%未満でからいと感じている者が11.5%あり,中でも1%未満でからいと感じている者が5.7%あり,かなりうす味が定着していると思われる。・1食のみそ汁からの塩分摂取量は,ばらつきが大きく,平均では1.31±0.61gであり,1～2g摂取するものが56.0%であった。・汁の実の量の多少と塩分摂取量の関係は,実の多いほど摂取量は少なかった。","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":"KJ00000075586","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":"渡辺, 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