{"created":"2023-06-19T11:08:05.878981+00:00","id":352,"links":{},"metadata":{"_buckets":{"deposit":"c6a331ef-b476-4abe-922c-508dd6a05e85"},"_deposit":{"created_by":14,"id":"352","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"352"},"status":"published"},"_oai":{"id":"oai:ic.repo.nii.ac.jp:00000352","sets":["1:41:43"]},"author_link":["854","855","856","857"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"279","bibliographicPageStart":"275","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"茨城キリスト教大学紀要　II,社会・自然科学"},{"bibliographic_title":"Journal of Ibaraki Christian University","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Sakakura, Yuki"}],"nameIdentifiers":[{"nameIdentifier":"856","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Onuki, Kazue"}],"nameIdentifiers":[{"nameIdentifier":"857","nameIdentifierScheme":"WEKO"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Acrylamide is a chemical substance used for processing of paper or industrial materials.\nAcrylamide is known as a neurotoxin and classified as a human carcinogen by the international agency of research on cancer. In recent years, it was found that acrylamide is produced as byproduct of the Maillard reaction in starchy-rich foods processed at high temperatures. It was also found that it contained rich in processed foods such as corn snacks and potato chips.\nIn this research, in order to investigate female college student’s acryl amide intake, we examined food frequency questionnaire. This study also investigates potential relationships between acrylamide intake, body mass index and dietary knowledge made to help students develop lifelong healthy and good eating habits. For 120 of female college students, we examined food frequency questioner of 15 foods containing high contents of acrylamide, such as french fries and potato chips. The contents of acrylamide quote from Japanese food safety committee’s fact sheets. As a result, acrylamide intake was estimated on the average of 19.1μg a day. No significant correlations were observed between acrylamide intake and body mass index. There are few students who know about acrylamide. These findings suggest the importance of food education and eating skills. We should conduct nutritional skills through the school education.","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"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13426370","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"坂倉, 有紀"},{"creatorName":"サカクラ, ユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"854","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大貫, 和恵"},{"creatorName":"オオヌキ, カズエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"855","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":"2015-03-25"}],"displaytype":"detail","filename":"2-10_sakakura.pdf","filesize":[{"value":"396.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"2-10_sakakura","url":"https://ic.repo.nii.ac.jp/record/352/files/2-10_sakakura.pdf"},"version_id":"004d827f-a2f3-45be-b07a-1e29817010da"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"acrylamide","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food frequency questionnaire","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"processed foo","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"Food frequency questionnaire を用いたアクリルアミド推定摂取量の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Food frequency questionnaire を用いたアクリルアミド推定摂取量の検討"},{"subitem_title":"Assessment of dietary acrylamide intake by food frequency questionnaire","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["43"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-03-25"},"publish_date":"2015-03-25","publish_status":"0","recid":"352","relation_version_is_last":true,"title":["Food frequency questionnaire を用いたアクリルアミド推定摂取量の検討"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-07-28T08:27:11.171415+00:00"}