{"created":"2023-06-20T14:20:14.965175+00:00","id":2942,"links":{},"metadata":{"_buckets":{"deposit":"7094bf60-db9b-410a-b787-8dfc539034c8"},"_deposit":{"created_by":3,"id":"2942","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2942"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002942","sets":["190:231:251"]},"author_link":["7908","7912","7911","5866","7910","5865","7909","7907"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"35","bibliographicVolumeNumber":"20","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":"1)大量調理における献立作成時の食塩量の計算値と喫食時の実測値は,料理毎ではばらつきがみられた。 2)献立毎にみると計算値と実測値の比率は平均が0.99となり,ほぼ一致していた。 3)喫食量の調査結果は,料理毎にみると「全部食べた」の平均が86.6%と高い値であった。献立毎にみると「全部食べた」の平均は,A・C・D・Eが88%前後で,Bは79.5%とやや低かった。 4)喫食量から個人別に食塩の摂取量を求めるとかなりの差があった。 5)塩味の嗜好調査結果は,ほとんどの料理について70%以上の者が「ちょうど良い」塩味と感じており,点数化した平均点は3.0前後「ちょうど良い」に集中していた。 6)トマトの前菜風サラダ」の塩味嗜好は,ドレッシングの酸味や,分量,混ざり具合,時間の経過などによって,ばらつきが生じた。 7)スープ4種のうち,実の多いスープは,実の旨味やかくし味で,塩分濃度0.7%で「ちょうど良い」と答えたものが多かった。 8)「コーンピラフ」は塩分濃度が0.64%で「少しうすい」,「菜飯」は0.76%で「ちょうど良い」となり,塩分濃度の差は僅かであるのに嗜好度の差は大であった。 9)献立作成時の調味料(塩分)の割合と喫食時の実測値(塩分濃度)の差は料理によってかなり異なったが,これは調理操作,調味料の塩分含有量の違い,食品に含まれる塩分などが要因であると考えられた。 10)献立作成時の食塩量の計算値と喫食時の食塩摂取量は,種々の要因により差が生じるので,調理過程で味を確認し,さらに嗜好調査の結果を生かし,栄養素の偏りのない献立を作製する工夫が重要である。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075696","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, 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