{"created":"2023-06-20T14:20:17.778749+00:00","id":2997,"links":{},"metadata":{"_buckets":{"deposit":"3e71cb64-749f-4ac4-a73e-4380bf0a15da"},"_deposit":{"created_by":3,"id":"2997","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2997"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002997","sets":["190:231:254"]},"author_link":["5944","8024","5943","8026","8023","8025"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"84","bibliographicPageStart":"79","bibliographicVolumeNumber":"23","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":"女子短大生38名を対象に塩味に対する味覚感覚と濃度識別能の検査を行った。同対象者に7日間の食物摂取調査を行い,摂取食品の品目数とのべ食品数,その摂取量と亜鉛量を求めて,摂取のべ食品数とその亜鉛量,識別能と亜鉛量との関連を検討した。(1)汁物の標準的な食塩濃度はO.8～1.0%とされ,0.8%では45%が「ちょうどよい」塩味とした。1.0%では24%が「ちょうどよい」としが,この1.0%を「やや塩辛いJと感じた者が,57.9%いた。(2)0.4%食塩濃度に対して「感じない」あるいは「やや塩辛い」,また1.5%食塩濃度に対して「ちょうどよい」・「ややあまい」と感じた7人の対象者たちは感受性の低い味蕾であると思われる。(3)濃度識別検査ですべての濃度と一致した対象者は52.8%いた。2/7しか一致しなかった識別能の低かった者は11%(4人)いた。(4)一人一日の平均摂取のべ食品数は15.2であった。これは6.2品目の食品に相当し,食品の種類・数ともに低い値であった。(5)一人一日の平均摂取のべ食品からの亜鉛量は7.2mgで,目標の約半分であった。各食品群からの亜鉛の寄与率は穀類38.9%,魚介類12.5%,肉類25%で,この食品類から比較的多く摂取することが可能である。(6)一日の摂取のべ食品数とその亜鉛量との間にはr=0.77で正の相関があった。(7)対象者の亜鉛摂取量が低値であったのは,食品数,食品類,摂取量すべて食品構成の摂取量を下回ったことが原因といえる。以上,感受性の高い味蕾を維持するためには,添加物の使用されていない素材を食品構成に添った量で摂取することであり,そうすることで,亜鉛は必然的に必要量を得ることができるであろう。","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":"KJ00000075751","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":"加藤, 信子"},{"creatorName":"カトウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5943","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"黒木, 智奈美"},{"creatorName":"クロキ, チナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8023","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"尾木, 千恵美"},{"creatorName":"オギ, チエミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8024","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KATO, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5944","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KUROKI, Chinami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8025","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OGI, Chiemi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8026","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":"KJ00000075751.pdf","filesize":[{"value":"385.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075751.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2997/files/KJ00000075751.pdf"},"version_id":"cc714fd0-c605-486e-a7b7-71d12f2d2329"}]},"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":"女子学生における食塩に対する味覚と亜鉛摂取量 : 食事調査に基づく検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"女子学生における食塩に対する味覚と亜鉛摂取量 : 食事調査に基づく検討"},{"subitem_title":"Gustation for Salt and Estimated Dietary Zinc Intake in Women Students : A Study Based on Dietary Record","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["254"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2997","relation_version_is_last":true,"title":["女子学生における食塩に対する味覚と亜鉛摂取量 : 食事調査に基づく検討"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:40:56.240981+00:00"}