{"created":"2023-06-19T11:08:20.399406+00:00","id":731,"links":{},"metadata":{"_buckets":{"deposit":"3c80bfa3-30ba-456d-ada2-3de88815af52"},"_deposit":{"created_by":3,"id":"731","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"731"},"status":"published"},"_oai":{"id":"oai:ic.repo.nii.ac.jp:00000731","sets":["1:72:74"]},"author_link":["1643","1642","1641","1646","1647","1640","1644","1645"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"310","bibliographicPageStart":"299","bibliographicVolumeNumber":"39","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. II, Social and natural sciences","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"With an aim to obtain educational guidelines for prospective national registered dieticians, we continued our studies on current dietary habits of our students (n=104) following the First Report. This particular report focused on intake status of food grains (including 3 varieties) which are used as ingredients for the staple food and protein food products (including eggs, 5 meat items, 40 seafood items, 6 soy bean products, and 4 dairy products) which are used as ingredients for the main dish. The results obtained are outlined below: 1. Although the average intake rate of food grains as a whole was 92.9±18.9%, 44.2% of the students skipped 5 or more meals in the period of 2 weeks (42 meals in total). 2. The average intake days of protein food products per week were; 5 days for dairy products, 4 days for eggs and meat items, and 3.5 days for seafood items, which indicated insufficient intake status of each food group. In addition, students who consumed every food group in a well-balanced manner remained at about 7% of the total. 3. The students who showed well-balanced intake status of protein food products also presented favorable intake status of food grains, vegetables, algae, and mushrooms compared with those whose protein intake status was poorly-balanced. 4. A relationship was observed in the intake status between meat items and dairy products, and between seafood items and soybean products. 5. Students who took more variety of seafood items also consumed significantly more variety of vegetables. It was elucidated that eating habits and combination of food items had a diversified range of impacts, which made us confirm that guidance on basic eating habits was of the utmost importance. As we implement pre-admission programs and improve post-admission guidance in 'shokuiku' or comprehensive diet education based on the 'Shokuiku' Guidelines presented in the First Report, I would like to continue my efforts in nurturing better qualified human resources by reviewing results of the above programs and guidance.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004510099","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10587457","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"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":"井川, 聡子"},{"creatorName":"イガワ, サトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1640","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小玉, 由美"},{"creatorName":"コダマ, ユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1641","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"富永, 理恵"},{"creatorName":"トミナガ, リエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1642","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"落合, 敏"},{"creatorName":"オチアイ, トシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1643","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Igawa, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1644","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kodama, Yumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1645","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tominaga, Rie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1646","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ochiai, Toshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1647","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":"2017-03-15"}],"displaytype":"detail","filename":"KJ00004510099.pdf","filesize":[{"value":"733.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004510099.pdf","url":"https://ic.repo.nii.ac.jp/record/731/files/KJ00004510099.pdf"},"version_id":"0d19c08a-ff11-4c20-86fa-8eaef49ba8ea"}]},"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":"管理栄養士教育における食育について(第2報) : 穀類およびたんぱく質性食品群の摂取状況からの一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"管理栄養士教育における食育について(第2報) : 穀類およびたんぱく質性食品群の摂取状況からの一考察"},{"subitem_title":"'Shokuiku' or Comprehensive Diet Education as Part of Educational Programs for Prospective National Registered Dietitians (The Second Report) : A Study Based on Intake Status of Food Grains and Protein Foods","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["74"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-15"},"publish_date":"2017-03-15","publish_status":"0","recid":"731","relation_version_is_last":true,"title":["管理栄養士教育における食育について(第2報) : 穀類およびたんぱく質性食品群の摂取状況からの一考察"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T11:17:17.271654+00:00"}