{"created":"2024-08-22T06:58:30.626829+00:00","id":2000173,"links":{},"metadata":{"_buckets":{"deposit":"f664e3dd-0752-4d52-b715-64c8fcd96d40"},"_deposit":{"created_by":3,"id":"2000173","owner":"3","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2000173"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:02000173","sets":["11:1724134648915"]},"author_link":[],"control_number":"2000173","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"58","bibliographicPageEnd":"54","bibliographicPageStart":"43","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食事バランスガイド導入より13年が経過した。アンケートによる認知度等の調査の結果、認知度は94.1％と高かったが、活用度合いは「わかりやすい資料だが献立作成には使用しにくい」「特に使用しない」が多かった。しかし中学校家庭科学習指導要領中の献立作成の学習にはバランスのよい料理の組み合わせが重要なので食事バランスガイドの活用は有効である。そこでバランスガイドの献立への活用を検討したところ、主食のサービング（SV）数は自分の適性SV数と一致させていたが、実際の食材使用量（g）は本人記載のSV量と不一致の割合が高かった。また、栄養価計算より総エネルギー・タンパク質・脂質・炭水化物の全てに適正量との誤差が大きかった。副菜、主菜も主食同様に食材使用量は実際と記載のSV量が一致せず、特に肉や魚料理は正答率が低かった。これらの結果からイラスト例を増やすなど食事バランスガイドの情報量の増加が必要であるとことがわかった。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57349/0002000173","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大富, あき子","creatorNameLang":"ja"},{"creatorName":"オオトミ, アキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Otomi, Akiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"田島, 真理子","creatorNameLang":"ja"},{"creatorName":"タジマ, マリコ","creatorNameLang":"ja-Kana"},{"creatorName":"Tajima, Mariko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-08-22"}],"displaytype":"simple","filename":"21861951_58_43-54.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://kasei-gakuin.repo.nii.ac.jp/record/2000173/files/21861951_58_43-54.pdf"},"version_id":"36b0cc6f-e5bc-43d7-bc44-9eb8528c5f0a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食事バランスガイド","subitem_subject_scheme":"Other"},{"subitem_subject":"献立作成","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科","subitem_subject_scheme":"Other"},{"subitem_subject":"認知度","subitem_subject_scheme":"Other"},{"subitem_subject":"サービング(SV)","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":"食事バランスガイド導入後の学校教育での学習状況および献立への活用について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食事バランスガイド導入後の学校教育での学習状況および献立への活用について","subitem_title_language":"ja"},{"subitem_title":"The learning situation of Japanese Food Guide Spinning Top in the school education after the formulation of the Spinning Top and the use for the diet planning.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["1724134648915"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-08-22"},"publish_date":"2024-08-22","publish_status":"0","recid":"2000173","relation_version_is_last":true,"title":["食事バランスガイド導入後の学校教育での学習状況および献立への活用について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-09-06T07:14:21.444569+00:00"}