{"created":"2024-01-19T06:58:36.044016+00:00","id":2000048,"links":{},"metadata":{"_buckets":{"deposit":"7af1f959-6da0-46a4-b9f0-a29de72bd0e7"},"_deposit":{"created_by":14,"id":"2000048","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2000048"},"status":"published"},"_oai":{"id":"oai:ic.repo.nii.ac.jp:02000048","sets":["1:1705479325679:1705479529394"]},"author_link":[],"control_number":"2000048","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"179","bibliographicPageStart":"171","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"茨城キリスト教大学紀要　II.社会・自然科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Ibaraki Christian University II. Social and Natural Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We investigated whether there were differences in the employees’ health conditions, dietary behavior, and food preferences according to the eating status and frequency of consuming the University’s designed lunch. The findings indicate that there were no differences in any of these factors. Previous studies suggested that a well-balanced diet consisting of staple, main, and side dishes, is positively associated with higher vegetable consumption. Workplace canteens provide one in three meals, and play a crucial role in promoting vegetable intake and enhancing the health and well-being of employees.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"茨城キリスト教大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Ibaraki Christian University","subitem_publisher_language":"en"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1342-6370","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"桐井, 恭子","creatorNameLang":"ja"},{"creatorName":"キリイ, キョウコ","creatorNameLang":"ja-Kana"},{"creatorName":"Kyoko, Kirii","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-02-01"}],"displaytype":"detail","filename":"2-10_Kirii.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://ic.repo.nii.ac.jp/record/2000048/files/2-10_Kirii.pdf"},"version_id":"61fef3cc-6b1a-4b92-8d17-77c104a047ea"}]},"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":"企業内社員食堂における本学考案ランチの喫食頻度別健康状況，食行動及び食嗜好の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"企業内社員食堂における本学考案ランチの喫食頻度別健康状況，食行動及び食嗜好の検討","subitem_title_language":"ja"},{"subitem_title":"Health conditions, dietary behavior, and food preferences by frequency of consumption of the university-designed lunch in a company canteen.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["1705479529394"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-02-01"},"publish_date":"2024-02-01","publish_status":"0","recid":"2000048","relation_version_is_last":true,"title":["企業内社員食堂における本学考案ランチの喫食頻度別健康状況，食行動及び食嗜好の検討"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-03-19T07:15:56.642662+00:00"}